Have you ever noticed just how much of this sh*t we consume? It’s in everything! Ketchup, coffee creamer, bread, cereals, beverages, the obvious sweets like cakes, cookies etc. The list is endless. Beware! Be afraid!:eek:
I make a lot of sticky buns at the cafe where I work, and it is a basic ingredient in the mixture the rolls are baked in. I also use it in pecan pies, a cake or two, and so on. We buy it in one gallon bottles. Oh, and I forgot to mention the Christmas candy that will be doen ine the near future.
Yup…The American food supply is loaded with it…and it ain’t health food! But, damn is it good!
As far as soda, we’d be in for the treat Canada is in, since it is my understanding that sugar is used instead of corn syrup, making for a much cleaner taste. A couple Canadian friends of mine with whom I have confirmed this fact have tasted American pop such as Coke or Pepsi and found it to leave a sticky feeling in their mouth that did not exist with their usual Canadian recipe. With this in mind as well as the fact that Coca-Cola used to be sweetened with sugar in the U.S., it is interesting to note that a foreign country has the authentic formula for a drink whose native counterpart in the U.S. has been toyed with and adjusted according to economics with barely any regard for taste.
But, other than this, I think corn syrup is just fine for baking needs which Baker (unavoidable pun) lists, as well as any other food product which requires a gooey, sticky texture.
If you get a DR. PEPPER from the WACO, TEXAS bottling plant it is made with sugar as the original recipe called for, but other bottling plants have gone to corn syrup because it is cheaper and easier to handle.
I am up in the WACO area annually and i ALWAYS bring back DR. PEPPER for a conversation starter.
unclviny
I’ve tried to cut it out of my diet to a degree… there’s just so much of it I can’t imagine it’s the best choice from which to get 80 % of my caloric intake.
Oh, yeah. There’s a little diner a few blocks from my house that buys their Dr. P. syrup from that plant. The bastards. Now Dr. P. from any other source tastes weird.
My dad developed a food allergy to corn products. He cut corn syrup out of his diet, and he can now eat other corn products on a limited basis without any adverse reaction. As unclviny indicated, corn syrup is cheap and easy to handle, hence its wide use.
Corn Zombie!
Was it a corn allergy, or non-allergic corn hypersensitivity?
I ask because the latter tends not to be triggered by trace amounts of the offending foodstuff (in this case, probably corn protein or corn oil).
I’m betting that when he cut corn syrup out of his diet, he cut other corn products out too, and the ones he’s added back in might not be a completely representative sample. Does he have a reaction when he ingests, say, a spoonful of corn syrup from a bottle of corn syrup?
Did you do that just for the hell of it?
Check the date.
Near as I can tell your post was on 4/1/12 and the previous post was about 10 years earlier on 12/2/02. Granted tracer chimed in 6 months after you did.
Unless…
4/1 - OK.
I’m a little slow I admit it.
Banger hasn’t been around since 2007. I wouldn’t expect a timely reply.
Corn syrup and high-fructose corn syrup (HFCS) are not the same thing.
Just got the word that our farmland was harvested at an average of over 200 bushels per acre. Of corn! Selling for a very high price currently. We’ll be getting a big check soon.
So go ahead and keep using it in everything! Heck, let’s see corn sugar-flavored salt. (Here in the Midwest, that would save time – those are our 2 main spices. 
Other countries seem to get along fine with old fashioned sugar, soda and sweet drinks even taste better(they do! more crisp).
Dump the damn corn subsidies in the USA and the sugar import tariffs and no one would use corn syrup.
I think it’s silly to see food that proudly proclaims “No HFCS!!!” and then you look at the nutrition facts and see there is a whole **** load of sugar in it - they are virtually the same thing as far as your body is concerned (if anything, at least as far as the glycemic index is concerned, HFCS is better than plain corn syrup since the latter is nearly pure glucose). Much more important than the type of sugar is the amount - you want to see “reduced sugar” or “no sugar added” (an example, when iI drink milk, I add chocolate syrup (with HFCS) or strawberry powder to it, the latter of which is basically flavored sugar; the box proclaims that it has no HFCS, but more important is the 25% less sugar claim, plus I find half a serving is enough, which by itself would mean 50% less sugar).
This is even more true of foods that claim to be “MSG free”, when they are still loaded with glutamates (an amino acid found in most proteins; you’ll often see a footnote “except which naturally occurs…”; true, this is for free glutamate but your body breaks down proteins anyway so it isn’t really any different).
If anything, based on the anecdotes that sugar tastes better (see previous posts), wouldn’t switching to all sugar cause even more obesity, as people eat more food when it tastes good?
I suspect it’s the sugar tariffs more than anything else; the corn subsidies tend to keep the world corn price relatively high, helping more than just US farmers, surprisingly.
The sugar tariffs, OTOH, are a totally protectionist set of tariffs meant to prop up the domestic sugar industry for some reason.
If American industry paid the world price for sugar, the bottom would fall out of the HFCS industry, and sugar would be much more commonly used, just like everywhere else in the world.
I also suspect (and this is just my somewhat informed opinion) that the difference between sugar sweetened sodas and HFCS sweetened sodas is very subtle, especially on something as intense as Coca-Cola or Dr. Pepper. It’s there, but for me, it’s more of a mouthfeel and aftertaste kind of thing. (Mexican Coke is common as dirt, and sugar Dr. Pepper only marginally less so)