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Syrup

ENTERTAINMENT
March 23, 2013 | By Chris Lee, Los Angeles Times
The powerful narcotic popped up on the cultural grid around the turn of the millennium. A Texas producer-remixer named DJ Screw paid homage to its woozy, heavy-lidded high by dramatically slowing down beats and vocals to replicate the drug's sleepwalker euphoria. Among Southern rappers, the chemical mixture - called "sizzurp" on the street - soon became as ubiquitous as gold jewelry. This wasn't some exotic new hallucinogen. In fact, it was usually mixed with fruit soda and sipped from oversized plastic foam cups.
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BUSINESS
February 13, 2013 | By Ricardo Lopez, Los Angeles Times
A consumer group is taking aim at high-fructose corn syrup in soft drinks, arguing that it and other sweeteners are responsible for high obesity rates and health problems because Americans drink too much soda. The Center for Science in the Public Interest filed a petition Wednesday with the U.S. Food and Drug Administration urging the agency to require beverage makers to reduce the amount of high-fructose corn syrup and other sweeteners. "In the past 10 years or so, researchers have done a variety of experiments and studies that connect soft drinks to obesity" and other health problems, said Michael F. Jacobson, executive director of the consumer group.
NEWS
November 27, 2012 | By Mary MacVean
Researchers from USC and the University of Oxford say they have found an association between countries that have more high fructose corn syrup in their food supply and those that have higher rates of diabetes. Countries with higher use of HFCS had an average prevalence of Type 2 diabetes of 8%, compared with 6.7% in countries that don't use it, according to the research published Tuesday in the journal Global Public Health. Those differences held, the researchers said, after adjustments for body mass index, population and gross domestic product.
NEWS
August 23, 2012 | By Noelle Carter
Also called sugar syrup, simple syrup is a basic solution of sugar and water that has been heated until the sugar is completely dissolved. Simple syrups are used in a variety of recipes in the kitchen, whether brushed over cake layers before frosting to add moisture, tossed with fruit salads to sweeten, or shaken with cocktails for flavor and balance. The ratio of sugar to water in a simple syrup can vary depending on its use in a recipe, but a basic standard is equal parts of each: 1 part sugar to 1 part water.
NEWS
August 22, 2012 | By S. Irene Virbila
Standing in front of the pastry case at Columbia City Bakery in Seattle, I couldn't decide what I wanted. Croissant? Scone? No, no. And then I saw it: A thick slab of heavenly brioche topped with orange flower syrup, almond paste and toasted almonds. That's it. We bought just one piece and the three of us shared it. That meant only a few bites each. But that tall slice of brioche was so rich and satisfying that I actually could and did walk away without ordering a second round, sipping the last of my latte and savoring that last bite in memory.
BUSINESS
June 5, 2012 | David Lazarus
There's chutzpah and then there's just plain wrong. The Corn Refiners Assn., stung by accusations that high-fructose corn syrup is a leading cause of the obesity epidemic, applied to the Food and Drug Administration a couple of years ago for permission to change the name of the refiners' product to the more pleasant-sounding "corn sugar. " The FDA has finally issued its ruling: No. "The use of the term 'corn sugar' to describe high-fructose corn syrup - a product that is a syrup - would not accurately identify or describe the basic nature of the food or its characteristics," Tamara Ward, an agency spokeswoman, told me. "Under FDA regulations, a sugar is a solid, dried and crystallized food, whereas syrup is an aqueous solution or liquid food," she said.
BUSINESS
May 31, 2012 | By David Lazarus
Points for trying. The Food and Drug Administration has rejected the Corn Refiners Assn.'s attempt to rename high-fructose corn syrup -- a leading suspect in the obesity epidemic -- as the more wholesome-sounding "corn sugar. " Michael Landa, the FDA's food safety chief, says the change would suggest "a solid, dried and crystallized sweetener obtained from corn," rather than a sticky-sweet syrup cooked up in a factory. High-fructose corn syrup has been widely used as a food sweetener since the late 1970s.
BUSINESS
May 31, 2012 | By Tiffany Hsu
The Food and Drug Administration rejected a petition from the Corn Refiners Assn. to rename high-fructose corn syrup “corn sugar,” saying that the change could confuse consumers and “pose a public health concern.” In a letter to association President Audrae Erickson made public Wednesday evening, the federal agency told the industry group that using “corn sugar” on nutrition labels could even prove dangerous for customers who...
NEWS
May 31, 2012 | By Rosie Mestel, Los Angeles Times / For the Booster Shots blog
It appears high fructose corn syrup will still be called high fructose corn syrup. On Wednesday, the Food and Drug Administration denied a petition by the Corn Refiners Assn. (filed in 2010) to allow “corn sugar” as an alternate name for HFCS. The letter , sent to Audrae Erickson, president of the Corn Refiners Assn., rejected the petition for a variety of reasons. Some seemed a little pedantic -- syrup, in the public's mind, is liquid, whereas sugar is generally deemed solid and crystalline, the FDA said  -- but others more significant.
FOOD
March 31, 2012
  Total time: About 2 hours, plus cooling time Servings: 8 Note: Matzo cake meal (sometimes labeled matsah cake meal) is available at well-stocked supermarkets and at kosher markets. If you are serving the cake at a kosher meal that includes meat, use nondairy margarine to grease the cake pan. 2/3 cup (90 grams) plus 2 tablespoons (1 ounce) hazelnuts 1 cup almonds (5.3 ounces) 1/4 cup matzo cake meal (1 ounce) 1 cup sugar (7.2 ounces), divided 4 eggs, separated 1 1/2 teaspoons grated orange zest Pinch of salt 4 ounces bittersweet chocolate, chopped 1 tablespoon plus 2 teaspoons vegetable oil such as grapeseed or safflower oil, divided About 2 cups Sephardi syrup 8 strawberries (about 5½ ounces)
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