Another Reason Why We’re Fat?

A Princeton University research team has demonstrated that all sweeteners are not equal when it comes to weight gain: Rats with access to high-fructose corn syrup gained significantly more weight than those with access to table sugar, even when their overall caloric intake was the same.

via Princeton University – A sweet problem: Princeton researchers find that high-fructose corn syrup prompts considerably more weight gain.

It could be though that they put high fructose corn syrup in everything.  It’s sad, but true.  Why do we need high fructose corn syrup in bread?  Isn’t it just flour, water, some yeast, maybe some eggs, salt, baking powder?  Why do we need sweetener in it?

I’m just sayin’.

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One Comment

  1. Yeast breads don’t use baking powder, but they do use a little sweetener to feed the yeast. Corn syrup isn’t needed, though; honey, maple syrup (the real stuff), or table sugar all work.

    Reply

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