The Devil in Disguise
The makers of High Fructose Corn Syrup are asking for a name change. They'd prefer it if we, the consumers, could kindly begin to refer to it as Corn Sugar instead.
Why?
Because over the last few years major food manufacturing companies have discontinued adding corn syrup into their products and the heighten awareness on health and obesity has given it a bad rap. And rightfully so.
As I have noted in earlier post High Fructose Corn Syrup was introduced to manufactured and processed foods as a less expensive and more convenient alternative to sugar. Since then we have seen a RAPID increase of obesity and Adult on-set diabetes.
Why?
Well, contrary to what Audrae Erickson, president of the Corn Refiners Association, stated in her interview with NPR on September 19, 2010; Sugar IS NOT Sugar. First off Fructose IS NOT Glucose. And anyone who says otherwise seriously needs to revisit their Biology text books. Not to mention High Fructose Corn Syrup requires a different metabolic pathway than Sugar in its natural and unrefined state. Secondly, HFCS is hidden in many of the foods we eat: Cereals, pastas, breads, waffles, baked goods, energy bars, juices, energy drinks and the list goes on. This is done to increase shelf life and well lets face it the chances that you will actually enjoy the taste. I mean we're talking a major game of hide and go seek, on average Americans consume a little over 35 pounds a year of the stuff!.....Did you know that?
The name change application was just submitted last week and hopefully the federal government will have the right mind to decline this. (Although the government corn subsidies are a WHOLE other topic to discuss....)But whether they do or whether they don't the bottom line is; Eat local and ditch the processed!
