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We found 10 result(s) that match your search "fructose":

I'm interested in the high fructose corn syrup (HFCS) debate, which has been in the news again. I believe it probably is a factor in the "epidemic" of obesity and type 2 diabetes.

 

I thought the Corn Refiners Association's ads this fall (here & here  were a touch defensive. Can you say "the lady doth protest too much"?

 

What I missed until now was the hilarious YouTube backlash at these ads. Watch this, or this or search for HFCS and peruse dozens of videos.

 

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You may have heard in the past couple months that the FDA ruled that high fructose corn syrup (HFCS) and anything that contains it could no longer be labeled "natural".  Surprise, surprise, the Corn Refiners Association has convinced them to change their minds this week.

 

It turns out that the "synthetic fixing agent for the enzyme used in the process does not come into contact with the high dextrose equivalent corn starch hydrolysate".  So all the ingredients it takes to make HFCS are natural, except the major one that doesn't end up in the product, so it's "natural".  Even though you or I could never cook it up in our kitchens.

 

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An interesting study came out recently. You can read about it here on dLife. In a nutshell, it says that sodas containing high fructose corn syrup (HFCS) have high levels of a reactive compound that has been shown by others to have the potential to cause damage that may lead to diabetes. A very interesting aside is that one of the active compounds in green tea, EGCG, reduces those compounds substantially.
This really piqued my interest because I began to question HFCS a year or more ago due to some reading I'd done. Much like trans-fats, this stuff looks ok because it's based on real foods. It sounds innocuous - after all fructose is the sugar in fruit, right? And corn/maize is the original all-American food. BUT, and it's a big but, it is chemically altered. It's not like you can buy a bushel of corn on the cob and cook some HFCS up in your kitchen. (READ MORE)

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I modified a recipe from the Hungry Girl website for a low sugar eggnog and found it very acceptable. It has nearly the same taste and mouth feel as the lite eggnog I've been drinking. It may be a bit late for this year's holiday season, but there's still New Year's.
The original recipe is here. My version is below.
Low Sugar Eggnog

6 C 1% milk 1 Tbsp vanilla extract 1 small (4-serving) package Jell-O Sugar Free Fat Free Instant Pudding mix, Vanilla 6 no-calorie sweetener packets (like Splenda) 1 tsp Mace (or nutmeg) (optional) 6 oz dark rum or 1 tsp rum extract (READ MORE)

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I'm (cough) just wondering a few things about your products (sniffle). You see, before I had diabetes, I had many, many wonderful choices of cough drop flavors to help me get through a cold or even to ease the pain of a scratchy throat (blow nose). Now, though, I'm limited to a very few, select flavors in your sugar-free line.

 

(sneeze) And while we're on the topic of your sugar-free line, can you kindly explain why there are fewer cough drops per bag than the sugar-filled variety? Why (sniffle) do I have to pay the same amount for fewer pieces of relief? (cough) Furthermore, can you tell me why the "value pack" of your regular variety has 80 drops and the "value pack" of the sugar-free drops has only 70 and I pay the same amount (coughcough)?

 

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We try really hard to stay away from high fructose corn syrup around here, although, man, that stuff is in everything! Even bread. I think there are two or three brands that don't have it.

 

Olivia used to drink a lot of diet soda. I'd buy a couple of 2 litre bottles every week for her, in addition to drink mixes like Crystal Light. Sometimes I'd make diet Kool-Aid, using Splenda instead of sugar. One week, I added up how much of my grocery money was going towards diet drinks and was apalled - it was easily $10 or $15 a week.

 

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This is Day Four of my diet. So far, I’ve eaten 30% fruit, 35% vegetables, 25% protein, and 10% potatoes (the potatoes are pulled out of the vegetable category because they are the only source of lasting carbs I eat). No vinegar, no fructose, no dairy products (oh man, I miss my milk and chocolate shakes!), no flour, no yeast, and many other no’s.

 

Day One wasn’t so bad. I didn’t eat a whole lot, but I didn’t feel all that hungry. My blood sugars were a little above normal. I averaged at 168.

 

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This is a bit of a rant. I get on this horse periodically, ride it around, waving my flags and guns, foaming at the mouth a bit, going slightly nutty. You'll get used to it. Or ignore it.

What is the deal with lumping both types of diabetes together? Seriously. If I have to read one more freakin' article about how high fructose corn syrup causes diabetes or get one more stupid email from some clueless acquaintance, telling me that if I just put my kid on the Atkins diet, she'll be cured, I'm going to go to the top of the water tower and start picking people off. OK, maybe that's a slight exaggeration, but holy cow, does it make my blood boil.
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Most will call it dry mouth or cotton mouth , some might say they have a waterless windpipe or a parched palate, acting disturbed by their unquenched uvula, and yet another might compare it to having a mouthful of sweaters mucking up the place to no end. Whatever alliterative or clothed name it goes by, the sticky mouth feel of a high blood sugar is enough to furrow my brow to its limit. (READ MORE)

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A coworker asked me if I knew of a cake mix that was sugar free. She was asked to bake a cake for a friend who has diabetes.

 

That began the carbohydrate lesson.

 

"The thing is, although something may say 'Sugar Free' or 'Reduced Sugar' it may still have carbs in it which is what effects blood sugar. Sugar is included in that number." I did my best to not get too technical.

 

"Well I bought this one to try but I thought I would check with you to see if you knew of a better one," she said.

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