Guest guest Posted April 2, 2004 Report Share Posted April 2, 2004 my bottom line question is, how much worse is this stuff than straight out sugar?-Dave Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2004 Report Share Posted April 3, 2004 In a message dated 4/3/04 12:34:58 AM, writes: > my bottom line question is, how much worse is this stuff than > straight out sugar?-Dave > basically, to the human body, sugar is sugar no matter what the source. not so with hfcs. it's man-made, and your body recognizes it as a " mutant " sugar. it negatively affects your hormones and triglycerides. you can think of it as the trans-fat of the sugar world. hope this helps. melody http://www.melodysmusic.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2004 Report Share Posted April 3, 2004 I'm a fan of Dr. Andrew Weil. He has said for years that HFCS was bad. His books al touch on the subject as well. If I recall correctly he said using real sugar was not nearly as bad. Everything in moderation though. Partially Hydrogenated oils are bad too. You should grab a copy of one of his books. Maybe his site touches on it too: www.askdrweil.com - Dave Saturday, April 03, 2004 1:21 AM Re: HFCS my bottom line question is, how much worse is this stuff than straight out sugar?-Dave Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2004 Report Share Posted April 5, 2004 Well my own opinion is that HFCS is much worse than straight sugar. For one it's processed from corn (and hyrdrolyzed), which is most likely GM corn. The other reason is that it's in things where you normally wouldn't add sugar...or there is sugar added as well as HFCS. I read all labels of everything I buy and I make a conscious decision if I buy something w/HFCS; usually if I'm craving chips or a soft drink. I even changed my bread brand when I read the Oroweat Whole Wheat bread had that crap in it! Sugar, on the other hand, can be bought in raw form, and even white sugar isn't as processed as HFCS. Denise , " Dave " <phantombluefan> wrote: > my bottom line question is, how much worse is this stuff than > straight out sugar?-Dave Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2004 Report Share Posted April 6, 2004 I have been gone for several days and I've apparently missed a bunch! This list is hard to keep up with. To Denise- I dunno if you like wheatberries, but the Orowheat Honey Wheatberry bread does NOT have HFCS, and it's very good bread. We (my partner and I) started cutting way down on HFCS last fall. It is AMAZING hwo hard it is to find simple foods without HFCS. At my local Kroger, only ONE brand of *salad crouton* did not have HCFS. What is the point? I know that manufacturers add HFCS to keep foods moist, but these are CROUTONS. They aren't *supposed* to be moist. I do still sometimes drink sodas, when I crave them (usually when I am stressed) but I try to keep a pitcher of iced tea (herbal or otherwise) in the fridge at all times now, so that I can have a convenient, sweet cold drink that is not soda. Sometimes I also buy cookies or ice cream that have HFCS, but I am slowly finding brands that don't have it. HCFS, among other things, stimulates your body's thirst response, so you are likely to want even more of the drink it is in. It is a preservative and a humectant as well as a sweetener- it is used to extend the shelf-life of processed foods (yuck!) It's cheaper than regular sugar. In the book " Fat Land: How Americans Became the Fattest People in the World " Greg Crister exposes the polotico-economic reasons that HFCS became a cheap and promoted sweetener & preservative. The main problem seems to be the fructose- large amounts of fructose are not natural to our bodies and our bodies do not react to them in a healthy manner. Here's an excerpt from the Miami Herald (sorry if anyone has seen this before): 'Other studies at UC Davis and the University of Michigan have shown that consuming fructose, which is more readily converted to fat by the liver, increases the fat in the bloodstream in the form of triglycerides. And unlike other types of carbohydrate made up of glucose, fructose does not stimulate the pancreas to produce insulin. Peter Havel, a nutrition researcher at UC Davis who studies the metabolic effects of fructose, has also shown that fructose fails to increase the production of leptin, a hormone produced by the body's fat cells. Both insulin and leptin act as signals to the brain to turn down the appetite and control body weight. And in another metabolic twist, Havel's research shows that fructose does not appear to suppress the production of ghrelin, a hormone that increases hunger and appetite. Other researchers, too, are finding problems with high fructose corn syrup. A study in last month's Journal of the National Cancer Institute suggests that women whose diet was high in total carbohydrate and fructose intake had an increased risk of colorectal cancer. And Dr. Mel Heyman, chief of pediatric gastroenterology and nutrition at UCSF, is seeing sick children whose bodies have been overloaded with fructose from naturally occurring fructose in fruit juice combined with soda and processed food. ''The way the body handles glucose is different from fructose,'' he says. 'It can overload the intestines' ability to absorb carbohydrates by giving it too much fructose. That can cause cramps, bloating and loose stools.'' ' Run from HFCS! You'll be glad you did. Incidentally, my partner stopped drinking sodas and lost 16 pounds in 2 weeks. - priscilla Denise <pamperedveggie wrote: Well my own opinion is that HFCS is much worse than straight sugar. For one it's processed from corn (and hyrdrolyzed), which is most likely GM corn. The other reason is that it's in things where you normally wouldn't add sugar...or there is sugar added as well as HFCS. I read all labels of everything I buy and I make a conscious decision if I buy something w/HFCS; usually if I'm craving chips or a soft drink. I even changed my bread brand when I read the Oroweat Whole Wheat bread had that crap in it! Sugar, on the other hand, can be bought in raw form, and even white sugar isn't as processed as HFCS. Small Business $15K Web Design Giveaway - Enter today Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2004 Report Share Posted April 6, 2004 Doesn't hurt to be aware of how one is manipulated through food. Seems pretty obvious the reason people put HCFS in everything is competitive pressure not to get outsold by somebody else who's probably doing the same. I was surprised once at the taste impression Prego spaghetti sauce made on me once and checked out the ingredients. Yup, there was corn syrup at ingredient number three. Sometimes it's good to shop using your head too. And I admit " evaporated cane juice " for sugar (not an evil per se) is still pretty amusing. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2004 Report Share Posted April 6, 2004 last I looked, I believe jolt cola uses straight sugar. as far as prego goes, I dont care whats in it as long as there are no dead animals cause I love prego original in eggplant parmi as well as spinach lasagna. Dave Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2007 Report Share Posted December 22, 2007 Dianne & Marilyn's comments really makes one think about comments that corn should solely for food and should not be used for ethanol. Not only are our farmers coming off subsidies. If corn syrup were banned from processed food, all beings and our planet would benefit. Janet - hathor42 Friday, December 21, 2007 12:47 PM Corn Syrup (was Re: Whole Wheat Vegan Fruit Muffins and Intro) Marilyn,I don't doubt what you say about your children's responses to any corn syrup. Obviously they should not have it.However, plenty of folks do say that HFCS is different and worse. You mentioned three sources before. The Weston A Price Foundation rails against HFCS http://www.westonaprice.org/motherlinda/cornsyrup.html, and the Feingold site acknowledges that glucose and fructose are metabolized differently and HFCS has been linked to some bad things http://www.feingold.org/PF/cornsyrup.htmlI couldn't find a discussion on the third site.I'm a follower of Dr. McDougall. What he says is:De novo lipogenesis, the synthesis of fat from sugar, occurs readily with fructose, whereas with other kinds of simple sugars, like glucose, this synthesis does not commonly occur.11 Many experts blame the recent rise in obesity on high fructose corn syrup consumption.12 The use of this HFCS has increased by more than 1000% between 1970 and 1990.13 Fructose affects hormones very much like the way that fat does; it increases hunger, which results in more dietary fat and food intake. In addition, fructose does not stimulate brain satiety, as glucose does.1111) Teff KL, Elliott SS, Tschop M, Kieffer TJ, Rader D, Heiman M, Townsend RR, Keim NL, D'Alessio D, Havel PJ. Dietary fructose reduces circulating insulin and leptin, attenuates postprandial suppression of ghrelin, and increases triglycerides in women. J Clin Endocrinol Metab. 2004 Jun;89(6):2963-72.12) Malik VS, Schulze MB, Hu FB. Intake of sugar-sweetened beverages and weight gain: a systematic review.Am J Clin Nutr. 2006 Aug;84(2):274-88.13) Bray GA, Nielsen SJ, Popkin BM. Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity. Am J Clin Nutr. 2004 Apr;79(4):537-43.http://www.drmcdougall.com/misc/2006nl/oct/sugar.htmIf you google on something like "high fructose corn syrup regular corn syrup" you can find quite a bit:http://www.google.com/search?sourceid=navclient & aq=t & ie=UTF-8 & rls=SUNA,SUNA:2006-35,SUNA:en & q=high+fructose+corn+syrup+regular+corn+syrupI don't know if the evidence is conclusive, because I've never sat down and read all the studies and arguments. But I hesitate to have anything so artificial in my diet unless I know it is safe. Not that I really eat regular corn syrup either -- I usually use agave nectar or maple syrup and very little of them.Diane Quote Link to comment Share on other sites More sharing options...
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