Michael S Lorrey <firstname.lastname@example.org> wrote:
> > >
> > > Where then is the wheat, rice, and barley syrup?
> > All of those exist, they're just much more expensive to produce than corn
> > syrup.
> Why is that, if they are so similar?
Well, this is not my area of expertise, so I can't say for sure. Certainly
one reason is that corn is cheaper than wheat, rice, and barley. I wouldn't
be suprised if the Gov't subsidizes corn processing, too. By now, economies
of scale are a factor.
> > No, it's not. Corn syrup isn't produced by tapping cornstalks and ears and
> > boiling the sap. It's produced by chemically converting the starches to
> > sugars, a process known as refining. For more information, see:
> > http://www.corn.org
> This page does nothing to detail the carbohydrate content versus other grains. I
> suspect there are significant differences.
I looked for a while on the web for any breakdown of the carbohydrates in
corn or other cereal grains and I couldn't find anything.
> > Cereal is sweetened. You can't blame that on the corn.
> Sweetened with corn syrup, right?
No, usually sucrose. But what does it matter? Breakfast cereal isn't the
same as cracked corn.
This archive was generated by hypermail 2b30 : Mon May 28 2001 - 09:50:19 MDT