I wrote a really positive post on Tabasco Sauce a few days ago, so in the interests of journalistic balance (and so I don’t seem like just another product flack), I decided to do a negative piece this time.
So today you’re going to read a piece condemning fake “syrup”.
A polemic. A denunciation, dripping with invective. A jeremiad. A screed, if you will.
Okay, so maybe you can tell by now that I, uh, don’t really like fake syrup. And it’s not just the taste. It’s more the phony-ness. The chemicals. The fact that we already get too much “high fructose corn syrup” in our diets as it is.
So to convince you, and to turn your stomach a little bit today, I’d like you to try a quick little exercise with me:
Let’s take a quick look at a highly typical phony syrup: Aunt Jemima. I’d like you to take a look at their “Original” syrup product page. After you go to that link, click where it says “Ingredients.”
Wow. Ewww. So this is what you are putting into your body when you eat this brownish-colored industrial goo:
INGREDIENTS: CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), ARTIFICIAL AND NATURAL FLAVORS, SODIUM HEXAMETAPHOSPHATE.
Do they think they are doing a good job selling the product by putting that information on their webpage? I’d call that some pretty suspect work from the marketing department. Most people (including me) can’t even pronounce “sodium hexametaphosphate” much less do we want to ingest it. PS: does anybody out there care to weigh in on what the heck that chemical actually does? Is it toxic?
Maybe the hardworking webmasters at The Quaker Oats Company should just stick with simple pictures of the bottle, a smiling drawing of Aunt Jemima’s face… and just leave out the nauseating ingredients part
This is why you should ONLY use real maple syrup in your home. It’s delicious, it’s actually a real product, it keeps nearly forever, and it doesn’t contain sodium hexametawhatever.
To learn more about pure maple syrups from New York State, I encourage you to start with the New York State Maple Producers Association website. They have a thorough list of syrup producers here.
And if you want to learn about different syrup grades, take a look here. Keep in mind that in addition to New York, Vermont and Pennsylvania are well-known and highly regarded maple syrup producing states.
PS: My personal favorite is the New York Grade A Dark Amber!
An Ode To Tabasco Sauce