Has anyone successfully replicated this sauce, the red ketchup-based
one? I looked at the archives and nothing really rang true, there are
some spices at work in the sauce that are being over-looked in the
recipes I've found. Allspice is what I was thinking today and/or maybe
clove? It's a nice sauce, I like to get my own version of it going,
maybe not so ketchup-y but a more fragrant BBQ sauce.

I know, I know, Arby's is disgusting, I only eat it a couple of times
a year, but I have to admit I like it.

wrote:
> Has anyone successfully replicated this sauce, the red ketchup-based
> one? I looked at the archives and nothing really rang true, there are
> some spices at work in the sauce that are being over-looked in the
> recipes I've found. Allspice is what I was thinking today and/or maybe
> clove? It's a nice sauce, I like to get my own version of it going,
> maybe not so ketchup-y but a more fragrant BBQ sauce.
>
> I know, I know, Arby's is disgusting, I only eat it a couple of times
> a year, but I have to admit I like it.

Good place to start for industrial stuff like that:

http://www.socma.com/

In article
>,
wrote:

> Has anyone successfully replicated this sauce, the red ketchup-based
> one? I looked at the archives and nothing really rang true, there are
> some spices at work in the sauce that are being over-looked in the
> recipes I've found. Allspice is what I was thinking today and/or maybe
> clove? It's a nice sauce, I like to get my own version of it going,
> maybe not so ketchup-y but a more fragrant BBQ sauce.
>
> I know, I know, Arby's is disgusting, I only eat it a couple of times
> a year, but I have to admit I like it.


Have you checked the copycat recipes site? Maybe there's something
there. I don't know.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!

In article
>,
wrote:

> Has anyone successfully replicated this sauce, the red ketchup-based
> one? I looked at the archives and nothing really rang true, there are
> some spices at work in the sauce that are being over-looked in the
> recipes I've found. Allspice is what I was thinking today and/or maybe
> clove? It's a nice sauce, I like to get my own version of it going,
> maybe not so ketchup-y but a more fragrant BBQ sauce.
>
> I know, I know, Arby's is disgusting, I only eat it a couple of times
> a year, but I have to admit I like it.

Seems like watered down barbecue sauce to me. Just take some standard
barbecue sauce out of a jar and add some water to it until its the
consistency you want.

> Has anyone successfully replicated this sauce, the red ketchup-based
> one? I looked at the archives and nothing really rang true, there are
> some spices at work in the sauce that are being over-looked in the
> recipes I've found. Allspice is what I was thinking today and/or maybe
> clove? It's a nice sauce, I like to get my own version of it going,
> maybe not so ketchup-y but a more fragrant BBQ sauce.


http://i28.tinypic.com/25qagjc.jpg

<q> wrote in message ...
>
>> Has anyone successfully replicated this sauce, the red ketchup-based
>> one? I looked at the archives and nothing really rang true, there are
>> some spices at work in the sauce that are being over-looked in the
>> recipes I've found. Allspice is what I was thinking today and/or maybe
>> clove? It's a nice sauce, I like to get my own version of it going,
>> maybe not so ketchup-y but a more fragrant BBQ sauce.
>
>
> http://i28.tinypic.com/25qagjc.jpg

God, I was going to say, it's likely mostly sugar.

Ugh.

cybercat wrote:
> <q> wrote in message ...
>>> Has anyone successfully replicated this sauce, the red ketchup-based
>>> one? I looked at the archives and nothing really rang true, there are
>>> some spices at work in the sauce that are being over-looked in the
>>> recipes I've found. Allspice is what I was thinking today and/or maybe
>>> clove? It's a nice sauce, I like to get my own version of it going,
>>> maybe not so ketchup-y but a more fragrant BBQ sauce.
>>
>> http://i28.tinypic.com/25qagjc.jpg
>
> God, I was going to say, it's likely mostly sugar.
>
> Ugh.
>
>
What happened where it became so popular to coat/dip/apply/add massive
amounts of sugar to food that isn't offered as a dessert? Especially
savory dishes that include tomatoes. Am I the only one who finds sugar
laden industrial food so unappealing?

On Feb 10, 9:48*am, George > wrote:
> cybercat wrote:
> > <q> wrote in ...
> >>> Has anyone successfully replicated this sauce, the red ketchup-based
> >>> one? *I looked at the archives and nothing really rang true, there are
> >>> some spices at work in the sauce that are being over-looked in the
> >>> recipes I've found. Allspice is what I was thinking today and/or maybe
> >>> clove? It's a nice sauce, I like to get my own version of it going,
> >>> maybe not so ketchup-y but a more fragrant BBQ sauce.
>
> >>http://i28.tinypic.com/25qagjc.jpg
>
> > God, I was going to say, it's likely mostly sugar.
>
> > Ugh.
>
> What happened where it became so popular to coat/dip/apply/add massive
> amounts of sugar to food that isn't offered as a dessert? Especially
> savory dishes that include tomatoes. Am I the only one who finds sugar
> laden industrial food so unappealing?

This sauce probably has high-fructose corn syrup as a major
ingredient. That's cheaper than real sugar, and definitely the way
that a fast food operation would go. I don't know if we consumers have
easy access to a bottle of HFCS, or that we would even want it.

The strange part about this added sugar phenomenon is that it isn't
true in other parts of the world. Just N. America. Go taste some
Yoghurt in Europe, for example. Its delicious, and you can actually
taste the tartness and the dairy. When you eat Yoghurt here, it's more
like you are eating a container of sugar.

Processed food and dairy, and beverage, companies think that we demand
this overly-sweet taste here. Or, they have found that they sell more
when they add extra sweetness.

Dave

"Dave" > wrote in message news:31a653f8-5b0d-4982-aede-The

strange part about this added sugar phenomenon is that it isn't
true in other parts of the world. Just N. America. Go taste some
Yoghurt in Europe, for example. Its delicious, and you can actually
taste the tartness and the dairy. When you eat Yoghurt here, it's more
like you are eating a container of sugar.

Processed food and dairy, and beverage, companies think that we demand
this overly-sweet taste here. Or, they have found that they sell more
when they add extra sweetness.

Dave


I eat it all the time. http://www.stonyfield.com/

And I use it to make yogurt. I've tasted European yogurt in Europe and I
thought it was wonderful. If people want yogurt without sweetning, they
will find it. I believe it is probably the people's choice or the companies
wouldn't make it for them.

Dee Dee

cybercat said...

>
> <q> wrote in message ...
>>
>>> Has anyone successfully replicated this sauce, the red ketchup-based
>>> one? I looked at the archives and nothing really rang true, there are
>>> some spices at work in the sauce that are being over-looked in the
>>> recipes I've found. Allspice is what I was thinking today and/or maybe
>>> clove? It's a nice sauce, I like to get my own version of it going,
>>> maybe not so ketchup-y but a more fragrant BBQ sauce.
>>
>>
>> http://i28.tinypic.com/25qagjc.jpg
>
> God, I was going to say, it's likely mostly sugar.
>
> Ugh.


Cybercat,

Yep. Pretty disgusting!

HFCS aside from being a sweetener is genetically engineered to block the
receptors to the brain that tell us when we're full, so we'll overeat and
buy more product sooner and it's no wonder they put it in everything.

They don't care about our health, they just want our money!

Andy
Ask me about sodium!

<q> wrote in message ...
> cybercat said...
>
>>
>> <q> wrote in message ...
>>>
>>>> Has anyone successfully replicated this sauce, the red ketchup-based
>>>> one? I looked at the archives and nothing really rang true, there are
>>>> some spices at work in the sauce that are being over-looked in the
>>>> recipes I've found. Allspice is what I was thinking today and/or maybe
>>>> clove? It's a nice sauce, I like to get my own version of it going,
>>>> maybe not so ketchup-y but a more fragrant BBQ sauce.
>>>
>>>
>>> http://i28.tinypic.com/25qagjc.jpg
>>
>> God, I was going to say, it's likely mostly sugar.
>>
>> Ugh.
>
>
> Cybercat,
>
> Yep. Pretty disgusting!
>
> HFCS aside from being a sweetener is genetically engineered to block the
> receptors to the brain that tell us when we're full, so we'll overeat and
> buy more product sooner and it's no wonder they put it in everything.
>
> They don't care about our health, they just want our money!
>
> Andy
> Ask me about sodium!


OK, Andy, what about sodium? I'm interested.
Dee Dee

Andy " wrote:

> HFCS aside from being a sweetener is genetically engineered to block the
> receptors to the brain that tell us when we're full, so we'll overeat and
> buy more product sooner and it's no wonder they put it in everything.


Genetically engineered for the purpose of tricking the brain so the food
companies can make more money? Do you have a source for that? I'd love
to read it.


--Lia

Dee.Dee said...

>
> <q> wrote in message ...
>> cybercat said...
>>
>>>
>>> <q> wrote in message ...
>>>>
>>>>> Has anyone successfully replicated this sauce, the red ketchup-based
>>>>> one? I looked at the archives and nothing really rang true, there
are
>>>>> some spices at work in the sauce that are being over-looked in the
>>>>> recipes I've found. Allspice is what I was thinking today and/or
maybe
>>>>> clove? It's a nice sauce, I like to get my own version of it going,
>>>>> maybe not so ketchup-y but a more fragrant BBQ sauce.
>>>>
>>>>
>>>> http://i28.tinypic.com/25qagjc.jpg
>>>
>>> God, I was going to say, it's likely mostly sugar.
>>>
>>> Ugh.
>>
>>
>> Cybercat,
>>
>> Yep. Pretty disgusting!
>>
>> HFCS aside from being a sweetener is genetically engineered to block the
>> receptors to the brain that tell us when we're full, so we'll overeat
and
>> buy more product sooner and it's no wonder they put it in everything.
>>
>> They don't care about our health, they just want our money!
>>
>> Andy
>> Ask me about sodium!
>
>
> OK, Andy, what about sodium? I'm interested.
> Dee Dee


It's so over-used in processed foods. You know that!

'Nuf said,

Here, even better, Dihydrogen Monoxide...

http://www.dhmo.org/ (posted in another group)

I'm still forming my opinion on that one.

Andy

Julia Altshuler said...

> Andy " wrote:
>
>> HFCS aside from being a sweetener is genetically engineered to block the
>> receptors to the brain that tell us when we're full, so we'll overeat
and
>> buy more product sooner and it's no wonder they put it in everything.
>
>
> Genetically engineered for the purpose of tricking the brain so the food
> companies can make more money? Do you have a source for that? I'd love
> to read it.
>
>
> --Lia


I had a couple. They're around the internet here somewhere.

Ask yourself, why go through the trouble of genetically engineering
something if there wasn't an alterior motive?

You could with less cost, research and testing concentrate corn syrup into
a smaller package without genetically altering it, right?

Andy

Andy " wrote:

> I had a couple. They're around the internet here somewhere.
>
> Ask yourself, why go through the trouble of genetically engineering
> something if there wasn't an alterior motive?
>
> You could with less cost, research and testing concentrate corn syrup into
> a smaller package without genetically altering it, right?



While you're finding me the first source, will you find me the one about
how HFCS was genetically altered in the first place? Thanks!


And if, my genetic altering, you mean artificial selection to develop
new hybrids, might the ulterior motive have something to do with
resistence to disease, resistence to insects, higher yields, shorter
growing seasons, unimportant nonsense like that?


--Lia

On Sun, 10 Feb 2008 13:56:48 -0500, Julia Altshuler
> wrote:

>Andy " wrote:
>
>> HFCS aside from being a sweetener is genetically engineered to block the
>> receptors to the brain that tell us when we're full, so we'll overeat and
>> buy more product sooner and it's no wonder they put it in everything.
>
>
>Genetically engineered for the purpose of tricking the brain so the food
>companies can make more money? Do you have a source for that? I'd love
>to read it.
>
It's not the evil empire as Andy indicated, but it *is* fructose's
native characteristics that's the problem... http://tinyurl.com/3ywg8
http://www.sfgate.com/cgi-bin/articl...DGS24VKMH1.DTL

Here's a snippet of the article:

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.

--
See return address to reply by email
remove the smiley face first

Dave wrote:

> This sauce probably has high-fructose corn syrup as a major
> ingredient. That's cheaper than real sugar, and definitely the way
> that a fast food operation would go. I don't know if we consumers have
> easy access to a bottle of HFCS,

Karo syrups.

q wrote:
> cybercat said...
>
>>
>> <q> wrote in message ...
>>>
>>>> Has anyone successfully replicated this sauce, the red
>>>> ketchup-based one? I looked at the archives and nothing really
>>>> rang true, there are some spices at work in the sauce that are
>>>> being over-looked in the recipes I've found. Allspice is what I
>>>> was thinking today and/or maybe clove? It's a nice sauce, I like
>>>> to get my own version of it going, maybe not so ketchup-y but a
>>>> more fragrant BBQ sauce.
>>>
>>>
>>> http://i28.tinypic.com/25qagjc.jpg
>>
>> God, I was going to say, it's likely mostly sugar.
>>
>> Ugh.
>
>
> Cybercat,
>
> Yep. Pretty disgusting!
>
> HFCS aside from being a sweetener is genetically engineered to block
> the receptors to the brain that tell us when we're full,

'Genetically engineered'? Someone genetically engineered Kayro syrup?
Sheesh, there's never a dearth of conspiracy theories.




--
Dave
www.davebbq.com

Julia Altshuler said...

> While you're finding me the first source, will you find me the one about
> how HFCS was genetically altered in the first place? Thanks!


Nope. Let your curiosity and your fingers do your research.

You've got to be as capable as I am without being snide.

Andy

Dave Bugg said...

> q wrote:
>> cybercat said...
>>
>>>
>>> <q> wrote in message ...
>>>>
>>>>> Has anyone successfully replicated this sauce, the red
>>>>> ketchup-based one? I looked at the archives and nothing really
>>>>> rang true, there are some spices at work in the sauce that are
>>>>> being over-looked in the recipes I've found. Allspice is what I
>>>>> was thinking today and/or maybe clove? It's a nice sauce, I like
>>>>> to get my own version of it going, maybe not so ketchup-y but a
>>>>> more fragrant BBQ sauce.
>>>>
>>>>
>>>> http://i28.tinypic.com/25qagjc.jpg
>>>
>>> God, I was going to say, it's likely mostly sugar.
>>>
>>> Ugh.
>>
>>
>> Cybercat,
>>
>> Yep. Pretty disgusting!
>>
>> HFCS aside from being a sweetener is genetically engineered to block
>> the receptors to the brain that tell us when we're full,
>
> 'Genetically engineered'? Someone genetically engineered Kayro syrup?
> Sheesh, there's never a dearth of conspiracy theories.


Karo only makes one product that doesn't use HFCS.

http://www.karosyrup.com/nutrition.asp

Andy

Dave wrote on Sun, 10 Feb 2008 09:07:26 -0800 (PST):

D> On Feb 10, 9:48 am, George > wrote:
??>> cybercat wrote:
??>>> <q> wrote in
...
??>>>>> Has anyone successfully replicated this sauce, the red
??>>>>> ketchup-based one? I looked at the archives and
??>>>>> nothing really rang true, there are some spices at work
??>>>>> in the sauce that are being over-looked in the recipes
??>>>>> I've found. Allspice is what I was thinking today
??>>>>> and/or maybe clove? It's a nice sauce, I like to get my
??>>>>> own version of it going, maybe not so ketchup-y but a
??>>>>> more fragrant BBQ sauce.
??>>
??>>>> http://i28.tinypic.com/25qagjc.jpg
??>>
??>>> God, I was going to say, it's likely mostly sugar.
??>>
??>>> Ugh.
??>>
??>> What happened where it became so popular to
??>> coat/dip/apply/add massive amounts of sugar to food that
??>> isn't offered as a dessert? Especially savory dishes that
??>> include tomatoes. Am I the only one who finds sugar laden
??>> industrial food so unappealing?

D> This sauce probably has high-fructose corn syrup as a major
D> ingredient. That's cheaper than real sugar, and definitely
D> the way that a fast food operation would go. I don't know if
D> we consumers have easy access to a bottle of HFCS, or that
D> we would even want it.

D> The strange part about this added sugar phenomenon is that
D> it isn't true in other parts of the world. Just N. America.
D> Go taste some Yoghurt in Europe, for example. Its delicious,
D> and you can actually taste the tartness and the dairy. When
D> you eat Yoghurt here, it's more like you are eating a
D> container of sugar.

D> Processed food and dairy, and beverage, companies think that
D> we demand this overly-sweet taste here. Or, they have found
D> that they sell more when they add extra sweetness.

I've never tried Arby's stuff but it's probably like most
Barbeque Sauces: nauseating. I am not kidding, it took me a
couple of visits to well-recommended Pit Barbeque places to find
out that the combination of meat, sugar and grease causes me to
vomit!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

<q> wrote in message ...
> Dee.Dee said...
>
>>
>> <q> wrote in message ...
>>> cybercat said...
>>>
>>>>
>>>> <q> wrote in message ...
>>>>>
>>>>>> Has anyone successfully replicated this sauce, the red ketchup-based
>>>>>> one? I looked at the archives and nothing really rang true, there
> are
>>>>>> some spices at work in the sauce that are being over-looked in the
>>>>>> recipes I've found. Allspice is what I was thinking today and/or
> maybe
>>>>>> clove? It's a nice sauce, I like to get my own version of it going,
>>>>>> maybe not so ketchup-y but a more fragrant BBQ sauce.
>>>>>
>>>>>
>>>>> http://i28.tinypic.com/25qagjc.jpg
>>>>
>>>> God, I was going to say, it's likely mostly sugar.
>>>>
>>>> Ugh.
>>>
>>>
>>> Cybercat,
>>>
>>> Yep. Pretty disgusting!
>>>
>>> HFCS aside from being a sweetener is genetically engineered to block the
>>> receptors to the brain that tell us when we're full, so we'll overeat
> and
>>> buy more product sooner and it's no wonder they put it in everything.
>>>
>>> They don't care about our health, they just want our money!
>>>
>>> Andy
>>> Ask me about sodium!
>>
>>
>> OK, Andy, what about sodium? I'm interested.
>> Dee Dee
>
>
> It's so over-used in processed foods. You know that!
>
> 'Nuf said,
>
> Here, even better, Dihydrogen Monoxide...
>
> http://www.dhmo.org/ (posted in another group)
>
> I'm still forming my opinion on that one.
>
> Andy


I formed my opinion on that one long ago. Thumbs down.
'nuf said.
Dee Dee

<q> wrote in message ...
> Julia Altshuler said...
>
>> Andy " wrote:
>>
>>> HFCS aside from being a sweetener is genetically engineered to block the
>>> receptors to the brain that tell us when we're full, so we'll overeat
> and
>>> buy more product sooner and it's no wonder they put it in everything.
>>
>>
>> Genetically engineered for the purpose of tricking the brain so the food
>> companies can make more money? Do you have a source for that? I'd love
>> to read it.
>>
>>
>> --Lia
>
>
> I had a couple. They're around the internet here somewhere.
>
> Ask yourself, why go through the trouble of genetically engineering
> something if there wasn't an alterior motive?
>
> You could with less cost, research and testing concentrate corn syrup into
> a smaller package without genetically altering it, right?
>
> Andy


One could educate themselves on corn, but there's so much to know.
"We are the Corn People."
Dee Dee

<q> wrote in message ...
> Julia Altshuler said...
>
>> While you're finding me the first source, will you find me the one about
>> how HFCS was genetically altered in the first place? Thanks!
>
>
> Nope. Let your curiosity and your fingers do your research.
>
> You've got to be as capable as I am without being snide.
>
> Andy


Andy, you are correct. Definitely correct. If one is very curious, one will
find the answers for themselves, and then, it will be their own truth, good
or bad. This is such a vast subject.
Dee Dee

"Andy " wrote:
>
> Dave Bugg said...
>
> > q wrote:
> >>
> >> HFCS aside from being a sweetener is genetically engineered to block
> >> the receptors to the brain that tell us when we're full,
> >
> > 'Genetically engineered'? Someone genetically engineered Kayro syrup?
> > Sheesh, there's never a dearth of conspiracy theories.
>
> Karo only makes one product that doesn't use HFCS.
>
> http://www.karosyrup.com/nutrition.asp

Strange. How can HFCS be kosher? I thought HFCS
was not kosher, and that Coca-Cola made a special
kosher version during some Jewish holidays that
used sucrose rather than HFCS. But before asking,
I looked it up on Wikipedia, and the answer seems
to be that HFCS can be kosher, but not kosher for
Passover. The special Coke is made for Passover.

http://en.wikipedia.org/wiki/Kosher_...r_for_Passover

This also explains what Parve means (which is
indicated on the Karo web site for their products).
Parve doesn't mean much healthwise -- it only means
the product contains no meat or dairy products.

According to the Wikipedia page on Passover, it's
April 19th this year. Even though I'm not a Coke
drinker, my best friend is, and I'll try to pick
some up for her when that holiday rolls around.
I'll probably set up a blind taste test. That'll
be fun.

Imagine that! Gentiles watching the Jewish calendar
so they can grab some of that kosher Coke!

In article >,
"Dee.Dee" > wrote:

> <q> wrote in message ...
> > Dee.Dee said...

> >> OK, Andy, what about sodium? I'm interested.
> >> Dee Dee
> >
> >
> > It's so over-used in processed foods. You know that!
> >
> > 'Nuf said,
> >
> > Here, even better, Dihydrogen Monoxide...
> >
> > http://www.dhmo.org/ (posted in another group)


I'm sure it has been posted in many groups. However, it was just posted
in this group in the last few days.

> > I'm still forming my opinion on that one.
> >
> > Andy
>
>
> I formed my opinion on that one long ago. Thumbs down.
> 'nuf said.


Actually, not enough. Why thumbs down and what does that mean?

ObArby'sSauce: DHMO is the main ingredient.

--
Dan Abel
Petaluma, California USA

Andy " wrote:
"

> Nope. Let your curiosity and your fingers do your research.
>
> You've got to be as capable as I am without being snide.


Hey, if you can make a funny, why can't I?
--Lia

In article
>,
Dave > wrote:


> > >>http://i28.tinypic.com/25qagjc.jpg
> >
> > > God, I was going to say, it's likely mostly sugar.

> This sauce probably has high-fructose corn syrup as a major
> ingredient.

The URL above (sorry I lost the attributions) gives the ingredient list.


> I don't know if we consumers have
> easy access to a bottle of HFCS, or that we would even want it.


Most people who bake have this in stock in their house. It is usually
called Karo Light Corn Syrup:

http://www.karosyrup.com/nutrition.asp

This is a comparatively recent product, only having been around since
1902.

--
Dan Abel
Petaluma, California USA

In article >,
"Dee.Dee" > wrote:

> "Dave" > wrote in message news:31a653f8-5b0d-4982-aede-The
>
> strange part about this added sugar phenomenon is that it isn't
> true in other parts of the world. Just N. America. Go taste some
> Yoghurt in Europe, for example. Its delicious, and you can actually
> taste the tartness and the dairy. When you eat Yoghurt here, it's more
> like you are eating a container of sugar.
>
> Processed food and dairy, and beverage, companies think that we demand
> this overly-sweet taste here. Or, they have found that they sell more
> when they add extra sweetness.

> I eat it all the time. http://www.stonyfield.com/
>
> And I use it to make yogurt. I've tasted European yogurt in Europe and I
> thought it was wonderful. If people want yogurt without sweetning, they
> will find it. I believe it is probably the people's choice or the companies
> wouldn't make it for them.

I'm glad you like it. Most people do like sugar. I clicked on
"strawberry" on this page:

http://www.stonyfield.com/OurProduct...ascript:void(0)

The third ingredient is sugar. It has about half the sugar of the stuff
I buy, although it is only 6oz and the stuff I buy is 8oz.

I use unsweetened yoghurt for cooking. I have some in the fridge right
now (the generic store brand). It has no added sugar or flavoring.
Milk has quite a bit of sugar already, but none is added to this.
Unless I'm trying to gain weight, which is very rare, when I see "sour
cream" in a recipe, I try unsweetened yoghurt. I have never seen a
supermarket dairy case without at least a couple of kinds of unsweetened
yoghurt. You just have to know the secret code word, which is "plain".
If I click on "plain" on the link above, I get about half the sugar of
the strawberry. The ingredient list shows no added sugar, so it's just
the milk sugar, which is much less sweet than other sugars.

--
Dan Abel
Petaluma, California USA

Dee.Dee wrote:
> <q> wrote in message ...
>> Julia Altshuler said...
>>
>>> While you're finding me the first source, will you find me the one about
>>> how HFCS was genetically altered in the first place? Thanks!
>>
>> Nope. Let your curiosity and your fingers do your research.
>>
>> You've got to be as capable as I am without being snide.
>>
>> Andy
>
>
> Andy, you are correct. Definitely correct. If one is very curious, one will
> find the answers for themselves, and then, it will be their own truth, good
> or bad. This is such a vast subject.
> Dee Dee

But of course if you're going to post claims and statements as
"scientific fact" one should do the responsible (and respectable) thing
and cite their sources.
Some claims here are nothing more than drama-queen alarm, while others
have real science behind them.

Andy <q> wrote:
>
> http://i28.tinypic.com/25qagjc.jpg

Thanks for posting that.
That would be one place I'd have forgotten to look for corn starch!
F'ing stuff is *everywhere*!

In article >,
Goomba38 > wrote:

> Dee.Dee wrote:
> > <q> wrote in message ...
> >> Julia Altshuler said...
> >>
> >>> While you're finding me the first source, will you find me the one about
> >>> how HFCS was genetically altered in the first place? Thanks!
> >>
> >> Nope. Let your curiosity and your fingers do your research.
> >>
> >> You've got to be as capable as I am without being snide.
> >>
> >> Andy
> >
> >
> > Andy, you are correct. Definitely correct. If one is very curious, one
> > will
> > find the answers for themselves, and then, it will be their own truth, good
> > or bad. This is such a vast subject.
> > Dee Dee
>
> But of course if you're going to post claims and statements as
> "scientific fact" one should do the responsible (and respectable) thing
> and cite their sources.
> Some claims here are nothing more than drama-queen alarm, while others
> have real science behind them.

I did a little google search, and found this:

http://www.westonaprice.org/motherlinda/cornsyrup.html

It was interesting, but I'm skeptical. Anytime somebody proclaims that
children should *never* be allowed fruit juice, because it contains evil
fruit sugar (the same thing that is in HFCS), and should instead be
given plain white sugar, which is only half evil fruit sugar, I have to
doubt the rest of the article. The author claims that the corn is
almost certainly genetically modified, as well as two of the enzymes
used in the process. So the HFCS itself was not genetically modified,
it is a manufacturing process.

--
Dan Abel
Petaluma, California USA

Dan Abel said...

> In article >,
> Goomba38 > wrote:
>
>> Dee.Dee wrote:
>> > <q> wrote in message ...
>> >> Julia Altshuler said...
>> >>
>> >>> While you're finding me the first source, will you find me the one
>> >>> about how HFCS was genetically altered in the first place? Thanks!
>> >>
>> >> Nope. Let your curiosity and your fingers do your research.
>> >>
>> >> You've got to be as capable as I am without being snide.
>> >>
>> >> Andy
>> >
>> >
>> > Andy, you are correct. Definitely correct. If one is very curious,
>> > one will
>> > find the answers for themselves, and then, it will be their own
>> > truth, good or bad. This is such a vast subject.
>> > Dee Dee
>>
>> But of course if you're going to post claims and statements as
>> "scientific fact" one should do the responsible (and respectable) thing
>> and cite their sources.
>> Some claims here are nothing more than drama-queen alarm, while others
>> have real science behind them.
>
> I did a little google search, and found this:
>
> http://www.westonaprice.org/motherlinda/cornsyrup.html
>
> It was interesting, but I'm skeptical. Anytime somebody proclaims that
> children should *never* be allowed fruit juice, because it contains evil
> fruit sugar (the same thing that is in HFCS), and should instead be
> given plain white sugar, which is only half evil fruit sugar, I have to
> doubt the rest of the article. The author claims that the corn is
> almost certainly genetically modified, as well as two of the enzymes
> used in the process. So the HFCS itself was not genetically modified,
> it is a manufacturing process.


Citing only one URL + your opinion is hardly going to convince anyone.

I'd give kids fresh-squeezed fruit juice before I'd let them drink
processed fruit juice. Fresh-squeezed, it doesn't get any better than that,
imho.

You think HFCS is a manufacturing side-effect? Good for you. I disagree.

Andy

Dan Abel wrote:

>> This sauce probably has high-fructose corn syrup as a major
>> ingredient.
>
> The URL above (sorry I lost the attributions) gives the ingredient list.
>
>
>> I don't know if we consumers have
>> easy access to a bottle of HFCS, or that we would even want it.
>
>
> Most people who bake have this in stock in their house. It is usually
> called Karo Light Corn Syrup:
>
> http://www.karosyrup.com/nutrition.asp
>
> This is a comparatively recent product, only having been around since
> 1902.
>
But Karo didn't contain HFCS then. The current version is a blend:

Ingredients: Light corn syrup, high fructose corn syrup, salt, vanilla.

HFCS was invented in 1957 (yes, its "Frankensugar")and is made by an
industrial process and wasn't commonly used until the process was
perfected in the 1970s.

Goomba38 wrote:
>
> But of course if you're going to post claims and statements as
> "scientific fact" one should do the responsible (and respectable) thing
> and cite their sources.
> Some claims here are nothing more than drama-queen alarm, while others
> have real science behind them.


What you say is true. I only wonder if you're missing the humor.


Andy posted a joke. He said that HFCS was genetically engineered to
work like an addictive substance. People would eat it and not
feel full so they'd keep wanting and buying more. This is absurd, so
there's something funny in it.


I thought it was funny and posted an answer that I thought was equally
funny. I asked him to site his sources. Obviously no one can come up
with scientific documentation for assertions that aren't true, so asking
him to do so had a humorous element.


He said that it was up to me to google. That's funny too. He turned my
joke around on me. Andy kept the humor up. He posted a link to a page
warning on the dangers of Dihydrogen Monoxide.


I acknowledged the joke. No harm done.


It's only drama-queen alarm if you take it seriously.


--Lia

On Sun, 10 Feb 2008 13:56:48 -0500, Julia Altshuler
> wrote:

>Andy " wrote:
>
>> HFCS aside from being a sweetener is genetically engineered to block the
>> receptors to the brain that tell us when we're full, so we'll overeat and
>> buy more product sooner and it's no wonder they put it in everything.
>
>
>Genetically engineered for the purpose of tricking the brain so the food
>companies can make more money? Do you have a source for that? I'd love
>to read it.
>
>
>--Lia

it's on the order of dick gregory saying mcdonald's puts 'something'
in the special sauce to make black folk addicted to big macs.

your pal,
blake

On Sun, 10 Feb 2008 14:59:13 -0500, Julia Altshuler
> wrote:

>Andy " wrote:
>
>> I had a couple. They're around the internet here somewhere.
>>
>> Ask yourself, why go through the trouble of genetically engineering
>> something if there wasn't an alterior motive?
>>
>> You could with less cost, research and testing concentrate corn syrup into
>> a smaller package without genetically altering it, right?
>
>
>
>While you're finding me the first source, will you find me the one about
>how HFCS was genetically altered in the first place? Thanks!
>
>
>And if, my genetic altering, you mean artificial selection to develop
>new hybrids, might the ulterior motive have something to do with
>resistence to disease, resistence to insects, higher yields, shorter
>growing seasons, unimportant nonsense like that?
>
>
>--Lia

luther burbank was out to rule the world! run!!

your pal,
blake

On Sun, 10 Feb 2008 20:24:52 -0500, Goomba38 >
wrote:

>Dee.Dee wrote:
>> <q> wrote in message ...
>>> Julia Altshuler said...
>>>
>>>> While you're finding me the first source, will you find me the one about
>>>> how HFCS was genetically altered in the first place? Thanks!
>>>
>>> Nope. Let your curiosity and your fingers do your research.
>>>
>>> You've got to be as capable as I am without being snide.
>>>
>>> Andy
>>
>>
>> Andy, you are correct. Definitely correct. If one is very curious, one will
>> find the answers for themselves, and then, it will be their own truth, good
>> or bad. This is such a vast subject.
>> Dee Dee
>
>But of course if you're going to post claims and statements as
>"scientific fact" one should do the responsible (and respectable) thing
>and cite their sources.
>Some claims here are nothing more than drama-queen alarm, while others
>have real science behind them.

that's the wonderful thing about the 'net. you can find 'evidence'
for any kind of rubbish you'd care to believe. that, and the smut.

your pal,
blake

On Sun, 10 Feb 2008 19:37:46 -0800, Dan Abel > wrote:

>In article >,
> Goomba38 > wrote:
>
>> Dee.Dee wrote:
>> > <q> wrote in message ...
>> >> Julia Altshuler said...
>> >>
>> >>> While you're finding me the first source, will you find me the one about
>> >>> how HFCS was genetically altered in the first place? Thanks!
>> >>
>> >> Nope. Let your curiosity and your fingers do your research.
>> >>
>> >> You've got to be as capable as I am without being snide.
>> >>
>> >> Andy
>> >
>> >
>> > Andy, you are correct. Definitely correct. If one is very curious, one
>> > will
>> > find the answers for themselves, and then, it will be their own truth, good
>> > or bad. This is such a vast subject.
>> > Dee Dee
>>
>> But of course if you're going to post claims and statements as
>> "scientific fact" one should do the responsible (and respectable) thing
>> and cite their sources.
>> Some claims here are nothing more than drama-queen alarm, while others
>> have real science behind them.
>
>I did a little google search, and found this:
>
>http://www.westonaprice.org/motherlinda/cornsyrup.html
>
>It was interesting, but I'm skeptical. Anytime somebody proclaims that
>children should *never* be allowed fruit juice, because it contains evil
>fruit sugar (the same thing that is in HFCS), and should instead be
>given plain white sugar, which is only half evil fruit sugar, I have to
>doubt the rest of the article. The author claims that the corn is
>almost certainly genetically modified, as well as two of the enzymes
>used in the process. So the HFCS itself was not genetically modified,
>it is a manufacturing process.

anyone who doesn't run a nunnery who calls themselves 'mother linda'
is a nut.

your pal,
blake

On Sun, 10 Feb 2008 20:32:33 GMT, "Dave Bugg" >
wrote:

>q wrote:
>> cybercat said...
>>
>>>
>>> <q> wrote in message ...
>>>>
>>>>> Has anyone successfully replicated this sauce, the red
>>>>> ketchup-based one? I looked at the archives and nothing really
>>>>> rang true, there are some spices at work in the sauce that are
>>>>> being over-looked in the recipes I've found. Allspice is what I
>>>>> was thinking today and/or maybe clove? It's a nice sauce, I like
>>>>> to get my own version of it going, maybe not so ketchup-y but a
>>>>> more fragrant BBQ sauce.
>>>>
>>>>
>>>> http://i28.tinypic.com/25qagjc.jpg
>>>
>>> God, I was going to say, it's likely mostly sugar.
>>>
>>> Ugh.
>>
>>
>> Cybercat,
>>
>> Yep. Pretty disgusting!
>>
>> HFCS aside from being a sweetener is genetically engineered to block
>> the receptors to the brain that tell us when we're full,
>
>'Genetically engineered'? Someone genetically engineered Kayro syrup?
>Sheesh, there's never a dearth of conspiracy theories.

frankly, i'm upset at the diversion of corn to the manufacture of
syrup instead of moonshine.

your pal,
blake