The FastDay Forum

Are you a sugar addict? Scientists say high fructose corn syrup is as addictive as cocaine - but you may not even know you're eating it

If you are following the sugar debate this may be of interest...

Our press tends to recycle news stories from the US and the teenage scribblers don't know enough to understand whether it's relevant or not. Ditto some PR scribes and book writers.

Another example of this is "cordless phones interfere with wi-fi" which isn't the case here because we use a different frequency altogether.

Edit: All but one of the comments on the above article is from the USA. On reflection, as the DM is one of (if not the) most popular news sites worldwide perhaps that's the audience they're addressing.

A line of chocolate anyone?

I will have one, thanks Kencc!!!

HFCS is 45% glucose/55% fructose
Honey is 45% glucose/55% fructose

If that were true, honey is HFCS and HFCS is honey, but they are different, are they not?

Also, the toxicity of fructose is dose-dependent, and dose is not only mass-dependent, but also time-dependent. The delivery vehicle is not irrelevant. The methods we use to extract HFCS from corn is not-insignificantly different from the methods bees use to create honey from flowers.

At least it's not illegal

http://www.honey.com/images/downloads/carb.pdf suggests that honey has a fructose : glucose ratio of 1.23 on average. All the sugars add up to about 78% as it's a high concentration solution (22% water).

While I'm googling.....

HFCS-42

Carbohydrate Composition (Dry Basis):
Fructose, % min. 42
Dextrose, % 52
Higher Saccharides, %6 (half of which is maltose)

HFCS-55

Carbohydrate Composition (Dry Basis)
Fructose, % min. 55
Dextrose, % 41
Higher Saccharides (%) 4 (half of which is maltose)

Yes, so true. Here in the US HFCS is combined more and more with fat, salt and other sugars to create a cornucopia of unnatural "foods" and bizarre non-nutritious products. I will stick with the authentic carrot and nonGMO grain, thank you very much.
Suggest reading Michael Pollan, the renowned food expert for the NY Times.
http://www.pbs.org/pov/foodinc/omnivore ... bOHf2OnbD0