Not all Kosher Coke is made with Sugar
 

Coke made with corn syrup is a Kosher Product. However during Passover, one is not supposed to consume corn syrup, therefore Coke plants around the country, clean out there machines, have them blessed by a rabbi and make Coke with sugar. These Coke bottles usually have a yellow cap and have a KP on the top. Years ago they used to have pull-off labels but those days are gone.

Point - if you go to a Kosher Market to buy Coke make sure the cap has a KP imprinted on the top, otherwise it's just Coke.

Totally off the topic, but if you want great semi-sweet chocolate chips for dipping fruit, use Kosher for Passover chocolate morsels - again made with sugar and no corn syrup.

Hey there,

Here in Australia coke is made with real cane sugar and so it is served on all QANTAS flights, even within the US. It's funny to watch americans pull faces when they order a coke on a LAX-SYD flight and it doesn't taste the same...
hee hee

Adrienne

I got answers from Coke France and Germany. they use sugar.

Oh, stop complaining! Just hop on the interstate and drive on over! :D

Coke from Holland is available in 0.2 litre six-packs -- for 12.95!! -- at this specialty soda pop and cigar store in the Bishop's Arts District section of south Dallas.

It's made with natural citric acid, sugar and real cola nut extract -- apparently just like the original, post coca, recipe was.

Good stuff!

There is a Hispanic-owned market in an area where my mother lives. They mostly have Mexican products. What I love is when they get a couple of cases of Coke with real sugar in glass bottles. YUM!

-Chris

Kosher for Passover Coke was easily available in the Publix and Kroger in Dunwoody GA this (and every) passover--same pricing as regular. They normally use a different cap color and do the dot-matrix labeling with an OU or equivalent alongside the best-before date. Also certainly available in Toco Hills Kroger/Publix and probably in East Cobb

It was definitely available at the Kroger in East Cobb.

I can personally vouch for that.

I would guess that Coke produced in most other countries uses cane or beet sugar rather than HFCS for the simple reason that the massive subsidies for HFCS that were instituted in the eighties at the behest of Archer Daniels Midland do not exist elsewhere.

And as far as the danger of HFCS, all one has to do is look at a graph of the spike in childhood obesity and type-2 juvenile diabetes since the wholescale switch to HFCS in mass production foods.

By the way, I'm not a vegetarian or vegan or any other type of food nazi. I love steak, cheesburgers, foie gras and all other forms of fattening food. I just want them to be naturally produced. HFCS is poison.

I thought it was high *US* surgar price that forces soft drink makers to use FHCS. Am I wrong on this?

US consumers pay highest surgar price due import limitation. IIRC, the law goes back to WWII days to insure the proper domestic supplies of surgar...

I agree with you. I thought that the high US sugar prices due to import quotas (usually 3-5 times the world market price) were the primary reason behind the use of HFCS. Then again, it wouldn't surprise me if the US gov't restricted sugar imports AND subsidized HFCS. Nothing the US gov't does surprises me anymore.

I heard a very interesting news story on wcbs880.com (NYC station) last week.

Someone had found a link between HFCS and the receptor in the brain that tells you you're full.... HFCS SHUTS IT OFF. No wonder obesity has turned into such a problem. HFCS is in just about everything we eat.. including plain old bread. Take a look at your food labels. I started to and was shocked. I don't buy very many processed and/or prepared foods. I found HFCS in so many items, generally in smaller quantities, but it was there.

Well, what the fructose is that stuff doing in our food, anyway?!?

I have no idea. Personally, I make it a point to avoid any fruits or vegetables exactly for this reason.

I restrict my intake to healthy foods, like chocolate.

The use of HFCS by the beverage makers is purely due to the inflated price of sugar here in the US. The Maffia-Like cane sugar grower lobby has the US government supporting high import duty on cane sugar. Plus, it benefits our corn growers.

Hershey (who doesn't have the option of using anything other than cane sugar) has been thinking about moving their manufacturing operations to Canada due to this problem.

If you shop at any of the small Mexican markets here in so-cal, you can find imported Mexican Coke. The Coke bottlers here are starting to get P.O.'ed about this because it's beginning to eat (abeit slightly) into their sales.

Real sugar soft drinks taste so much better than their HFCS counterparts.

I still can't believe how much HFCS is in our food. I really don't consume very much sugar at all (I don't have a sweet tooth) and now am actually LOOKING to see if sugar has been added to my food rather than HFCS. The little soda I drink - which is about 4 cans a year - I now will buy at whole foods where I can get the 365 brand which is made with sugar, just like passover Coke.

If the study is true, well, the more people know what HFCS is doing to us the better.

Maybe it can be just a little help fighting obesity in this country.

Coke Classic
 

I love coke classic.

i didnt new it was made with sugar, and indeed it tastes much better than the normal coke.

but these days i only drink coke light.

so hopefully i will not get diabetes.

dp

All I know is that the original coke without sugar taste extremely bitter.

You must be referring to somewhere other than the U.S. Coke Classic has HFCS here. There is no "normal Coke" beyond Coke Classic.

That's what this thread is about -- trying to avoid it.

or switch to Pepsi in parts of Canada, if you want your sugar fix. The provinces of Alberta and PEI both bottle using MIS instead of Fruc-55.

Also, PEI not only uses invert sugar, but also bottles in 300mL returnable glass... which holds the CO2 in much better than PET. An added bonus if you're an Anne of Green Gables fan.

as an aside, a very common HFCS formulation used in bottling for both CCB and PBG is Fruc-55, a 55/45 fructose to glucose ratio. Since sucrose is by nature, 50% fructose, Fruc-55 is chemically very similar to the sucrose used in bottling. MIS (medium invert sugar) is the common liquid sucrose used in bottling (they don't dissolve table sugar into the sodas!). Since invertase is used to break sucrose into fructose and glucose in a liquid suspension, there is very little difference between metabolizing 55% fructose HFCS and 50% fructose MIS, contrary to what "many people" may believe.

However, people may be consuming more sugar in general through HFCS since bottling formulas made with HFCS can contain slightly more sugar per gallon of syrup than invert sugar formulas (due to the slightly different sweetening properties of each type of sweetener).

But the bottom line is that dietitians and food advocates really only agree about one thing- overconsuption of processed sugars in any form is detrimental to long term health.