The corn growers of america want you to not be afraid of hi fructose corn syrup, so they’re changing the name: corn sugar!!! that should allay any fears of consuming too many wasted calories now that its name has changed, right?
There are unwarranted fears about the correlational link of hi fructose corn syrup (HFCS) to the burgeoning girths of americans, and people all around the world, (see: http://economix.blogs.nytimes.com/2010/09/23/the-world-is-fat/?ref=business) but the science of sugar suggests there are no substantial differences between table sugar and HFCS. Many health foodies still hold onto their faith-based prejudice against HFCS but the evidence is pretty clear on at least one thing: those who consume hi sugar foods/drinks tend toward obesity more than those who get their sugars in the foods from which they come naturally – fruits, veggies, and complex carbs.
In another blog on the NY Times website today, the issue of HFCS vs sugar is well analyzed so that even the non-scientist can understand it. Both sides of the argument are presented but the one thing that stands out clearly is the commentary of the main researcher whose 2004 study showed the correlation of obesity to the ever-increasing amount of HFCS in our diet. he contends that it’s the sugar, not the type of sugar, that matters. and that alone should cause you to pause as you shop, for HFCS, and now the soon-to-be-renamed “corn sugar” that’s in the processed foods you buy are not making you any healthier. In fact, sugar, being sugar, is, if consumed to too large a degree in your diet, you put yourself at risk not just for cavities but for diabetes, heart disease, overweight/obesity, and nothing positive unless consumed right before a hard workout. in other words, cut the sugar, eat the fruit: http://well.blogs.nytimes.com/2010/09/20/in-worries-about-sweeteners-thi…