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#16
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newscript column in C&E News
In article
, Billy wrote: In article , Frank wrote: Billy wrote: In article , Frank wrote: Billy wrote: In article , Frank wrote: are natural products Reminds me of one of my favorite stories when I was working. Eating at company cafeteria in US, only artificial sweetener available at the time was Sweet & Low with saccharine. At company cafeteria in Canada, all that was available was Sweet & Low with cyclamate. But, at company cafeteria in Switzerland, the Sweet & Low contained both saccharine and cyclamate. US considered cyclamate carcinogenic while Canada considered saccharine carcinogenic and Switzerland was not concerned about either. http://www.medscape.com/viewarticle/704432 ENDO 2009: Use of Artificial Sweeteners Linked to 2-Fold Increase in Diabetes Not my point but I have no problem with artificial sweeteners, i.e. my blood sugar. Use of such additives depends on the ruling authority, in the US, the FDA. In the case of food additive, sucralose, which I don't like the looks of chemically, took over 20 years to get FDA approval. http://en.wikipedia.org/wiki/Sucralose My point is that manufactured foods should be scrutinized for a long time before they enter the food chain. We are 20 - 50 years into artificail sweeteners, and just now we find out that thy are bad for you? HFCS seems so innocuous, yet it is having health effects. How long before we find out the impact of manufactured food additives, and GMOs? There is no precedents with longevity. Faith in science versus experience with life seem to be in conflict and money will control to the last gasp. So protect your own and when you see good encourage. Difficult times yet easy to do good. Bill -- Garden in shade zone 5 S Jersey USA http://prototype.nytimes.com/gst/articleSkimmer/ |
#17
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Quote:
Hi, another good reason not to fill a baby/toddler up with apple juice... and most "juice drinks" aimed at parents as "healthy" are nothing but empty calories. He discovered that he could buy the most calories per dollar in the middle aisles of the supermarket, among the towering canyons of processed food and soft drink.
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http://Garden-Planters.com |
#18
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newscript column in C&E News
On Jul 13, 1:22*pm, Frank wrote:
This is article. *Actually high fructose syrup is not that different from sucrose which I would assume under the acidic soda conditions would invert to the 50/50 mixture of fructose and glucose. *Brings back old memories as one summer I worked in a control lab at ICI in plant that made sorbitol and mannitol which are the hydrogenated products of glucose and sucrose. *Sorbitol and mannitol are dietetic type sweetners but consuming to much has laxative action. Pepsi Sweetening it old school: Pepsi and Mountain Dew Throwback. Recently, I wrote a C&EN News of the Week article about Coca-Cola's plans to substitute petrochemically derived ethylene glycol with glycol made from sugar and molasses to make polyethylene terephthalate beverage bottles (C&EN, May 25, page 9). Researching the story made me wish that Coca-Cola could put sugar to better use, namely, making soda. For soda lovers like me, the past 30 years have been unkind in one respect: High-fructose corn syrup (HFCS) has replaced sugar in nearly all beverages in the U.S. The TWO SWEETENERS are chemically different. Common sugar is sucrose, a disaccharide of glucose and fructose. High-fructose corn syrup is a mixture made of glucose and fructose—55% fructose in HFCS-55, the type of syrup used in beverages. To make HFCS, corn refiners use the enzyme glucoamylase to break cornstarch down into glucose and then use the enzyme glucose isomerase to convert some of the glucose into fructose. HFCS was introduced in the late 1960s, and by the 1980s, it had conquered the U.S. beverage industry. In 1982, the U.S. government imposed quotas that limit sugar imports. Since then, U.S. sugar prices have generally been much higher than global sugar prices. And HFCS-55 has been cheaper on a comparable basis—it contains about 23% water—than sugar in the U.S. Recently, however, the margin between the two has narrowed. Because of the price differential, and because it's easier to handle a liquid than a solid on an industrial scale, use of HFCS in soft drinks and processed food skyrocketed in the 1980s. According to the U.S. Department of Agriculture, per capita annual consumption of sugar was 84 lb in 1980. By 1990, it was 64 lb. During the same period, per capita annual consumption of HFCS increased from 19 lb to 50 lb. Today, finding soda made with sugar in the U.S. is as difficult as it was to procure Levi's dungarees in the Soviet Union. That's an exaggeration, but one does have to know where to look. One source is Coca-Cola made in Mexico, typically available for sale at any grocer that displays a Mexican flag prominently in the window. Another source, kosher Coca-Cola, can be found in many supermarkets around Passover because corn is shunned during that holiday. There are other sugar-based sodas as well. One Dr Pepper bottler in Dublin, Texas, still uses sugar. People can buy "Dublin Dr Pepper" over the Internet or stumble across it at, say, a truck stop along a Texas highway. There are also gourmet brands such as Jones Soda or Royal Crown Draft that use pure cane sugar. This past spring, Pepsi made life easier for soda aficionados. It released Pepsi and Mountain Dew Throwback brands made with real sugar, which was available from April to June. One wonders about Pepsi's motives. Some nutritionists say HFCS is a worse contributor to obesity than sugar is, so there could be some marketing benefit. Whatever the company's motivation, its efforts offered a rare opportunity to settle the matter of which tastes better, soda made with sugar or with HFCS. I arranged a Pepsi Challenge—normal Pepsi versus Pepsi Throwback—at C&EN's Northeast News Bureau. Admittedly, I had a very small statistical sample for the blind taste test: three subjects, including my biased self. All agreed that regular Pepsi made an immediate impact on the tip of the tongue, whereas the subtler effects of Pepsi Throwback worked toward the back of the mouth. One subject liked regular Pepsi better, noting that Throwback "tastes like diet." The two others, including me, preferred sugar. Alexander H. Tullo wrote this week's column. Please send comments and suggestions to . How touching is the angst articulated by the drinkers of Coke and Pepsi as they debate sweeteners vs. sugar. They all taste like medicine to me. I just drink water or Chinese green tea* with my meals, unless you are buying and offering good wine or beer. Drinking flavored sugar water with meals is sacreligious (sp?) How can you taste the food? Same with smoking at meals. *BIG difference between green tea from my Chinatown store that sells the real thing loose, by weight, and the yeeech sold in supermarkets. The good stuff is expensive, but you only use a few leaves per brew, so $50 worth can last months. Persephone |
#19
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newscript column in C&E News
In article
, Higgs Boson wrote: On Jul 13, 1:22*pm, Frank wrote: This is article. *Actually high fructose syrup is not that different from sucrose which I would assume under the acidic soda conditions would invert to the 50/50 mixture of fructose and glucose. *Brings back old memories as one summer I worked in a control lab at ICI in plant that made sorbitol and mannitol which are the hydrogenated products of glucose and sucrose. *Sorbitol and mannitol are dietetic type sweetners but consuming to much has laxative action. Pepsi Sweetening it old school: Pepsi and Mountain Dew Throwback. Recently, I wrote a C&EN News of the Week article about Coca-Cola's plans to substitute petrochemically derived ethylene glycol with glycol made from sugar and molasses to make polyethylene terephthalate beverage bottles (C&EN, May 25, page 9). Researching the story made me wish that Coca-Cola could put sugar to better use, namely, making soda. For soda lovers like me, the past 30 years have been unkind in one respect: High-fructose corn syrup (HFCS) has replaced sugar in nearly all beverages in the U.S. The TWO SWEETENERS are chemically different. Common sugar is sucrose, a disaccharide of glucose and fructose. High-fructose corn syrup is a mixture made of glucose and fructose‹55% fructose in HFCS-55, the type of syrup used in beverages. To make HFCS, corn refiners use the enzyme glucoamylase to break cornstarch down into glucose and then use the enzyme glucose isomerase to convert some of the glucose into fructose. HFCS was introduced in the late 1960s, and by the 1980s, it had conquered the U.S. beverage industry. In 1982, the U.S. government imposed quotas that limit sugar imports. Since then, U.S. sugar prices have generally been much higher than global sugar prices. And HFCS-55 has been cheaper on a comparable basis‹it contains about 23% water‹than sugar in the U.S. Recently, however, the margin between the two has narrowed. Because of the price differential, and because it's easier to handle a liquid than a solid on an industrial scale, use of HFCS in soft drinks and processed food skyrocketed in the 1980s. According to the U.S. Department of Agriculture, per capita annual consumption of sugar was 84 lb in 1980. By 1990, it was 64 lb. During the same period, per capita annual consumption of HFCS increased from 19 lb to 50 lb. Today, finding soda made with sugar in the U.S. is as difficult as it was to procure Levi's dungarees in the Soviet Union. That's an exaggeration, but one does have to know where to look. One source is Coca-Cola made in Mexico, typically available for sale at any grocer that displays a Mexican flag prominently in the window. Another source, kosher Coca-Cola, can be found in many supermarkets around Passover because corn is shunned during that holiday. There are other sugar-based sodas as well. One Dr Pepper bottler in Dublin, Texas, still uses sugar. People can buy "Dublin Dr Pepper" over the Internet or stumble across it at, say, a truck stop along a Texas highway. There are also gourmet brands such as Jones Soda or Royal Crown Draft that use pure cane sugar. This past spring, Pepsi made life easier for soda aficionados. It released Pepsi and Mountain Dew Throwback brands made with real sugar, which was available from April to June. One wonders about Pepsi's motives. Some nutritionists say HFCS is a worse contributor to obesity than sugar is, so there could be some marketing benefit. Whatever the company's motivation, its efforts offered a rare opportunity to settle the matter of which tastes better, soda made with sugar or with HFCS. I arranged a Pepsi Challenge‹normal Pepsi versus Pepsi Throwback‹at C&EN's Northeast News Bureau. Admittedly, I had a very small statistical sample for the blind taste test: three subjects, including my biased self. All agreed that regular Pepsi made an immediate impact on the tip of the tongue, whereas the subtler effects of Pepsi Throwback worked toward the back of the mouth. One subject liked regular Pepsi better, noting that Throwback "tastes like diet." The two others, including me, preferred sugar. Alexander H. Tullo wrote this week's column. Please send comments and suggestions to . How touching is the angst articulated by the drinkers of Coke and Pepsi as they debate sweeteners vs. sugar. They all taste like medicine to me. I just drink water or Chinese green tea* with my meals, unless you are buying and offering good wine or beer. Drinking flavored sugar water with meals is sacreligious (sp?) How can you taste the food? Same with smoking at meals. *BIG difference between green tea from my Chinatown store that sells the real thing loose, by weight, and the yeeech sold in supermarkets. The good stuff is expensive, but you only use a few leaves per brew, so $50 worth can last months. Persephone LA DEE DA. Got money and cheap too, hmmm, hmmm, hmm. -- Racial injustice, war, urban blight, and environmental rape have a common denominator in our exploitative economic system.* ~Channing E. Phillips http://tinyurl.com/o63ruj http://countercurrents.org/roberts020709.htm |
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