Why do companies put sugar in apple sauce?

[Zoetstofzoetje]

I chewed on a 10.000 year old piece of mammoth flesh once. It expired 8000 BC (June 3rd, to be exact).

Ok so maybe I didn't. What is this, a penis measuring contest for out-of-date stuff?

[ur32212451]

I also don't like the fact that they put fructose syrup in apple sauce.

Fructose Corn Syrup is good for getting really fat and and developing heart disease.

Read: http://www.princeton.edu/main/news/archive/S26/91/22K07/

AND,

st.org/arhttp://www.griticle/draft-new-research-links-high-fructose-corn-syrup-and-diabetes-heart-diseas/

BTW, fructose is a natural chemical found in fruit such as pears and apples, and I would not hesitate to eat an apple and/or a pear or tomato a day as these foods are healthy, rich in nutrients, and the small amounts of fructose from eating some fruit daily is easily handled by our liver.

HFCS is found in most fast foods, and in many soft drinks. In food stores, the High Fructose Corn Syrup will be listed on the label.

I will never consume a product that has High Fructose Corn Syrup.

And since I stopped years ago, I have dropped quite a bit of weight and am physical fit once again.


Beware of the propaganda put out by the Corn industry in defense of the merits of absorbing HFCS into your body. The Corn Industry is heavily subsidized by the US Taxpayer, thanks to our shameless elected politicians.

[The Mad Monk]

Why doesn't Motts produce an apple flavored sugar? You could use it in your coffee.

Kellogg's has that. It's called "Apple Jacks".

[The Mad Monk]

I also don't like the fact that they put fructose syrup in apple sauce.

Yes, how dare they put fruit sugar in fruit!

[BeBMan]

Sweet sauce

[The Mad Monk]

15 years?

Well, since we're on the topic...
I ate a box of Uncle Ben's rice that expired in 2006 two nights ago. I don't really eat rice but I saw it there and was like I ought to do something about it. Rice lasts forever though... the spice packet was rough though.

Properly canned goods (including that bottle of BBQ sauce) will never go "bad" in terms of bacterial contamination unless something breaches the container. They will get less tasty over time, though, as the more delicate organic molecules start breaking down.

[giblets]

Fructose Corn Syrup is good for getting really fat and and developing heart disease.

Read: http://www.princeton.edu/main/news/archive/S26/91/22K07/

AND,

st.org/arhttp://www.griticle/draft-new-research-links-high-fructose-corn-syrup-and-diabetes-heart-diseas/

BTW, fructose is a natural chemical found in fruit such as pears and apples, and I would not hesitate to eat an apple and/or a pear or tomato a day as these foods are healthy, rich in nutrients, and the small amounts of fructose from eating some fruit daily is easily handled by our liver.

HFCS is found in most fast foods, and in many soft drinks. In food stores, the High Fructose Corn Syrup will be listed on the label.

I will never consume a product that has High Fructose Corn Syrup.

And since I stopped years ago, I have dropped quite a bit of weight and am physical fit once again.


Beware of the propaganda put out by the Corn industry in defense of the merits of absorbing HFCS into your body. The Corn Industry is heavily subsidized by the US Taxpayer, thanks to our shameless elected politicians.

It's just sugar. Sure, too much sugar can be a problem.

[Arrian]

You can buy apple sauce w/o the sugar. I too was amazed that "regular" applesauce comes with sugar added. The no sugar added stuff is plenty sweet.

-Arrian

[MikeH]

As I said, that depends on the apples.

Probably different varieties in each.

[The Mad Monk]

Tart apples (also called pie apples) are often used because they allow sugar to be added without making the whole overly sweet. This is often done because the sugar is serving the second purpose of being a thickening agent.

[MikeH]

Yeah, that's what we call cooking apples, which I mentioned earlier.

[ur32212451]

It's just sugar. Sure, too much sugar can be a problem.

A naive response, IMO. Of course too much of anything is not good for us, but then, what is too much? But in this case, the same amount of sugar intake of High Fructose Corn Syrup is more damaging to our bodys' health than Raw, Brown, and even refined - sugars.

All sugars are not the same. Raw Sugar and Brown sugar are better for ones' health than refined sugar.

And you obviously did not read the Princeton U peer reviewed science paper I provided in the URL of my post # 35 above. This article was published online Feb. 26 by the Science Journal: Pharmacology, Biochemistry and Behaviour.

"A Princeton University research team, including (from left) undergraduate Elyse Powell, psychology professor Bart Hoebel, visiting research associate Nicole Avena and graduate student Miriam Bocarsly, have demonstrated that rats with access to high-fructose corn syrup -- a sweetener found in many popular sodas -- gain significantly more weight than those with access to water sweetened with table sugar, even when they consume the same number of calories."

Hey Gribbler, by any chance, are you a Corn Farmer?

[giblets]

No, I'm not a corn farmer. But from what I know, high fructose corn syrup is just a mix of fructose and glucose. While a sucrose molecule is composed of a glucose molecule attached to a fructose molecule. Now, maybe I'm wrong and those things are radically different.

[ur32212451]

No, I'm not a corn farmer. But from what I know, high fructose corn syrup is just a mix of fructose and glucose. While a sucrose molecule is composed of a glucose molecule attached to a fructose molecule. Now, maybe I'm wrong and those things are radically different.

This is like saying 'ingesting H2O is the same as ingesting pure hydrogen (H) and Oxygen (O).'

I'll add: Just read the science article. It reports and explains the negative effects of the High Fructose Corn Syrup as opposed to other type sugar.

[giblets]

No, I'd imagine that breaking the bond between hydrogen and oxygen in a water molecule is much more difficult than breaking the bond between fructose and glucose in a sucrose molecule.