High-Fructose Corn Syrup Getting Rebranded as Corn Sugar


LiveScience
September 14, 2010

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The good news: Consumption of high-fructose corn syrup is at a 20-year low.

The bad news: The folks who make this insidious sweetener aim to rebrand it to boost sales.

High-fructose corn syrup is cheaper than cane sugar and acts as a food preservative, too, so the food industry loves the stuff. But it’s been added to so many foods — yogurt, cereal, bread, drinks and even condiments — that researchers have fingered it as a culprit in the obesity epidemic.

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The Corn Refiners Association has in the past marketed high-fructose corn syrup as natural. Our Bad Medicine columnist Christopher Wanjek argues otherwise:

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