Posted on 07/25/2010 1:28:56 PM PDT by US Navy Vet
If someone states that the consumption of large amounts of sugars (HFCS, table sugar, honey, whatever) is causing some health problems, I'm likely to agree. But HFCS is just being used as a bogeyman. Again, if everything that contained HFCS would change to table sugar tomorrow, the health problems would not go away.
Yes, there’s a sugar tariff, and the sugar tariff should go, but the corn people love the sugar tariff and if they didn’t we wouldn’t have it.
Pepsi and Mountain Dew throwback. I thought it was a national product released for a limited time. It was a very popular product. I think Pepsi puts it out there to drive competitors (like Jones) out of supermarkets. I buy throwback, it’s a great product. They should have it all the time. But they don’t.
The corn farmers love it now, but the blame for it belongs to the sugar cartel.
Sucrose - real sugar - is broken down in part by sucrase.
HFCS isn’t.
That’s one of the differences.
As long as we agree that the sugar tariff must go.
i LIKE A GOOD hONEY WITCH TOO.
HFCS isnt.
Once sucrose is broken down, it's 50% glucose and 50% fructose. Is it poison after it's broken down?
You bet.
BZZZZZZZZZZZZZZZ! :-)!
Of course HFCS isn’t broken down by sucrases, it doesn’t need to be. The products of sucrose (no “real” a sugar than any other) being broken down by sucrases are glucose and fructose.
Agave Nectar is not a natural sweetener. Plus, it has more concentrated fructose in it than high fructose corn syrup.
Agave nectar is not made from the sap of the yucca or agave plant but from the starch of the giant pineapple-like, root bulb. The principal constituent of the agave root is starch, similar to the starch in corn or rice, and a complex carbohydrate called inulin, which is made up of chains of fructose molecules.Technically a highly indigestible fiber, inulin, which does not taste sweet, comprises about half of the carbohydrate content of agave.
The process by which agave glucose and inulin are converted into nectar is similar to the process by which corn starch is converted into HFCS. The agave starch is subject to an enzymatic and chemical process that converts the starch into a fructose-rich syrupanywhere from 70 percent fructose and higher according to the agave nectar chemical profiles posted on agave nectar websites.
Compare that to the typical fructose content of high fructose corn syrup (55%)!
Agave nectar is not traditional, is highly refined, and actually has more concentrated fructose than high-fructose corn syrup. It is not a natural sweetener. Thus far, the evidence definitely points toward the conclusion: Agave Nectar = Bad.
“The stuff is in everything - even Peanut Butter!”
Not in our peanut butter. We grind peanuts in the health food store to make our own peanut butter. We add coconut oil, RealSalt and maybe a little raw honey or Stevia. The coconut oil is very healthy, and stabilizes it so the oil does not separate. All who try it like it. Just say ‘No’ to HFCS.
“...the fructose found in table sugar.”
There is no fructose in table sugar (sucrose).
You were saying?
Consumers “sour” on sugars. That’s a good one. Get it? “Sour”? Heh-heh.
:-)!
Amen! I would die before I paid for bottled ice tea.You can buy a whole box of tea bags and have gallons of it for the cost they want for most.Sun tea takes 5 minutes to put together and then sit in the sun. NO fuss no muss and you just might find you don’t need any sweetner in it because the sun gives it some sort of natural sweetness.That is the way I drink it anyway.
Is that stuff any good?
I see a depiction of the sucrose molecule. Sucrose is not a mixture of glucose and fructose, and the body does not process sucrose through the liver in the same way it processes fructose. There is much evidence today that the liver may be damaged by fructose. Not so true of sucrose.
Personally, I choose to minimise carbs, including sugars. I avoid artificial sweeteners - none are safe. Stevia is safe, and also has health benefits.
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