Glucose
Both glucose and fructose have the same molecular formula, C6H12O6. Beware of cabals read on the internet.
Posted on 07/02/2006 8:56:56 PM PDT by neverdem
EVERY time Marie Cabrera goes shopping, she brings along her mental checklist of things to avoid. It includes products with artery-clogging trans fats, cholesterol-inducing saturated fats, MSG and the bogeyman du jour, high-fructose corn syrup. That last one, she says, is the hardest to avoid unless she happens to be shopping in the small natural-foods section of her supermarket.
As she pushed her shopping cart down an aisle of the Super Stop & Shop near her hometown of Warren, R.I., recently, Ms. Cabrera, a retired schoolteacher, offered her thoughts on why she steers clear of high-fructose corn syrup: "It's been linked to obesity, and it's just not something that's natural or good for you."
This is the perception that many consumers have of the syrup, a synthetic sweetener that has replaced plain old sugar and become a ubiquitous ingredient in American processed foods. High-fructose corn syrup provides the sweet zing in everything from Coke, Pepsi and Snapple iced tea to Dannon yogurt and Chips Ahoy cookies. It also lurks in unexpected places, like Ritz crackers, Wonder bread, Wishbone ranch dressing and Campbell's tomato soup.
In the news media and on myriad Web sites, high-fructose corn syrup has been labeled "the Devil's candy," a "sinister invention," "the crack of sweeteners" and "crud." Many scientific articles and news reports have noted that since 1980, obesity rates have climbed at a rate remarkably similar to that of high-fructose corn syrup consumption. A distant derivative of corn, the highly processed syrup was created in the late 1960's and has become a hard-to-avoid staple of the American diet over the last 25 years. It spooks foodies, parents and nutritionists alike. But is it really that bad?
Many scientists say that there is little data to back up the demonization of high-fructose corn syrup, and that...
(Excerpt) Read more at nytimes.com ...
Per Capita Consumption of HFCS
Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity
gov't subsidized corn to make it cheap and then spent money to make sugar twice as expensive as it should be.
The result is that soft drinks use corn syrup and they made a lot of FAT people.
AKA My Diet
Impaired Reasoning - Should last week’s joint disqualify a pot smoker from driving today?
FReepmail me if you want on or off my health and science ping list.
It's a conspiracy and I wanna just sue sumbody cause I'm fat.
It's not the HFC in the soda that makes people fat, it's the ammount of soda in the people. Empty calories is empty calories and it doesn't matter if they're from HFC or regular sugar, pound down a bunch of it and you're gonna fatten up.
Same here. She forgot Boxes of Popeyes chicken though.
It tastes like crap. It's hard to even find jam or jelly without it. Regular old sugar has turned into "health food".
Remarkably, we have a country where even the poorest can eat too much, if they want, and this is a problem?
I won't go into if this stuff is good or bad for you.
However, it DOES taste different than sugar. There's something subtly different in the taste.
I noticed the difference in the taste of Snapple Iced Tea when they changed over to HFCS, and every year around Passover, I pick up a few bottles of Kosher for Passover Coke, which is sweetened with sugar, not HFCS. These are very limited in distribution.
Mark
Fixed the title for you.
(the proceeding is my personal opinion and not to be taken as an endorsement of eating baked potato chips)
Our 'poorest' are better fed that 95% of the people on this planet.
If Marie is trying to avoid MSG, I hope she doesn't have any proteins in her diet since glutamic acid occurs naturally in all of them. Must be hard to shop when you can't eat meat, poultry, seafood or vegetables. A dinner invite from her is one to be avoided.
I never knew Coke did that.
Many Mexican food stores have sugar-sweetened Coca Cola for sale, or at least they did a few years ago.
Those soda's would make the same number of people fat if they were made from regular sugar instead of HFCS. As a matter of fact, if soda was made from sugar instead of HFCS, more soda would probably be consumed since it would taste so much better. Then we'd be even fatter.
Coke used to use gran sugar. Then New Coke came out, and sunk, then "classic" coke with CS replaced it.
I really dont care cause I'm and aspertame junkie anyway! Diet Coke rules!
PS the trilateral commission ate my bildeburgers!
I think we need to start a new victim group, the Fructosians. Fat Teddy can be our designated Senator.
I don't think pure cane sugar and corn syrup have the same effect on the body
I doubt there is any cane sugar in any popular brand of soft drink even Dr. Pepper finally stopped saying it used sugar and or corn syrup and just says corn syrup now.
Why not? Cane sugar and HFCS are made up of the same ingredients in essentially identical proportions.
There is no sugar in Coca-Cola Classic... its HFCS now..
read ya in the morning...
Its more of a hunch I have about HFCS than anything else...
Plus I don't like the way government manipulates the prices of stuff
And it tastes like cough syrup to me!
I was pointing out how Coke switched from GS to CS. Classic misleading misdirection on their behalf.
Both glucose and fructose have the same molecular formula, C6H12O6. Beware of cabals read on the internet.
Way back when I was in school and soda was 'pop' and came in glass bottles - coca cola and moxie being my favorites - the bottles were only 6-7 oz. of soda-pop each.
Now, the regular bottle is 20 oz!
I stopped soda cold turkey after my back suddenly gave out in excoriating pain - 2 fractured vertebrae - due to, it turned out, osteoporosis.
Researching it, I found medical research that claimed that all carbonated drinks leached the calcium out of your bones.
I was 186 lbs when I quit. I lost 46 lbs in 4 months.
Sucrose is made up of 50% glucose and 50% fructose. HFCS used in soda is made up of approx. 55% fructose and 45% glucose. Your body can't distinguish, not does it care, the sources of these ingredients. The liver easily converts the fructose to glucose. Glucose that is needed for immediate energy is burned. What's not needed is converted to glycogen and stored in the liver and muscles. If the glycogen reserves are full, the glucose is converted to fat.
If the government didn't force American manufacturers to pay 2-3 times more than the world price for sugar, HFCS usage would drop dramatically. We have to consume sub standard products to support inefficient domestic cane and beet farmers.
LOL
Fructose is a carbohydrate, and is a simple sugar found in fruits. It is often called just "fruit sugar". Check the link on "Glucose" in comment# 28.
But the human body has a harder time burning off sugars made up of shorter chains of molecules than longer ones. I don't know why.
Those of us trapped in 56K dialup HELL really appreciate it!
I couldn't have said it better myself.
A potent allergen, too. Avoidance is wise.
I wonder if I could get Popeyes chicken to pay me to eat nothing but their food for a year and lose weight. hmmm
All they would have to provide is unlimited Popeyes chicken for a year and possibly a personal trainer. I mean if people would just learn to exercise and to not feel like they have to fight for the last chicken breast they could lose weight.
I know that every time I drive by Dublin, Tx I always have to stop and buy a 4 or 5 24 packs of Dublin Dr. Peppers. Imperial Cane Sugar Rocks!!!
If they would just switch over to cane sugar in all of their drinks I would gladly pay more. It just plain tastes better.
WOW! I'm so grateful I grew up in a home where milk or water was the choice. We never felt deprived.
I don't know what you mean by that.
Fructose is converted to glucose in the liver and intestine to serve as basic body fuel. Scroll down that link almost halfway. It's in the paragraph starting with Monosaccharides.
Both glucose and fructose are simple sugars with 6 carbons each. Check the "Glucose" link in comment# 28. It's from Georgia State University. It does a great job on a load of science subjects. Here's the homepage, HyperPhysics, but it's not confined just to physics. Take a gander at all the links in both sidebars.
3 words: DUBLIN DR PEPPERS.
They are made with Imperial Cane Sugar.
You can get them in Dublin, Tx between Eastland and Waco. They will give you a sugar buzz you wouldn't believe.
Thanks for the science. But, I'm far from a chemist so I'm confused.
If they are the same molecule then why does one have to be converted to the other?
From one of the links on this thread:
"Using a glucose isomerase, the starch in corn can be efficiently converted to glucose and then to various amounts of fructose. The hydrolysis of sucrose produces a 50:50 molar mixture of fructose and glucose…"
If it's the same molecule, why would 'conversion' do anything at all?
Full Disclosure: I once got a chance to tour a plant which produced HFCS...they had a pair of 250,000 bushel containers for the corn. The place looked like a refinery.
Cheers!
Thanks from Alaska--Freeping on Vacation. :-)
Cheers!
Subsequent studies have indicated what I stated. If you're not aware of the burgeoning obesity of Americans and it's causes (bad dietary choices) I can't help you.
Here in Tennessee we had to chide an otherwise good Republican back to her senses when she fell under the influence of the fast-food lobby when they wanted to install junk machines in every school. Bling.
Yes, but that article didn't disclose what a body does when over-inundated by more sugars than it can process. It's called stored fat.
Many Mexican food stores have sugar-sweetened Coca Cola for sale, or at least they did a few years ago.<<<<<<<<<<<
I always bought my "Bottled in Mexico" (with sugar) Coke at a small Mexican food store in South Central. Then I found it in a nice sandwich shop, which unfortunately closed. So I guess I'd better find a Mexican market again.
The high-fructose Coke is not nearly as good as the old fashioned type. It's the only time I drink a sugared drink, and it's worth it!
Real sugar.. but Mexican water? Oh the dilemma...
Forgot to say there is a Dr. Pepper plant in Dublin, TX that bottles the original Dr. P. drink sweetened with real sugar, too.
Problem is, fructose is converted to glucose "if needed." If you don't burn enough energy to need the conversion, then fructose gets planted in lipid layers. Pure glucose is absorbed and used by the body directly.
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