High Fructose Corn Syrup to be Marketed as Corn Sugar

Posted September 19, 2010 in News of the Day 3 Comments »
High Fructose Corn Syrup
Corn Sugar

In a disgusting development, the Corn Refiners Association plans to ask the FDA to allow high-fructose corn syrup to be called simple “corn sugar”. Check it out at LiveScience.

They plan to claim that corn sugar is no different from cane sugar, and that fact means corn sugar is not that bad for you.


Since when has cane sugar been considered “not that bad for you”? It is linked directly to the onset of Type II Diabetes, for crying out loud!

Regarding the claim that corn sugar is the same as cane sugar, an attempt to butcher the concept that cane sugar is “all-natural”, let me show you a quote from someone who knows exactly how high fructose corn syrup is made (in the lab):

“High-fructose corn syrup could be all-natural if cornstarch happened to fall into a vat of alpha-amylase, soak there for a while, then trickle into another vat of glucoamylase, get strained to remove the Aspergillus fungus likely growing on top, and then find its way into some industrial-grade D-xylose isomerase. This funny coincidence didn’t happen in nature until the 1970s in a lab somewhere in Japan.”

– Columnist Christopher Wanjek of LiveScience.com, a knowledgeable reporter of scientific and nutrition news, and expert on “food science”.

All the same, corn syrup is processed by the body in pretty much the same way as cane sugar; they have the same 50 percent fructose and 50 percent glucose concentration.

The American Medical Association once issued a statement explaining how, “high-fructose syrup does not appear to contribute more to obesity than other caloric sweeteners.” But they also followed that up with, “We do recommend consumers limit the amount of all added caloric sweeteners to no more than 32 grams of sugar daily.”

How easy is it to consume 32 grams of sugar?

  • One soda has about 40 grams of sugar.
  • An average bowl of kids cereal has about 20 grams of sugar.
  • A serving of ice cream contains around 20 grams of sugar.
  • In fact, don’t be surprised to find high-fructose corn syrup in hundreds of commercial food products that have the potential of being healthy, such as soup, bread, cereal, crackers, yogurt, canned fruits and vegetables, most sweetened drinks, snack foods, and various sauces and condiments.

You can’t escape corn sugar unless you adopt a clean style of eating that avoids those kind of foods. Consider the Paleo Diet as one possible solution.

If you hear or read any of this corn sugar mumbo jumbo, you heard it here first, don’t be conned by the hype.

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3 Responses to “High Fructose Corn Syrup to be Marketed as Corn Sugar”

  1. All the health food stores are propping cane syrup up on a pedestal. As usual the medias not touching this one. They’re all in bed together to get their subsidies from the government!

  2. In relation to “getting swole’d”:
    I’ve been recommended DEXTROSE post work-out. In short (and bare with my lack of science), approx 60g of simple carbs (dextrose) will provide an “insulin spike” which will help transport protein and/or creatine to the muscle tissue.
    Dextrose being corn sugar, that is….
    Can you clarify for me?? I havent made the switch from complex carbs to simple for post workout just yet. I still believe in having at least 80% carb intake to be complex.

    • The only time you want to consume dextrose is post-workout, and yes you are correct, although I think the amount (60g in your case) should vary by individual. I choose to take between 30-40g of dextrose and about 15-20g of hydrolyzed whey protein as my post-workout drink. I am 5’6 about 185 lbs.

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