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1. 

   ztuhcsna said, 6 months ago

   how true
2. 

   margueritem said, 6 months ago

   Exactly.
3. 

   Jenna Rose said, 6 months ago

   You got that right!
4. 

   AshburnStadium said, 6 months ago

   Or is that 50% more high-fructose corn syrup?
5. 

   Perkycat said, 6 months ago

   Give and take!
6. 

   whmIII said, 6 months ago

   You get bad stuff no matter what…
7. 

   comicsssfan said, 6 months ago

   If it has that much sugar and no fat to mitigate it, the taste will be harsh.
8. 

   MayKitten said, 6 months ago

   Ashburn has it right, actually you cut the shortening from 40% the weight of the flour to20%, and increase the plain corn syrup from 0.5% to 15% high fructose corn syrup. (Google: bakers per cent, for an explanation.)
9. 

   georgelcsmith said, 6 months ago

   The sad thing is that this isn’t a joke. I have been avoiding low fat whatever because I have found that the carbs are generally significantly higher in the low fat versions of food then in the regular fat versions. Carbs, not fat, are the enemy!
10. 

    Bobzilla said, 6 months ago

    The three basic food groups: Salt, fat and sugar.
11. 

    Bobzilla said, 6 months ago

    @georgelcsmith

    Not if their a pair of four-barrels sittin’ on a Hemi.
12. 

    Countrysinger1951 said, 6 months ago

    Moderation in all food groups, moderation…….. :D
13. 

    Tin Can Twidget said, 6 months ago

    Biiggest change I normally see in “low fat” is “high sodium.”
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