Sugar Cane field in the Everglades
I fished a book out of the pile that I ordered last year but hadn’t yet gotten around to reading. I was actually looking for something else, but noticed this one and realized that I had completely forgotten it. I flipped through it to get a feel for it and came upon a section that I though might interest readers of this blog.
You may have read the article in the Wall Street Journal or in online sources about Seattle-based Jones Soda Company’s decision to start making their soft drinks using sugar instead of high-fructose corn syrup (HFCS) starting in January.
According to the CEO, the move is being made for health reasons. Reports the WSJ: Read more »
I’ve had enough questions about the glycemic index and the glycemic load that I’ve decided to take the time and explain what it all means. If you know what the glycemic index and glycemic load are, then you might want to skip this post unless you’re just here for the scintillating writing.
If I were to bring you into my office while you were fasting and check your blood sugar, then check it again every 15 – 30 minutes over the next two hours, I would find that your blood sugar levels wouldn’t change much. Your blood sugar would remain at about, say, 85 mg/dL over the entire two hours. Now, suppose I bring you in fasting, measure your blood sugar, then give you a piece of cake. You eat the cake and I measure your blood sugar over the next two hours. Your blood sugar would rapidly rise, then fall slowly, and return (assuming you’re not diabetic or glucose intolerant) to around your normal 85 mg/dL.
Scientists have known for years that normal blood sugars follow this kind of rapid increase, slow return to normal curve. At some point someone asked the question: do different foods cause a different curve? In other words, if someone eats a piece of cake does that make a different blood sugar curve than if that person eats a bowl of ice cream?
Do you know what your children are eating?
So asks the ubiquitous anti-Splenda advertisements.
The front page of today’s Wall Street Journal carried an article discussing a sticky problem for Coke. (See related article in the San Diego Union Tribune) It seems that our burgeoning population of friends from south of the border prefer their Coke the old Mexico way. Not only do they prefer it, they’re willing to pay a lot more for it (up to $1.25 per 8 ounce bottle) while the less expensive one dollar per 20 ounce American stuff languishes on the shelf.
Why? Not because the Hispanic population is nostalgic for the dinged up, blue, old-fashioned bottle stamped “Hecho en Mexico,” but because they think it tastes better.
Fans insist the Mexican cola, made with cane sugar, has a better “mouth feel” than the U.S. formula.
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