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Since a pinch of sugar in a loaf of bread would cost next to nothing, how much could they possibly save by using HFCS instead?
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Multiply it by a few million loaves and I think it would be significant cost savings.
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The thing with HFCS as opposed to other sugars is that fructose does not create the response of insulin like the others do. Therefore this sugar isn't being carried into body cells. I hear fructose is also a terrible pre and post workout carb.
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Are you eating the bread post workout?