High Fructose Corn Syrup_A Year of Avoidence

High-fructose corn syrup (HFCS) – comprises any of a group of corn syrups that has undergone enzymatic processing to convert its glucose into fructose and has then been mixed with pure corn syrup (100% glucose) to produce a desired sweetness. In the United States, HFCS is typically used as a sugar substitute and is ubiquitous in processed foods and beverages.

The most widely used varieties of high-fructose corn syrup are: HFCS 55 (mostly used in soft drinks), approximately 55% fructose and 45% glucose; and HFCS 42 (used in many foods and baked goods), approximately 42% fructose and 58% glucose. HFCS-90, approximately 90% fructose and 10% glucose, is used in small quantities for specialty applications, but primarily is used to blend with HFCS 42 to make HFCS 55.

Per relative sweetness, HFCS 55 is comparable to table sugar (sucrose), a disaccharide of fructose and glucose. That makes it useful to food manufacturers as a substitute for sucrose in soft drinks and processed foods. HFCS 90 is sweeter than sucrose; HFCS 42 is less sweet than sucrose.

Monday, January 4, 2010

big dad

5:03p, So is big dad in control? Are we marching to a beat that is something akin to a dog whistle (i.e. only humans can hear that we need to not be wasting our time looking into our health but rather moving along the path provided?). Stop and question I say. Use the idea of [re]solve to question. I think also of the idea that a family can feed themselves off the dollar menu at McDonald's for cheaper than purchasing broccili. And that food stamps can purchase more HFCS than any other product. Perhaps the government should just deliver bottles of the stuff to low income homes rather than subsidizing the industry by means of uncontrolled give aways.

Today at lunch, actually much there after as i was very hungry I, in my mind, prepared to head to the newer of local chain sub shops, Jrecks. But before I went I logged on to their site and looked into nutritional info. They did provide this info but only inthe form of % value nutirion ... not ingredients. So I contacted them and asked them to provide me with the information I needed. Not holding my breath but we will see how they respond.

Instead I headed to Nori's Natural Food Market downton Saranac Lake. I grabbed a flaffel wrap and a homemade zuchinni bread but enroute to the counter I decided that after hearing that our pita had HFCS that perhaps the wraps did as well. Sarah in teh kitchen settled my nerves by pulling out the package and simultaniously stating that 'We try not to make anything with that crap so I would highly doubt it'. HFCS free. Then I let her in on my mission. She liked it.

I presume that most of all the preparred foods at Stewart's will be loaded with the Sauce but i will inquire as they are the closest instution for grabbing a quick bite. I did find out last night that Red Bull Cola is allowed ... no HFCS ... amazing. Its an aquired taste that is not free of sugar for sure.

In writing the first statement above I did begin to think about instutions that both support the use of this in their ingredients when they may have a choice and as well the manufacturers of the substance. I think it is only proper that i reserch into the history and manufacturing for my mission to be complete. That and I would like an adventure to a random plant in the middle of the US. On it.

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