Posted on 03/21/2009 3:32:08 PM PDT by neverdem
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?
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.
Just direct me to the Coca-Cola made with sugar instead of corn syrup.
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.
“Corn Pops” used to be “Sugar Pops”.
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.
Look for Mexican Coca Cola or the Coke formulated for Jewish passover. I believe both have sucrose instead of HFCS.
Yep.
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?
Well, it is made in the USA and/or imported, so who the hell knows? :))
They sell Mexican cane sugar coke in socal Costco’s.
Same base component but processed differently. Sort of like the difference between rolled oats and pinhead oats.
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.
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