You bet I do. While it may not be bad for you, it's not needed, plain and simple. If I want sugar, I want real/natural sugar, not man-made.
05/24/2010 - 12:55pm
So who is right and who is wrong here? Dr. Mercola says that HFCS is worst than common table sugar and the other says its the same!
Can you all gather and study together and come out with the real true answer!?
04/24/2010 - 9:53am
i mostly use Stevia....in individual packets my mom read an article in a magazine that said it is better for you than aspartame...(which is in my yogurt)....i worry about the effect artificial sweeteners may eventually have because Im 47 years old w/diabetes and kidney failure...any information on this subject you can forward to me or direct me to would really be appreciated
04/04/2010 - 5:43pm
I use Stevia in all forms and Splenda. I also look for products that are low in sugar and have no added sugars. Besides bad fats I believe from what I have read and heard about sugars/sweeteners from the cane plant that they are the next destructive things you can put in your body in abundance or,as I would choose, ever. I know that all sweet things that are natural has to be considered for their calories. I am a senior and not obese or even overweight and strive to keep healthy,fit, and most important, prescription-free during this last quarter of my life:).
03/11/2010 - 7:53pm
This article is underdeveloped, bringing up a number of "rabbit trails" that ultimately cloud the issue, and fails to answer the very question posed in its title. It does address the fact that scientist (we do are not told which) hold that the biochemical make up of HFCS is equivalent to that of other sweeteners, and that certain "metabolic studies" (we are not told which) suggest our bodies break down and use HFCS and sucrose the same way As such the article is tantamount to useless.
While reading the article, I was reminded of the bio-equivalence between generic and name brand prescription drugs, and the fact that either drug type can be contraindicated for members of the general populace, while its counterpart is easily tolerated and effective.
Terms such as "virtually identical" are not truly helpful, and suggest the author is unsure, or purposefully seeking to mislead. But the direct, hard hitting, comments of Dr. Barry Popkin, are decisive, and conclusive, making the final paragraph of the article preponderantly the most useful of the whole.
03/10/2010 - 3:47pm
Just like all of the other post before me...I too avoid anything with HFCS it is very, very, bad for you. I use stevia, but after seeing the post above from mine. I going to have to try Xylitol.
03/10/2010 - 1:44am
I didn't know what HFCS even was until I read Dr Oz's book "You on a Diet". In his book he describes the intense sweetness of HFCS and how Leptin which is secreted in the stomach during digestion is neturalized which makes a person who is senstive to HFCS never really "feel full" even though they have eaten a very large meal. This causes that person to over eat hence the epidemic of obesity. I do find that for me, eating foods that contain HFCS do make me crave more sweet foods and not be able to be satisfied. Eating foods containing HFCS makes me go out of control when it comes to sweets. When I avoid foods containing HFCS it is much easier to stay in controll.
For myself I try to avoid refined sugar most of the time. I do drink raw honey with apple cider vinager. Eating honey does not make me feel out of control when it comes to sweets. I will continue to avoid buying any foods that contain HFCS.
I look forward to the articles on eating healthy. It seems that manufactured ingredients in our food leads to a lot of trouble. The food companies seem to be more interested in making more money then making healther foods. In the end we must be our own advocates.
03/08/2010 - 12:20pm
I do not buy products with HFCS, and I don't eat them. They have a tendancy to be highly processed and I don't want my kids to think that is food. We eat a limited amount of real sugar, honey, molasses, agave, and Stevia. I love liquid stevia in my sweet tea, lemonade, and coffee the best, and on oatmeal in the morning we just LOVE it. We only have desert once a week and try to make it something like popcorn. I find that you can almost always cut back on sugar in recipes, and it is rarely missed even by those with a sweet tooth. I knew a wonderful old lady who lived to 97, and she told me that when she was young that white sugar was expensive, and in her mothers era hard to come by...she said learn to cook without it and your health will be better...I think she was right. Give me real fruit and it doesn't need syrup to taste great. HFCS might be safe (but then they used to say trans fats were as well), but the highly processed foods they come in are NOT safe, and we all know it. So NO HFCS in my house.
03/05/2010 - 11:41am
I try to use honey for sweetner in yogurt which I buy the plain organic yogurt; I then drain the water from it and sweeten with honey or fruit juice. I use turbino sugar in baked goods and top some fruits with a sprinkle if needed. I try not to consume foods with HFCS because I have read that it "spikes" the blood sugar rapidly and falls rapidly, where honey has a slower rise in BS and slow fall which keeps blood sugars at a more even level. Is this acurrate? If not I will still continue to use honey for flavour, I just really like it! There are other benefits in consuming honey.
03/05/2010 - 10:45am
I occasionally use Splenda or sugar when baking, but have drastically reduced my intake of sugar.
I avoid HFCS because I developed an allergy to corn and all foods corn related due to my overuse of foods containing HFCS. Most processed food uses HFCS. My allergist did tests to confirm this.
By removing most sugars or processed sweetened foods from my life recently, I am able to lose weight for the first time in a long time. I also don't crave sweets like I used to.