I just Googled, "sucrose corn" and the first thing that came up was this. Kind of chilling what the modern food industry is doing to us.
Why I was researching was that I made a pumpkin cheesecake today (recipe soon) and wanted a nice whipped cream to put on top. I popped into our small town's "mom and pop" store thinking this would be a lead pipe cinch. Boy was I mistaken! The first carton of heavy whipping cream had "modified food starch," which of course is corn starch. The only other kind they had there had sucrose in it. Riggggght-corn derived. What the heck is all that crap doing in an innocent carton of whipping cream? Anyway read this article, it's an eye opener.
(I did get my whipping cream. We had to go to Belgrade for a function at the grandkids' school tonight so we stopped by the supermarket there and I found one that just said "cream, milk" on its label. Not organic, but beggars can't be choosers at 8:00 P.M. on a Thursday night.)
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Wow that article was an eye opener indeed! I'm not surprised though. Refined white sugar just doesn't digest in the body the same way as brown all natural (or organic) sugar. I try to use honey or the natural sweetness from fruits to sweeten when possible. Thanks for sharing this info.
ReplyDeleteThe link is dead now, but boy, this makes me all the more eager to have some land and grow my own food...
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