On Wed 14 May 2008 11:00:06a, Mark Thorson told us...

Wayne Boatwright wrote:

I'm not saying that I'm a proponent of HFCS, but just what is it that
people are so up in arms about with it?

Altern Med Rev. 2005 Dec;10(4):294-306.
Adverse effects of dietary fructose.
Gaby AR.

The consumption of fructose, primarily from high-fructose
corn syrup (HFCS), has increased considerably in the United
States during the past several decades. Intake of HFCS may
now exceed that of the other major caloric sweetener,
sucrose. Some nutritionists believe fructose is a safer form
of sugar than sucrose, particularly for people with diabetes
mellitus, because it does not adversely affect blood-glucose
regulation, at least in the short-term. However, fructose has
potentially harmful effects on other aspects of metabolism.
In particular, fructose is a potent reducing sugar that
promotes the formation of toxic advanced glycation end-products,
which appear to play a role in the aging process; in the
pathogenesis of the vascular, renal, and ocular complications
of diabetes; and in the development of atherosclerosis.
Fructose has also been implicated as the main cause of
symptoms in some patients with chronic diarrhea or other
functional bowel disturbances. In addition, excessive fructose
consumption may be responsible in part for the increasing
prevalence of obesity, diabetes mellitus, and non-alcoholic
fatty liver disease. Although the long-term effects of fructose
consumption have not been adequately studied in humans, the
available evidence suggests it may be more harmful than is
generally recognized. The extent to which a person might be
adversely affected by dietary fructose depends both on the
amount consumed and on individual tolerance. With a few
exceptions, the relatively small amounts of fructose that
occur naturally in fruits and vegetables are unlikely to
have deleterious effects, and this review is not meant to
discourage the consumption of these healthful foods.


Intersting, Mark. Thanks. I probably don't consume enough of any sweetner
for it to be a threat.

--
Wayne Boatwright
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Wednesday, 05(V)/14(XIV)/08(MMVIII)
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Countdown till Memorial Day
1wks 4dys 12hrs 55mins
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Useless Invention: Solar powered night
light.
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Giusi wrote:

"Dave Smith" ha scritto nel messaggio

Goddammit. I
pushed 1 for English not Hindi. My call took more than twice as long as it
should of because I had to repeat everything I said to him and had to get
him
to repeat everything to me. I am not talking a slight accent. I could not
understand him.

I have never had that happen in all the years that I have relied on
computers and technologies. Many times the operators actually spke better
English than my friends.

Have you had to call for support in the last few months. I never used to have a
problem, but recently a lot of call centres have been outsourced to India. For a
while they spoke English with a bit of an accent, but the last few have been
very difficult to understand.

In article
,
Gregory Morrow wrote:

Wayne Boatwright wrote:

I'm not saying that I'm a proponent of HFCS, but just what is it that
people are so up in arms about with it?


It's produced very cheaply and so is added in great quantities to many
foodstuffs...the blissninnies think this is bad because if ingeted to
excess it can cause potentially cause obesity, etc.


The production isn't actually much cheaper. It is cheaper to transport,
store and use. Mostly, though, the price of sucrose in the US is double
the price on the world market due to tariffs and taxes. Other countries
don't use HFCS as much, because sucrose is cheaper than in the US.


Most things I try to buy with cane sugar, but it can't always be found in
products.

Refined cane sugar and beet sugar are chemically identical. They are
both sucrose, which is fructose and glucose stuck together. HFCS is
fructose and glucose, *not* stuck together. Fructose is simply the
sugar naturally found in fruit. Glucose is what the body uses for
energy.

"Sugar is sugar is sugar" as the auld saying goes...

Some researchers have found differences, some haven't:

http://en.wikipedia.org/wiki/High_fructose_corn_syrup

--
Dan Abel
Petaluma, California USA

In article 4,
Wayne Boatwright wrote:


I'm not saying that I'm a proponent of HFCS, but just what is it that
people are so up in arms about with it?

HFCS is one of a vast group of food ingredients that cause AS. AS,
which stands for Acronym Syndrome (and I just made this up this minute)
just means that people distrust any ingredient that is identified by an
acronym. People don't care that MSG is made from turnips, it must be
evil because it is an acronym.


Most things I try to buy with cane sugar, but it can't always be found in
products.

The funny thing is, corn syrup has been for sale in the US for over a
hundred years. I would guess that most people in the US in this group
who do much baking have some in their pantry. It goes by the name
"Karo". I suspect that other countries just have a different name for
it.

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

--
Dan Abel
Petaluma, California USA

On Wed 14 May 2008 01:03:16p, Dan Abel told us...

In article 4,
Wayne Boatwright wrote:


I'm not saying that I'm a proponent of HFCS, but just what is it that
people are so up in arms about with it?

HFCS is one of a vast group of food ingredients that cause AS. AS,
which stands for Acronym Syndrome (and I just made this up this minute)
just means that people distrust any ingredient that is identified by an
acronym. People don't care that MSG is made from turnips, it must be
evil because it is an acronym.


Most things I try to buy with cane sugar, but it can't always be found
in
products.

The funny thing is, corn syrup has been for sale in the US for over a
hundred years. I would guess that most people in the US in this group
who do much baking have some in their pantry. It goes by the name
"Karo". I suspect that other countries just have a different name for
it.

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


But my understanding is that corn syrup such as Karo is *not* the same
thing as high fructose corn syrup. Am I wrong?

--
Wayne Boatwright
-------------------------------------------
Wednesday, 05(V)/14(XIV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 4dys 10hrs 55mins
-------------------------------------------
Cats must drool in their sleeping
human's ear.
-------------------------------------------

Dan Abel wrote:


Most things I try to buy with cane sugar, but it can't always be found in
products.


No surprise, ADM has a giant warchest and was able to "convince"
everyone of the merit of HFCS and also insure real sugar is taxed
"properly"...


The funny thing is, corn syrup has been for sale in the US for over a
hundred years. I would guess that most people in the US in this group
who do much baking have some in their pantry. It goes by the name
"Karo". I suspect that other countries just have a different name for
it.


Sure, but corn syrup containing HFCS "Frankensugar" is a recent innovation.

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

Wayne Boatwright wrote:
On Wed 14 May 2008 01:03:16p, Dan Abel told us...

In article 4,
Wayne Boatwright wrote:


I'm not saying that I'm a proponent of HFCS, but just what is it that
people are so up in arms about with it?
HFCS is one of a vast group of food ingredients that cause AS. AS,
which stands for Acronym Syndrome (and I just made this up this minute)
just means that people distrust any ingredient that is identified by an
acronym. People don't care that MSG is made from turnips, it must be
evil because it is an acronym.


Most things I try to buy with cane sugar, but it can't always be found
in
products.
The funny thing is, corn syrup has been for sale in the US for over a
hundred years. I would guess that most people in the US in this group
who do much baking have some in their pantry. It goes by the name
"Karo". I suspect that other countries just have a different name for
it.

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


But my understanding is that corn syrup such as Karo is *not* the same
thing as high fructose corn syrup. Am I wrong?

No, HFCS was only something that was in a lab in the 1970's and went
into limited use in the 1980s. ADM muscled it into ubiquitous use.

On Wed 14 May 2008 01:55:12p, George told us...

Wayne Boatwright wrote:
On Wed 14 May 2008 01:03:16p, Dan Abel told us...

In article 4,
Wayne Boatwright wrote:


I'm not saying that I'm a proponent of HFCS, but just what is it that
people are so up in arms about with it?
HFCS is one of a vast group of food ingredients that cause AS. AS,
which stands for Acronym Syndrome (and I just made this up this minute)
just means that people distrust any ingredient that is identified by an
acronym. People don't care that MSG is made from turnips, it must be
evil because it is an acronym.


Most things I try to buy with cane sugar, but it can't always be found
in products.
The funny thing is, corn syrup has been for sale in the US for over a
hundred years. I would guess that most people in the US in this group
who do much baking have some in their pantry. It goes by the name
"Karo". I suspect that other countries just have a different name for
it.

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


But my understanding is that corn syrup such as Karo is *not* the same
thing as high fructose corn syrup. Am I wrong?

No, HFCS was only something that was in a lab in the 1970's and went
into limited use in the 1980s. ADM muscled it into ubiquitous use.


Thanks!

--
Wayne Boatwright
-------------------------------------------
Wednesday, 05(V)/14(XIV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 4dys 9hrs 55mins
-------------------------------------------
Choosy cats prefer Microsoft mice, 10 to 1
-------------------------------------------

blake murphy wrote:

On Tue, 13 May 2008 15:18:01 -0500, Sqwertz
wrote:

In a couple years we'll have them eating hamburgers and speaking
perfect English. Hang in there.

either that or everyone will speak chinese.

Never happen. English has been the global language of science and
engineering for decades. If there were a secondary language, it
would be Japanese or German, but they're both running a VERY distant
second.

-sw

Giusi wrote:

I have never had that happen in all the years that I have relied on
computers and technologies. Many times the operators actually spke better
English than my friends.

Heck, most of us in high-tech have to deal with those heavy accents
within our own companies in the U.S. And we hear them constantly
when we call other companies.

-sw

Wayne Boatwright wrote:

But my understanding is that corn syrup such as Karo is *not* the same
thing as high fructose corn syrup. Am I wrong?

Corn Syrup is dextrose. HFCS is highly processed corn syrup
processed with enzymes into fructose. They're all sugar, but I'd
favor the more unprocessed product over the processed product any
day.

-sw

In article 4,
Wayne Boatwright wrote:

On Wed 14 May 2008 01:03:16p, Dan Abel told us...

In article 4,
Wayne Boatwright wrote:


I'm not saying that I'm a proponent of HFCS, but just what is it that
people are so up in arms about with it?

HFCS is one of a vast group of food ingredients that cause AS. AS,
which stands for Acronym Syndrome (and I just made this up this minute)
just means that people distrust any ingredient that is identified by an
acronym. People don't care that MSG is made from turnips, it must be
evil because it is an acronym.


Most things I try to buy with cane sugar, but it can't always be found
in
products.

The funny thing is, corn syrup has been for sale in the US for over a
hundred years. I would guess that most people in the US in this group
who do much baking have some in their pantry. It goes by the name
"Karo". I suspect that other countries just have a different name for
it.

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


But my understanding is that corn syrup such as Karo is *not* the same
thing as high fructose corn syrup. Am I wrong?

No, you are correct. First there is corn, then that is processed into
corn syrup (the starch is converted to sugar). For HFCS, the sugar in
the corn syrup is further converted into fructose, or fruit sugar. It
is then mixed with more corn syrup to give the desired balance between
glucose (the original corn sugar) and fructose.

My original point wasn't so much that they are the same (although I'm
not seeing huge differences), but that corn syrup is not something "new"
and "different".

--
Dan Abel
Petaluma, California USA

Giusi wrote:

I have never had that happen in all the years that I have relied on
computers and technologies. Many times the operators actually spke better
English than my friends.

And have always been the utmost of polite. I've had worse customer
service from US natives, to be sure!

Yet those that complain about out-sourcing of jobs still want their
Walmart bargins, eh?

Sqwertz wrote:

Never happen. English has been the global language of science and
engineering for decades. If there were a secondary language, it
would be Japanese or German, but they're both running a VERY distant
second.


German used to be the language of science.