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.

Wednesday, January 13, 2010

Rheb a dub dub

10:34p, Its official, no Rhebs Candy (unless as below):

Hi Mr. Smith,

Sorry it took a couple days to get back to you, but we had to do some investigating. Instead of giving you a list of what does contain HFCS, it's easier to let you know what you would be okay eating. The list is as follows:

Nuts
Raisins
Wafers

Everything else contains HFCS. It's in all the creams, cherries, patties, caramel.

Hope this helps.

Sherri L. Owens
Office Manager
Rheb Candy Co.
410-644-4321

I am deduced to nuts and wafers and fruit. oh my. i replied with the question of the chocolate base and it does not in any case contain HFCS. a bit of a paper cup conundrum ... cover the HFCS in some vessel that will disguise it (i.e. chocolate) and avoid the question. Life will settle in without the HFCS but indeed the public sector is about as tame with the stuff as a meth addict. It seems that the case holds true that you can almost feel th euse of a substance as much as you might taste it. an energy of commitment that an institution shows in itself ... like a good dressed professional versus one that dresses from Marshalls. Both achieve the task but the one in teh Marshalls suit knows its different and may be able to look the aprt but does not feel the part when surrounded by a institution of brooks brothers clad boys.

In the effort to not portray the initiative when not so appropiate, im sure i consumed mass quantities of the stuff at teh Shamrock tonight. a prepackaged bailys irish cream cheese cake and a white bread grilled cheese with ghetto sauce. very tasty but left me skeptical. I think in the instance of communicating your story it must be done in the proper manner at the proper time else you become a over zelous uber freak of a missionary. The stuff will nto kill you and is in almost everything associated with something so pace yourself and develop a lingo and an dialogue with both intitutions and individuals to gain support ... then let them assist you in a healty manner socially.

I did find that in Eat and Meet that they carry the Mojo Creole maranade that Matt suggested is perhaps best imported from NYC as to search for it up here might be a dead end. That place continiously suprises me. The level of quality in a business might never achieve the one they put out on their web site, 'We offer a free meal to anyone who can not afford one.' ... that is class.
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