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Thread: Safe to ingest ?

  1. #1
    john reed Guest

    Default Safe to ingest ?

    After hearing about many people's negative reaction to *glucose-fructose
    syrup* in the U.S.A., I was surprised to discover now in our local Tesco's
    it's in: Jams, baked beans and biscuits; over here.

    http://www.youtube.com/watch?v=9a4Z7W5x1pY

    http://www.dailymail.co.uk/health/ar...avoc-diet.html

    Am I being Paranoid ? Obviously the food manufacturers say no.



  2. #2
    Steve Pope Guest

    Default Re: Safe to ingest ?

    john reed <[email protected]> wrote:

    >Am I being Paranoid ?


    Let's put it this way. It may be completely safe, or it may be
    disadvantageous for some persons (those who need to reduce their
    fructose input). But it's definitely a sign the manufacturer
    is cutting corners, so it's definitely not a sign of a good quality
    product.


    Steve

  3. #3
    Doug Freyburger Guest

    Default Re: Safe to ingest ?

    john reed wrote:
    >
    > After hearing about many people's negative reaction to *glucose-fructose
    > syrup* in the U.S.A., I was surprised to discover now in our local Tesco's
    > it's in: Jams, baked beans and biscuits; over here.
    >
    > Am I being Paranoid ? Obviously the food manufacturers say no.


    As long as you use little total sugar it's not an issue. Experiments
    with rats do show that rats fed HFCS versus sucrose gained more weight,
    but the difference was like a percent. The bigger problem is how much
    sugar of any sort appears in product after product. Ten times as much
    sugar as a century ago is too bleeping much no matter what type of sugar
    it is. Could be ribose and it would still be too much.

  4. #4
    spamtrap1888 Guest

    Default Re: Safe to ingest ?

    On Jul 30, 11:07*am, "john reed" <planet65...@mail.invalid> wrote:
    > After hearing about many people's negative reaction to *glucose-fructose
    > syrup* in the U.S.A., I was surprised to discover now in our local Tesco's
    > it's in: Jams, baked beans and biscuits; over here.
    >
    > http://www.youtube.com/watch?v=9a4Z7W5x1pY
    >
    > http://www.dailymail.co.uk/health/ar...obNobs-moreish...
    >
    > Am I being Paranoid ? * Obviously the food manufacturers say no.


    tert found this interesting article on how Americans' food consumption
    has changed since the 1950s.

    Along with whole milk consumption dropping by 75%, and egg consumption
    dropping by a third, consumption of sugars has gone up 50%. I think
    the problem is simple sugars, not HFCS vs. sucrose.

    http://www.usda.gov/factbook/chapter2.pdf

  5. #5
    Christopher Helms Guest

    Default Re: Safe to ingest ?

    On Jul 30, 1:07*pm, "john reed" <planet65...@mail.invalid> wrote:
    > After hearing about many people's negative reaction to *glucose-fructose
    > syrup* in the U.S.A., I was surprised to discover now in our local Tesco's
    > it's in: Jams, baked beans and biscuits; over here.
    >
    > http://www.youtube.com/watch?v=9a4Z7W5x1pY
    >
    > http://www.dailymail.co.uk/health/ar...obNobs-moreish...
    >
    > Am I being Paranoid ? * Obviously the food manufacturers say no.



    I find it difficult to believe that no one in the food industry had
    any idea that the sugar they were using made people eat more than they
    otherwise would have.

  6. #6
    Nunya Bidnits Guest

    Default Re: Safe to ingest ?

    spamtrap1888 <[email protected]> wrote:
    > On Jul 30, 11:07 am, "john reed" <planet65...@mail.invalid> wrote:
    >> After hearing about many people's negative reaction to
    >> *glucose-fructose syrup* in the U.S.A., I was surprised to discover
    >> now in our local Tesco's it's in: Jams, baked beans and biscuits;
    >> over here.
    >>
    >> http://www.youtube.com/watch?v=9a4Z7W5x1pY
    >>
    >> http://www.dailymail.co.uk/health/ar...obNobs-moreish...
    >>
    >> Am I being Paranoid ? Obviously the food manufacturers say no.

    >
    > tert found this interesting article on how Americans' food consumption
    > has changed since the 1950s.
    >
    > Along with whole milk consumption dropping by 75%, and egg consumption
    > dropping by a third, consumption of sugars has gone up 50%. I think
    > the problem is simple sugars, not HFCS vs. sucrose.


    At least partly to blame for those market factors and the increase in sugar
    consumption is the whole (bogus) low-fat fad. All fat was demonized and
    lite, low, and reduced fat offerings became commonplace in every aisle of
    the grocery store. Even where not labeled lite or low fat, many products
    were modified to contain less and/or different fats. Problem is, removing
    fat removes flavor, and manufacturers almost universally compensated for
    this with various forms of sugars and other sometimes sweeteners.

    So now, just for drill, notice how every brand of mayonnaise has a reduced
    fat version, and sometimes a no fat version as well. All that mayo, at least
    half the jars on your grocer's shelf, contains sugar that would never have
    been there before the lowfat craze. And that's just the mayo. Multiply that
    by the huge variety of products with low and no fat versions, and that's a
    hell of a lot of extra sugar for a diet intended to be more healthy.

    The problem is sugar. Right now, it's all sugar. It doesn't matter that much
    what kind, not when the sheer volume of sugar consumption per capita is so
    far over the top and its presence so ubiquitous in our food supply.

    Just sayin'.

    MartyB



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