Also interesting that Heinz’s ketchup (in be the US) is now full of high fructose corn syrup and artificial food dyes, when (from the article) it started as the better/safer/more natural option.
Amazing the leaps you took to make this statement. 1) There are no food dyes that I am aware of. 2) I don't think the science is conclusive that HFCS is any worse than sugar. 3) They make many varieties, some which use cane sugar instead of HFCS. 4) What does this have anything to to with the US?
> Both controversy and confusion exist concerning fructose, sucrose, and high-fructose corn syrup (HFCS) with respect to their metabolism and health effects. These concerns have often been fueled by speculation based on limited data or animal studies. In retrospect, recent controversies arose when a scientific commentary was published suggesting a possible unique link between HFCS consumption and obesity. Since then, a broad scientific consensus has emerged that there are no metabolic or endocrine response differences between HFCS and sucrose related to obesity or any other adverse health outcome. This equivalence is not surprising given that both of these sugars contain approximately equal amounts of fructose and glucose, contain the same number of calories, possess the same level of sweetness, and are absorbed identically through the gastrointestinal tract. [...]
> In conclusion, analysis of data from the literature suggests that HFCS consumption was associated with a higher level of CRP compared to sucrose, whilst no significant changes between the two sweeteners were evident in other anthropometric and metabolic parameters
We could go back and forth all day long posting studies from nih.gov, lets not be silly. I don't think what you have provided disproves my statement. The science is inconclusive, we don't know that HFCS is materially worse than sugar. I think we can say sugar in any form is not great in large quantities but I don't think we know for certain how worse, if any, HFCS is compared to natural sugar.
Fructose interferes with glucose use and regulation. The real comparison to be made is between normal corn syrup (only glucose) and HFCS (about half fructose), not sugar (about half fructose).
When using crude tools to evaluate metabolism like the glycemic index, which only considers blood glucose, it appears that fructose is better. The modern Western diet leads to obesity, diabetes, and fatty liver disease (NAFLD) because fructose metabolism collides with lipid metabolism in the liver.
As if replacing canola with butter and HFCS with sucrose in their junk food will cure them of their over eating.
Don't get me started on seed oils......
The science is rarely conclusive about anything. There is enough evidence to suggest risks from high HFCS consumption to warrant caution.
> 3) They make many varieties, some which use cane sugar instead of HFCS. 4) What does this have anything to to with the US?
The US is associated with high HFCS consumption. I would suspect that these points are related and those non-HFCS varieties are more popular outside the US.
The point about the US is the parent pointed it out as a jab when in reality they were wrong on multiple accounts.
All true, and all beside the point. The best available evidence suggests - not proves, but suggests - that HFCS consumption is more harmful than the alternatives.
In the US, today I'd say Heinz is almost overwhelmingly associated with ketchup, so it's interesting that their ad efforts didn't make it to Oz.
Certainly when I think of Heinz I think of beans not ketchup.
"Heinz, there are no other Kinds": https://www.youtube.com/watch?v=-JplL1XzVV4
In the import section.
And they weren't bad, but not great either.
As for Heinz, my impression has always been that it’s the standard, mass-produced supermarket fare that is probably not healthy/natural. Nothing they make that much of that lasts for so long can possibly be so.
Boiling kills most bacteria. Acid kills the leftover Botulism spores (one of the few diseases that survive boiling). Seal while hot and the food can stay good for a year or longer.
Tomatoes already are near the acid point that kills botulism. Just gotta lower pH a little more with either lemons or vinegar. And bam, success.
A professional would need to measure the pH to be sure as acidity levels differ. But we've been canning tomatoes for nearly two centuries now, the science is well tested and well figured out.
> Nothing they make that much of that lasts for so long can possibly be so.
Refrigeration was invented long after preserved foods. You couldn't match a Roman Legion 500 miles without preservatives.
Salt, olive oil and wheat. It must have sucked to be a Roman Legion but less so than other troops.
It's why 1lb of salt was worth 1lb of gold back then. The secrets of long lasting food (fermentation, salt, and other methods) is millennia old. Canning is relatively new (boiling+sealing simultaneously), a 1800s era discovery. But canning's health effects are well studied.
EDIT: Deleted my previous comment.
EDIT: I seem to have gotten the story backwards. It was West-Africa who needed the salt, but they had so many gold-mines that Gold was near worthless. Woops!!
So any European who brought salt past the Sahara Desert could trade 1-lb of salt for 1-lb of gold.
However salt was more expensive than today. But measured in eg hours of the average person had to work for to afford something, almost everything is cheaper today than almost any time in the past. Especially goods. (Services or land, not so much.)
I guess it help to start with a non-rhotic accent.
Going off on a tangent: I was very confused when one Calvin and Hobbes comic rhyme 'macabre' with 'job'; I figured out later that it's because American accents are weird.
(UK) IPA(key): /ˌməˈkɑː.bɹə/, /ˌməˈkɑː.bə(ɹ)/
(US) IPA(key): /məˈkɑb/, /ˌməˈkɑ.bɹə/, /ˌməˈkɑ.bɚ/
Not rhotic, plus the vowel in "sauce" tends towards "or" rather than "ah". Hope that's a comprehensible explanation of our esoteric pronunciation :)
I think the rhyming slang part comes from Cockney slang my Dad always used to say "Dogs Eye and Dead Horse" to mean Meat Pie and Tomato Sauce.
He had other strange slang he'd use too like "Oxford Scholar" to mean "One Dollar" - UK uses pounds though so no idea where that one originated...
What is the American pronunciation of Sauce? If I had to guess maybe they pronounce it so it sounds like "Sores" or "Saws".
I don't know if I've ever heard an American say Sauce. On most American tv shows they talk about 'Ketchup'. Eg Hot Dog and Ketchup, which is a Frankfurt with Tomato sauce on a bun (doesn't really have the same ring...).
https://www.youtube.com/watch?v=dCm4VS9VMSM
That's 100% spot on.
I'm in the northeastern area of the country, it may be different for other areas.
Where I come from, it’s more like “sos” or I think “sas” in IPA.
Most often like “saws” (the cutting tools would be “sawz”)
When I think of Heinz these days I think of the politician John Kerry, because he's married to the heir to the Heinz family fortune. But that's mostly because my brain is weird.
Heinz Simply: Tomato Concentrate from Red Ripe Tomatoes, Distilled Vinegar, Cane Sugar, Salt, Onion Powder, Spice, Natural Flavoring
Heinz No Sugar Added: Tomato Concentrate from Red Ripe Tomatoes, Distilled White Vinegar, Salt, Natural Flavoring, Stevia Leaf Extract (Not Normally Found in Ketchup), Onion Powder
Heinz No Salt Added: Tomato Concentrate from Red Ripe Tomatoes, Distilled White Vinegar, Sugar, Potassium Chloride (Not in Regular Ketchup), Natural Flavoring, Spice, Onion Powder
Heinz Organic: Organic Tomato Concentrate from Red Ripe Organic Tomatoes, Organic Distilled Vinegar, Organic Sugar, Salt, Organic Onion Powder, Organic Spice, Natural Flavoring
Heinz Jalapeno: Tomato Concentrate from Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Salt, Dried Jalapeno Peppers, Spice, Onion Powder, Natural Flavors, Bell Pepper Juice Concentrate
There are probably others, those are the ones listed at one store.
There's no way that won't be found to be toxic. I recently had a health scare where I was inadvertently consuming a lot of it in a coffee creamer: the label color had changed and I thought nothing of it, but it represented a change in sweetener from monkfruit/stevia to 'sucralose'.
Came damn close to going to the hospital. Gut pain and sweats and pooping lighter and lighter shades as my organs shut down (at least from producing bile).
Figured out the change, dumped all the 'sucralose' and after a week or so returned to normal health, no other changes in diet or behavior at all.
I don't know why it's not banned already, but it must be hella profitable.
Gastropod has a good episode on ketchup; it might have been the one I'm thinking of but it might not. It covers many of the same things as this article but in more depth with certain things.
Indigestible. Used in place of flour or corn starch as a thickener or emulsifier. They can be quite irritating to some people.