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Interview about Stanford Football Strength and Health - fullmetal - 04-19-2013

Stanford Football Strength and Health: Bartlinksi, Dragoo, Turley with David Lombardi, JD Haddon

https://soundcloud.com/kzsusports/stanfordfootballhealth/s-c83wt

It's a 48-min long audio interview.  I just started listening to this clip and am very interested in hearing what they have to say.

Re: Interview about Stanford Football Strength and Health - stanfan - 04-19-2013

It's a very interesting interview.  These guys have done an absolutely amazing job.  They are so good at what they do (building bigger, stronger, faster, more flexible athletes) that people accuse our guys of being on steroids.  Whatever they're paying Turley, its' not enough.

Re: Interview about Stanford Football Strength and Health - fullmetal - 04-20-2013

I've heard a lot of complimentary things about Turley, and I really think his straw is one of the big ones stirring Stanford Football's drink.  S&C is really fundamental, and it terrifies me to think that he could be hired away.  Someone quick, endow that position!

Re: Interview about Stanford Football Strength and Health - Hurlburt88 - 04-20-2013

I remember watching some clips & interviews late last summer with the coaches saying the #1 nutritional supplement the team takes is water.  Love the simplicity, basic, hard working approach.  Now I throw that at my spoiled kids every time they ask for Gatorade. 

Re: Interview about Stanford Football Strength and Health - fullmetal - 04-20-2013

Gatorade really is sugar water if you have balanced meals.  I was surprised to learn that they've been adding a sugar substitute (sucralose) to some Gatorade variants without the normal sugar substitute labeling.

Re: Interview about Stanford Football Strength and Health - GoodGrief - 04-21-2013

(04-20-2013, 07:38 PM)fullmetal link Wrote:Gatorade really is sugar water if you have balanced meals.  I was surprised to learn that they've been adding a sugar substitute (sucralose) to some Gatorade variants without the normal sugar substitute labeling.

Sucralose has been around for more than 10 years and has never required a label. It came on the market too late to displace aspartame as the sugar substitute of choice in beverages, which is a shame since I prefer it to aspartame.

Oh well, anything beats saccharin. Mmm, nothing like a yummy Tab that makes you gag after every mouthful...

Re: Interview about Stanford Football Strength and Health - fullmetal - 04-21-2013

I think sucralose is making a second push here.  If it's in Gatorade, then it's breaking into the big time.  Sucralose isn't bad-tasting...it's just different.  Says the guy who's been drinking cane sugar sodas for the last two months.  It's an expensive habit...!

Re: Interview about Stanford Football Strength and Health - Leftcoast - 04-22-2013

You folks can tell the difference in a Diet soda between Aspartame, Sacharine and Sucralose - and choose your diet drinks accordingly?  Wow, I really have to up my artificial sweetener game!

Re: Interview about Stanford Football Strength and Health - Bruce Wang - 04-22-2013

(04-22-2013, 10:14 AM)garvin link Wrote:I don't drink soft drinks much anymore. But I do remember that Tab tasted brutal. Best diet soda I ever had was Coke Zero -- what sweetener does that one use? Oh, and I guess Fresca tasted pretty good, too.

I love Coke Zero, but am trying to wean myself off it. Coke Zero uses aspartame.  It's basically Diet Coke, but made sweeter to produce an even closer approximation to Coke.  My theory is that the Coca-Cola Company is trying to cannibalize sales of regular Coke, because the increasing costs of sugar and corn has compressed margins on their flagship product.

I think that sucralose aka Splenda is the superior tasting artificial sweetener, but it's made from sugar so it's probably more expensive to make than aspartame.  That's why it's disappeared from the high volume diet beverages.  A number of years ago, they used sucralose for Diet 7-up and it was excellent.  They switched back to aspartame after this run up in sugar prices.  I don't think it's a coincidence.

Re: Interview about Stanford Football Strength and Health - jayasena - 04-22-2013

(04-21-2013, 07:06 PM)fullmetal link Wrote:I think sucralose is making a second push here.  If it's in Gatorade, then it's breaking into the big time.  Sucralose isn't bad-tasting...it's just different.  Says the guy who's been drinking cane sugar sodas for the last two months.  It's an expensive habit...!

I pretty much avoid soda now... except when I see bottled Coke made with cane sugar. Can't resist those :)

Re: Interview about Stanford Football Strength and Health - fullmetal - 04-22-2013

There's a lot of cane sugar soda in Austin--Mexican cokes, half-liter glass bottles imported from across the border.  There've been some cane sugar Pepsi limited releases, and I've been partial to the cane sugar Mountain Dews (sugar and caffeine, awesome).

Re: Interview about Stanford Football Strength and Health - GoodGrief - 04-23-2013

(04-22-2013, 12:25 PM)Publius link Wrote:I love Coke Zero, but am trying to wean myself off it. Coke Zero uses aspartame.  It's basically Diet Coke, but made sweeter to produce an even closer approximation to Coke.  My theory is that the Coca-Cola Company is trying to cannibalize sales of regular Coke, because the increasing costs of sugar and corn has compressed margins on their flagship product.

I think that sucralose aka Splenda is the superior tasting artificial sweetener, but it's made from sugar so it's probably more expensive to make than aspartame.  That's why it's disappeared from the high volume diet beverages.  A number of years ago, they used sucralose for Diet 7-up and it was excellent.  They switched back to aspartame after this run up in sugar prices.  I don't think it's a coincidence.

I don't feel like Coke Zero is sweeter than Diet Coke. I just feel like it replicates the harsh carbonation of regular Coke so drinking it gives the sensation that it's ripping into the inside of your mouth. For some reason, I like this pain.

I prefer sucralose, but honestly I can't actually tell a difference. I think the fact that the FDA decided it didn't need a label just made it feel "safer" to me.

Re: Interview about Stanford Football Strength and Health - Bruce Wang - 04-23-2013

I have noticed that regular soft drinks tend to keep their carbonation longer than diet soft drinks.  I've assumed it had to do with the solubility of CO2 in sugar solution.  I'll check with one of my chemist colleagues on that.  GoodGrief makes an interesting point.  Maybe the lower carbonation has to do with balancing the aftertaste of artificial sweeteners.  Another thing about Coke Zero is that it tunes up the acid to make it closer to regular Coke.

To me, Coca-Cola is my favorite tasting thing in the world.  I too love Mexican Coke.  Trying to drink only that.  Fortunately it's not widely available over here becuase it would be problematic for my new diet principle: OK to eat stuff that's bad for you, as long as it's the absolute best version of said item.  This rule has become a problem now that a Five Guys opened near my office.

You sugar experts.... - CowboyIndian - 04-23-2013

What happened to sugar beets? They used to be an important crop in California (C&H Sugar)...but seem to have fallen out of favor. Valley folks used to feed cows the mash left after extracting the sugar but that has disappeared, too.

Re: You sugar experts.... - washingtonismoney - 04-23-2013

(04-23-2013, 08:30 AM)CowboyIndian link Wrote:What happened to sugar beets?

Brazil?

Re: You sugar experts.... - Bruce Wang - 04-23-2013

(04-23-2013, 08:43 AM)washingtonismoney link Wrote:[quote author=CowboyIndian link=topic=7798.msg61504#msg61504 date=1366731049]
What happened to sugar beets?

Brazil?
[/quote]

WIM is partially right.  Sucrose from Brazilian Sugarcane is much cheaper than sucrose from sugar beets, which is what they still make it from in Europe.  The cheapest "natural" sugar in the world right now is Dextrose made from US Corn (most of the Dextrose gets processed into High Fructose Corn Syrup).  This is due to a variety of reasons (government subsidies, GMO, and fertile land).

Re: You sugar experts.... - Leftcoast - 04-23-2013

(04-23-2013, 08:30 AM)CowboyIndian link Wrote:What happened to sugar beets? They used to be an important crop in California (C&H Sugar)...but seem to have fallen out of favor. Valley folks used to feed cows the mash left after extracting the sugar but that has disappeared, too.

What!?!?  You're ripping apart my childhood memories .... Didn't the omnipresent jingle from the 70s, early 80s go like this, "C&H; Pure Cane Sugar, From Hawaii, Grown in the Suuuuun ....."

And now you're saying it wasn't cane sugar at all but just SUGAR BEETS?  Next you'll tell me the sugar never touched Hawaiian soil despite those adorable floral pattern wearing cherubs who sang the jingle.

Re: You sugar experts.... - Robbie - 04-23-2013

(04-23-2013, 10:59 AM)Leftcoast link Wrote:What!?!?  You're ripping apart my childhood memories .... Didn't the omnipresent jingle from the 70s, early 80s go like this, "C&H; Pure Cane Sugar, From Hawaii, Grown in the Suuuuun ....."

http://www.youtube.com/watch?v=QNjZ1w-l1KU

Re: You sugar experts.... - Roberton3 - 04-23-2013

(04-23-2013, 10:53 AM)Publius link Wrote:[quote author=washingtonismoney link=topic=7798.msg61506#msg61506 date=1366731805]
[quote author=CowboyIndian link=topic=7798.msg61504#msg61504 date=1366731049]
What happened to sugar beets?

Brazil?
[/quote]

WIM is partially right.  Sucrose from Brazilian Sugarcane is much cheaper than sucrose from sugar beets, which is what they still make it from in Europe.  The cheapest "natural" sugar in the world right now is Dextrose made from US Corn (most of the Dextrose gets processed into High Fructose Corn Syrup).  This is due to a variety of reasons (government subsidies, GMO, and fertile land).
[/quote]

Dextrose from US corn isn't the cheapest sugar in the world: despite all the factors Publius mentions, cane sugar (from Brazil and other places) is still cheaper on the world market.  Sugar from corn dominates the US market because we have limits (either tariffs or quotas -- I can't remember which) on imported sugar.  As a result of those limits on imports, the US price of sugar is well above the world price (often twice as high).  That's why US Cokes are made with corn syrup, while Cokes sold most other places in the world are made with cane sugar.

Re: Interview about Stanford Football Strength and Health - Kathy - 04-23-2013

(04-22-2013, 12:25 PM)Publius link Wrote:I love Coke Zero, but am trying to wean myself off it. Coke Zero uses aspartame.  It's basically Diet Coke, but made sweeter to produce an even closer approximation to Coke.  My theory is that the Coca-Cola Company is trying to cannibalize sales of regular Coke, because the increasing costs of sugar and corn has compressed margins on their flagship product.

What say you, slide?