OT: More on High Fructose Corn Syrup

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On 11/26/2010 1:29 PM, HeyBub wrote:

I sometimes experience a slowdown when I take larger doses of my pain meds but a specialist in the digestive system told me that constipation due to pain medication is because the medication masks the urge to empty the bowls. Perhaps there is more than one cause?
TDD
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Medication can /definitely/ affect bowel function. My wife was on blood- pressure medication for a while; it stopped her up but good. Once she was off the meds, the bowels returned to normal.
--
Tegger

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On 11/24/2010 9:00 PM, Tegger wrote:

And if you plot the consumption of coca-cola versus the incidence of lung cancer during the period 1948-1962 you will see that coca-cola "must" cause lung cancer. We need to be very sensitive not to confuse association with causation!
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OMG, Coca-Cola caused the Vietnam war!
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On 11/25/2010 11:28 AM, snipped-for-privacy@att.bizzzzzzzzzzzz wrote:

I thought it was Bush's fault? 8-)
TDD
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Coca Cola caused the moon landings. The ones that weren't filmed in a Hollywood sound stage, I mean.
--
Tegger

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Nah, that was Tang.
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So I was wrong? Aw, dang.
--
Tegger

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Peter wrote:

A good scientist first notices correlation, then tries to determine possible causation. Take pickles.
Scientists noticed that everyone who ate pickles before 1910 is, today, either dead or has white hair and no teeth.
Devising appropriate experiments, scientists force-fed five pounds of pickles per day to laboratory rats. In short order, they discovered that the rats developed distended bellies and became lethargic. While the rats did NOT turn white (they already were) nor loose their teeth, exciting new avenues of research are awaiting the freeing of funds from the global warming labs across the hall.
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On Thu, 25 Nov 2010 05:24:46 -0800 (PST), snipped-for-privacy@optonline.net wrote:

From various sources:::::
Many kinds of sugar - Sucrose - table sugar (cane or beet), Fructose (fruit sugar) and Glucose(grape sugar) Lactose (milk sugar), dextrose,
HFCS is a group of corn syrups which have undergone processing to increase their fructose content and are then mixed with pure glucose corn syrup to reach their final form. Glucose is a simple sugar used by our body’s cells as a source of energy and as a metabolic regulator. Fructose is also a simple sugar. It has a lower glycemic index relative to other sugars because fructose is metabolized in the liver through phosphorylation, a complex process of reactions that controls enzyme activity.
The typical types of HFCS are
HFCS 90 (most commonly used in baked goods) which is approximately 90% fructose and 10% glucose HFCS 55 (most commonly used in soft drinks) which is approximately 55% fructose and 45% glucose, and HFCS 42 (most commonly used in sports drinks) which is approximately 42% fructose and 58% glucose. HCFS tastes 40% sweeter than sucrose (table sugar), which tastes 25% sweeter than glucose.
Read more at: http://www.fitnessgoop.com/2010/11/is-high-fructose-corn-syrup-unhealthier-than-table-sugar /
According to Science Daily, (June 21, 2010) — Fructose, a sugar widely used in soft drinks and processed foods, often gets some of the blame for the widespread rise in obesity. Now a laboratory study has found that when fructose is present as children's fat cells mature, it makes more of these cells mature into fat cells in belly fat and less able to respond to insulin in both belly fat and fat located below the skin. You can read the rest at: http://www.sciencedaily.com/releases/2010/06/100621091203.htm
A recent bit of critical research conducted at Princeton demonstrated:
all sweeteners are not equal when it comes to weight gain: Rats with access to high-fructose corn syrup gained significantly more weight than those with access to table sugar, even when their overall caloric intake was the same.
In addition to causing significant weight gain in lab animals, long-term consumption of high-fructose corn syrup also led to abnormal increases in body fat, especially in the abdomen, and a rise in circulating blood fats called triglycerides. The researchers say the work sheds light on the factors contributing to obesity trends in the United States.
Glucose and fructose metabolize differently, as Elizabeth Parks, associate professor of clinical nutrition at the University of Texas Southwestern Medical Center in Dallas explained to the New York Times,
"In humans, triglycerides, which are a type of fat in the blood, are mostly formed in the liver. Dr. Parks said the liver acts like "a traffic cop" who coordinates how the body uses dietary sugars. When the liver encounters glucose, it decides whether the body needs to store it, burn it for energy or turn it into triglycerides.
But when fructose enters the body, it bypasses the process and ends up being quickly converted to body fat.
"It's basically sneaking into the rock concert through the fence," Dr. Parks said. "It's a less-controlled movement of fructose through these pathways that causes it to contribute to greater triglyceride synthesis. The bottom line of this study is that fructose very quickly gets made into fat in the body."
from: http://www.af.mil/news/story.asp?id 3232349
Many people believe that eating honey is better because it is "natural." However, one teaspoon of honey has six calories, which is more than one teaspoon of raw sugar. Honey is sweeter than raw sugar so when adding it to foods you may be able to use less. Sugar is sugar whether it is coming from raw sugar or honey.

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wrote:

Excellent summary. This report makes it clear that in this world, last week's truth is this week's fallacy.
In all these warnings not to make false links, I'd say "be careful not to overlook valid links, either." If I were an agro-conglomerate, I'd pay a lot to spread alternative theories around. Theories that would try to keep people from thinking their product might be causing serious medical harm. We stopped using sugar mainly because of our embargo of Cuba. We believed that we could cripple their economy and reduce Soviet bloc influence. It did the former - they were seriously harmed and would not have survived without large and continous commie handouts and control - the thing we wanted to AVOID in the first place.
HPAGWBIJDA

That's a lot of different mixes and uses for something people insist is just like table sugar. Anyone who has poured out a bottle of cool corn syrup knows "that ain't sugar."

http://www.fitnessgoop.com/2010/11/is-high-fructose-corn-syrup-unhealthier-than-table-sugar /
We still barely understand weight regulation in the human body. As evidence, there are only two approved weight loss drugs compared to the arsenal of different drugs to treat diabetes. Until we do get a lot smarter, many questions will go unanswered. The problem is that most research is done by companies to try to prove their product is safe. Funding to prove a product unsafe is much harder to find. (-:

Yes! I have been arguing that HFCS is NOT the same from the beginning and now that independent (read: not HFCS-funded) studies are being performed, the differences are beginning to appear. It would serve the US right to end up with a generation of diabetics because we wanted to do economic harm to Castro. Maybe those Gaia people are right and the world does take care of itself. Mother earth has avenged the Cubans.
The info for the Princeton info can be found here at the Princeton site.
http://www.princeton.edu/main/news/archive/S26/91/22K07 /
"Some people have claimed that high-fructose corn syrup is no different than other sweeteners when it comes to weight gain and obesity, but our results make it clear that this just isn't true"

This really makes me wonder why so many people believed that table sugar and HFCS were the same when it's so apparent that they're not. Why blend what's the same? Because, obviously, they are NOT the same. Just because there are coincidental trends doesn't eliminate the switch to HFCS as the cause. It just requires careful research methodology to account for and eliminate as many possible "false positives" as possible.
Rat research is ideal to eliminate claims this could be a socially generated event brought on by lifestyle. Rats don't sit in front of computers all day, aren't victim to a more sedentary lifestyle, conveniently can live on an incredibly unvaried diet - all the things that a *could* also be the cause of an epidemic of childhood obesity and diabetes. The Princeton work is going to generate an impressive number of follow-on studies. Many will be industry-financed and will be attempting to disprove this latest discovery. More research may just end up get HFCS banned or at least require warning labels on products containing it. Look at how look unbelievably long it took people to *finally* figure out smoking was bad. Look at how many people *still* smoke!

Honey's great. It never spoils because it has natural antibiotic properties.
-- Bobby G.
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<snippage>
== Bullshit, I have had honey go "rotten" to the point where I would not consume it. What a dark evil color it changes to as it deteriorates. ==
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<snippage>
properties.
=Bullshit, I have had honey go "rotten" to the point where I would not consume it. What a dark evil color it changes to as it deteriorates. = Take it up with all the hits you'll find here:
http://www.google.com/search?q=Honey%27s+great.+It+never+spoils+because+it+has+natural+antibiotic+properties .
"It was found in the tomb of King Tutankhamun and was still edible as it never spoils."
Obviously, you did something wrong to get it to spoil if the Egyptians could get it to last for thousands of years. (-:
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-- Bobby G.
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I'd bet it had contaminants in it. Honey has been known to last decades with no deterioration.
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== Could be. That was the only time that it ever happened to me. It was purchased as creamed honey, then it went liquid and started to darken and after the taste changed for the worst I yukked it down the toilet. I should have contacted the farm that packed it as there was a name and address on the container. Actually it was packed on a farm about a three hour drive from here.
==
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-snip-

http://www.masterbeekeeper.org/dyce/creamhoney.htm
"Honey Fermentation The second process that can affect the quality of your creamed honey is fermentation. All honeys contain sugar-tolerant yeasts that can cause them to ferment or spoil if their moisture content is too high. The moisture content of well-ripened honey is 18.6%, or less, and this suppresses the growth of the yeasts. Honeys with higher water content are susceptible to fermentation, and considerable loss from fermentation occurs during years when bees are having difficulty ripening their product. Crystallization and fermentation are closely related. During crystallization, the glucose molecules separate from the liquid phase as solid glucose hydrate crystals containing 9.09 % water. Since liquid honey is generally between 17 and 19% water, crystallization frees up quite a bit of water and that increases the moisture content of the remaining honey. This creates an environment favorable for the growth of the yeast. Even well ripened honeys may ferment if they crystallize. "
Jim
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== Thanks Jim...that would seem to be the way my honey went. ==
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Here's a new twist:
http://www.nytimes.com/2010/11/30/nyregion/30bigcity.html?_r=1&ref=todayspaper
Bees in Red Hook are turning red and producing red, metallic tasting honey because they have been feeding off tanks of HFCS dyed red and used to make Maraschino cherries.
The article says: "It seems natural, by now, for humans to prefer the unnatural, as if we ourselves had been genetically modified to choose artificially flavored strawberry candy over strawberries, or crunchy orange "cheese" puffs over a piece of actual cheese. But when bees make the same choice, it feels like a betrayal to our sense of how nature should work. Shouldn't they know better? Or, perhaps, not know enough to know better?"
-- Bobby G.
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On Sat, 27 Nov 2010 15:28:05 -0500, "Robert Green"

And if it ferments it becomes mead (or honeywine)
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snipped-for-privacy@snyder.on.ca wrote in


<snip>
My personal experience is that this guy is talking through his hat.
--
Tegger

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