HFCS- Heather V.V. &UK ppl
11/20/04 06:39 AM
|
|
|
|
|
cailin
Reged: 08/12/04
Posts: 3563
Loc: Dublin, Ireland
|
|
|
Tamara,
I have never seen HFCS or corn syrup in bread over here. I had never heard of HFCS until I came on the boards and your B&B landlady is unlikely to have either!
I Have two "sliced pans" (toast bread) in the house and these are the ingredients. I have never had a problem eating toast etc made from this bread
Wheat flour, water, yeast, salt, vegetable oil, aoya flour, emulsifiers (mono- and di- acetyltartaric esters of mono- and di-glycerides of fatty acids, mono- and di-glycerides of fatty acids, sodium stearoyl lactylate) Dextrose, preservative (calcium propionate) Flour Treatment agent (ascorbic acid) Folic acid.
I was unsure about dextrose so I looked it up-
Quote:
Dextrose is "A form of glucose, so named because it is "dextrorotatory"
and maybe this is supposed to be bad for us but I honestly never have a problem with it in bread anyway...
I have done some searching and have found that HFCS and dextrose are NOT the same thing...but is dextrose bad?
There IS dextorose in HFCSQuote:
HFCS is made by treating dextrose (High DE syrup) with isomerase
I wonder if its the dextrose that is the problem or the isomerase? Heather Van V can you shed any light on this?
Other UK people..can you eat sliced pan without problems?
Sinead
--------------------
S.
Print
Remind Me
Notify Moderator
|
|
Posts
