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Key ingredient of Oreo cookies

Key ingredient of Oreo cookies. Base cake dough High fructose corn syrup Dutch cocoa (processed with alkali) Pure chocolate liquor Wheat flour Niacin Reduced iron Thiamin mononitrate [vitamin B1] Riboflavin [vitamin B2] Folic acid Partially hydrogenated soybean oil

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Key ingredient of Oreo cookies

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  1. Key ingredient of Oreo cookies • Base cake dough • High fructose corn syrup • Dutch cocoa (processed with alkali) • Pure chocolate liquor • Wheat flour • Niacin • Reduced iron • Thiamin mononitrate [vitamin B1] • Riboflavin [vitamin B2] • Folic acid • Partially hydrogenated soybean oil • Baking soda • Cornstarch • Salt • Soy lecithin (emulsifier) • Vanillin - an artificial flavor  

  2. Substitutes for High fructose corn syrup • High fructose corn syrup • Contains 55 percent sucrose, which requires insulin to metabolize. • It has very high glycemic index Source: http://www.evitamins.com/healthnotes.asp?ContentID=1841005

  3. Substitutes for wheat flour • Wheat flour • Powdery substance derived by grinding or mashing the whole wheat grain • White flour contains diabetes-causing contaminant alloxan Source Sources: http://www.homemade-baby-food-recipes.com/wheat-flour-substitutes.html ; http://www.purezing.com/living/food_articles/living_articles_coconutflour.htm

  4. Mitigation • High fructose corn syrup • Increased consumption of high-fructose corn syrup resulting in depletion of chromium in the body, which is important in helping glucose pass from the bloodstream into the cells • Chromium – • Helps cells respond properly to naturally produced insulin • Dilution approach • Cost effective • Low glycemic index • Condensed 6-O-.alpha.-D-glucopyranosyl-fructofu- ranose (palatinose) • Reduced digestion • Low glycemic index • Gamma-cyclodextrin • Reduce insulin intolerance • Reduce postprandial insulin secretion

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