Penny McDonald wrote:

I have never been keen on drinking coffee and have found that a mixture of quick and coffee (2quick:1 coffee) gives me a mocka flavour that I drink all the time. I use 1 heaped teaspoon to a large cup with water and skim milk.....no other sugar.  I realise that quick has sugar in it but would like to continue drinking this in moderation. Can you tell me how much sugar would be in this brew?

Many thanks.

PS: I find this site very interesting! My old Mother in law would not use sugar at all if she could help it.  She called it "White Death" She was against processed food in the any event but sugar was the worst for her.......a lady way ahead of her time! 

Hello Penny

I would think that to get a mocka flavour, you could use a spoon or two of unsweetened cocoa with your coffee (and glucose, if you like to have the sweetened flavour.)

It's up to you, of course but see below for how much high fructose corn syrup you are having each time you make a drink. I got the information below from the Fooducate website: http://blog.fooducate.com/2009/03/16/whats-inside-nestle-nesquik-chocolate-milk/

 I think that 30 grams of sugar per serving is horrendously excessive. David recommends a MAXIMUM of 10 grams of Fructose per day and you will get that naturally in the small amount of daily fruit and vegetables you eat, anyway.

You are having a heaped spoonful of this is in each drink. I assume "quick" is "nesquick" which contains a high proportion of High fructose corn syrup, which is the stuff that all the trouble is about in America and is what is added to foodstuffs to cause addiction in the populace.

I suspect your Mother in law had read John Yudkin's books in the fifties he wrote a book called "White and deadly" which has just been re published by Penguin.

If you really want to become fructose free, I'm afraid you may have to "bite the bullet" like most of us have had to and give it up completely. Otherwise, with this drink, you are hanging on to the addiction by the tip of your little finger.
David says that while we are in withdrawal from sugar, we should not use glucose as a sweetener at all and, of course, too much glucose will still make us gain weight. So even after withdrawal is over, we need to have glucose sweets in moderation. as a treat. And he doesn't recommend artificial sweeteners either, they have their own nastiness.

I have a friend who thinks she has given up sugar but still drinks a herbal tea that has added sugar called "Chai Tea"............she loves it so much and can't understand why she has difficulty with her weight. And of course, it's keeping her addicted.

The other thing is that you should be using full fat milk.........skim and low fat is one of David's no nos, he says we should have all full fat products............you have read his books, haven't you?

If not, I really recommend them..........they will tell you how to go fructose free in full detail and you would understand very thoroughly why Nesquick is deadly!

Cheers

Freda

Here is the ingredient list, which for some reason Nestle does not provide on its website:

Reduced Fat Milk with Vitamin A Palmitate and Vitamin D3 Added, High Fructose Corn Syrup, Less Than 2% of Cocoa Processed with Alkali, Nonfat Milk, Sugar, Calcium Carbonate, Natural and Artificial Flavors, Guar Gum, Salt, Carrageenan.

Now let’s try to decode:
- Reduced Fat Milk – Whole milk contains 3-4% fat, this version – 2%
- Vitamin A Palmitate – aka retinyl palmitate – a fat-soluble vitamin utilized in the process of vision. The only form of vitamin A used to fortify dairy products. Synthetically produced.
- Vitamin D3 - a type of vitamin D, also manufactured by the skin when exposed to sunlight. Important in maintaining organ systems in our bodies.
- High Fructose Corn Syrup (HFCS) – a cheap substitute to table sugar that we’ve covered extensively.
- “Less Than 2% of” - this means all the following ingredients individually make up less than two percent in weight of the product:
- Cocoa Processed with Alkali – cocoa beans processed with alkali are also called “Dutched Chocolate”. This method is used to enhance  color, give a milder flavor, lower  acidity, and increase solubility. Unfortunately the process destroys beneficial antioxidants called flavonols.
- Nonfat Milk – again? wasn’t milk at the top of the list?
- Sugar – wasn’t the HFCS enough?
- Calcium Carbonate -  an inexpensive dietary calcium supplement. Important in bone building.
- Natural and Artificial Flavors – geez Nestle, please tell us what these are…
- Guar Gum – a cheap, natural food thickener. gives the drink more, well, thickness
- Salt – why do we need salt in a sweet drink? 6% of the daily value of sodium, for what?
- Carrageenan - cheap, natural thickening agent originating from seaweed.