Bryan wrote:
> On Jan 28, 10:36 pm, "Julie Bove" > wrote:
>> Bryan wrote:
>>> On Jan 28, 3:01 pm, "Julie Bove" > wrote:
>>>> Bryan wrote:
>>>>> On Jan 24, 9:22 am, "Julie Bove" > wrote:
>>>>>> Bryan wrote:
>>>>>>> On Jan 24, 2:01 am, "Julie Bove" > wrote:
>>>>>>>> spamtrap1888 wrote:
>>>>>>>>> On Jan 23, 5:55 pm, Bryan > wrote:
>>>>>>>>>> On Jan 23, 6:45 pm, "Julie Bove" >
>>>>>>>>>> wrote:
>>
>>>>>>>>>>> Bryan wrote:
>>>>>>>>>>>> On Jan 22, 10:22 pm, "Julie Bove" >
>>>>>>>>>>>> wrote:
>>>>>>>>>>>>> Because we were snowed in here for a week and I knew we
>>>>>>>>>>>>> were going to be, I bought two cans of refrigerated
>>>>>>>>>>>>> biscuits. This is not something I normally buy but I knew
>>>>>>>>>>>>> my bread wouldn't be good at the end of the week and
>>>>>>>>>>>>> apparently you can not buy a single loaf of frozen bread
>>>>>>>>>>>>> dough. I do not keep wheat flour in the house because of
>>>>>>>>>>>>> my daughter's allergy.
>>
>>>>>>>>>>>>> So tonight after we finally got out and got some more
>>>>>>>>>>>>> groceries, I noticed some horrible oozing thing in the
>>>>>>>>>>>>> door of the fridge. It was the biscuits. My daughter said
>>>>>>>>>>>>> they had fallen on the floor and they had. I remembered
>>>>>>>>>>>>> it. And they looked intact at the time. But apparently it
>>>>>>>>>>>>> was enough to pop them open.
>>>>>>>>>>>>> And boy did they look bad! The can must have been busted
>>>>>>>>>>>>> like that for a while. They were all dried out with just a
>>>>>>>>>>>>> few moist oozing spots. Ick!
>>
>>>>>>>>>>>> Those things are shitty anyway. No one with any sense buys
>>>>>>>>>>>> them in the first place.
>>
>>>>>>>>>>> I'm sure they're not the best. But if you are snowed in and
>>>>>>>>>>> hungry...
>>
>>>>>>>>>> Every one I've ever seen is made with partially hydrogenated
>>>>>>>>>> oils. You bought poison.
>>
>>>>>>>>> Another reason to buy frozen bread: no trans fats:
>>
>>>>>>>>> Unbleached enriched white flour (wheat flour, niacin, ferrous
>>>>>>>>> sulfate or reduced iron, thiamin monoitrate, riboflavin follic
>>>>>>>>> acid), water, high fructose corn syrup, yeast, soybean oil
>>>>>>>>> and/or canola oil, salt, malt, sodium stearoyl lactylate,
>>>>>>>>> yeast nutrients (calcium sulfate, ammonium chloride),
>>>>>>>>> ascorbic acid, enzyme (added for improved baking). CONTAINS:
>>>>>>>>> WHEAT, SOY
>>
>>>>>>> Pillsbury Grands! Cinnamon Rolls, with Icing
>>
>>>>>>> Ingredients
>>>>>>> Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate,
>>>>>>> Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Sugar,
>>>>>>> Partially Hydrogenated Soybean and/or Cottonseed Oil, Dextrose,
>>>>>>> Wheat Starch, High Fructose Corn Syrup, Baking Powder (Baking
>>>>>>> Soda, Sodium Acid Pyrophosphate, Sodium Aluminum Phosphate),
>>>>>>> Whey, Salt, Corn Starch, Cinnamon, Vital Wheat Gluten, Mono and
>>>>>>> Diglycerides, Corn Syrup Solids, Datem, Sodium Alginate, Xanthan
>>>>>>> Gum, Natural and Artificial Flavor, Polysorbate 60, Potassium
>>>>>>> Sorbate (Preservative), Yellow 5, Red 40, Color Added.
>>
>>>>>>> source--
>>>>>>> http://www.wegmans.com/webapp/wcs/st...tDisplay?produ...
>>
>>>>>>>> High fructose corn syrup is bad!
>>
>>>>>>> How is high fructose corn syrup worse than plain sugar?
>>>>>>> You are an idiot.
>>
>>>>>> It's linked to heart problems in diabetics. And I am a diabetic.
>>>>>> I don't eat cinnamon rolls in any way shape or form.
>>
>>>>> Sorry, your husband is an idiot. You are merely a moron.
>>>>> Regular sugar cause all the same problems as HFCS.
>>
>>>> Oh. So sugar causes heart problems in diabetes? Cite please!
>>
>>> If you weren't a dimwit you'd know that sugar is 50% fructose/50%
>>> glucose, and HFCS is 55% fructose/45% glucose. The difference is
>>> very small.
>>
>> Wrong! HFCS is a very different beast. Probably doesn't affect a
>> normie but does affect a diabetic. Just as eating fructose that is
>> extracted from the fruit and used as a sweetener. Left in the fruit
>> and eaten as is, it is combined with other sugars like sorbitol and
>> glucose. They balance each other.
>
> The human body breaks down sucrose into 50-50 glucose and fructose in
> short order. HFCS is only a tiny bit higher in fructose than cane
> sugar. There is no magical "balance." There is little difference
> between refined sucrose and HFCS. Diabetics should limit both, but
> should also limit starches because the body quickly breaks starches
> down into 100% glucose. That's why baked potatoes have such an
> outrageously high glycemic index. The reason that fructose "left in
> the fruit and eaten as is," is less problematic is because of fiber
> and the fact that people generally eat less whole fruits than if the
> fruits are juiced and they can drink them down as a beverage. HFCS
> has been demonized, when really it's metabolically very similar to
> "pure cane sugar," just less expensive.
>
> --Bryan

Duh to the rest but wrong on the HFCS thing.