The failure to find sucrose in Mexican Coca-Cola could be [due] to two reasons: the Coke is old and the sucrose "inverted" (split into glucose and fructose), or the company used HFCS instead of sucrose.A study released on Oct. 27 in the journal Obesity looked at the chemical structure of sweeteners in Coca-Cola, Pepsi and other sodas. There were a lot of surprising findings, but for now, here's one result that cut close to my Brooklyn-foodie fad-loving bones: Mexican Coke, which people thought to be superior to American Coke because it uses real cane sugar in place of high fructose corn syrup (HFCS), could be a myth.
Read More
No comments:
Post a Comment