My assumption here is that sugar would need to be dissolved, mixed, and emulsified with more care/difficulty than hfcs. Though if there is any issue here it might not be present until a product has sat on the shelf (or in your house) for too long. Also for gritty, I was thinking more for something like ketchup or other sauces.
I’m also not saying this is a fault of sugar itself, but that hfcs allows highly sweetened products to be produced more easily (which may present said issue if high sugar content is kept 1:1 despite no longer using hfcs).
My assumption here is that sugar would need to be dissolved, mixed, and emulsified with more care/difficulty than hfcs. Though if there is any issue here it might not be present until a product has sat on the shelf (or in your house) for too long. Also for gritty, I was thinking more for something like ketchup or other sauces.
I’m also not saying this is a fault of sugar itself, but that hfcs allows highly sweetened products to be produced more easily (which may present said issue if high sugar content is kept 1:1 despite no longer using hfcs).
Mexican coke is already cane sugar. That just means the US gets the good shit too.
God help rfk if this somehow results in Americans losing access to their sodies, though.
He will find a gun behind every mobility scooter.