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re: I just heard about the connection with Coke (soda) and McDonald's...
Posted on 3/22/25 at 9:28 pm to Lowdermilk
Posted on 3/22/25 at 9:28 pm to Lowdermilk
McDonald’s Coke products taste better than other places bc they’re the only ones that use a glycol system similar to a place serving draft beer where the beer has to travel from somewhere. The syrup is refrigerated, which is also unique, and it’s kept cool/fresher all the way to the dispenser. It’s a $100k system that other fast food places must not think is worth it.
2
Posted on 3/22/25 at 9:31 pm to Lowdermilk
quote:literally yes
Am I the last one to hear about this?
Posted on 3/22/25 at 10:02 pm to Shanegolang
quote:
And buy you a Mexican Coca Cola in a glass bottle and taste how good real sugar is versus high fructose corn syrup that they use in America.
There is a Mexican food, food truck I go to that sells Mexican Coke. Its so much better that corn syrup coke. I know they sell it at Rouses, its the only place I have seen it but I haven't really looked anywhere else.
Posted on 3/22/25 at 10:15 pm to OweO
quote:Home Depot sells it. At least in the ones I've been in recently (Coursey at Airline and Denham Springs).
Mexican Coke. Its so much better that corn syrup coke. I know they sell it at Rouses, its the only place I have seen it
Posted on 3/22/25 at 10:17 pm to Lowdermilk
What you drink it out of impacts the taste as well. It taste different in a can than it does in a glass bottle and it taste different in a glass bottle than it does in a Styrofoam cup, etc.
Posted on 3/22/25 at 10:18 pm to Turnblad85
quote:
at what point in the eight minutes and 40 fricking seconds do they address this matter?
McDonald's (and lots of other restauraunts) get coke syrup in aluminum kegs while the polar pop station at your local Circle K gets it in bags. That's what they're claiming makes it taste different...and a wide straw.
I saw this in a YouTube short yesterday.
This post was edited on 3/22/25 at 10:19 pm
Posted on 3/22/25 at 10:25 pm to IAmNERD
When I was a kid we still had an old school drug store downtown that had the best Coke ever out of their soda fountain machine thing.
Would be cool if a retro place like this was to make a comeback.
Would be cool if a retro place like this was to make a comeback.
Posted on 3/22/25 at 10:31 pm to Lowdermilk
I like Joe Rogan, I don't listen to him as much as I used to, but there is a lot of bullshite that comes from his shows.
You have to take everything with a grain of salt and do your own research. His shows are definitely not a source to cite from.
You have to take everything with a grain of salt and do your own research. His shows are definitely not a source to cite from.
Posted on 3/22/25 at 10:53 pm to ThatMakesSense
quote:
I had some coke product from Djibouti.
Did it taste like "dah booty"?
Posted on 3/23/25 at 1:31 am to BrianFlanagan
quote:
The syrup is refrigerated, which is also unique, and it’s kept cool/fresher all the way to the dispenser. It’s a $100k system that other fast food places must not think is worth it.
The syrup is not refrigerated at the restaurant. It arrives at the restaurant from Martin Brower. The truck has a special tank that pumps a fresh batch of 75 gallons of coke mix in stainless steel reservoir tanks. Most restaurants have 2 or 3 tanks. So that way the empty tanks can be cleaned and sterilized once they are empty.
The beverages from the fountain get their cooling sometimes from the ice dispenser above the fountains. I can remember one summer in the early 2000’s when the McDonalds in Walmart ran out of ice or the ice machine was broken and the drinks came out flat despite having the proper CO2.
Also, around the same time Bayou Lafourche ran out of freshwater in Lockport so the water district had to make do with the water it had so they had higher levels of salt in the water. With McDonald’s filtering back then I couldn’t tell the difference.
Posted on 3/23/25 at 1:50 am to LSUTigKyl
quote:It's because the water is cooled down by those big tanks next to the drive-thru. Syrup mixed in highly cooled/carbonized is always the best. McD found the right process for having everything in an optimal state. (It makes sense if you screw around with water temps in a Sodastream.) "Bar soda" usually has more syrup and just enough fizz. I believe those are still delivered in tanks.
If I remember correctly, the reasoning was the water system McDonalds uses to mix with the syrup that causes it to have a better taste.
The only drink i get at Cane's is their sweat tea. Coke in a CFA or Sonic Styrofoam cup tops anywhere else.
Posted on 3/23/25 at 1:53 am to Shanegolang
quote:They brought it back for both Pepsi and MD a decade or so ago. Much, much better than the HFCS crap but not quite a good as the Mexican coke. (The glass bottle helps it taste better than an aluminum can.)
And buy you a Mexican Coca Cola in a glass bottle and taste how good real sugar is versus high fructose corn syrup that they use in America.
Posted on 3/23/25 at 2:34 am to lepdagod
quote:
…the fact that the body processes ALL sugar the exact same
Incorrect! HFCS and sucrose are metabolized differently in the body.
When you consume sucrose, enzymes in your small intestine break it down into glucose and fructose, which are then absorbed into the bloodstream. Glucose is the body's primary energy source and can be used by nearly every cell. Insulin helps regulate its levels, shuttling it into cells for energy or storage. Fructose, on the other hand, is primarily metabolized by the liver, where it’s converted into energy, stored as glycogen, or, if in excess, turned into fat.
Unlike sucrose, HFCS is already broken down into its monosaccharide forms, so it doesn’t require digestion by intestinal enzymes. This allows it to be absorbed more quickly into the bloodstream. The higher fructose content in HFCS-55, the most common type in sodas, means more fructose heads straight to the liver compared to an equivalent amount of sucrose.
Posted on 3/23/25 at 3:02 am to Lowdermilk
Mr Pibb extra is the best
Posted on 3/23/25 at 3:14 am to Shanegolang
quote:
And buy you a Mexican Coca Cola in a glass bottle and taste how good real sugar is versus high fructose corn syrup that they use in America.
This is a pervasive MYTH that doesn't consider the science. First, Mexican Coke has a different formula than US Coke with with one glaring difference being much higher sodium. What you are tasting is the difference in the overall formula not the difference between the sugar used, well unless you have your very own Mexican Lucky who sneaks you in to get a "corn chip" off the line or employee Smokey and the Bandito to make a run from the bottling plant to your house in 28 hours.
Tasting the difference when the sugar(s) have been in the bottle for a couple of weeks is impossible because there will be very little sucrose left. The reason is acid catalyzed sucrose inversion leaving free fructose and glucose. So chemically the result of the hydrolosis is that using sucrose or HFCS in a acidic drink becomes nearly chemically identical in a very short time. The only tiny difference being sucrose hydrolizes to a 50/50 mix of glucose and sucrose and HFCS is 55% glucose.
If you prefer Mexican Coke it is either in your head or more likley the other difference in the formula, the same as liking Pepsi or RC more than Coke.
Posted on 3/23/25 at 5:39 am to ThatMakesSense
quote:
I had some coke product from Djibouti.
Are you a former British Airways pilot that is now flying again?
Posted on 3/23/25 at 8:16 am to Obtuse1
quote:
If you prefer Mexican Coke it is either in your head or more likley the other difference in the formula, the same as liking Pepsi or RC more than Coke.
If you insist. But I know a Mexicoon coke taste like Coca Cola used to years ago, I'm assuming that's all that's different, the change from sugar to fructose. Not sure about all the Frankenstein science.
quote:
Coca-Cola transitioned to using high-fructose corn syrup (HFCS) instead of sugar in its American products in 1984, though the company had begun blending HFCS with sugar as early as 1980.
I will admit that coke taste better to me in glass bottles versus plastic, maybe that's part of it too.
Posted on 3/23/25 at 9:51 am to Shanegolang
quote:
If you insist. But I know a Mexicoon coke taste like Coca Cola used to years ago,
We love to latch onto to ideas like the superior taste of sucrose sweetened soft drinks and we tend to hate when reality destroys those nostalgic or emotional feelings. I predict that will be clear in the number of downvotes my original posts gets compared to the number of people that will argue the science.
quote:
I'm assuming that's all that's different
It is not. I pointed out one obvious difference, the sodium levels. I did this because it is easy for anyone that can read a label to verify. The fact so few things are verifiable with a closely held corporate recipe is the reason the whole sucrose myth exists, it is the first difference in the ingredient list. Anyone who knows the bare minimum about food preparation knows how much salt can make in the taste of food. Bake two batches of chocolate chip cookies with and without salt and the difference is amazing. I am not here to argue whether there is a perceptible difference in US and Mexican Coke nor whether one is better than the other it is just attributing the difference to the use of sucrose defies chemistry unless one is able to compare them before the sucrose hydrolyzes which is near impossible to do with Coke bought in the normal chain of commerce.
quote:
Not sure about all the Frankenstein science.
The science is fairly basic in this case. It is also interestingly exactly what the International Society of Beverage Technologists argued in scientific papers to refute other scientific papers that brought the validity of Mexican Coke bottlers using sucrose into question. They said the reason you only find glucose and fructose in the samples of Mexican Coke that were tested is not because they don't use sucrose but because in an acidic solution such as a carbonated beverage after a short time a sucrose sweetened version will become basically chemically identical to a HFCS sweetened version and no longer contain any sucrose.
Posted on 3/23/25 at 10:11 am to Lowdermilk
And if you use this show to get your news and facts you need to get out more
Posted on 3/23/25 at 12:40 pm to Obtuse1
quote:
Anyone who knows the bare minimum about food preparation knows how much salt can make in the taste of food.
Your real name wouldn’t be Clark Griswold would it?
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