No more HFCS in Rice Krispies!!

[JoiseyMom]

Hey, somewhat related-- have any of you noticed how good the Pepsi "throwback" tastes since it has sugar instead of HFCS? It just tastes that much better, and I'm not a huge soda drinker anymore. I wish they didn't end it, I should have stockpiled.

Hunt's also has "no HFCS" ketchup, I like it SO much more. It just testes better.

I buy the Heniz organic, which also has no HFCS.

 

[JoiseyMom]

Don't worry. There is still plenty of HFCS out there for you. Me, I'm going to get some Rice Krispies, free of the artificial sweetner, and make some treats!!! We try not to use HFCS around here. We buy Coke from Costco because they carry the Mexican without HFCS. I am a diabetic and it makes a difference for me too. I can not use any man made sweetner without some bad response. Stevia is ok, I buy Whole Foods soda sometimes because they have some sweetened with stevia. It's natural also.

My entire family had RK for breakfast this morning! YUMMY!! I missed that sound!!

Just check the boxes at your grocery store! Last week mine had the HFCS in it, this weeks did not!

Oh, I also bought fluff....RK treats here we come!

 

[Hannathy]

Totally agree.

This whole HFCS mania is way overblown and not based on any scientific evidence.

Sugar is sugar.

Haven't read all 6 pages or whatever it is up to but want to agree to this statement from the first page.

I am so sick of this fake science that is ruining this country! Please people take a few real science courses.

 

[JoiseyMom]

Mexican Coca Cola? Is the can different or is it in the ethnic food area, or is it just manufactured in Mexico?

It is coke made for Mexico with sugar in it, since they don't use HFCS in soda there. Wegmans carries it by me (very expensive), so does Sam's and Costco. It is in glass bottles. Awesome flavor!

 

[PatsMom]

My entire family had RK for breakfast this morning! YUMMY!! I missed that sound!!

Just check the boxes at your grocery store! Last week mine had the HFCS in it, this weeks did not!

Oh, I also bought fluff....RK treats here we come!

I am surprised that you would feed your kids fluff. It has corn syrup, which is the result of an enzymatic process to create a sweetener. If you add one more step to the process, you get HFCS. From Wikipedia (I know not the best source)

Glucose or dextrose syrup is produced from number 2 yellow dent corn.[3] When wet milled, about 2.3 litres of corn are required to yield an average of 947g of starch, to produce 1 kg of glucose or dextrose syrup. A bushel (25 kg) of corn will yield an average of 31.5 pounds (14.3 kg) of starch, which in turn will yield about 33.3 pounds (15.1 kg) of syrup. Thus, it takes about 2,300 litres of corn to produce a tonne of glucose syrup, or 60 bushels (1524 kg) of corn to produce one short ton.[4]

Formerly, corn syrup was produced by combining corn starch with dilute hydrochloric acid, and then heating the mixture under pressure. Currently, corn syrup is mainly produced by first adding the enzyme α-amylase to a mixture of corn starch and water. α-amylase is secreted by various species of the bacterium Bacillus; the enzyme is isolated from the liquid in which the bacteria are grown. The enzyme breaks the starch into oligosaccharides, which are then broken into glucose molecules by adding the enzyme glucoamylase, known also as "γ-amylase". Glucoamylase is secreted by various species of the fungus Aspergillus; the enzyme is isolated from the liquid in which the fungus is grown. The glucose can then be transformed into fructose by passing the glucose through a column that is loaded with the enzyme D-xylose isomerase, an enzyme that is isolated from the growth medium of any of several bacteria.[5][6]

The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their dextrose equivalent (DE).

Sounds pretty 'chemical' to me.

 

[tlbwriter]

I don't care about the science, or even the "science." All I care about is the fact that Mountain Dew Throwback is like freaking CRACK to me. It. Is. So. Good. I believe MD and Pepsi Throwback are a summer thing only.

 

[JoiseyMom]

Haven't read all 6 pages or whatever it is up to but want to agree to this statement from the first page.

I am so sick of this fake science that is ruining this country! Please people take a few real science courses.

It is not fake science

1. High Fructose Corn Syrup
   High fructose corn syrup (HFCS) is a type of sugar that has been processed and combined with corn syrup to produce a cheap, easily dissolvable sweetener. But this sugar is quickly absorbed by the liver where it is converted into fat. Since your brain doesn't recognize HFCS as regular food, it never shuts off the appetite center -- so you keep eating. Blood sugar levels rise, massive amounts of insulin is recruited to metabolize it and then you crash and feel hungry again. It is found in soft drinks, fruit juices, salad dressings and baked goods. Read the food labels of products in your pantry and refrigerator and throw out all products that contain HFCS.

Our bodies process real cane sugar and HFCS differently. I see what happens to my kids when they have HFCS and when the didn't. Others have posted the difference in their family members.

HFCS didn't exsist in food when I was a kid. The RK flavor is not gonna change, it was originally made with sugar and now is again. What is wrong with removing something that people don't want in their foods? It will still be sweet and stay the same. THose who don't care won't know the idfference. Those who do care, can go back to eating products they stopped eating because of the negative results HFCS gave them.

The corn lobby want's HFCS to be around forever... good for them! I won't and havent bought products with it for years. We do probably get it in foods when we eat out, but I can't totally control that. I buy very few overly processed foods because of all the ingredients and chemicals in it. I do lots of cooking and baking. I read labels on everything we buy.

ANd yes, sugar is empty calories in whatever form you use. I limit the amount of sugar in my kids diets. But when I do give the treats, I want it to be cane sugar, not HFCS!

For those that don't care...fine...but lots of us do.

 

[LiberalPrincess]

Hmmmmmmmmm. Let's take a look at sugar then, shall we?

"White" sugar is created in a couple of ways.

White sugar is the result of sulphur dioxide being introduced to the cane juice before evaporation. It effectively bleaches the mixture.

In the production of refined white sugar, which is the most common product in the Western world, the raw sugar syrup is mixed with a heavy syrup and run through a centrifuge again to take away the outer coating of the raw sugar crystals.

Phosphoric acid and calcium hydroxide are then added to the juice which then combine and absorb or trap impurities. Alternatively, carbon dioxide is used to achieve the same effect.

The resulting syrup is then filtered through a bed of activated carbon to remove molasses and then crystallized a number of times under vacuum. It is then further dried to produce white refined sugar like we buy in the store.

I know another person talked upthread about the lime used for cane sugar and that process.

Seems like it all "sounds" pretty chemical to me.

 

[PatsMom]

But you are making RK treats, made with marshmallow fluff, which has a lot of corn syrup as a sweetener, not cane sugar. Seems kind of inconsistent.

Part of my opposition to the campaign agains HFCS is that it will increase grocery prices for all of us. Because some managed to convince Kellogs to take HFCS out of RK, they will pass the price increase on to all.

And I think the soda drinkers on here have made a pretty good case for HFCS and sugar tasting different - apparently a negative in soda but definitely something that some will notice.

You have a right not to feed your children anything you don't want them to have. But I don't like having my choices taken away. What will be next? Peanut free peanut butter because of all the allergy's?

 

[Geoff_M]

I am surprised that you would feed your kids fluff. It has corn syrup, which is the result of an enzymatic process to create a sweetener.

Have you done a similar look-up of the refining process for "real" sugar? I think you'll find that it's also an "enzymatic process":

Sugar cane is milled to extract the juice. Sugar beets are sliced, soaked in hot water, which may contain sulfur dioxide, chlorine or ammonium bisulfite as a disinfectant, and pressed to extract the juice. Damaged beets may require the addition of an enzyme such as dextranase to aide in sugar extraction.

The cane or beet juice is then strained and clarified with heat and lime (calcium oxide or calcium hydroxide); small quantities of soluble phosphate may also be added. In sugar beet processing, the juice may be mixed with sulfur dioxide to prevent color formation and adjust pH. A heavy precipitate forms and is separated from the limed juice by gravity or centrifugation. The precipitate can be reprocessed to extract any remaining sugar.

In the beet sugar refining process, the mixture is passed through resin-filled columns to separate the sugar from the non-sugars. Using a chromatographic separation process, it is possible to recover up to 90% of the sugar in beet molasses.

Evaporation is the next step, which occurs in an evaporator station and vacuum pans. The syrup is then clarified again by adding lime, phosphoric acid, and a polymer flocculent, then aerated and filtered.

To crystallize the sugar, some mills seed the vacuum pans with isopropyl alcohol and ground sugar.

Once the sugar crystals are dried and cooled, the sugar is again refined by washing and clarification.

Two clarification methods are commonly used: pressure filtration and chemical treatment; chemical clarification is the preferred method. Two chemical methods are commonly used: phosphatation and carbonation; both processes require the addition of lime.

The next step is decolorization. The two most common color adsorbants are granular activated carbon and bone char, manufactured from degrease cattle bones. The decolorized sugar liquor moves through heaters, multiple effect evaporators, vacuum pans, and then ultimately is “seeded” to form crystals. Next, the crystals are washed in a centrifuge and then dried, screened, conditioned, and stored until packaging.

The refined cane or beet sugar may be further processed into invert sugar by dissolving it in water to make liquid sucrose, and then adding hydrochloric acid and sodium hydroxide, or enzymes to hydrolyze the bond between glucose and fructose.(2)

 

[JoiseyMom]

I am surprised that you would feed your kids fluff. It has corn syrup, which is the result of an enzymatic process to create a sweetener. If you add one more step to the process, you get HFCS. From Wikipedia (I know not the best source)

Glucose or dextrose syrup is produced from number 2 yellow dent corn.[3] When wet milled, about 2.3 litres of corn are required to yield an average of 947g of starch, to produce 1 kg of glucose or dextrose syrup. A bushel (25 kg) of corn will yield an average of 31.5 pounds (14.3 kg) of starch, which in turn will yield about 33.3 pounds (15.1 kg) of syrup. Thus, it takes about 2,300 litres of corn to produce a tonne of glucose syrup, or 60 bushels (1524 kg) of corn to produce one short ton.[4]

Formerly, corn syrup was produced by combining corn starch with dilute hydrochloric acid, and then heating the mixture under pressure. Currently, corn syrup is mainly produced by first adding the enzyme α-amylase to a mixture of corn starch and water. α-amylase is secreted by various species of the bacterium Bacillus; the enzyme is isolated from the liquid in which the bacteria are grown. The enzyme breaks the starch into oligosaccharides, which are then broken into glucose molecules by adding the enzyme glucoamylase, known also as "γ-amylase". Glucoamylase is secreted by various species of the fungus Aspergillus; the enzyme is isolated from the liquid in which the fungus is grown. The glucose can then be transformed into fructose by passing the glucose through a column that is loaded with the enzyme D-xylose isomerase, an enzyme that is isolated from the growth medium of any of several bacteria.[5][6]

The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their dextrose equivalent (DE).

Sounds pretty 'chemical' to me.

Yes, I do feed my kids fluff....once in a while on a peanut butter sandwhich and this weekend for RK Treats. ANd my kids do not react in a poor way to plain old corn syrup. And in the products I buy it isn't in everything the way that HFCS is. I was shocked when I found it in the whole wheat bread I bought ( I have since changed brands). HFCS is in so much, it is crazy. Most items I buy have a limited number of ingredients. Fluff is not a staple in my house, I bought it for the first time in months yesterday. I won't purchase it again for months.

 

[LiberalPrincess]

It is not fake science

1. High Fructose Corn Syrup
   High fructose corn syrup (HFCS) is a type of sugar that has been processed and combined with corn syrup to produce a cheap, easily dissolvable sweetener. But this sugar is quickly absorbed by the liver where it is converted into fat. Since your brain doesn't recognize HFCS as regular food, it never shuts off the appetite center -- so you keep eating. Blood sugar levels rise, massive amounts of insulin is recruited to metabolize it and then you crash and feel hungry again. It is found in soft drinks, fruit juices, salad dressings and baked goods. Read the food labels of products in your pantry and refrigerator and throw out all products that contain HFCS.

Our bodies process real cane sugar and HFCS differently. I see what happens to my kids when they have HFCS and when the didn't. Others have posted the difference in their family members.



For those that don't care...fine...but lots of us do.

We could exchange quotes for and against all day.

“By every parameter yet measured in human beings, high fructose corn syrup and sugar are identical. This is not surprising since high fructose corn syrup and sugar are metabolized the same by the body, have the same level of sweetness and the same number of calories per gram,” noted James M. Rippe, M.D., cardiologist and biomedical sciences professor at the University of Central Florida.

 

[C.Ann]

It is not fake science

1. High Fructose Corn Syrup
   High fructose corn syrup (HFCS) is a type of sugar that has been processed and combined with corn syrup to produce a cheap, easily dissolvable sweetener. But this sugar is quickly absorbed by the liver where it is converted into fat. Since your brain doesn't recognize HFCS as regular food, it never shuts off the appetite center -- so you keep eating. Blood sugar levels rise, massive amounts of insulin is recruited to metabolize it and then you crash and feel hungry again. It is found in soft drinks, fruit juices, salad dressings and baked goods. Read the food labels of products in your pantry and refrigerator and throw out all products that contain HFCS.
   .

1. 
   
   Did you already provide a link to where this info comes from? I'm having a real problem with the portion of the above info that I bolded because probably most everything I eat has HFCS in it, and no way, no how does my brain tell me to "keep eating"..
   
   I've been thinking and thinking since I first read this thread (especially since bumbershoot mentioned the diabetes)- about all of the people I know who pay no attention at all to HFCS (all the way up to my aunt who passed away at over 100 yrs. of age last spring - so we're talking a very wide age span) and no one has had diabetes - and many have very small appetites, like I do..
   
   Can you provide that source - if you haven't already?
   
   Thanks!

 

[Hannathy]

It is not fake science

1. High Fructose Corn Syrup
   High fructose corn syrup (HFCS) is a type of sugar that has been processed and combined with corn syrup to produce a cheap, easily dissolvable sweetener. But this sugar is quickly absorbed by the liver where it is converted into fat. Since your brain doesn't recognize HFCS as regular food, it never shuts off the appetite center -- so you keep eating. Blood sugar levels rise, massive amounts of insulin is recruited to metabolize it and then you crash and feel hungry again. It is found in soft drinks, fruit juices, salad dressings and baked goods. Read the food labels of products in your pantry and refrigerator and throw out all products that contain HFCS.

Our bodies process real cane sugar and HFCS differently. I see what happens to my kids when they have HFCS and when the didn't. Others have posted the difference in their family members.

HFCS didn't exsist in food when I was a kid. The RK flavor is not gonna change, it was originally made with sugar and now is again. What is wrong with removing something that people don't want in their foods? It will still be sweet and stay the same. THose who don't care won't know the idfference. Those who do care, can go back to eating products they stopped eating because of the negative results HFCS gave them.

The corn lobby want's HFCS to be around forever... good for them! I won't and havent bought products with it for years. We do probably get it in foods when we eat out, but I can't totally control that. I buy very few overly processed foods because of all the ingredients and chemicals in it. I do lots of cooking and baking. I read labels on everything we buy.

ANd yes, sugar is empty calories in whatever form you use. I limit the amount of sugar in my kids diets. But when I do give the treats, I want it to be cane sugar, not HFCS!

For those that don't care...fine...but lots of us do.

you have true scientific reproducible studies showing this? how is it not real food for heavens sake? It is corn!!! do you not eat corn? your body breaks everything down to the chemical components or molecules it doesn't look at anything as food. Your digestive system doesn't care where or what the sugar comes from at a molecular level it utilizes it and the pancreas secretes insulin to balance the glucose blood levels and that is all there is to it, whether it is corn or cane or honey or sucrose etc.

next you are going to say sugar makes kids hyper.........

 

[JoiseyMom]

Did you already provide a link to where this info comes from? I'm having a real problem with the portion of the above info that I bolded because probably most everything I eat has HFCS in it, and no way, no how does my brain tell me to "keep eating"..

I've been thinking and thinking since I first read this thread (especially since bumbershoot mentioned the diabetes)- about all of the people I know who pay no attention at all to HFCS (all the way up to my aunt who passed away at over 100 yrs. of age last spring - so we're talking a very wide age span) and no one has had diabetes - and many have very small appetites, like I do..

Can you provide that source - if you haven't already?

Thanks!

http://www.doctoroz.com/videos/10-major-agers

 

[Metsfan520]

My experience? I love Sierra Mist. they recently came out with a "natural" version, aka sugar instead of HFCS. While I still like it, I prefer the HFCS version. Go figure.

 

[Hannathy]

http://www.doctoroz.com/videos/10-major-agers

Again I said REAL scientific studies and tests not a TV show.

 

[Toad_Passenger]

Since I've seen a few other diabetics give their experiences here, I will pass mine along also.

I'm a Type I diabetic (juvenile, Insulin-dependent). I try to avoid HFCS as much as possible. Corn is very high on the glycemic index, which means it tends to spike blood sugars a lot quicker than other carbs. My insulin dosages are based on the amount of carbs per meal, but that gets tricky when it comes to HFCS. Insulin has a set "reaction time" to take care of the sugar/carbs that I'm eating. Since HFCS is corn based an immediate spike in my levels normally will result in higher readings 1 to 2 hours after my meal. Foods that are not made with HFCS tend to ease my levels higher, which allows for the insulin I've taken to better deal with the sugar in my system, keeping my numbers more normalized.

I'm not saying this will apply to everyone, but a lot of diabetics see the same increases with corn-based products. Just wanted to put another side of the story out there.

 

[PatsMom]

http://www.doctoroz.com/videos/10-major-agers

Doctor Oz? I'll stick with the Mayo Clinic's opinion that HFCS is no worse for you than any other added sweetener.

http://www.mayoclinic.com/health/high-fructose-corn-syrup/AN01588

 

[pansmermaidzlagoon]

Hey, somewhat related-- have any of you noticed how good the Pepsi "throwback" tastes since it has sugar instead of HFCS? It just tastes that much better, and I'm not a huge soda drinker anymore. I wish they didn't end it, I should have stockpiled.

Hunt's also has "no HFCS" ketchup, I like it SO much more. It just testes better.

I buy the Heinz Organic with no HFCS! I don't know what makes the difference, but it is sooooo good!