high fructose corn syrup

[Elmer E. F]

I am supremely annoyed by the pervasivness of HFCS. I has now
spoiled the taste (to me anyway) of potatoe salads, macaroni
salads , cole slaw, salad dressings inumerable, and almost any
canned food with a tomatoe based sauce from spagetti o's to
beefy mac. the ubiquitousness of this stuff in commercial
foods makes me suspect high pressure sales tactics or more
likley coercion. For those who ask why would I eat commercial
foods anyway,mostly because I'm old and decrepit and making
decent foods in smal volumes is difficult.Seeking help in
generating,awareness in canned food recipie mechganics that
reasoable taste is still a requirement. Any like minded
persons out there sing out. E Farnam

[taurusrc]

I have convinced myself that HFCS prevents me from maintaining
my weight without stringent dieting. I feel much better when
my weight is where I like to have
it. Therefore I read labels and veer the opposite direction
from HFCS.

Ora

On 8 Aug 2002 14:07:32 -0700, e2farnam@tx3.net (Elmer E.
Farnam) wrote:

>I am supremely annoyed by the pervasivness of HFCS. I has now
>spoiled the taste (to me anyway) of potatoe salads, macaroni
>salads , cole slaw, salad dressings inumerable, and almost
>any canned food with a tomatoe based sauce from spagetti o's
>to beefy mac. the ubiquitousness of this stuff in commercial
>foods makes me suspect high pressure sales tactics or more
>likley coercion. For those who ask why would I eat commercial
>foods anyway,mostly because I'm old and decrepit and making
>decent foods in smal volumes is difficult.Seeking help in
>generating,awareness in canned food recipie mechganics that
>reasoable taste is still a requirement. Any like minded
>persons out there sing out. E Farnam

[taurusrc]

I make my own spaghetti sauce and freeze the excess. I make it
using tomato paste which does not contain all that extra
stuff. Tastes better too.

If you spend a little time preparing food it will taste much
better and be healthier to boot.

A small amount of potato salad can be made - that stuff in
conainers does not really taste that good. Best Foods does not
put HFCS in their mayo. If you stop using Miracle Whip for a
while you may find that it does not really taste as good as it
used to. I used to use it exculsively but now it tastes funny.

Ora

On Fri, 09 Aug 2002 01:19:12 GMT, taurusrc@pacbell.net wrote:

>I have convinced myself that HFCS prevents me from
>maintaining my weight without stringent dieting. I feel much
>better when my weight is where I like to have
>it. Therefore I read labels and veer the opposite direction
> from HFCS.
>
>Ora
>
>
>On 8 Aug 2002 14:07:32 -0700, e2farnam@tx3.net (Elmer E.
>Farnam) wrote:
>
>>I am supremely annoyed by the pervasivness of HFCS. I has
>>now spoiled the taste (to me anyway) of potatoe salads,
>>macaroni salads , cole slaw, salad dressings inumerable,
>>and almost any canned food with a tomatoe based sauce from
>>spagetti o's to beefy mac. the ubiquitousness of this
>>stuff in commercial foods makes me suspect high pressure
>>sales tactics or more likley coercion. For those who ask
>>why would I eat commercial foods anyway,mostly because I'm
>>old and decrepit and making decent foods in smal volumes
>>is difficult.Seeking help in generating,awareness in
>>canned food recipie mechganics that reasoable taste is
>>still a requirement. Any like minded persons out there
>>sing out. E Farnam

[Jean P Nan]

I am old and decrepit too. I don't spend a lot of time on
cooking, but manage to turn out nutritious meals with a
minimum of high fructos corn syrup, and other odd stuff. Yes,
canned tomatoes or tomato paste can be turned into acceptable
sauce by adding a few spices and seasonings. I rely on a few
standard ideas. Canned beans (drain), seasoned with whatever,
usually home-made tomato sauce, onions, etc. served on
toast,or pasta, or rice. Simple pasta boils in about 10
minutes. Lots of steamed fresh vegetables, fresh fruit with
yogurt. If you can't find plain enough yogurt, make your own.
Cut potatoes into 1/2 inch cubes or slices and they boil in
about 15 minutes, for potato salad,or whatever you need. We
save our energy by laundering less often, letting a little
layer of dust collect, not fussing aboue house-cleaning. That
leaves us time and energy to do a reasonable amount of simple
cooking. You would save money, as well as avoiding a lot of
the long list of ingredients in much packaged "ready to eat"
commercial food.

[John 'The]

Once upon a time, our fellow Jean P Nance rambled on about
"Re: high fructose corn syrup." Our champion De-Medicalizing
in sci.med.nutrition retorts, thusly ...

> I am old and decrepit too.

Low PSPA! :-(
--
John Gohde, Achieving good Health is an Art, NOT a Science!
http://NaturalHealthPerspective.com/ The ONLY Frauds in Health
are those who couldn't care less about prevention. Beware of
anybody who brags about eating a lousy diet, eating
crispbread, being overweight, or about smoking!

[jril3882]

On 8 Aug 2002 14:07:32 -0700, e2farnam@tx3.net (Elmer E.
Farnam) wrote:

>I am supremely annoyed by the pervasivness of HFCS. I has now
>spoiled the taste (to me anyway) of potatoe salads, macaroni
>salads , cole slaw, salad dressings inumerable, and almost
>any canned food with a tomatoe based sauce from spagetti o's
>to beefy mac. the ubiquitousness of this stuff in commercial
>foods makes me suspect high pressure sales tactics or more
>likley coercion. For those who ask why would I eat commercial
>foods anyway,mostly because I'm old and decrepit and making
>decent foods in smal volumes is difficult.Seeking help in
>generating,awareness in canned food recipie mechganics that
>reasoable taste is still a requirement. Any like minded
>persons out there sing out. E Farnam

HFCS is roughly 50:50 fructose:glucose - just like honey, and
invert sugar from sucrose. Fructose is sweeter than sucrose,
and sucrose is sweeter than glucose. Gram for gram, they all
have the same energy content, and fructose has the added
benefit of being slowly absorbed from the gut into the bloods
stream. What is your problem with it?

jl remove digits to reply