I’ll admit it. I bought into the media hype about high fructose corn syrup (which is now being called corn sugar). I recently attended a webinar about corn sugar, and I wanted to pass on what I learned.
The hype originally started due to a 2004 article issued in the American Journal of Clinical Nutrition, by George Bray, Samara Neilson, and Barry Popkin stating that HFCS may be causally linked to the obesity epidemic. This was purely speculation and Barry Popkin has since gone on record stating that table sugar and high fructose corn syrup “have the same exact effect on obesity and diabetes and on heart disease. It’s not that one is better.” However, the media seems to have missed this statement. I know I never heard any of that in the reporting I heard. How about you?
Did you know that most research compares pure fructose to pure glucose at high levels. This is like comparing apples to oranges since HFCS (high fructose corn syrup) is half fructose/half glucose. Like everything in life, sugars can be part of a healthy diet when used in moderation. Replacing HFCS with sucrose will not reduce obesity or improve health; they are essentially the same. They even have the same calorie counts!
I have to admit that this webinar was definitely eye opening. I had no idea that the sugars we already know about (and it is something I watch because when Madison is sick she actually needs things loaded with sugar!) are pretty much the same as HCFS. As long as you are using any sugars in moderation, they are fine! Don’t let the media scare you away from something that is fine for you to have.
The information shared was provided by the Corn Refiners Association. I have been compensated for writing this blog post. All opinions are my own.