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corn isn't really all that sweet naturally

[color=var(--color-emphasized,#101418)]Process
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In the contemporary process, corn is milled to extract [color=var(--color-progressive,#36c)]corn starch[/iurl] and an "acid-enzyme" process is used, in which the corn-starch solution is acidified to begin breaking up the existing [color=var(--color-progressive,#36c)]carbohydrates[/color]. High-temperature enzymes are added to further metabolize the starch and convert the resulting sugars to fructose.^{[color=var(--color-progressive,#36c)][15][/color]}[/size][/sup]^{: 808–813} The first enzyme added is [color=var(--color-progressive,#36c)]alpha-amylase[/color], which breaks the long chains down into shorter sugar chains ([color=var(--color-progressive,#36c)]oligosaccharides[/color]). [color=var(--color-progressive,#36c)]Glucoamylase[/color] is mixed in and converts them to glucose. The resulting solution is filtered to remove protein using [color=var(--color-progressive,#36c)]activated carbon[/color]. Then the solution is demineralized using [color=var(--color-progressive,#36c)]ion-exchange resins[/color]. That purified solution is then run over immobilized xylose isomerase, which turns the sugars to ~50–52% glucose with some unconverted oligosaccharides and 42% fructose (HFCS 42), and again demineralized and again purified using activated carbon. Some is processed into HFCS 90 by liquid [color=var(--color-progressive,#36c)]chromatography[/color], and then mixed with HFCS 42 to form HFCS 55. The enzymes used in the process are made by [color=var(--color-progressive,#36c)]microbial fermentation[/color].^{[color=var(--color-progressive,#36c)][15][/color]}[/size][/sup]^{: 808–813 [color=var(--color-progressive,#36c)][3][/color]}[/size][/sup]^: 20–22

[/font][/size][/color]Sounds yummy.

As I said, limiting SUGAR intake from ALL sources is a very good strategy.  That means table sugar, HFCS, honey, though corn syrup is close to pure glucose, which doesn't have the bad actor (fructose).

I've backed up every assertion I've made with simple fact.

I have joked the five major food groups are sugar, salt, fat, alcohol, and caffeine.  Unfortunately, for us, our taste buds like the first three, and they can be used to generate fairly tasty food types cheaply.  Many of us also like the last two.  

Avoiding anything with "added sugar" is indeed a good strategy, but it's not easy of course.  I think if one avoids at least aisles containing breakfast cereals and salted snacks, you are going fairly well.  

Some wines have added sugar in the vinification process, called Chaptalization.  This is fairly common in regions where grapes often don't reach desired sugar content before harvesting (brix).  Champagne is one example.

I like the concept of avoiding the middle aisles in a grocery store, obviously dried beans would be fine.  I  stopped eating dessert with few exceptions years back after reading about fructose.

No sugar tonite in my coffee
No sugar tonite in my tea
No sugar to stand beside me
No sugar to run with me

Gonna have to find your own pilgrim - who do you think I am - Huggy Bear?

I don't eat low sugar or low fat stuff either

I do know that I still ingest plenty of crap

I don't read labels - it's depressing

I think avoiding fast food helps

I have a random question, but it's not poll-worthy....just like to see if there's any general consensus.


Do you hold either OSU QB in higher esteem than the other:
Justin Fields
CJ Stroud
.
As in, when you think of them, do you rank one over the other?