Dan Abel wrote:

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".

My only complaint about HFCS is the same complaint I have with any ADDED
sugar. WE've put it into things it has no business being in, or have
risen the level to astronomical levels (a mindset that if they make it
sweeter it tastes better?) in foods where a limited amount of any
sweetener is all that is needed. Otherwise it is all the same to me.

On Wed 14 May 2008 03:42:51p, Dan Abel told us...

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".


Thanks, Dan. No, corn syrup certainly isn't anything new and different.
It's one of the first things I remember from my mother's pantry, both dark
and light. My mother baked pecan pies fairly often, and corn syrup was
always a component.

--
Wayne Boatwright
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Wednesday, 05(V)/14(XIV)/08(MMVIII)
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Countdown till Memorial Day
1wks 4dys 6hrs 30mins
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Continental Life. Why do you ask?
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In article ,
George wrote:

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

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.

According to this cite, in the US and Canada:

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

"with both Coca-Cola and Pepsi switching to HFCS in 1984"

There's a nifty little graph also.

--
Dan Abel
Petaluma, California USA

In article ,
Sqwertz wrote:

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.

Doesn't look that much different to me:

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

You take corn, add a couple of enzymes, and you have corn syrup. Add
one more enzyme, and you have high fructose corn syrup.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:

In article ,
Sqwertz wrote:

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.

I meant glucose. I'm getting my ose's mixed up.

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.

Doesn't look that much different to me:

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

You take corn, add a couple of enzymes, and you have corn syrup. Add
one more enzyme, and you have high fructose corn syrup.

Like I said, I'll take the less processed one. That's what I said,
right?

-sw

On Wed 14 May 2008 06:26:36p, Dan Abel told us...

In article ,
Sqwertz wrote:

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.

Doesn't look that much different to me:

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

You take corn, add a couple of enzymes, and you have corn syrup. Add
one more enzyme, and you have high fructose corn syrup.


Yes, I don't see much difference. The only thing different in using any
corn syrup is that is reacts differently in recipes from granulated cane
sugar, but that's mostly because it's a liquid. It's a benefit in some
recipes because it retards crystalization, e.g., candies.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 05(V)/14(XIV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 4dys 5hrs 10mins
-------------------------------------------
Two most common elements in the
universe: Hydrogen & Stupidity.
-------------------------------------------