Thread: 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

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.

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

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.

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