That's wrong. Cane sugar or beet sugar is sucrose which is one to one compound of fructose and glucose. I used to think what's the big deal with HFCS? Both fructose and glucose are 6 carbon sugars and have the same amount of calories. That was until I read some papers describing de novo lipogenesis when fructose is metabolized.
So in HFCS-55, it's fructose 55% to glucose 42%, that's almost one third more fructose compared to glucose.
Methinks this is more about the rising cost of corn syrup (because of ethanol) than about being “natural.”
remember what Michael the Archangel said: “You can never have too much sugar.”
Is it any surprise that so many people in this country are obese and that reported cases of diabetes are on the rise?
Heck — they used to advertise their sugar content — brag about it. Remember “Sugar Jets” cereal? How about “Sugar Frosted Flakes”? Or Post Sugar Crisp?
Next, I’d like to see more honesty in the ingredients. I can’t believe they can get away with “dehydrated cane juice” for sugar.
For years Coke has used high-fructose corn syrup in the USA while Coke in Canada (only 5 or 6 miles from where I live) has used real sugar. The difference in taste is remarkable. Corn syrup may be sweet and no more calories than sugar, but sugar beats it hands down for actual taste.
I can tell you that real sugar tastes better.
I was in Bangladesh and thirsty, keep in mind, the chances of getting a civilized, properly chilled beverage decreases exponentially the further you get away from the USA. I had the choice of warm brominated water out of my canteen or warm Coca Cola from a little shack beside the road. I chose the Coke, really regretting that I was probably 100 miles away from the nearest safe cube of ice. I popped the top and took a swig, immediately, I flashed back to my childhood and how much I loved Coke back then. Even luke warm, it was awsome. It hit me later that it was made with sugar not corn syrup.
I don’t drink regular pop stateside, it just tastes nasty. I may have to look into these products.
I’m glad to see this. As a diabetic, I’m an old hand at reading labels for the nutrition info, but was surprised to see some of the ingredients in foods that I thought were OK. For example, there’s HFCS in Campbell’s tomato soup and in Kraft fat-free salad dressings. Jeez.
Personally, I’d rather have the sugar. I know how to deal with that. I’m not thrilled about having a bunch of chemicals in foods that, as far as I can tell, don’t need them. Tomatoes, water, maybe some salt, garlic, and sugar; that should be it for tomato soup. Who knows what havoc all these chemicals are playing with our body over years of use?
I am certainly glad to see this since I am allergic to corn in any form. Shopping for corn free products takes a lot of time.
I found out I’m allergic to corn so had to cut out all corn products. I’m almost 50 and I weigh the same now as I did at 16. I dropped down from 192 to 152 and I’m 6’1” (and ripped). I can drink as much beer (no corn) and eat as much bacon / steak as I want without gaining an ounce.
Well, the “fad” of HFCS to replace sugar has nearly wiped out the cane sugar industry in the US. The false information and “latest craze” mentality has nearly wiped out sugar in Hawaii, except for a fraction of previous production. Most cane sugar producers in Hawaii were in business for over 100 years. Florida will soon see the end of cane sugar production.
Pepsi Natural? Pepsi with real sugar??? YEA!!!!!!
I’m a Pepsi-holic but with sugar, NOT that crappy high fructose corn crap. And I for one will be very very very happy to buy my first can of Pepsi Natural.
Every once in a while husband surprises me with a bottle of real Pepsi made with sugar that he get’s at a store that stocks Pepsi from Mexico. I Love it!!
I tell him all the time that when I drink the crappy high fructose corn syrup kind that I feel like a heifer being fattened up for slotter.
Another strange thing. The high fructose corn syrup Pepsi hurts my kidneys but the Pepsi made with sugar doesn’t. I don’t know why that is, but it is.
traderrob6 said:
“Sugar consumption is important but I happen to believe that the massive consumption of simple carbs (other than sugars) is the real culprit in the unprecedented proliferation of metabolic syndrome and type 2 diabetes, and btw, heart disease.”
I am not convinced, and am more inclined to suspect HFCS, at least in the huge increase in Diabetes.
I don’t think Americans are consuming more carbs that convert so easily to sugars - like potatoes, or rice - than they did 100 years ago.
And, is there any study that looked at the 5% greater portion of fructose in HFCS, compounded by the massive degree with which HFCS permeates the food industry, and asked about how the increased rate and dosage of the metabolization of that may, possibly, have adverse long term consequences.
My lifetime family anecdotal evidence says my great-grandparents, grand-parents and parents generations all ate mostly “regular” sugar (and lots of potatoes, rice and other starches), had more dental problems than most people do today, but with whom diabetes was very rare - with none anywhere in our family tree until my generation - the HFCS generation.
I know mere correlation is not causation.
But, one thing correlation can suggest - is there statistical evidence that suggests an area of research is needed? I think research is needed.
I think one could take a twenty year study of a group like the Amish (who consume but a fraction of HFCS) and a equal number of “average” American families; find a way to factor in/out for “carb” consumption; look at the rates of Diabetes between the two groups; and, if correlation looks like it is pointing to causation then expand the research into the full metabolic processes that actually take place in the body when glucose and fructose are extracted and broken down from HFCS sources vs from natural sources - is there in fact a difference? Is there something about the delivery vehicle itself - HFCS vs “natural” sugar - that affects that rate?
I don’t think those studies have been done.
Read the labels — not only is HFCS in soft drinks and soups, salad dressings and ketchup, but in such innocuous things as bread and saltine crackers! READ THE LABEL. It’s in almost everything we eat! There is no wonder in my mind, given HFCS and the various forms of MSG, as to why there’s an obesity problem in the world.
The Bum Rap on Biofuels
American Thinker | 5-13-08 | Herbert Meyer
Posted on 05/14/2008 3:59:06 AM PDT by Renfield
http://www.freerepublic.com/focus/f-news/2015711/posts
Campaign to vilify ethanol revealed
ethanol producer Magazine | May 16, 2008 | By Kris Bevill
Posted on 05/17/2008 9:22:13 AM PDT by Kevin J waldroup
http://www.freerepublic.com/focus/f-news/2017389/posts
From the tomato sauce on a Pizza Hut pie called "The Natural," to the just-released soda Pepsi Natural, some of the biggest players in the American food business have started, in the last few months, replacing high-fructose corn syrup with old-fashioned sugar.Tonight I went to the store and picked up Diet Coke with Splenda (not sure that's nationally available, Grand Rapids is a big test-market town) on special, 4 cases for $11. I had been getting low, and true to form three have vanished (hey! who's drinkin' my sodas? Oh, that's right, I live alone) since I sat down here. Also got 3 cases of Diet Right Black Cherry (also Splenda) for $10, but that's not yet cold. Diet Right is great stuff, but definitely (for some unknown reason) is, in my opinion, a drink best quaffed very cold.
Corn derivatives are potent and common allergens. Just about anything ending in “-ose” on food labels is corn-derived in the U.S. and off-limits to those with corn allergies, which can be debilitating. And the constant barrage of corn derivatives prompts the development of allergies. Though I’m no fan of sugary stuff, I welcome the removal of corn products from our foods. Even common table salt is laced with corn-derived dextrose as a flowing agent and can cause problems in susceptible individuals.
I’m all for sugar making a comeback in soda. Corn syrup just doesn’t taste the same, and the pop doesn’t taste as good as a result.
My personal theory has always been that your body reacts to HFCS as if you had just eaten the two dozen+ ears of corn (fructose) needed to sweeten the one soda, rather than the much smaller amount of sugar cane that would have been needed. I think the answer might be found in quantum physics rather than chemistry, and it's something we haven't learned enough to fully understand yet. People who offer up chemistry-based explanations for why HFCS and sugar ought to be identical are 100% correct - within the limits of current scientific knowledge. But the results speak for themselves.
There are plenty of great sugar-sweetened colas available that aren't named "Coke" or "Pepsi". Boylan Cane Cola is my favorite, but Jones Cola and 365 Cola at Whole Foods are also widely available.