Quote:
Originally Posted by costello
According to Lustig, HFCS and sugar are pretty near the same. HFCS is 55% fructose and 45% glucose. Sugar (sucrose) is 50/50.
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Haha, I just listened to that -- I should have made the connection.
He was saying too, though, that most bread in the US has HFCS in it. Bread in the EU has very little sugar -- it's banned/highly regulated (unless it's a loaf like brioche).
Now I'm going to go read the ingredients on my flatmate's bread and see.
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