This comment is funny:
Just because it is lower in calories doesn't mean that it doesn't have poison in it (toxins such as high fructose corn syrup). Read the labels people.
First, watch this video attempting to dispel the myths about high fructose corn syrup:
Now check out this spoof:
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I think the key here is that most people don't moderate its use. Sure that's ultimately an individual's responsibility, but when it's in everything from coke to ketchup, they don't give you much of an option...
I guess I should really cut out soda from my diet!
The funny thing is that the health-conscious people who load up on agave nectar in their vegan cookies are getting even higher amounts of fructose than are the proles who eat high-fructose corn syrup. But hey, it's ethnic, organic, and called "nectar," so it can't be bad.
Hope they have a good spot in line at the liver transplant clinic like Steve Jobs.
yeah, that's why some soda brands are advertising they're retro and using natural sugar.
90 minutes long, but this pediatric endocrinologist really doesn't care much for HFCS. I don't know who I'd reference to contradict him:
http://www.youtube.com/watch?v=dBnniua6-oM&feature=player_embedded
He makes a case that fructose metabolizes quite differently from regular sugar, as a chronic hepatotoxin, that it kicks off uric acid (if I remember correctly) that raises blood pressure, and that the brain doesn't register it for satiety. He isn't thrilled with our intake of regular sugar either.
To guard against excess sugar added to foods, it helps to know the code words. The following are legal in the US to use to disguise the fact that they are sugars: barley malt, brown rice, brown sugar, cane syrup, corn syrup, crystalline, dextrose, fructose, invert sugar, lactose, maltodextrin, maltose, sucanat, turbinado, and white grape juice (which is pure sugar in water with no other nutrients).
Speaking of sweeteners, Cargill is really pushing Truvia, i.e. stevia, right now as a sweetener. They even had commercials only about Truvia during the Super Bowl this year. Coca-cola is on board as well. Stevia was only recently approved (December 2008) by the FDA to be used as a food additive in the US.
Stevia is currently used in Japan and other Asian countries as well as South American ones to sweeten soft drinks and the like.
Here in the DFW metro area you can get the original Dr. Pepper, still made with real sugar. I haven't tried it yet and so cannot attest to any taste difference, but there is a very significant price difference.
The great thing about agave syrup is that you use less (25% less) to have the same sweetness than HFCS thus you are ingesting less carbohydrates ! All those of us that love sweets will be in line at the hospital no doubt, but we that sweeten with agave syrup will be last ones ! And by the way, agave syrup produces satiety, (about 2-3 hours to digest), the condition of feeling full as oposse to HFCS or table sugar that gives you the glucose spike and in less than one hour you are ready to eat again!
Bleh. Now that I'm an adult, sugar tastes nasty. Sour and raw-tasting, and I can't wait to clean the taste out of my mouth with some hot tea as soon as I try some.
Honey, corn syrup, sugar ... they're all the same.