High Fructose Corn Syrup vs Cane Sugar

runner475
runner475 Posts: 1,236 Member
edited November 15 in Food and Nutrition
Please Note : This is not a conversation about Sugar's role in Weight Loss or Sugar is Evil.

I have a question for those who look the ingredient list of a food item and when they see "High Fructose Corn Syrup" they keep the item back on shelf.

They then grab one that has "Cane Sugar" listed instead.

Why do you prefer to stir away from HFCS?

Thanks.

Replies

  • AmazonMayan
    AmazonMayan Posts: 1,168 Member
    I've developed some kind of intolerance to it. I can have small amounts, but if I have too much I start vomiting. I mostly try to avoid it and limit other corn products too.

    I do fine with cane sugar.

    Now I'm also avoiding products where the source is more vague since HFCS can now be labeled as a more generic general sounding sugar.
  • jms14letgo
    jms14letgo Posts: 138 Member
    edited March 2015
    High fructose corn syrup has a bad reputation because it is manufactured from corn and other additives, making it unnatural. Sugar Cane is derived from the actual sugar cane plant or sugar beets and isn't processed to the point of changing it's molecular structure.

    Here is an article that while not being all that scientific, I found it to be pretty informative, and it explains it better than I can.
    http://science.howstuffworks.com/innovation/edible-innovations/sugar2.htm
  • beemerphile1
    beemerphile1 Posts: 1,710 Member
    edited March 2015
    My grand pappy (a farmer) always told me corn was pig food.
  • beemerphile1
    beemerphile1 Posts: 1,710 Member
    jms14letgo wrote: »
    High fructose corn syrup has a bad reputation because it is manufactured from corn and other additives, making it unnatural. Sugar Cane is derived from the actual sugar cane plant or sugar beets and isn't processed to the point of changing it's molecular structure.

    Here is an article that while not being all that scientific, I found it to be pretty informative, and it explains it better than I can.
    http://science.howstuffworks.com/innovation/edible-innovations/sugar2.htm

    No, cane sugar comes from sugar cane. Beet sugar comes from beets. When I was a professional baker we hated beet sugar, the finished product was always inferior.
  • runner475
    runner475 Posts: 1,236 Member
    Thanks guys.
  • jkwolly
    jkwolly Posts: 3,049 Member
    Oh boo, I was in for lulz!
  • jgnatca
    jgnatca Posts: 14,464 Member
    Thanks to this site's inspiration, I made up a table to compare sweeteners.
    Corn syrup, 55% Fructose, 42% Glucose (1.2 on the sweetness scale)
    Table Sugar, 100% Sucrose (the standard, 1.0 on the sweetness scale)

    My list of sweeteners

    When I was a little girl I lived in the West Indies and watched the fields of sugar cane be burned in preparation for harvesting. I have chewed on a fresh stalk of sugar cane.

    Now I live in Western Canada. Sugar beets are planted in the southern part of our province. (Home refining sugar beets).

    Both sugar cane and sugar beet processing result in by-product including molasses.

    We modify the chemical makeup of our foods all the time. We turn our sugars in to palatable and delightful caramel by applying heat. We toast our breads to carbonize the carbs; also delightful.
  • ndj1979
    ndj1979 Posts: 29,136 Member
    I just eat sugar and make sure I hit my calorie/micro/macro targets.

    life is easier when unburdened with unnecessary worrying about which type of sugar is worse....
  • jkwolly
    jkwolly Posts: 3,049 Member
    ndj1979 wrote: »
    I just eat sugar and make sure I hit my calorie/micro/macro targets.

    life is easier when unburdened with unnecessary worrying about which type of sugar is worse....
    Shut up, behind your cage of lies.
  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    For the most part I prefer products with real can sugar...for example, Coca-Cola from Mexico is made with real cane sugar and it seems less sweet to me than HFCS. A Mexican Coke always tastes nice and refreshing to me whereas a Coke made with HFCS seems sweeter and more syrupy and the after stickiness seems to linger in my mouth longer.
  • runner475
    runner475 Posts: 1,236 Member
    edited March 2015
    ndj1979 wrote: »
    I just eat sugar and make sure I hit my calorie/micro/macro targets.

    life is easier when unburdened with unnecessary worrying about which type of sugar is worse....

    I've put in recommendation yesterday that you be served Artic Ice Vanilla flavor everyday while behind bars. I'm told it got sanctioned today.

    MuHaHaHaHaHa
  • neanderthin
    neanderthin Posts: 10,222 Member
    jgnatca wrote: »
    Thanks to this site's inspiration, I made up a table to compare sweeteners.
    Corn syrup, 55% Fructose, 42% Glucose (1.2 on the sweetness scale)
    Table Sugar, 100% Sucrose (the standard, 1.0 on the sweetness scale)

    My list of sweeteners

    When I was a little girl I lived in the West Indies and watched the fields of sugar cane be burned in preparation for harvesting. I have chewed on a fresh stalk of sugar cane.

    Now I live in Western Canada. Sugar beets are planted in the southern part of our province. (Home refining sugar beets).

    Both sugar cane and sugar beet processing result in by-product including molasses.

    We modify the chemical makeup of our foods all the time. We turn our sugars in to palatable and delightful caramel by applying heat. We toast our breads to carbonize the carbs; also delightful.
    I hope your not trying to convey that sucrose has no fructose, because it does. Half actually. Not sure if that is what you meant though.

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