1. Key ingredient of Oreo cookies
Base cake dough
High fructose corn syrup
Dutch cocoa (processed with alkali)
Pure chocolate liquor
Wheat flour
Niacin
Reduced iron
Thiamin mononitrate [vitamin B1]
Riboflavin [vitamin B2]
Folic acid
Partially hydrogenated soybean oil
Baking soda
Cornstarch
Salt
Soy lecithin (emulsifier)
Vanillin - an artificial flavor  

2. Substitutes for High fructose corn syrup
Contains 55 percent sucrose, which requires insulin to metabolize.
It has very high glycemic index
Substitutes
Sources
Stevia rebaudiana
South American shrub
Amasake
Traditional Japanese product
Barley malt
Slow-digesting sweetener made from sprouted barley
Brown rice syrup
Naturally processed sweetener, made from sprouted brown rice
Date sugar
Powder made from dried, ground dates.
FruitSource®
Grape juice concentrate and rice syrup
Maple syrup
Boiled sap of sugar maple trees
Sucanat®
Branded ingredient made from evaporated sugar cane juice
Source:

3. Substitutes for wheat flour
Powdery substance derived by grinding or mashing the whole wheat grain
White flour contains diabetes-causing contaminant alloxan Source
Substitutes
Application
Barley, oats, rye
Substantially Lower Type 2 Diabetes
Coconut Flour
Low-Carb, Gluten-Free
Buckwheat
Gluten-Free
Amaranth
Ground flaxseeds
High in Omega 3 fatty acids, fibre and manganese.
Whole grain flours
Low glycemic index – contains wheat bran
Sources: ;

4. Mitigation High fructose corn syrup
Increased consumption of high-fructose corn syrup resulting in depletion of chromium in the body, which is important in helping glucose pass from the bloodstream into the cells
Chromium –
Helps cells respond properly to naturally produced insulin
Dilution approach
Cost effective
Low glycemic index
Condensed 6-O-.alpha.-D-glucopyranosyl-fructofu- ranose (palatinose)
Reduced digestion
Gamma-cyclodextrin
Reduce insulin intolerance
Reduce postprandial insulin secretion