On HFCS and the lies of the corn industry

DanB wrote:
Yonder wrote:

The biggest difference between more natural forms of sugars (aka raw fruits in this example) and more processed forms of sugars like HFCS isn't so much the ratio of the monosaccharides present but that they are mostly present in those simple sugars, not as larger chains of polysaccharides which your body must break down into the simple sugars.

This is really only true of starchy vegetables or fruits (bananas, bread fruit). The sugars in most fruits are present as monosaccharides, principally fructose and glucose, hence the name as discussed barely 4 posts ago. Yes are a lot of polysaccharides in an orange but that's the completely indigestible pith, which is usually sub-categorised as Fibre.

The real difference between eating fruit and consuming foods with additive HFCS is that most fruits actually have surprisingly little sugar in them per unit volume. Which is seldom true of anything with HFCS added.

Hmm, interesting, I thought that even in fruits most of the fructose came from sucrose instead of being by itself.

fangblackbone wrote:

Maybe Taco Bell was really on to something with the wood chips in the ground meat ;P

You laugh, but I started to eat at Taco Bell more often once it came out that most of their ground beef was actually oatmeal.

Yonder wrote:

You laugh, but I started to eat at Taco Bell more often once it came out that most of their ground beef was actually oatmeal.

Isolated Oat Products /= Oatmeal

OG_slinger wrote:
Yonder wrote:

You laugh, but I started to eat at Taco Bell more often once it came out that most of their ground beef was actually oatmeal.

Isolated Oat Products /= Oatmeal

Man that sounds ominous, now I need to do some more research.

http://www.tacobell.com/nutrition/fo...

It's from them, so take it with a grain of potassium chloride.

My wager is that it's all stems and seeds.

Yonder wrote:
OG_slinger wrote:
Yonder wrote:

You laugh, but I started to eat at Taco Bell more often once it came out that most of their ground beef was actually oatmeal.

Isolated Oat Products /= Oatmeal

Man that sounds ominous, now I need to do some more research.

They're a processed version of the hull/husk of the oat meaning they are about nutritionally far apart from oatmeal as HFCS is from corn on the cob.

SpacePPoliceman wrote:

My wager is that it's all stems and seeds.

Many a good grappa comes from such a source!

Yonder wrote:
OG_slinger wrote:
Yonder wrote:

You laugh, but I started to eat at Taco Bell more often once it came out that most of their ground beef was actually oatmeal.

Isolated Oat Products /= Oatmeal

Man that sounds ominous, now I need to do some more research.

It's mostly oat hooves and snouts.

I thought it was oat intestines, marrow and eyeballs?

Yonder wrote:
DanB wrote:
Yonder wrote:

The biggest difference between more natural forms of sugars (aka raw fruits in this example) and more processed forms of sugars like HFCS isn't so much the ratio of the monosaccharides present but that they are mostly present in those simple sugars, not as larger chains of polysaccharides which your body must break down into the simple sugars.

This is really only true of starchy vegetables or fruits (bananas, bread fruit). The sugars in most fruits are present as monosaccharides, principally fructose and glucose, hence the name as discussed barely 4 posts ago. Yes are a lot of polysaccharides in an orange but that's the completely indigestible pith, which is usually sub-categorised as Fibre.

The real difference between eating fruit and consuming foods with additive HFCS is that most fruits actually have surprisingly little sugar in them per unit volume. Which is seldom true of anything with HFCS added.

Hmm, interesting, I thought that even in fruits most of the fructose came from sucrose instead of being by itself.

Well what fruits do is that while they are developing they make storage carbohydrates which are (temporarily) stored in the body in the fruit. Sometimes it's starch but often it's indigestible (and non-tasty) carbohydrates like inulin. Come ripening time the fruits convert these stored carbohydrates to simpler sugars to make them appetising to passing birds or mammals who will distribute the seeds for the plant. The simpler sugars are typically some mixture of sucrose, glucose and fructose, oranges go long on fructose but the mixture varies from plant to plant. Sucrose is indeed a disaccharride but given how easily/rapidly it is converted to glucose and fructose it doesn't make a great deal of sense to consider it as a complex carb with regards to our digestion. Glucose and sucrose both have glycemic indices in the high category (100 and 90ish respectively).