OT: More on High Fructose Corn Syrup

[Jim Elbrecht]

-snip-

There's a bunch on creamed honey here-

"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

[Roy]

=3D=3D Thanks Jim...that would seem to be the way my honey went. =3D=3D

[Robert Green]

Here's a new twist:

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.

[Higgs Boson]

As I wrote at the beginning of this thread, ADM's propaganda is to call HFCS "corn sugar", Their ads feature a smiling WHITE woman tossing off this one-liner: " Sugar is sugar!" NOT!

HB

[Don Klipstein]

Can you cite any foods that used to be unsugared or hardly-sugared but got sugared more when HFCS became inexpensively available?

[Cindy Hamilton]

The infamous one is low-fat processed foods. Sweet was substituted for fat in making a whole range of low-fat delights.

I don't have a comprehensive list, but soup and spaghetti sauce seem to be a lot sweeter than they need to be. Bottled salad dressings, too.

Cindy Hamilton

[Bill who putters]

It is difficult to get regular yoghurt here which is why I make my own with whole milk. My sister-in-law A VP in unilever told me years ago that lipton teas were able to see a correlation between sugar and sales. This not for dried teas but their sweet drink whose name I don't know. Raise sugar up goes sales lower and sales go down. This about 1975.

[Don Klipstein]

I have seen sugar in spaghetti sauce and bottled salad dressings back in the late 1970's, when they used real sugar for that, before the low-fat dieting stuff.