tag:blogger.com,1999:blog-8711365871815253370.post7126069161601895404..comments2009-07-15T17:38:44.743-07:00The Sugar Preacher, M.S., M.Ed.http://www.blogger.com/profile/01336611072694463736noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8711365871815253370.post-20386843702420072262009-07-15T17:38:44.743-07:002009-07-15T17:38:44.743-07:00Brown rice syrup is made by slow-cooking brown rice until it develops thick sweet syrup. Few people have allergies to rice, so this offers an alternative sweetener choice for consumers with allergies or asthma, particularly children. Rice syrup has a light flavor because it is a food. There is no need to refrigerate rice syrup. If the syrup hardens, simply run the jar under warm water. <br /><br />High-fructose corn syrup is produced by milling corn to produce corn starch, then processing that corn starch to yield corn syrup, which is almost entirely glucose, and then adding enzymes which change the glucose into fructoseThe Sugar Preacher, M.S., M.Ed.http://www.blogger.com/profile/01336611072694463736noreply@blogger.comtag:blogger.com,1999:blog-8711365871815253370.post-53848195996470016592009-05-02T13:43:00.000-07:002009-05-02T13:43:00.000-07:00Uh oh, time to start checking labels of foods claiming natyral sweeteners now. <br />Although depending on how you define it, corn syrup is natural. I mean how much less natural is corn syrup vs brown rice syrup? Is the refinement process any less? More importantly just because it is "natural" doesn't make it good for you. After all, cyanide is also naturally ocurring.The Ramblerhttp://www.blogger.com/profile/11954351435257734203noreply@blogger.com