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Mar 20, 2007 11:23 AM

Is there anything that tastes BETTER with HFCS?

Or, anything that you prefer with HFCS?

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  1. I'll say this. I'm more worried about the sodium in prepared food than I am about the HFCS and am surprised by the attention HFCS is getting. Everything goes through stages, and I guess right now HFCS and Trans Fats are the hot topics. If you buy prepared foods, you can expect things in it that you wouldn't add yourself. If you're so concerned about it, make your own stuff.

    1 Reply
    1. re: mojoeater

      There really is no call for HFCS in any food! We went to buy Whole Wheat bread by Orowheat, which I thought was a healthy brand. All their breads have HFCS. Why does bread need corn syrup.

    2. Coke doesn't seem to suffer much for HFCS. Granted, I haven't had the chance to have lots of Coke sans HFCS to compare.

      4 Replies
      1. re: ccbweb

        I went out of my way to buy "Kosher Coke" last year, as I was convinced that the cane sugar in that Coke would make it better than the Coke with HFCSs that is typically found in America foodstores. Personally, I found I enjoy "regular" Coke more than Kosher Coke. Perhaps this is because I am 25 and probably was exposed to HFCS-laden Coke for most of my life...all in all, though, avoiding HFCSs is not something I go out of my way to do, but that's just me

        1. re: Laura D.

          HFCS destroyed the taste of most American sodas, very much including Coke.

          1. re: Woodside Al

            Well I guess I'm lucky then, since my preference just happens to be towards what is widely available on the market today as opposed to what used to be widely available. Hopefully you're able to find soda without HFCSs from alternative/non-mainstream soda distributors.

          2. re: Laura D.

            DItto, Laura D's remarks, I too make a special run to get some "Passover Coke",
            (specificaaly the yellow capped bottles), I was totally underwhelmed, and I a 50+
            "elder statesman", who grew up on 6.5 oz bottles of coke,(that had the original
            bottling plant on the bottom of the bottle)...I prefer HFCS Coke now!!!

        2. don't mean to sound stupid, but what is HFCS stand for

          1 Reply
          1. re: monkfanatic

            High Fructose Corn Syrup.

            Not stupid at all.

          2. I wouldn't say it tastes better, but most people's only option for Worcestershire sauce is Lea & Perrin's, which has HFCS in it, so you gotta live with it.

            2 Replies
            1. re: Humbucker

              Taste of products made with HFCS is different...some times more...some times less but this is not the biggest issue. The problem lies in how HFCS are metabolized by the body versus the "natural" glucose and the fact that a lot of data suggests that they are responsible for hudge spike in cases of obesity and autism that has been documented in the US population starting in the early 1970's. The only motivating factor for use of HFCS at that time was money (it's cheaper that "normal" sugar). Furthermore, this is a a very "expensive" issue and lots of special interest money is beeing spent to keep it under wraps....if it were to be "properly" scientificaly researched and proven that in fact HFCS are responsible for these problems then most of US corn industry would take a hudge hit. Having said that I avoid HFCS at all costs.....these days HFCS are added to just about everything and act as a "empty calorie" supplier and "solids" filler.

              1. re: Pollo

                "The problem lies in how HFCS are metabolized by the body versus the "natural" glucose"

                It's not a HFCS vs. Glucose issue - it's HFCS vs. Sucrose, or common table sugar.

                Sugar (sucrose) is a disaccharide - each molecule consisting of 1 glucose molecule and 1 fructose molecule. When you eat a teaspoon of sugar, only half of it is glucose - the other half is fructose.

                Fructose is a somewhat more complex molecule than glucose and cannot be directly absorbed and stored - it also cannot be used directly. It has to be converted to glucose, mostly by the liver, before it can be useful.

                Corn syrup is naturally mostly glucose. So, in order to make corn syrup usable as a sugar substitute, they process it to change about half of the glucose to fructose. So HFCS is actually pretty close to sucrose, when it comes down to the actual distribution of glucose and fructose. However - it is not a dissacharide - it is a mixture of the two monosaccharides, which is why it isn't exactly like sucrose.

                Many people have written about the corn business and related health issues, from Eric Schlloser to Mary Enig. The USDA and the corn industry (not the farmers, who remain at the mercy of the agra-businesses) have been in cohoots since the early 1900's - their management has been like a revolving door between incestuous relatives. Margarine, with trans-fats, and HFCS are market controlling products that have evolved from this relationship. The growth of heart desease is almost in direct proportion to the growth of these products - and that goes back to WWII and earlier. Perhaps someday, mainstream science and media will tie these things together in a way that will ring some bells - and you will see the corn industry taking a hit - unless they're already busy selling gasohol and saving America all over again!

            2. I hate it. I label-read to stay away from it as much as possible. I'd say if you're going to have it, at least make sure you have some fat with whatever it's in so hopefully that will slow down the 'sugar' rush. Gak.

              I suppose one could make a case for cornbread/corn muffins made with HFCS. I wouldn't know. I don't eat corn either!

              Sometimes ethnic markets offer a nice break from HFCS... I've found canned and packaged things made with other kinds of sugar :D or none at all, from places outside the corn basket that the U.S. is. 99 Cents Only stores here in California too, as I think they import some things from the Mexican market or whatever. It's nice that the food's cheap and tends to have simpler, shorter ingredients lists. Have found many quite good things there.