Sigh.
Once again. HFCS is not the same thing as fructose.
Look it up, I’m not doing your homework for you.
HFCS-90 may as well be and HFCS-55 is basically honey. Sugar is sugar is sugar. Don’t worry about how you’re getting it, just worry about the amount.
Still curious about this, if anyone wants to educate me. (I guess juice with pulp also has some fiber, whatever that’s worth…)
You can’t do your own homework, so why would you being doing anyone else’s?
I imagine the answer would depend on the type of SunnyD and the comparison juice. I mean, the SunnyD I saw on the website labeled Tangy Original boasts 50 calories per 6.75 oz serving, 11 grams of sugar and 140 mgs of sodium while the nutrition info I found for a particular minute maid orange juice has 110 calories per 8 oz serving with 22 grams of sugar and no sodium. But I imagine the values can change depending on the individual product.
My rule of thumb, for what it’s worth is skip the juice and eat the fruit. I say it’s better to have an orange at breakfast and a glass of water instead of a glass of orange juice. Plus, have you ever seen how many oranges it takes to make a glass of juice? If you’re drinking a 10 or 12 oz glass of pulpfree orange juice, which everyone does because only weirdos like pulp, then as a wise man once said, you may as well shotgun a sunkist for all the nutrition benefits you’re going to get.
edit: [total hijack] Here’s a shout out to Indistinguishable for two consecutive posts in a thread without editing. You go, man! And I hope you receive this in the jocular spirit in which it was intended and not as a criticism of your posting style.[/total hijack]
Juice isn’t much healthier than sugar water, unless you have a ton of pulp in it. And that doesn’t add a whole lot. But the latest thinking is that whole fruits have a multitude of micronutrients that seem to play a role in overall health, although which of them does what at what amounts is an infant science. Most of those are in the solids which means you lose them in juice. But juice is less worse than sugar water, so to speak. I don’t drink anything that isn’t 100% juice if I drink that stuff at all, which isn’t often.
I also don’t believe HFCS is evil, so you may want to take everything I say with a grain of sucrose.
Lactose sure isn’t the same as sucrose.
Yuck! That sounds seriously caustic. You actually drink that stuff? Mixed with HFCS or not?
If I were you (and even if I weren’t) I would dilute with DHMO.
It’s galactose and glucose. It’s also not used as a sweetener for foods and nondairy drinks so for the purposes of this discussion, it’s irrelevant.
Lactose is used throughout the food industry as a sweetener. It’s much less sweet than sucrose so it has a place in foods that need just a slight touch of sweetness. It’s the major non-liquid component of whey, so whenever you see whey on a package you’re probably seeing it for its sweetness. Whey is a cheap byproduct of cheese and Greek yogurt processing, so manufacturers like it. And the pharmaceutical industry can’t do without it. Lactose is an excellent, slightly sweet, non-reactive powder and so is used as a binder and filler for the majority of pills, both prescription and OTC, on the market.
Nutritionally, lactose provides 4 calories per gram, just like every other sugar. That’s why people can say that sugar is sugar. Every sugar, and every carbohydrate of any kind, is broken down into simple sugar components during digestion and any of the simple sugars that aren’t glucose are quickly converted to glucose, which is the power source of the body. If you can digest lactose, the galactose is converted to glucose. Fructose, sucrose, maltose, lactose, it’s all the same except for variations in sweetness.
Haha, it’s like witnessing a rare comet. Brings a tear to my eye.
It’s used in many ‘artificial sweeteners,’ the kind you get at coffee shops. I have a dairy intolerance that I usually call ‘mild,’ but it’s really noticeable if I accidentally use a sweetener that has lactose in it. I was told it was there as a binder that also happened to be sweet; not sure if that’s true.
I doubt this. I’m lactose intolerant and I’ve checked every artificial sweetener for years. The only ones I ever found with lactose were a couple pressed into pellets on supermarket shelves. All the others use dextrose or maltodextrin. I don’t think any of the powders in packets found in restaurants ever have lactose in them. I know it’s not true for Splenda, Equal or Sweet n Low. I can’t say I’ve checked every brand everywhere in the country, though, so I’d be interested if you could give me an actual current example.
Meh, I prefer purple stuff myself.