Fructose vs "Real" Sugar

[w0aew]

I can't taste the difference.

For example, Mexican and "American" Coke. They taste exactly the same to me. I don't think my taste buds are that shot.

Are they?

[suddenseer]

I can't taste the difference.

For example, Mexican and "American" Coke. They taste exactly the same to me. I don't think my taste buds are that shot.

Are they?

Nope, they taste the same to me too. However, when mixed with rum, I can tell the difference only with the first drink. One is essentially produced in a laboratory after adding enzymes. The other is about the same as always. I think of both of them as a drug. HFCS is thought by many to have the same effect on lab rat, and human brains as cocaine does. Many folks think there is a direct correlation to the rise in obesity in the USA to when it became a food additive in damn near everything. Why does soup, and bread need a sweeter? Monsanto says that it is good for us, they are never wrong. I also preferred the older tuna fish that had a bit of dolphin mixed in.

[KC2UGV]

I can't taste the difference.

For example, Mexican and "American" Coke. They taste exactly the same to me. I don't think my taste buds are that shot.

Are they?

Fructose is fructose is fructose.

Glucose is glucose is glucose.

Sucrose is sucrose is sucrose.

Which sugar is "real sugar" when someone says that?

[KC2UGV]

Nope, they taste the same to me too. However, when mixed with rum, I can tell the difference only with the first drink. One is essentially produced in a laboratory after adding enzymes. The other is about the same as always. I think of both of them as a drug. HFCS is thought by many to have the same effect on lab rat, and human brains as cocaine does. Many folks think there is a direct correlation to the rise in obesity in the USA to when it became a food additive in damn near everything. Why does soup, and bread need a sweeter? Monsanto says that it is good for us, they are never wrong. I also preferred the older tuna fish that had a bit of dolphin mixed in.

Bread needs sugar for the yeast. Soup needs sugar to reduce acidity.

Yes, sugar has a highly addictive effect on the brain. Primarily sucrose, since it's an evolved drive to seek out calorie-dense foods.

[NQ6U]

I can't taste the difference.

For example, Mexican and "American" Coke. They taste exactly the same to me. I don't think my taste buds are that shot.

Are they?

I don't know if it's the sugar or not but, to me, there's a significant difference between the taste of Mexican Coke and American Coke.

A former neighbor of mine worked in the Coca-Cola lab in Los Angeles (during the time of the "New Coke" debacle) and he told me that they used different formulas even for different sized bottles. He said that he only drank the 8 Fl Oz bottles because they contained the best mix, so it's possible that the bottlers down in Mexico use a different formula than US bottlers. Mexican Cokes tastes less "sharp" in my opinion; perhaps they use less phosphoric acid?

[WØTKX]

I believe in science. Sugar is sugar.
We are wired for it. And it wires us.

The real deal is how much sugar is used in processed foods.
If most of our sugar consumption is fruits, maybe honey?

Well, at least you'd poop better!
Seriously, it's too much sugar.
That's the real problem.

[suddenseer]

Bread needs sugar for the yeast. Soup needs sugar to reduce acidity.

Yes, sugar has a highly addictive effect on the brain. Primarily sucrose, since it's an evolved drive to seek out calorie-dense foods.

I was raised baking bread. I later learned that adding a simple carbohydrate as a flavoring is not needed. Ever have real french bread? There are several methods of baking that use complex carbs such as sprouted grains. Being a diabetic, I switched to sprouted grains a long time ago. In fact, the right mixture of sprouted grains results in all of the amino acids to be present in the bread to be considered as a complete protein. After the yeast consumes the carb, and gives off the alcohol it's work is done. It does not need to be added as a flavoring. I am not an award winning chef, but I have never found it necessary to add any kind of sweetener, as a flavoring to any of my homemade soups, or chili. My iced tea? Please pass the Stivia.

[suddenseer]

I don't know if it's the sugar or not but, to me, there's a significant difference between the taste of Mexican Coke and American Coke.

A former neighbor of mine worked in the Coca-Cola lab in Los Angeles (during the time of the "New Coke" debacle) and he told me that they used different formulas even for different sized bottles. He said that he only drank the 8 Fl Oz bottles because they contained the best mix, so it's possible that the bottlers down in Mexico use a different formula than US bottlers. Mexican Cokes tastes less "sharp" in my opinion; perhaps they use less phosphoric acid?

I always thought that it was all in my mind. I have always considered the taste of those lovely little glass bottles of coke to be much better than from a plastic 2 liter bottle. Am I crazy, or whut?

[suddenseer]

Fructose is fructose is fructose.

Glucose is glucose is glucose.

Sucrose is sucrose is sucrose.

Which sugar is "real sugar" when someone says that?

I would prefer one that grows out of the ground as to a patented chemical. I really prefer the by product that has been fermented, or distilled.

[KC2UGV]

I would prefer one that grows out of the ground as to a patented chemical. I really prefer the by product that has been fermented, or distilled.

Chemically, they are all identical, regardless of the source.