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    More Bad News for High Fructose Corn Syrup?

    From the New York Times:

    In a small study, Texas researchers showed that the body converts fructose to body fat with “surprising speed,’’ said Elizabeth Parks, associate professor of clinical nutrition at the University of Texas Southwestern Medical Center in Dallas. The study, which appears in The Journal of Nutrition, shows how glucose and fructose, which are forms of sugar, are metabolized differently.

    It is important to remember that High Fructose Corn Syrup is not 100% fructose. Depending on the product (there are several varieties of HFCS), it can be comprised with as much as 58% glucose, so your mileage may vary.

    And of course the standard caveats apply… HFCS is only one variable out of many regarding obesity, you shouldn’t eat too much of any sugar, etc, etc, blah, blah, blah.

    Oh, and it still makes soda taste dull and lifeless.

    As always, thanks to Jack at Fork & Bottle


    Let me throw out a Rhetorical Question

    If the House of Representative‘s cafeteria is good enough to remove high fructose corn syrup from the menu and to add locally grown, organic, seasonal and generally healthy food, why can’t the congressritters suggest the same for the many publics school cafeterias across America?

    …Just wondering.


    Splenda: Made from the selective chlorination of sucrose to taste like sugar

    Splenda to Jury: Made from sugar so it tastes like sugar

    Jury to Splenda: Yeah…Not so much.

    The nuances of the case aside, the results are still a win for those of us who believe that processed sweeteners should not sit at the same table as natural sweeteners. McNeil Nutritionals needed to get the legal smack around in order for them to stop inferring that their product was more wholesome than other processed sweeteners when their was no evidence to support those inferences.


    7up Drops ‘All-Natural’ label as well

    Story found here.

    And for the record, having both Kraft and Cadbury-Schweppes release notices about how they are both dropping the ‘All-Natural’ from their High-Fructose Corn Syrup claim within days of one another is what is called a “notable coincidence”. Methinks a specific something was said at a specific somewhere that made both of them rethink their “HFCS is natural” position.

    But then again, I am prone to conspiracy thinking from time to time.


    Kraft does something right!!! HFCS and the “All-Natural” label

    My heart – It’s all a flutter!

    My beliefs in corporate responsibility have been challenged!

    My faith in Kraft has been restored!

    Well, not really. I’ve never had faith in Kraft. But they have done a good thing recently which should be addressed.

    Some of you out there may have heard about the woman from Florida who recently filed suit against Kraft over their Capri Sun product. Her contention was that Capri Sun’s use of “All Natural” on their label was deceptive and misleading, due in large part to the vast amount of man-made high fructose corn syrup used in making the children’s drink.

    Today, Kraft responded to the news and subsequent bad publicity by announcing that within two weeks time, they will start producing labels without “All Natural” on the package. Of course they also say that this has been in the works for the past year, and that this announcement is not a direct response to the lawsuit. This seems logical to me, but a tad coincidental.

    At any rate, Kraft is doing the correct thing here. High fructose corn syrup is a man-made product. It’s use in a product seems to run counter to the “All Natural” ideal.

    Isn’t that right 7up?

    tags technorati : Kraft High Fructose Corn Syrup


    Vanilla Buttercream Icing

    butter cream icing

    Well, in actuality, this is Vanilla Neoclassic buttercream icing, at least according to Rose Levy Beranbaum, authos of the rightfully lauded Cake Bible. The difference between classic and neo-classic is that the neo has corn syrup, whilst the classic recipe uses water.

    Icing is one of those foodstuffs that remind me of childhood, what with the ritual of “The Licking of the Spoon” after my mom had completed the icing recipe. However, unlike the childhood cliche of the smiling kid enjoying this rare treat, whomever recieved the icing spoon at our house was looked upon with suspicion and malice. Post-Icing, the household broke down into a scene out of “The Call of the Wild”.

    At any rate, I’m a huge fan of butter cream icing, enjoying them more than your typical Whipped cream icing that you see in use at Supermarket bakeries. However, if you use this icing, use a light hand when applying it to your cake. Too much icing will overwhlem the taste of the cake.

    • 6 egg yolks
    • 3/4 cup granulated sugar (The iner the grain, the better)
    • 1/2 cup light corn syrup
    • 2 cups unsalted butter, softened and at room temperature
    • 3 Tablespoons Vanilla extract

    In a large glass bowl, place the egg yolks. Whisk together thoroughly.

    Place a small sauce pan over medium heat, and pour in the sugar and the corn syrup. Stir constantly until the sugar is incorporated and the syrup comes to a rolling boil. Remove from heat and immediately pour into a small glass bowl in order to prevent any further cooking of the syrup.

    Pour the syrup into the egg yolks, beating the egg yolks all the while. This is a task that an electric better (or better yet, a stand up mixer) excels.

    Once the syrup is mixed into the egg yolks, beat in the softened butter and the vanilla until thick and fluffy.

    Technorati Tags: Recipes, Icing, Buttercream Icing


    A Question for you Science types out there

    The Molecular compound for Salt is NaCl.

    The compound for table sugar is C12H22O11.

    Can anyone tell me what the compound for High Fructose Corn Syrup would be?

    Many Thanks!