The Straight Dope 09/10/2004

The Straight Dope -- By Cecil Adams
http://www.straightdope.com

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THE STRAIGHT DOPE 09/10/2004

Dear Cecil:

I just read the question in your online archive about whether Coca-Cola
once contained cocaine, toward the end of which you mention the
substitution years ago (before I was born, in fact) of high-fructose
corn syrup (HFCS) for sugar in Coke. These days, HFCS is found in not
just Coca-Cola but most sodas, candy, juices, sauces, ketchup, jelly,
bread, yogurt, etc--it's in everything. My boyfriend hates HFCS and goes
out of his way to buy products that do not use it, which can be a bitch
to find sometimes. His claims are twofold: one, that increased use of
HFCS is a major factor in the obesity problem in this country, because
it's processed differently by the body, and two, that increased use of
HFCS is a result of pressure from corn growers. I am inclined to believe
him. Certainly, trying to eliminate HFCS from my diet has improved the
quality of the food I eat. But others remain unconvinced. Straight dope,
please. --Coco, via e-mail

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Cecil replies:

I'd love to back up your boyfriend on this one, because in my opinion
Coke hasn't been the same since the company ditched sugar for corn
syrup. However, let's examine the logic here: (1) Americans are way
fatter than they used to be. (2) We're eating more and exercising less,
two guaranteed ways to put on the pounds. (3) Ergo, the problem is an
obscure difference in sugar chemistry. You don't need to be Socrates to
realize this conclusion is a bit of a reach.

For more, see:
http://www.straightdope.com/columns/040910.html

STAFF REPORT

Dear Straight Dope:

With all of the reports coming in from Iraq about chemical weapon and
the like, it reminds me that I've always wanted to know what exactly
"mustard gas" is. Does it have any relation to the food product? Is it
one of the 57 varieties? is there such thing as "ketchup gas?" --Adam

Dear Straight Dope:

I'd like to know about mustard. Not that adulterated sludge that is
commonly slathered over hotdogs, but the dangerously keen paste that,
upon consumption of just a little too much, gives the sensation that one
has lava emerging from ones nose. Same goes with horseradish sauce and,
to the greatest extent, wasabi. What gives these condiments such
crippling power? --Yours waiting with running eyes, Ben

Dear Straight Dope:   

Living in Northern California, I have exposure to  many kinds of ethnic
foods. While I find that I can handle a healthy dollop of wasabi on
anything, even the slightest bit of jalapeno sauce makes my tongue
burn for quite some time. Why is this? I know that  jalapenos have 
capsaicin in them, does wasabi? --Stefan, Modesto,  California 

SDSTAFF Una replies:

I wondered about all of these topics as well--I originally thought
mustard must contain a form of capsaicin, the fiery component of pepper,
even though the heat seemed to be a different type. I was also curious
about whether there was any connection between mustard and mustard gas.
After all, capsaicin is used in some self-defense sprays. Finally,
having experienced wasabi at a local Japanese restaurant, I wondered
what made this other food so wonderfully hot. So I did some
investigation on these issues for all of us. Here's what I discovered.

For more, see: 
http://www.straightdope.com/mailbag/mmustard.html

STRAIGHT DOPE CLASSIC - 08/22/1986

Dear Cecil: 

Every now and then I find a green potato chip in with the normal potato
chips. Now, I have never seen a green potato (except on Saint Patrick's
Day at a diner, the chef of which had a questionable sense of humor, and
it was mashed), so I assume that something happens to the chips during
the chipping process to inadvertently color certain of their number a
virulent verte. Why? --Carole F., Alexandria, Virginia 

Dear Carole: 

Green (or brown) chips come from potatoes that have been kept in storage
so long that the sugar in them has caramelized. A percentage of taters
picked in the fall is stored for use during March through May, when the
supply of fresh potatoes is at its lowest. Quality control is supposed
to catch the greenies, but some sneak by. I'm told they're harmless.
However, I make no promises.  

OOPS . . .

For more, see:
http://www.straightdope.com/classics/a2_055b.html

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