It was good for grandma's pecan pie but if it's in anything else, it must be evil.
Am curious what Rush’s new teas use for sweeteners on the labels, maybe he’ll talk about this soon.
While we are at it. I should mention that without old fashion cane syrup, your diabetic shock just isnt the same. Put some on buttermilk pancakes and butter. Look out.
Karo syrup is NOT HFCS, just in case you people didn’t know.
“What is high fructose corn syrup and how is it different from regular corn syrup?
Corn syrup is a sweetener derived from fresh corn picked and processed at its peak state of flavor and sweetness.
This is in all Karo Corn Syrup products used for baking sold in retail stores.
By contrast, high fructose corn syrup starts with regular corn syrup, which is modified by further processing and treated with enzymes to break it into two different forms of sweetness, fructose and glucose.”
http://www.princeton.edu/main/news/archive/S26/91/22K07/
If I’m not mistaken, that isn’t the same thing. I was looking into this stuff a couple of weeks ago and found that too much fructose is bad for (can’t recall if it was the liver or kidneys).
Also, that while they like to say its ok in moderation, the fact that it is in almost everything, most people are eating more than 10% which exceeded the ‘moderate’ level.
I’ll have to see if I can relocate the sites.
From the Karo website:
What is high fructose corn syrup and how is it different from regular corn syrup?
Corn syrup is a sweetener derived from fresh corn picked and processed at its peak state of flavor and sweetness. This is in all Karo Corn Syrup products used for baking sold in retail stores. By contrast, high fructose corn syrup starts with regular corn syrup, which is modified by further processing and treated with enzymes to break it into two different forms of sweetness, fructose and glucose.
Why do food manufacturers use high fructose corn syrup?
Originally, high fructose corn syrup was developed as a lower cost substitute for sugar. It is widely used today as a sweetener in beverages, bakery products, yogurts, and other products that traditionally had used sugar as a sweetener.
What is the controversy about high fructose corn syrup and why are so many people avoiding it?
Since the early 1980’s, high fructose corn syrup consumption has tripled and recently estimated at 60 pounds per person annually. During the same time period, the rate of obesity has also increased dramatically. Some researchers believe there is a link between the increase in obesity and the increase in high fructose corn syrup consumption. There are other researchers, however, that do not believe there is a connection.
Do any of Karo’s Corn Syrup products used in baking that are sold in retail stores contain high fructose corn syrup?
No. When Karo was first introduced in 1902, it contained 0 grams of high fructose corn syrup. Like the original, all Karo Corn Syrup products used in baking that you can purchase today contain 0 grams of high fructose corn syrup. Karo will never add high fructose corn syrup to current consumer products or introduce new corn syrup products containing high fructose corn syrup.
Do other brands of corn syrup currently contain high fructose corn syrup and if so, how can I tell?
Yes. Karo is currently the only leading national brand of corn syrup that contains 0 grams of high fructose corn syrup. Many other brands of corn syrup do contain high fructose corn syrup. Check the ingredient list on the back of the package where high fructose corn syrup must be listed if it is in the product. You can also look for Karo’s package labels that clearly announce “0 grams high fructose corn syrup.” If you’re looking to avoid high fructose corn syrup, you’ll get Karo’s premium quality and performance with a guarantee of 0 grams high fructose corn syrup.
What is the gluten status of Karo?
All Karo Syrup is gluten free and is produced in a facility free of gluten.
Does “light” mean Karo light corn syrup contains fewer calories? Is light corn syrup the same as “white” corn syrup?
The clear Karo corn syrup has been called “light” since the 1940s, before “light” became a popular description for reduced-calorie products. The term “light” in this case refers to the color, and not the number of calories. Many consumers refer to light corn syrup as “white” corn syrup.
The terms “light” and “dark” refer to the differences in the colors of Karo syrups. Both types have the same number of calories - 60 calories per tablespoon, and both are fat free and cholesterol free foods. For nutrient information on the products, visit our our Nutrition Facts section.
Is there a reduced calorie version available?
For those looking for fewer calories, Karo Lite Syrup is available. This contains 33% less calories than regular corn syrup, and has no high fructose corn syrup.
When making candy or cereal bars, it is best to use regular Karo dark or Karo light syrup.
What is corn syrup?
Corn syrup is a mildly sweet, concentrated solution of dextrose and other sugars derived from corn starch. It is naturally sweet. Corn syrup contains between 15% to 20% dextrose (glucose) and a mixture of various other types of sugar.
Is high fructose corn syrup the same as corn syrup?
No. high fructose corn syrup and corn syrup are distinctly different products. When Karo was introduced in 1902, it did not contain high fructose corn syrup. Sometime in the 1970’s, it was added to the Karo light and pancake syrups. As a result of consumer requests, the high fructose corn syrup has now been removed and all Karo products are high fructose corn syrup free.
What is refiners’ syrup? Why is it used in Karo dark corn syrup?
Refiners’ syrup is a type of molasses. It gives dark corn syrup its flavor and color.