David Gillespie - Glucose Syrup derived from corn Vs High Fructose Corn Syrup?

25 Apr 2012 1:25 AM

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Message # 901055

Deleted user

Could anyone tell me the process that makes these different?

Why glucose syrup has no fructose which is derived from corn correct?

I presume the high fructose corn syrup has some sort of extra process?

Regards

Kaye

25 Apr 2012 10:01 PM

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Reply # 902366 on 901055

Deleted user

Given that the other syrup is 'high fructose', I imagine the same process splits the sugar, so half is fructose and half is glucose. It's normal sugar to start with, so take out the glucose and a 'high fructose sugar' is what would be left, right ?

26 Apr 2012 11:49 PM

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Reply # 903395 on 901055

Anonymous

From wikipedia:

High-fructose corn syrup (HFCS)undefinedalso called glucose-fructose syrup^[1]^[2] in the UK, glucose/fructose^[3] in Canada, and high-fructose maize syrup in other countriesundefinedcomprises any of a group of corn syrups that has undergone enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness. In the United States, consumer foods and products typically use high-fructose corn syrup as a sweetener. It has become very common in processed foods and beverages in the U.S., including breads, cereals, breakfast bars, lunch meats, yogurts, soups, and condiments.^[4]

So it is fructose enriched - about 45% fructose I think. Hence it, and the products it is used in, should be avoided.

It is not much used in Australia because of the plentiful cheap supply of cane sugar. But it is heavily used in the U.S.A., largely in soft drinks. Which is why, I presume, the corn industry is so heavily subsidised by the US government.

27 Apr 2012 3:05 AM

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Reply # 903524 on 901055

Deleted user

Thanks John, Very interesting. It looks like the more humans interfere with processing foods the more trouble we get into healthwise. I just hope in 20-30 years time we don't find out the same about glucose/dextrose etc but one thing I just can't get my head around is honey. I think this will eventually be put in the ok basket. I hope.

I have been sugar free now for 8 weeks and feeling great.

28 Apr 2012 12:42 AM

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Reply # 904830 on 901055

Anonymous

That's great Kaye! Keep it up. Have you had a significant weight/waist reduction?

Aren't you the lady from Godzone? I'm a long-standing expatriate, but still very much a Kiwi. Born & raised in Dunedin which is a bit like Lake Woebegone . . the town that time forgot :-) However, the University of Otago has helped reinvent the place. 20% of the population (still 100,000 after 60 years!) are students, many from overseas. Out-of-home eating used to be limited to the better class hotels,a couple of restaurants of a sort, and dairies. Now there is every imaginable cuisine available, and every hole-in-the-wall cafe has a liquor licence.

Honey is 45% fructose and I can't see the bees changing their ways. I suppose the reason for the 45% is that they make honey from the nectar of flowers etc. I suppose they may make it synthetically some day. But that usually brings its own set of problems.

When your craving for sweetness goes, it won't matter. Meantime Rice Malt Syrup is OK but not as sweet. Other alternatives, as you may have seen here are glucose syrup and malt extract.

Since all living creatures use glucose as their fuel, I doubt that it will ever get on the hit list :-)

Don't give up! Just quit! :-) JohnN

Last modified: 28 Apr 2012 12:50 AM | Anonymous

28 Apr 2012 4:14 AM

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Reply # 904931 on 904830

Deleted user

John Neilson wrote:That's great Kaye! Keep it up. Have you had a significant weight/waist reduction?

Aren't you the lady from Godzone? I'm a long-standing expatriate, but still very much a Kiwi. Born & raised in Dunedin which is a bit like Lake Woebegone . . the town that time forgot :-) However, the University of Otago has helped reinvent the place. 20% of the population (still 100,000 after 60 years!) are students, many from overseas. Out-of-home eating used to be limited to the better class hotels,a couple of restaurants of a sort, and dairies. Now there is every imaginable cuisine available, and every hole-in-the-wall cafe has a liquor licence.

Honey is 45% fructose and I can't see the bees changing their ways. I suppose the reason for the 45% is that they make honey from the nectar of flowers etc. I suppose they may make it synthetically some day. But that usually brings its own set of problems.

When your craving for sweetness goes, it won't matter. Meantime Rice Malt Syrup is OK but not as sweet. Other alternatives, as you may have seen here are glucose syrup and malt extract.

Since all living creatures use glucose as their fuel, I doubt that it will ever get on the hit list :-)

Don't give up! Just quit! :-) JohnN

No great weight loss. started out at 76 now 74kg but waist started at 84 now 78-79 so very happy with that. Thought I would have been a lot more because I have not had any sugar at all (only by mistake) but now back on normal fat food so not a surprise. (funny feel like I have lost heaps) Now thinking of cutting down on carbs not out altogether as I found in past felt like crap. (no energy) Also increase walking. Cutting sugar for me not been a real problem as I've never really had a sweet tooth, savoury over cakes for me but now find the hidden sugars in the savoury things, sauces, carbs & yogurts! This has been my problem area.

Sorry not the lady form Godzone. In NZ?

Thanks for info, Kaye

28 Apr 2012 7:40 PM

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Reply # 905361 on 901055

Deleted user

Just to add, any of the soft drinks you see that are imported from the US, are loaded with corn syrup and it's being used here more and more. In the US, corn is highly subsidised, that's why they use a lot of it. I expect it will show up more and more on our shelves.

29 Apr 2012 1:31 AM

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Reply # 905488 on 901055

Anonymous

Kaye - you sound as if you don't need to lose a lot of weight. A good place to check your idal weight is on the Dukan Diet web site: http://www.dukandiet.co.uk/en/350-subscribe.html?UnitW=2&Firstname=&WeightWanted0=&WeightWanted1=&x=125&y=16

Also if your Body Mass Index is in the low 20s you are OK. BMI = weight(kg)/square of height (m). For example I am 1.85m tall and weigh 78kg. So my BMI is 78/(1.85*1.85) = 22.8. 25 is overweight and 30 is obese. It's not a totally definitive measure but it is a handy reference.

JohnN

29 Apr 2012 1:35 AM

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Reply # 905490 on 901055

Anonymous

Christian - that's interesting that we are importing American soft drinks. I don't drink them, but I must warn my adult children to watch what their children are drinking.

I think the subsidy business may have been a question of the chicken-&-egg. I suspect the corn growers, who would have been less in number before HFCS was invented, would have become a significant lobby group after that.

29 Apr 2012 8:08 PM

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Reply # 906387 on 905488

Deleted user

John Neilson wrote:Kaye - you sound as if you don't need to lose a lot of weight. A good place to check your idal weight is on the Dukan Diet web site: http://www.dukandiet.co.uk/en/350-subscribe.html?UnitW=2&Firstname=&WeightWanted0=&WeightWanted1=&x=125&y=16

Also if your Body Mass Index is in the low 20s you are OK. BMI = weight(kg)/square of height (m). For example I am 1.85m tall and weigh 78kg. So my BMI is 78/(1.85*1.85) = 22.8. 25 is overweight and 30 is obese. It's not a totally definitive measure but it is a handy reference.

JohnN

The most weight I've had on I think was about 81kg. (I only got scales about 1 year ago would only find out weight when I joined say WW) Over the last 10 years it has always been about 75 - 77kg.

My current BMI would be 74/(1.63*1.63) = 27 so overweight. I always thought 65kg was a good weight so just checked the dukan web above it says 65.3 so sounds about right. Lets face it will not be our early 20's weight & I don't really want to be. Just a healthy weight.

Thanks for your info

Kaye