Have Pantry Products Really Changed? Investigating Reformulation Claims

[darlinclem]

Did anyone notice in the Spring Product Guide that it stated "our Pantry Products contain no high fructose corn syrup and no added MSG."? I am 90% sure that almost all the sauces had HFC and the Asian Spice had MSG. Have they reformulated? Is this something I missed or have I just misread the sauces previously?

 

[babywings76]

I thought our Asian Seasoning was MSG free.

 

[ChefBeckyD]

I think some of the sauces contain corn syrup, but not HFCS. There's a difference. Slightly.

 

[pampered1224]

Amanda I wish I could answer that for you but I can not read that tinee-tiny print to save my soul! As for HFCS or Corn Syrup or sugar, I have had this conversation before with my doctor. He said that the body does not treat HFCS or Corn Syrup differently. Each is just a concentrated sugar. These are more dangerous to our systems as they sit in the body longer than regular sugar. But the CDC I thought had said they are all problems as they all still act like sugar and mess with natural insulin production. The corn syrups are just harder to break down. The bad part about that discussion is that so many studies have been made but there is also much conjecture, you simply do not know who to believe in that one. And again, I can not read that tinee-tiny print! All I know is that as a diabetic, if it tastes sweet, I have to use my own digression and also lots of self control. Too much is too much no matter who you are.

 

[ChefBeckyD]

Amanda I wish I could answer that for you but I can not read that tinee-tiny print to save my soul! As for HFCS or Corn Syrup or sugar, I have had this conversation before with my doctor. He said that the body does not treat HFCS or Corn Syrup differently. Each is just a concentrated sugar. These are more dangerous to our systems as they sit in the body longer than regular sugar. But the CDC I thought had said they are all problems as they all still act like sugar and mess with natural insulin production. The corn syrups are just harder to break down. The bad part about that discussion is that so many studies have been made but there is also much conjecture, you simply do not know who to believe in that one. And again, I can not read that tinee-tiny print! All I know is that as a diabetic, if it tastes sweet, I have to use my own digression and also lots of self control. Too much is too much no matter who you are.

Your Dr. is just spouting off the junk fed to him from the AMA. The problem with corn syrup...and especially HFCS is that almost all corn grown in the US is genetically modified. They have NO IDEA how the body reacts to it, because it has NEVER been tested. But, look around at the food allergies and other illnesses that are growing at astronomical rates, including those of my son...who has developed an allergy to corn. Corn makes him SICK, and he is not alone in this - corn allergies are becoming more prevalent all the time (my Sr. Dir. is another one I know). Why would something that has been used to feed millions for centuries all of a sudden be making people sick? Because it's been genetically modified - it doesn't have the same gene structure of corn...it's not even really corn as it was anymore, and it's being processed even more and put it every packaged food there is. Oh - but only here in North America. EVERY other civilized country has banned the use of GMO's and many have banned HFCS.

Watch the Documentary KING CORN. It's eye-opening.


Okay - now you know the label on my soap box. Or at least one of them.