10:48a, Soon I feel that industry will have every single resident working for everything they need to have. The ammount of work that has now been delegated to the owner of a product is seemingly nearing more than 50%. What happens when a product is faulty ... contact the manufacturer ... then contact their outsourced repair center who needs each of the other two to confirm where and when you purchased it. you $15 toaster has now cost you $175 in man hours and mailing costs. This said its ard work to decipher HFCS on every single product and as well to ask someone else (i.e. Waiter) to ask the chef/cook/producer ... its the telephone game you played when you were kids. you start with 'I want to go to the circus.' and at the end of the circle comes out 'I baked fresh bread this am.'. I have recently been faces with High Maltose Corn Syrup as a replacement for HFCF ... Hmmmm. This is a curious instance. i am enjoying looking at labels and seeing 'Sugar' as an ingredient ... sugar is sugar, isn't it. Then why is there all natural or Raw sugar? What is in the powdery substance that would make it unnatural. I've heard that the Raw sugar is just caramelized to get its natural color. I have done no research in this. I have never looked at the Sugar Label ... perhaps its time. Flower comes in all levels of processing, bleaching, natural, unnatural, whole gran ... the list is endless. But as I recall from the supermarket the bags of sugar all just say sugar. Perhaps the word 'refined' comes to mind.
At a recent pass the rough party for Jacob someone brought EZ Cheese. I thought for sure that it would be off limits ... but to my surprise the Wheat Thins contained HFCS ... not the EZ Cheese. amazing. Just sneak it in there wherever you can eh? put it on the list. While shoppping as a bachelor I found that the Cinabon Grands Cinnamon buns from Pillsbury were laden with the sauce. but the regular ol Pillsbury did not ... but the Cinabon tasted so good ... of course they did.
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Coke
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.
Ingredients
the LIST.
Master list of items that have presented themselves as inclusive of HFCS.
Hershey Syrup
Tonic Water
Pepperidge Farmhouse Country White Bread
Entenmann's Deserts
Heinz Ketchup
Pepsi
Fake Maple Syrup
Aladdin Bakers Pita Bread
Snickers
Aladdin Bakers Pita Bread
Snickers
Sysco 'House Recipe' Ketchup
Sysco Raspberry Jam
Hood whip cream
Rhebs Candy (ex. nuts, fruits, wafers)
Wheat Thins
Pillsbury Cinabon Cinnamon Buns
Rhebs Candy (ex. nuts, fruits, wafers)
Wheat Thins
Pillsbury Cinabon Cinnamon Buns
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- January 2010 (12)
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