OT Hydrogen economy, not? - Page 4

 

  As a diabetic, the potential for a rise in refined sugar prices and
a restriction in its availability, is not too alarming.  But still there is
that "Nutrasweet" and some other sugar substitutes have real sugar
as a feed stock.  I guess it could be said that the world, as a whole,
can get along without it's main sweetener better than a major feed
stock like corn and soy.  The protein that the corn & soy eventually
provides the world will keep people alive, the sugar?

  Luck;
       Ken
 

 

Ugh, and that nasty High Fructose Corn Syrup.  The older I get, the fewer
processed foods I eat, not so much because I don't like cereal or so on,
but there is so much HFCS in the vast majority of products now that
they're inedible to me - I don't know how poeple can stomach the stuff.  
Even something as simple as a Kaiser roll is now nauseatingly sweet.  
I've gotten to where I'm starting to even make my own bread, that's how
disgusting most of the commercial items have gotten.  And obesity is
described as being "an epidemic" among even young children.  The last
thing we need is ever-more HFCS in everything.  And studies indicate that
it is worse than regular sugar, something to do with it being iether
unrecognized ro poorly-recognized by the hormones that signal the brain
we're satiated.  Not to mention that the hidden sugar only contributes to
obesity and type-II diabetes.  I mean, why the heck does something like
*sausage* "need' to have HFCS added?  IMO, it'd be a blessing if that
crap was turned into ethanol, because that'd mean less of it would be
going into food products.

At least, that is my opinionated opinion ;)

 wrote:


Here, you can buy Mexican cokes, in glass bottles, made with real
sugar. They're pretty good.

And sourdough bread is made from flour and water, with maybe a little
salt.

At least the trans-fat hydrogenated soybean oil is going away. That
was really foul.

John

 

More and mroe, I go for things like fruit, baby carrots, apples, and
other "natural sweets", esp. when in season, mostly because I'm already
far too overweight (weight gain due to prolonged illness last year).  

One of my top favorites is those cherry tomatoes (not the teensy "grape"
tomatoes, they're *too* sweet)  and "Campari" tomatoes.  And Romas.   If
given a choice tomatoes, and chocolate, forget the chocolate, I'd pounce
on the tomatoes.  I can eat a whole pound of them easily and happily.  
Dunno why, tomatoes are just one of my favorite things, raw or cooked or
juiced (the latter 2 prefably low salt of course).  

Just picturing a sugar cookie, versus a tomato, makes me want to go grab
a tomato.  Go figure <LOL!>


Technically, but I'm a habitual label-reader, and the last time I felt
like having some bread, I started reading the labels, including the
"sourdough" labels - ugh...  I ended up with tortillas, because the
ingredients were "real".


THat stuff was awful.  The reason I started reading lables was that, when
I ate things made with transfats, my gallbladder would feel like it was
trying to burst - the pain was awful.  So was the effect on the rest of
my digestion.  Transfats and MSG.

It amazes me that people *don't* get sick from eating a lot of this
stuff.

 wrote:


Excuse me, you typed "forget the chocolate". What could those words
possibly mean?

I had a sticky bun for breakfast, with a double-shot latte with 6 (or
was it 7?) packets of light brown sugar. I add sugar until it tastes
just barely bitter.

John

ps: there are no "baby carrots." They're just regular carrots they run
through a machine.