High Fructose Corn Syrup

"Simm Webb" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The other day, my daughter purchased me a couple loaves of
Sugar Free

whole

Quoted message said:

wheat bread. One of the primary ingredients was High
Fructose Corn Syrup. However, in the nutrition's list,
they listed no sugars. Instead of a

product

Quoted message said:

which we know as sugar, they substituted Splenda. It has
been my opinion

that a

Quoted message said:

product such as High Fructose Corn Syrup is very high in
sugars. I am

open to

Quoted message said:

opinions and ideas where to purchase products which do not
use this

material in

Quoted message said:

their foods.

It does contain sugar. But they probably used such a tiny
amount for that one loaf of bread that it doesn't need to be
counted. The sugar helps the yeast to rise. I've baked bread
from scratch and one teaspoon of sugar or honey is enough
for two whole loaves of bread. Not likely you'd find any
kind of raised bread that has no sugar at all.

--
Type 2 users.bestweb.net~jboveOpen ↗

Simm Webb wrote in message ...

Quoted message said:

The other day, my daughter purchased me a couple loaves of
Sugar Free whole wheat bread. One of the primary
ingredients was High Fructose Corn Syrup. However, in the
nutrition's list, they listed no sugars. Instead of a

product

Quoted message said:

which we know as sugar, they substituted Splenda. It has
been my opinion

that a

Quoted message said:

product such as High Fructose Corn Syrup is very high in
sugars. I am open

to

Quoted message said:

opinions and ideas where to purchase products which do
not use this

material in

Quoted message said:

their foods.

Thank you, Grateful to be back.

Eddie MD OTF

High Fructose Corn Syrup (HFCS) is "sugar" and water.
The solids usually contains 55-65% Fructose and the
remaining fraction is glucose. Thus it acts as a fast
carb, perhaps a bit faster than table sugar (sucrose)
and also is a source for Fructose which is not regarded
as a Diabetic-Friendly material.

Fructose doesn't particularly boost bG but it encourages the
formation of "bad" lipids: LDL and Triglycerides. Diabetics
have enough trouble with LDL and tris; we don't need to add
fructose to our diet.

Sad to say but in the U.S. HFCS is cheaper than price-
supported sucrose (table sugar) so processed foods
manufacturers use it whenever they can. That just about
means that in order to avoid HFCS, you avoid pre-sweetened
foods. . .or do your shopping in Europe where HFCS is not
cheaper than sucrose.

A label which claims "sugar-free" but reports a HFCS content
is, IMO, making a false statement. It may be ignorance, it
may be fraud. They may be trying to claim that the word
"sugar" referrs only to common table sugar (sucrose) which
is quite a reach.

Regards
Old Al

"Simm Webb" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The other day, my daughter purchased me a couple loaves of
Sugar Free whole wheat bread.

I don't buy anything that is "Sugar Free" without checking
the label to see if it is also Low in Carbs.

It is not the quantity of the sugar that hurts the diabetic
it is the high total of net carbs.

PJ

Simm Webb said:

The other day, my daughter purchased me a couple loaves of

Sugar Free

Quoted message said:

whole wheat bread. One of the primary ingredients was

High Fructose

Quoted message said:

Corn Syrup. However, in the nutrition's list, they listed

no sugars.

Quoted message said:

Instead of a product which we know as sugar, they

substituted

Quoted message said:

Splenda. It has been my opinion that a product such as

High Fructose

Quoted message said:

Corn Syrup is very high in sugars. I am open to opinions

and ideas

Quoted message said:

where to purchase products which do not use this material

in their

Quoted message said:

foods.

I wouldn't worry too much about a tiny amount of sweetener
when you compare it to the amount of high carb flour that
makes up bread. Sggar and flour are both carbs.

Note that most bread uses some source of "sugar" to feed the
yeast. Honey, molasses, sugar, etc. in various amounts. And
most of the carbs in bread is from the grains anyway. bj

"Peanutjake" <[email hidden]> wrote in message news:2i1blbFi4u04U1@uni-
berlin.de...

Quoted message said:

"Simm Webb" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The other day, my daughter purchased me a couple loaves
of Sugar Free

whole

Quoted message said:

Quoted message said:

wheat bread.

I don't buy anything that is "Sugar Free" without checking
the label to

see if it is also Low in

Quoted message said:

Carbs.

It is not the quantity of the sugar that hurts the
diabetic it is the high

total of net carbs.

Quoted message said:

PJ

Julie Bove said:

"Simm Webb" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The other day, my daughter purchased me a couple loaves
of Sugar Free

whole

Quoted message said:

wheat bread. One of the primary ingredients was High
Fructose Corn Syrup. However, in the nutrition's list,
they listed no sugars. Instead of a

product

Quoted message said:

which we know as sugar, they substituted Splenda. It has
been my opinion

that a

Quoted message said:

product such as High Fructose Corn Syrup is very high in
sugars. I am

open to

Quoted message said:

opinions and ideas where to purchase products which do
not use this

material in

Quoted message said:

their foods.

Quoted message said:

It does contain sugar. But they probably used such a tiny
amount for that one loaf of bread that it doesn't need to
be counted. The sugar helps the yeast to rise. I've baked
bread from scratch and one teaspoon of sugar or honey is
enough for two whole loaves of bread. Not likely you'd find
any kind of raised bread that has no sugar at all.

Sourdough bread specifically excludes sugar. Instead of
sugar it uses a small already fermented amount of dough from
the previous batch (or prepared at least a day in advance if
starting anew). Widely available in health food stores and
specialist bakers in the UK. Easily made yourself. Basically
subsitutes time for sugar.

--
Chris Malcolm [email hidden] +44 (0)131 651 3445 DoD #205
IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
["]http://www.dai.ed.ac.uk/homes/cam/]

On Wed, 2 Jun 2004 08:48:18 +1000, "Ozgirl" <[email hidden]>

Quoted message said:

I wouldn't worry too much about a tiny amount of sweetener
when you compare it to the amount of high carb flour that
makes up bread. Sggar and flour are both carbs.

That says it exactly.

I've been puzzled watching this thread. Although I try to
avoid most sugars, simply because they're a "fast" carb for
me, to worry about how much there is in bread manufacture is
like worrying about whether I cut myself with a knife or
broken glass. I'm still cut. A high GI complex carb is still
a complex carb.

Cheers, Alan, T2 d&e, Australia. Remove weight and
carbs to email.
--
Everything in Moderation - Except Laughter.

"Chris Malcolm" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Sourdough bread specifically excludes sugar. Instead of
sugar it uses a small already fermented amount of dough
from the previous batch (or prepared at least a day in
advance if starting anew). Widely available in health food
stores and specialist bakers in the UK. Easily made
yourself. Basically subsitutes time for sugar.

I just looked up recipes for sourdough. Some do
contain honey or sugar. I believe the commercial stuff
contains sugar.

--
Type 2 users.bestweb.net~jboveOpen ↗

Julie Bove said:

"Chris Malcolm" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

Sourdough bread specifically excludes sugar. Instead of
sugar it uses a small already fermented amount of dough
from the previous batch (or prepared at least a day in
advance if starting anew). Widely available in health
food stores and specialist bakers in the UK. Easily made
yourself. Basically subsitutes time for sugar.

Quoted message said:

I just looked up recipes for sourdough. Some do
contain honey or sugar. I believe the commercial stuff
contains sugar.

The point of the recipe is to avoid sugar. There is no
*need* for it, whereas it serves to feed the yeast in other
breads. But the craving for sugar gets everywhere --
especially into commercial products. Choose local bakeries
that go for authenticity rather than competitiveness in a
sweet-toothed market.
--
Chris Malcolm [email hidden] +44 (0)131 651 3445 DoD #205
IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
["]http://www.dai.ed.ac.uk/homes/cam/]

Julie Bove said:

"Chris Malcolm" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Sourdough bread specifically excludes sugar. Instead of
sugar it uses a small already fermented amount of dough
from the previous batch (or prepared at least a day in
advance if starting anew). Widely available in health
food stores and specialist bakers in the UK. Easily made
yourself. Basically subsitutes time for sugar.

I just looked up recipes for sourdough. Some do
contain honey or sugar. I believe the commercial stuff
contains sugar.

--
Type 2 users.bestweb.net~jboveOpen ↗

Commercial breads almost always contain sugar. It's a money
thing. The faster they can get the bread to rise, the more
loaves they can make, the more money they make. So far I
have only found one bread that is suitable for me, and good
tasting, that doesn't contain any glucose/fructose. It's
locally made.

Bakeries in your area may be doing things traditionally and
not adding sugars to their doughs. Then you don't have the
convenience of nutritional analysis on the labels.

In France, by law, baguettes are only flour, water and
yeast. Most breads there don't contain any sugars, and are
given lots of time to rise au naturel. The french take their
bread very seriously.
:-)

Vicki

"Chris Malcolm" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The point of the recipe is to avoid sugar. There is no
*need* for it, whereas it serves to feed the yeast in
other breads. But the craving for sugar gets everywhere --
especially into commercial products. Choose local bakeries
that go for authenticity rather than competitiveness in a
sweet-toothed market.

I don't see what difference a teaspoon of sugar would make
in a whole recipe for bread.

--
Type 2 users.bestweb.net~jboveOpen ↗