High-fructose corn syrup wants a new name - Macleans.ca

High-fructose corn syrup wants a new name

Corn refiners petition to start calling it “corn sugar”


The Corn Refiners Association, which represents firms that make high-fructose corn syrup, is petitioning the US Food and Drug Administration to start calling it “corn sugar” instead, the New York Times reports. According to the NPD Group, about 58 per cent of Americans are worried high-fructose corn syrup poses a health risk, and scientists have speculated it contributes to obesity by disrupting normal metabolic function. As a result, it’s gotten a bad reputation, even though most experts agree that in terms of health, its effects are the same as regular sugar. The CRA feels that the name is confusing consumers and want to do away with bad associations with the name, which have already led several companies to stop using it. The FDA has six months to respond to the petition.

New York Times

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High-fructose corn syrup wants a new name

  1. Why don't we just start calling the "regular sugar" high-glucose table sugar? That would even the score a little.

    And, frankly, negative connotations on a product that isn't particularly healthy aren't a bad thing.

  2. The product currently labeled as "high fructose corn syrup" in the US is called "glucose – fructose" in Canada. Most people don't know that, so I'm sure the manufacturers are happy with the status quo in this country.

  3. I can't see how suddenly consumers will read "Corn Sugar," and think "a-ok, don't need to watch intake of that."

  4. It doesn't matter what it's called. It's bad for your health. It's in nearly all processed foods. Nearly all corn is genetically modified and Monsanto has a monopoly on it. It easy when big agribusiness controls the FDA and USDA in the US and our Ministry of Health goes along with them. I consider all inorganic corn toxic and I avoid foods containing them as much as possible.

  5. And cigarettes will be known as natural-inhalers.

  6. >> even though most experts agree that in terms of health, its effects are the same as regular sugar

    That isn't true. The experts that agree with it were paid for by the Corn Refiners Association. Back in the late 1970's during the oil shortage, the U.S government was trying to find some new fuel to end oil shortages. The result was ethanol.

    To make ethanol an astronomically large amounts of corn were need. That lead to the government paying farmers $$$$$$ subsidies to grow corn. Ethanol never caught on and all these farmers were still growing corn (financed by

    taxpayers), so it was decided to use HFCS in place of sugar. Guess what's happened since the 1980's all the way until now ? Americans have gotten fatter and fatter and fatter – (I say that as an American). This all correlates to the introduction of HFCS into almost every aspect of food in the U.S.

  7. Part 2, Sugar and HFCS both cause elevated blood sugar, the difference is HFCS elevates blood sugar higher than sugar and more importantly, it stays in the body a much longer amount of time than sugar. That in turn can signal to the body to store fat around the stomach area (pot belly). Scientists have discovered a long time ago that people who have concentrated amounts of fat around their stomach area are at a greater risk for developing heart disease, high blood pressure, insulin resistance, and Diabetes. Foods that contain HCFS are salad dressings, bread, tomato sauce,worcestershire sauce,Raisin Bran, yogurt, crackers, ketchup, sauces, mustard and even dill pickles (not the sweet ones). It's in everything in America because it's much, much cheaper than sugar

    Back in March or May, scientists (not paid for by the corn lobby) have successfully proven that HCFS is harmful to peoples health

  8. Call it, "Poison."

  9. Isn't it a bit ironic that we're all so concerned about getting fat while the real issue is another push for genetically modified foods. Genetically modified foods have shown in many tests that it causes lower fertility rates in the first generation of off spring and complete loss of reproduction in the third generation. Guess how many people are left in North America if we eat this stuff for another fifty years? No wonder the Europeans are having none of it . Google ''Seeds of Deception" and you'll get the real story. Maybe wait till next week. Don't want to spoil the weekend