2007-02-10 01:16:03 · 6 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
~Karo syrup - made from white corn starch: http://www.westonaprice.org/motherlinda/cornsyrup.html
(It has the same effect on the liver as fatty liver disease!)
It's undergone a process - making it 55% fructose & 45% glucose - so it doesn't break down in the body so easily. It causes the "tummy / fat bulge", (a dif. type of fat), to build up in the body.
And yes. Sugar - (50% fructose & 50% glucose), or pure honey are good subs.
mmmmmmm ... hungry yet? :) teehee
2007-02-10 01:56:11 · answer #1 · answered by Kitten2 6 · 5⤊ 1⤋
"Corn Syrup" is not to be confused with "High Fructose Corn Syrup" (HFCS).
Corn syrup is mostly glucose (used extensively by the brain) as opposed to sucrose that comprises normal table sugar. HFCS undergoes additional processing by enzymes to convert some of this glucose to fructose.
"Karo" syrup is a brand that contains a mix of corn syrup and HFCS. Personally, the health concerns regarding HCFS trouble me and I try to avoid it. HFCS has replaced sugar in many common American products because it is cheaper and more durable (and acts as a hormone blocker to keep you hungry longer so you eat more).
Frequently the recipes that call for corn syrup specifically use it not for taste but for its chemical structure. The glucose molcules will act like buffers in between sucrose molecules and can make some types of candy making a more forgiving process.
If the recipe doesn't call for boiling sugar, you can replace the corn syrup with honey (which is quite healthy as far as sugars go, especially the manuka/leptospermum varieties). Honey is 20% sweeter than corn syrup, which is as sweet as sugar so reduce the quantity by 20% when making this substitution.
2007-02-10 10:25:29 · answer #2 · answered by zzycatch 3 · 2⤊ 1⤋
Honey is the best alternative for corn syrup (which is a corn-based sweetener in liquid form).
2007-02-10 12:43:26 · answer #3 · answered by lesroys 6 · 2⤊ 1⤋
I know you can use rice syrup instead of corn syrup. I've always questioned the healthfulness of high fructose corn syrup (or lack thereof) and so I try to avoid it; although this is very difficult because it is found in so many products. I have not yet tried the rice syrup, but then again, I don't really need to cook with it either. For a sweetener in my cooking I use raw sugar (pure cane juice crystals). I feel that this is the healthiest, most natural option. It is not as refined as everything else. It also retains its nutrients. Hope that helps.
2007-02-10 09:24:33 · answer #4 · answered by summer98 2 · 1⤊ 3⤋
Sugar syrup made from maize/corn.
Cane syrup, maple syrup, fruit syrup. Small amount of water in pan, add sugar, boil until syrup formed - keep boiling to get caramel or toffee, add milk to get fudge
2007-02-10 10:41:24 · answer #5 · answered by feshieyahu 1 · 2⤊ 1⤋
It is a thick sweetener liquid made from the sugars in corn. Is there such a thing as punctuation and capitalization?
2007-02-10 09:48:50 · answer #6 · answered by rico3151 6 · 2⤊ 1⤋