I just ended up ordering some myself after finding out about these lol.

Another perk I've found about treats from overseas is they use actual sugar instead of high fructose corn syrup.

For chocolate bars and stuff like KitKats I can't think that I've hardly ever seen them use HFCS instead of sugar. Maybe in ones with a more liquid component. Like, I'm pretty sure even the lowly standard Hershey bar uses sugar.

That's pretty much true of most overseas candies and chocolates. Some of the best chocolates from Europe use cocoa butter and real sugar. Not Processed Cocoa Powder, HFCS, additives, colorings, preservatives, and then tempered with plastic.

Lol this hipster bullshit. Nothing more ridiculous than being a junk food hipster. “Real” sugar is still a processed and refined product. Not really sure how it’s superior to HFCS (and I’ve heard all the pseudoscience BS). Both products are similar concentrations of fructose and glucose, end of story.

Give me my real American corn syrup - other less-free countries can keep their 'real' sugar!!

Costco doesn’t sell caseloads of Cocacola shipped all the way from Mexico to the north east because it’s “hipster bullshit.”

I’m in Europe right now and Coke tastes way better, and doesn’t leave a mild bad feeling after drinking it like it does in the US.

There is a significant chemical difference between sugar and HFCS. For one, the molecules in sugar are disaccharides while in HFCS they are free. High Fructose CS also has more fructose, which is the worst type of sugar. There’s a Wikipedia page I’ve been trying to find again for years, but basically fructose is multiple times more reactive in your blood than glucose and creates nasties when it reacts with other things you eat, namely fats.

>Costco doesn’t sell caseloads of Cocacola shipped all the way from Mexico to the north east because it’s “hipster bullshit

There was lab work done doubting whether Mexican Coke actually uses real sugar, https://onlinelibrary.wiley.com/doi/full/10.1038/oby.2010.25... and in general blind taste tests don't show people really prefer Mexican Coke, it's mostly random. Plus, Costco would definitely ship tons of Coke from Mexico if it were "hipster bullshit," that kind of stuff is profitable.

Costco selling caseloads is a pretty strong argument that it might be hipster bullshit given Costco’s market demographics.

IIRC there have been a few studies on the Coca Cola and the biggest thing is being told it’s Mexican coke and having it be in a cold glass bottle - real sugar coke in a can or glass ranked lower than HFCS coke in a glass bottle and misidentified.

Of course the cognoscenti know that the real deal is Coke in returnable bottles that are probably older than you are. No retornable is export shit.

> Costco doesn’t sell caseloads of Cocacola shipped all the way from Mexico to the north east because it’s “hipster bullshit.”

Costco sells a lot of good stuff but they also sell plenty of stuff because it is hipster bullshit. Case in point.

> There is a significant chemical difference between sugar and HFCS. For one, the molecules in sugar are disaccharides while in HFCS they are free.

And those molecules are enzymatically broken down to monosaccharides early on in your GI tract, long before it ever makes into your blood.

Sucrose is absorbed into your bloodstream.

> but basically fructose is multiple times more reactive in your blood than glucose and creates nasties when it reacts with other things you eat, namely fats.

Yes and sucrose is 50/50 glucose and fructose and this dissociation occurs long before anything about the bloodstream enters the picture.

All the bad shit you think happens with fructose will occur with “real” sugar consumption.

Being downvoted by the HN moron brigade (and I’m more referring to the parallel comment rather than mine) doesn’t change any simple scientific and physiologic facts.

By your logic eating sugar is the same as eating brown rice, since they’re both broken down before going into your blood. Sugar isn’t healthy, but HFCS is even worse, with measurably higher glycemic index. And as mentioned, it has more fructose (5%.)

“Compared with sucrose, HFCS leads to greater fructose systemic exposure and significantly different acute metabolic effects.”

https://www.metabolismjournal.com/article/S0026-0495(11)0031...

No that is not by my logic, that is something you’re making up, I never brought up any completely different foods. Rice and refined sugar products are not the same. Try again.

Again because you are obviously slow (too much sugar?): sugar (like HFCS) is a refined product, it will have similar glycemic index to HFCS. The enzymatic breakdown of sucrose is fast enough not to matter. Rice is not, stop muddying the waters with irrelevant bullshit.

There is no evidence that the 5% difference in fructose content between usual HFCS and sucrose is of any consequence for health outcomes.

Where did you order from?

Just search Japanese kitkat and you will find a bunch of online seller, and they are found on Amazon as well. I ordered from here:

https://community.gaijin.net/issues/p/warthunder/i/WpsnCaNDw...

sugar instead of HFCS, cocoa butter instead of palm oil. There's definitely better quality in some markets and products than others

except they use palm oil in the caramel pudding recipe.

>"Ingredients: Chocolate (Sugar, Lactose, Vegetable Oil(palm)whole milk powder, cocoa butter), wheat flour, vegetable oil, lactose, sugar, caramel powder (skim milk, concentrated milk), yeast extract, cocoa powder, whole milk powder, cocoa mass, cocoa butter, emulsifier(lethal, sucrose fatty acid ester, glycerin fatty acid ester), sodium bicarbonate, flavor, yeast extract,(contains wheat, milk, soybeans)"

Yes, I wasn't referring specifically to japanese kitkats - I don't know what's in them, been a couple years. But the use of palm oil has become pretty pervasive and (maybe it's placebo effect) the flavour has declined.

> Caramel Pudding (which you bake!)

Oh my god I have some of these I should have looked at the back of the package more closely!

I'm a cooking nerd so I have a torch which I find works better than the oven and toasting them does actually make them better!!

I just tried it with my last four and I REALLY wish I had found out sooner.

I hadn’t heard about this origin story of Japanese KitKat before and looked it up.

Kitto katsu! means "you will surely win" or "you will surely succeed".

So it is given as tokens for success in exams and the like.

Katsu for winning/succeeding also can be seen in Tonkatsu = pork cutlet (katsu is the Japanese "shortening" of cutlet), which is also offered as a success token.

> Adult Sweetness

I'm sorry, what?

It's the best one. Probably the best mass-market dark chocolate product out there.

It's a reduced sugar bitter dark chocolate kitkat that they know kids won't like. Hence "Otona No Amasa" or "sweetness for adults" marketing. They have a bunch of flavors under that subbrand.

Getting KitKat away at all cost from the Hershy eatable plastic company would one of my first moves as Emperor of the US&A