#16
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Fruit snacks are where it's at for me. I'll have to try gummy bears.
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Cuero - Fine leather cycling gloves - GET SOME |
#17
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Sour Patch Kids.
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#18
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I like these:
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#19
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You're correct about the composition.
However, the sites of metabolism of are different. Sucrose is metabolized in the small intestine. Fructose is metabolized primarily by the liver. It can be turned into glucose and be used for energy just like glucose. But unlike glucose where fructose enters the "breakdown of glucose for energy" pathway can make fructose turn into fats without regulation. Quote:
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#20
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Bueller . . . . Bueller . . . . Bueller
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#21
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Quote:
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#22
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Quote:
How many gallons do you make per year? (or, do you measure in quarts?) Do you make enough to sell locally? Since my grandfather died, I don't have a family source anymore. Remind me where in Vermont you are again, I might have to ride over to get some of your product.
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And we have just one world, But we live in different ones |
#23
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The Haribo gummy bears from Amazon are supposedly from Germany. The fizzy cola flavor is on sale, just ordered 12 5 ounce packs for $9.
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#24
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Quote:
Cyclingtips did a writeup on those gummy bears: https://cyclingtips.com/2017/03/pete...s-gummy-bears/ |
#25
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#26
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A local natural living grocery store sells vegan gummy worms. Unfortunately they are bulk so no idea of the brand. The texture is slightly different but the taste is better. I think they are set with pectin rather than gelatin.
Haribos are also on my go to list. |
#27
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Whole Foods has good stroopwafels in their bakery section. The ones sold by weight, not prepackaged. My friend in Amsterdam brings stroopwafels every time he visits the US, and there is little if any difference. I tend to be fairly discerning about food, so I was really surprised by how good the Whole Foods version tastes.
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#28
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Gotta go with the bears...
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If the pedals are turning it's all good. |
#29
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Quote:
Making maple syrup is one of the great ways to get outside in the early spring when the weather is not much good for anything else. We do it the old fashioned way, with buckets, hence a high level of work. So, we don't do it commercially. Sugaring for us has two or three runs (weekends). Its more of a party than an enterprise. We'll make 3, 4, 5 gallons, call it good, and have enough to use all year and give away for presents or trade for honey or something. We're on the other side of the state, in Hinesburg, not far from the Addison County line. There are a lot of local sugarers here, with great product. I'm sure there are plenty down in the Hanover area too. Monday, Tuesday, Wednesday look like they might be days for good sap runs. If you are out and about, you can just look for the steam rising in the woods, and stop in to a sugar house. The proprietors are usually happy to have visitors. Sorry for the thread drift from the main gummy topic! |
#30
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Quote:
She sold the farm recently but had kept me well stocked in syrup for years. it was fun comparing the syrups from one season to the next. Single origin Syrup. Very different from the blended stuff. Keep it up. Maple Gummies anyone? |
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