pectin

Well, pectin isn’t very good you in the long run.

Please elaborate on how pectin isn't good for you.

Jelly is a gel made from fruit juice and fruit pectin but contains no fruit solids.

" ... would that be a more better way of describing pectin than what you said earlier?

Regardless it was a huge let down to know the secret was the recipe on the box of pectin that was $.50 each.

I've used lemon peel as a stabilizer too when I made blackberry jam, because it contains pectin.

If you really need to thicken yogurt because you're reducing the milk's fat content, use agar or pectin.

... So, "The benefits of eating fresh fruits infinitely outweighs the negatives of pectin.

I make jams every summer to give to family and friends and I still follow the recipes in the box of Pomona’s pectin.

The fiber, the general high water content, pectin, and vitamins make ripe fruit a superior choice.

Had lower-priced "Greek-style" brands that differed partly by origin and partly by the use of thickening agents like pectin.

* You can take a vegetable and cook it at a target temperature that breaks down starches but not pectin and get unique textures out of them.

Oxidation of pectin produces a small quantity of formaldehyde as a metabolite.

The best options we've found are either variant fats with lower absorption and calorie density, or other-macronutrient substances which serve only some of the same roles, like pectin or whey.

The one I read promoted eating fruit over drinking juice:"Juice removed from the fruit is just concentrated fructose without any of the naturally-occurring fiber, pectin, and other goodies that make eating a whole fruit good for you [...] So, my first piece of advice is to get out of the juice habit altogether.

Even pure pectin probably is a net benefit because it slows sugar digestion and lowers cholesterol absorption vs the small amount of formaldehyde produced as a metabolic byproduct.