I dunno about health but the taste is very different to me. When I first went to America I was so confused why everything sweet had this specific strange (to me at the time) taste to it, from products I was used to and ones I wasn't. It made sense when I learned about HFCS. Unless there's some other ingredient common to lots of sweet American products, that we don't have here.
There were experiments on this. Cane sugar and HFCS turn into the same type of sugar when in acidic conditions. It's probably just a difference in water or something.
They turn into the same types of sugars, fructose and glucose, but not in the same ratios. The sucrose in cane sugar is 50/50 fructose and glucose. The HFCS used in drinks is 55% fructose. Fructose and glucose don't taste the same.
My German and French helped out today, but somehow my English failed me. How on earth is scotch peaty? Like it tastes like peat moss? I must have a bad palate.
Yeah, particularly the scotch that comes from the isle of Islay. They dry the barley over burning peat, which they have in abundance. I visited several years back, and after a couple of days, had acquired the taste. It's definitely odd at first....
9/10, fell at the final hurdle thinking it would be between kombucha and mountain dew 😂 Got a very lucky guess on the champagne question too, although I did rule out two of the options
Today is not another sports themes
They turn into the same types of sugars, fructose and glucose, but not in the same ratios. The sucrose in cane sugar is 50/50 fructose and glucose. The HFCS used in drinks is 55% fructose. Fructose and glucose don't taste the same.
Never heard of that brand of water so chose one I'd heard of.