Study Finds 'Mind-Boggling' Rise in Morbid Obesity

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dmcowen674

No Lifer
Oct 13, 1999
54,889
47
91
www.alienbabeltech.com
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.
==================================
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.
 

jman19

Lifer
Nov 3, 2000
11,220
654
126
Originally posted by: ElFenix
Originally posted by: jman19
Originally posted by: mrkun
Originally posted by: jman19
Interesting... all I know is that HFCS is the suck when it comes to taste compared to cane sugar (at least in soda).

Yeah, totally. There are some Mexican restaurants/eateries around here that sell the Mexican Coke/Pepsi bottles made with real sugar, and I think they do indeed taste better.

Yeah, Mexican Coke is superior in taste to HFCS Coke, IMO. I rarely drink much soda anymore, as I don't care for the taste much these days.

bottled HFCS coke tastes better than canned coke. i think its the packaging, not the ingredients.

It's a matter of opinion. I haven't found bottled HFCS coke to be better than Coke made with cane sugar either.
 

ElFenix

Elite Member
Super Moderator
Mar 20, 2000
102,357
8,446
126
Originally posted by: dmcowen674

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.
==================================
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.

that doesn't say pectin is used as a sweetener. it says it is used as a gelling agent in sweets.
 

dmcowen674

No Lifer
Oct 13, 1999
54,889
47
91
www.alienbabeltech.com
Originally posted by: jman19
Originally posted by: ElFenix
Originally posted by: jman19
Originally posted by: mrkun
Originally posted by: jman19
Interesting... all I know is that HFCS is the suck when it comes to taste compared to cane sugar (at least in soda).

Yeah, totally. There are some Mexican restaurants/eateries around here that sell the Mexican Coke/Pepsi bottles made with real sugar, and I think they do indeed taste better.

Yeah, Mexican Coke is superior in taste to HFCS Coke, IMO. I rarely drink much soda anymore, as I don't care for the taste much these days.

bottled HFCS coke tastes better than canned coke. i think its the packaging, not the ingredients.

It's a matter of opinion. I haven't found bottled HFCS coke to be better than Coke made with cane sugar either.

How come we don't have a choice here?

Why does Mexico have cane sugar while U.S. stuck with HFCS???
 

jman19

Lifer
Nov 3, 2000
11,220
654
126
Originally posted by: dmcowen674
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.
==================================
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.

Umm, that says that it is used in sweets, not that it makes foods sweet.
 

dmcowen674

No Lifer
Oct 13, 1999
54,889
47
91
www.alienbabeltech.com
Originally posted by: ElFenix
Originally posted by: dmcowen674

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.
==================================
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.

that doesn't say pectin is used as a sweetener. it says it is used as a gelling agent in sweets.

Point is that what was used primarilly 20 years ago, we didn't have this HFCS crap rammed down our throats in everything.
 

ElFenix

Elite Member
Super Moderator
Mar 20, 2000
102,357
8,446
126
Originally posted by: dmcowen674
How come we don't have a choice here?

Why does Mexico have cane sugar while U.S. stuck with HFCS???

because of a few sugar growers in the US who managed to have a huge tariff on their product, making sugar cost 20x world prices here.

we've never grown much sugar here because there is very little land in the US where it is able to grow easily. because it is so hard to grow, they need a subsidy merely to exist.
 

jman19

Lifer
Nov 3, 2000
11,220
654
126
Originally posted by: dmcowen674
Originally posted by: jman19
Originally posted by: ElFenix
Originally posted by: jman19
Originally posted by: mrkun
Originally posted by: jman19
Interesting... all I know is that HFCS is the suck when it comes to taste compared to cane sugar (at least in soda).

Yeah, totally. There are some Mexican restaurants/eateries around here that sell the Mexican Coke/Pepsi bottles made with real sugar, and I think they do indeed taste better.

Yeah, Mexican Coke is superior in taste to HFCS Coke, IMO. I rarely drink much soda anymore, as I don't care for the taste much these days.

bottled HFCS coke tastes better than canned coke. i think its the packaging, not the ingredients.

It's a matter of opinion. I haven't found bottled HFCS coke to be better than Coke made with cane sugar either.

How come we don't have a choice here?

Why does Mexico have cane sugar while U.S. stuck with HFCS???

I'd guess that HFCS coke is cheaper to make, but I could be wrong.
 

Vic

Elite Member
Jun 12, 2001
50,422
14,333
136
Originally posted by: dmcowen674
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.
==================================
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.

WTF moron... pectin is a gelling agent, not a sweetener. My GF and I make our own jams and jellies all the time, and both pectin AND sugar are used to make them.
 

jman19

Lifer
Nov 3, 2000
11,220
654
126
Originally posted by: dmcowen674
Originally posted by: ElFenix
Originally posted by: dmcowen674

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.
==================================
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.

that doesn't say pectin is used as a sweetener. it says it is used as a gelling agent in sweets.

Point is that what was used primarilly 20 years ago, we didn't have this HFCS crap rammed down our throats in everything.

Your point makes NO sense. Pectin is not a susbstitute for HFCS :roll:
 

Amused

Elite Member
Apr 14, 2001
56,515
16,238
146
Originally posted by: dmcowen674
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.
==================================
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.

Dave, you need reading comprehension.

Listen very carefully:

PECTIN IS NOT A SWEETENER. IT DOES NOT EVEN TASTE SWEET. IT IS A THICKENING AGENT. IT IS STILL USED TODAY IN EVERYTHING IT WAS USED IN 20 YEARS AGO.

Pectin is a source of dietary fiber. And dietary fiber lowers bad cholesterol. This is why pectin is in more foods than previously since a new fad of "high fiber" foods have come out. Pectin is added to increase the fiber so the maker can make health and fiber claims on the packaging.
 

jman19

Lifer
Nov 3, 2000
11,220
654
126
Originally posted by: Amused
Originally posted by: dmcowen674
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.
==================================
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.

Dave, you need reading comprehension.

Listen very carefully:

PECTIN IS NOT A SWEETENER. IT DOES NOT EVEN TASTE SWEET. IT IS A THICKENING AGENT. IT IS STILL USED TODAY IN EVERYTHING IT WAS USED IN 20 YEARS AGO.

There's almost no point in arguing with Dave. If you haven't noticed, he has a preconceived notion about almost everything, and he won't let facts get in his way.
 

Vic

Elite Member
Jun 12, 2001
50,422
14,333
136
He won't listen, Amused. HFCS is a conspiracy to poison America. You are a paid shill for the Dark Side.

;)


:roll:
 

jman19

Lifer
Nov 3, 2000
11,220
654
126
Originally posted by: Vic
He won't listen, Amused. HFCS is a conspiracy to poison America. You are a paid shill for the Dark Side.

;)


:roll:

If you disagree with Dave, you must be a Republican that hates America... :roll:
 

Vic

Elite Member
Jun 12, 2001
50,422
14,333
136
Originally posted by: jman19
Originally posted by: Vic
He won't listen, Amused. HFCS is a conspiracy to poison America. You are a paid shill for the Dark Side.

;)


:roll:

If you disagree with Dave, you must be a Republican that hates America... :roll:

Why do you hate America?
 

ElFenix

Elite Member
Super Moderator
Mar 20, 2000
102,357
8,446
126
Originally posted by: dmcowen674

Point is that what was used primarilly 20 years ago, we didn't have this HFCS crap rammed down our throats in everything.

no, your point was that pectin is a sweetner that HFCS replaced, which is simply incorrect.

and it isn't hard to avoid foods with HFCS, no one is forcing you to eat it. stop drinking coke and you'll probably get rid of most of your intake of it (assuming you drink coke).
 

jman19

Lifer
Nov 3, 2000
11,220
654
126
Originally posted by: Vic
Originally posted by: jman19
Originally posted by: Vic
He won't listen, Amused. HFCS is a conspiracy to poison America. You are a paid shill for the Dark Side.

;)


:roll:

If you disagree with Dave, you must be a Republican that hates America... :roll:

Why do you hate America?

I dunno, I just love hating America. I do most of my America hating while swimming through money and laughing at the plight of the working man.
 

Amused

Elite Member
Apr 14, 2001
56,515
16,238
146
The funny thing is I have pectin in my cabinet right now. I use it when I make home-made fraps. It makes the fraps much creamier/thicker.

And I can say, without a doubt, that it is in no way sweet.
 

jman19

Lifer
Nov 3, 2000
11,220
654
126
Originally posted by: Amused
The funny thing is I have pectin in my cabinet right now. I use it when I make home-made fraps. It makes the fraps much creamier/thicker.

And I can say, without a doubt, that it is in no way sweet.

But but but Dave said it makes things sweeter! He didn't even need proof to know that!
 

Raduque

Lifer
Aug 22, 2004
13,140
138
106
Eating healthy is expensive and exercise requires work. Junk food is cheap, and being lazy is easy.

That's why this country is slowly moving towards being overweight. I admit it's my own reasons, too.

But, I just got a puppy about a month or so ago, and she is extremely energetic. So, I'm outside playing with the dog now a lot more then I used to be. Hopefully, this'll help me lose some weight. :)
 

Amused

Elite Member
Apr 14, 2001
56,515
16,238
146
Originally posted by: jman19
Originally posted by: Amused
The funny thing is I have pectin in my cabinet right now. I use it when I make home-made fraps. It makes the fraps much creamier/thicker.

And I can say, without a doubt, that it is in no way sweet.

But but but Dave said it makes things sweeter! He didn't even need proof to know that!

Obviously.
 

dmcowen674

No Lifer
Oct 13, 1999
54,889
47
91
www.alienbabeltech.com
Originally posted by: ElFenix
Originally posted by: dmcowen674
How come we don't have a choice here?

Why does Mexico have cane sugar while U.S. stuck with HFCS???

because of a few sugar growers in the US who managed to have a huge tariff on their product, making sugar cost 20x world prices here.

we've never grown much sugar here because there is very little land in the US where it is able to grow easily. because it is so hard to grow, they need a subsidy merely to exist.

bingo, enters HFCS into the food chain to like some here have said "poisoned" the system for the sake of easy money.

Mind boggling how many on here support that indeed.
 

crt1530

Diamond Member
Apr 15, 2001
3,194
0
0
Originally posted by: dmcowen674
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.

Ban HFCS like the hydrogenated trans fats and watch how quickly weight comes down and health goes up.

Also watch how quickly corn farmers cry and the medical/insurance scam industry cries.

Ban dmcowen674 from ATOT and only let him post in P/N and watch how quickly pointless flame wars go down and mental health goes up.
 

Vic

Elite Member
Jun 12, 2001
50,422
14,333
136
Originally posted by: dmcowen674
Originally posted by: ElFenix
Originally posted by: dmcowen674
How come we don't have a choice here?

Why does Mexico have cane sugar while U.S. stuck with HFCS???

because of a few sugar growers in the US who managed to have a huge tariff on their product, making sugar cost 20x world prices here.

we've never grown much sugar here because there is very little land in the US where it is able to grow easily. because it is so hard to grow, they need a subsidy merely to exist.

bingo, enters HFCS into the food chain to like some here have said "poisoned" the system for the sake of easy money.

Mind boggling how many on here support that indeed.

The only thing "mind boggling" Dave is how you return to bump a thread in which you committed major self-pwnage just a few hours earlier.

Now pardon me, I have to run to the store quickly to pick up some pectin for my morning coffee. ;) :D