 bignosemousie says: On a trip to Mexico I wondered why the Coke tasted so much better. Someone told me it was because they still used cane sugar. Luckily Mexican Coke (as we call it) is sold at my local grocery. It costs around $1.30 per little glass bottle. Ouch! I gladly pay it though, because it tastes so much better and it keeps me from drinking very many. I drink it once a week or so as a treat. If you can find it, give it a try. I do wish it was made in the US. Maybe the trend will give Coca-Cola pause, and they will start making it here. If people will pay more for it, and it seems they will, what's the problem? My biggest problem with HFCS is that they put it in everything. EVERY. THING. Great idea for immigration reform...require illegals to bring us Mexican Coke !!! A tasty bribe indeed.  I wonder. Just throwing out random thoughts ... but with the apparent increase of autism in our children, I wonder how much of that is caused by what we are putting into our foods? We have artificial sugars and such and while I'm not one to usually freak out at anything that isn't "natural" (cyanide is "natural" as well) I am reminded of a book I once read where humanity is suffering genetically because of long term problems suffered from the very products it developed to make society. The problem with this kind of thinking is that it is very difficult to get any real truth from investigation - look how the tobacco industry bought off "research" for so long to fool people into not thinking ... I've been thinking the same thing as oortcloud. When I was growing up foods were more natural and there was less things like autism. Now everything is artificial and corn sugar and whatever else they do to our food the incidents of autisms as well attention problems have increased. As for Coke, I prefer the real thing myself. I wonder how much of that is caused by what we are putting into our foods?I think our adulterated food is having a big impact on our health and our genetics. I'm not anti-science but I think there are good reasons that our fruit and veggies and chickens are not natually huge and don't naturally last forever and ever, and aren't naturally available all year round. I don't think science really has a clue about the long term impacts that additives and man-made or man-altered ingredients will have on us. Children are especially vulnerable to these things. I can read scientific article after article that will tell me that HFCS is as safe as sugar or that ... COKE Mexican coke the "Real Thing" The real "Real Thing" I'd pay more for it Hmmmm.....something to think about here?? Perhaps not so much what is put into it but what isn't taken out of it? Just a thought. Well, chestnut, I have gotten some strange looks when my daughter yells, "Mexican Coke!" in public. I think the same issue exists with Dr. Pepper (which I prefer). If I remember correctly, there's only one bottler in Texas now who still uses sugar in the formula, and those are sought after by purists and afficianados. But yeah, I'll pick up one of those Mexican Cokes on occasion...they do taste better. Oh yeah, and of course let's not forget 1/2 of the namesake in the original Coca Cola...coca leaves, thus trace amounts of cocaine. This again illustrates the point briefly raised by Oortcloud regarding "natural" not always being so beneficial either. I think the sweeteners in our stuff are probably high-fructose corn syrup - a product from the plant that's use to make cattle fat fast. We now have corn in every cell of our bodies - our meat has it, almost anything sweetened has it. And the protein of corn has long since been hybridized out, making an almost inedible grain suitable only for fattening animals, making sweet syrup, and burning as fuel. It's bad for you. It isn't food anymore. I visited a friend's family in Mexico. They are poor and were embarrassed when all they had was raw sugar (Turbinado sugar). I told them this was the expensive stuff in the states. They couldn't believe it, because it is so simple to make. They wondered why it would cost more than the white sugar, which is harder to make. We get screwed by companies all the time, in the U.S. |
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