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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Posted to rec.food.cooking,alt.food.vegan,sci.bio.food-science
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Safe to ingest ?
After hearing about many people's negative reaction to *glucose-fructose
syrup* in the U.S.A., I was surprised to discover now in our local Tesco's it's in: Jams, baked beans and biscuits; over here. http://www.youtube.com/watch?v=9a4Z7W5x1pY http://www.dailymail.co.uk/health/ar...avoc-diet.html Am I being Paranoid ? Obviously the food manufacturers say no. |
Posted to rec.food.cooking,alt.food.vegan,sci.bio.food-science
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Safe to ingest ?
john reed > wrote:
>Am I being Paranoid ? Let's put it this way. It may be completely safe, or it may be disadvantageous for some persons (those who need to reduce their fructose input). But it's definitely a sign the manufacturer is cutting corners, so it's definitely not a sign of a good quality product. Steve |
Posted to rec.food.cooking
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Safe to ingest ?
john reed wrote:
> > After hearing about many people's negative reaction to *glucose-fructose > syrup* in the U.S.A., I was surprised to discover now in our local Tesco's > it's in: Jams, baked beans and biscuits; over here. > > Am I being Paranoid ? Obviously the food manufacturers say no. As long as you use little total sugar it's not an issue. Experiments with rats do show that rats fed HFCS versus sucrose gained more weight, but the difference was like a percent. The bigger problem is how much sugar of any sort appears in product after product. Ten times as much sugar as a century ago is too bleeping much no matter what type of sugar it is. Could be ribose and it would still be too much. |
Posted to rec.food.cooking,alt.food.vegan,sci.bio.food-science
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Safe to ingest ?
On Jul 30, 11:07*am, "john reed" > wrote:
> After hearing about many people's negative reaction to *glucose-fructose > syrup* in the U.S.A., I was surprised to discover now in our local Tesco's > it's in: Jams, baked beans and biscuits; over here. > > http://www.youtube.com/watch?v=9a4Z7W5x1pY > > http://www.dailymail.co.uk/health/ar...obNobs-moreish... > > Am I being Paranoid ? * Obviously the food manufacturers say no. tert found this interesting article on how Americans' food consumption has changed since the 1950s. Along with whole milk consumption dropping by 75%, and egg consumption dropping by a third, consumption of sugars has gone up 50%. I think the problem is simple sugars, not HFCS vs. sucrose. http://www.usda.gov/factbook/chapter2.pdf |
Posted to rec.food.cooking,alt.food.vegan,sci.bio.food-science
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Safe to ingest ?
On Jul 30, 1:07*pm, "john reed" > wrote:
> After hearing about many people's negative reaction to *glucose-fructose > syrup* in the U.S.A., I was surprised to discover now in our local Tesco's > it's in: Jams, baked beans and biscuits; over here. > > http://www.youtube.com/watch?v=9a4Z7W5x1pY > > http://www.dailymail.co.uk/health/ar...obNobs-moreish... > > Am I being Paranoid ? * Obviously the food manufacturers say no. I find it difficult to believe that no one in the food industry had any idea that the sugar they were using made people eat more than they otherwise would have. |
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