dmcowen674
No Lifer
Originally posted by: Amused
Originally posted by: dmcowen674
Originally posted by: mrkun
Originally posted by: Amused
Originally posted by: mrkun
I think his point is that due to the cost of HFCS relative to table sugar, there has been a net increase in the amount sucralose intake in the American diet. Seriously, just go to the store and look at labels; things that wouldn't normally be made with sugar are made with HFCS. Hell, in my own kitchen I've got gravy, tartar sauce, italan and thousand island dressing, and cocktail sauce, all of which are made with HFCS.
ALL of those would have sugar if HFCS did not exist. Look up recipes for home made versions.
How can you not believe cocktail souce wouldn't have sugar???
Yes, I'm aware cocktail sauce and thousand island dressing would normally have sugar (both have ketchup).
With regards to those, do you know of any sources that give nutritional information for these products of say, 20 years ago?
I'm curious to see the amount of sugar they used.
As for [beef] gravy, tartar sauce, and italian dressing, I don't think those were traditionally made with sugar.
Pectin was the sweetening agent 20 yrs ago.
Dave, do yourself a favor and just stop posting.
Pectin is used as a thickening/gelling agent and stabilizer. Not as a sweetener. It is still used today in Jams, Jellies and even Starbucks Fraps to make them thicker.
http://en.wikipedia.org/wiki/Pectin
It is mainly used in food as a gelling agent in jams and jellies. Today it is also used in fillings, sweets, as a stabiliser in fruit-juices and milk-drinks and as a source of dietary fiber in foods.
Pectin is a natural part of human nutrition. The daily intake of pectin from fruit and vegetables can be estimated to be around 5 g (assuming ca. 500 g fruit and vegetable per day).
In human digestion, pectin is not used as nutrient, but passes through the small intestine more or less intact. In the large intestine and colon, microorganisms degrade pectin and liberate short-chain fatty acids that have positive influence on health (prebiotic effect). Pectin is thus a soluble dietary fiber.
Consumption of pectin has been shown to reduce blood-cholesterol levels.
The mechanism appears to be an increase of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food.
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We were doing much better with pectin than when it was replaced by HFCS.
Bring back pectin and ban HFCS.
Topic Title: Study Finds 'Mind-Boggling' Rise in Morbid Obesity
The only thing "mind boggling" is the support of HFCS.
