Thursday, June 26, 2008

What's In Your Coke?

For years I have made a sort of reverse don't-drink-the-water-case, arguing that Coca-Cola and other sodas from Mexico are better than the ones here because they have cane sugar -- not high-fructose corn syrup.

A New York Times food reviewer agrees:

Now, it’s a given among soda connoisseurs that high-fructose corn syrup, the industrial sweetener of choice, is the devil in disguise. That’s why Coca-Cola lovers prize bottles from Mexico, where cane sugar is still used.

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