Do you remember those high fructose corn syrup commercials that mocked consumer concerns over the sweetener’s role in American obesity & overall poor health, arguing that the consumption of high fructose corn syrup is perfectly fine in moderation? Apparently the industry-financed public opinion campaign failed to change the public’s mind, forcing the profit motivated Corn Refiners Association to ask that they be allowed to now call the notorious sweetener “corn sugar.”
Of course, nothing has changed in regards to how the sweetener is processed. The Corn Refiners Association just wants a new name for a tarnished image, behaving like the Blackwater–now Xe–of the food industry.
Notwithstanding the legalities & regulations preventing the new name from finding its way onto labels, the proponents behind the re-branding have begun to advertise, claiming “sugar is sugar.”
But is that really the case? One would assume so if he or she merely read a recent article at FoodProcessing.com which stated that “in a December 2008 report, the American Dietetic Association confirmed that high fructose corn syrup is “nutritionally equivalent to sucrose (table sugar),” and that the sweeteners contain the same number of calories per gram.” The articles goes on to say that “The ADA found that “once absorbed into the bloodstream, the two sweeteners are indistinguishable.”
Furthermore, according to the Huffington Post, the executive director of the Center for Science in the Public Interest, Michael Jacobson, recently asserted that “”soda pop sweetened with sugar is every bit as conducive to obesity as soda pop sweetened with high fructose corn syrup.”
Let’s say we believe in both of the preceding assertions that culminate into one conclusion. Is there anything else to be concerned about? Some experts believe so.
According to Dr. Joseph Mercola, “part of what makes HFCS such a dangerous sweetener is that it is metabolized to fat in your body far more rapidly than any other sugar.” Specifically, “most fats are formed in your liver, and when sugar enters your liver, it decides whether to store it, burn it or turn it into fat. Fructose, however, bypasses this process and simply turns into fat.”If the threat of diabetes & heart disease is not enough for you to “kick the can” so to speak, might the prevalence of genetically modified corn–recently found to impair the kidney and liver function of rats–in processed foods & soft drinks do the trick? It’s a catch-22, but I’m wondering how much longer we’re capable of denying the the Corn Refiners Association our dollars before it’s forced to adjust the forthcoming “corn sugar” label to read “crop sugar.”