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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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hello, everyone, is corn syrup the same as : HIGH FRUCTOSE CORN SYRUP?
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In article >, "Marvel"
> wrote: > hello, everyone, is corn syrup the same as : HIGH FRUCTOSE CORN SYRUP? Inasmuch as they are listed separately as ingredients where both are used, I'll say no. -- -Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story from Notable Women's Dinner at the Governor's Residence. |
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> hello, everyone, is corn syrup the same as : HIGH FRUCTOSE CORN SYRUP?
No. Google for "hfcs" and read the first two entries. HFCS is modified corn syrup - regular corn syrup has almost no fructose in it (it's all glucose). HFCS is "sweeter" than regular CS. It is chemically modified to produce the fructose. Companies probably use it mainly because it is cheaper. Some studies show that high fructose levels in the diet cause weight gain so there's a lot of anti-HFCS stuff on the Internet. Note that table sugar (sucrose) is naturally 1/2 fructose and 1/2 glucose (the sucrose molecule is just a fructose and glucose molecule bound together). |
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Derric wrote:
>>hello, everyone, is corn syrup the same as : HIGH FRUCTOSE CORN SYRUP? > > > No. Google for "hfcs" and read the first two entries. HFCS is modified > corn syrup - regular corn syrup has almost no fructose in it (it's all > glucose). HFCS is "sweeter" than regular CS. It is chemically modified > to produce the fructose. Companies probably use it mainly because it > is cheaper. Some studies show that high fructose levels in the diet > cause weight gain so there's a lot of anti-HFCS stuff on the Internet. > Note that table sugar (sucrose) is naturally 1/2 fructose and 1/2 glucose > (the sucrose molecule is just a fructose and glucose molecule bound > together). > > HFCS is evil, but honey is wholesome and good. And I believe they have about the same ratios of glucose and fructose. Bob |
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