Corn Syrup -- More High Fructose Than We Thought?

More and more food companies are catching on - have you seen the "contains no high fructose corn syrup" on food labels? There is good reason for this.

Here is a recent news article:

For years, nutritionists and industry officials alike have considered the merits of high-fructose corn syrup with one key fact in mind: At a chemical level, it has nearly equal levels of fructose and glucose.

As it turns out, that may not be true after all.

A new study published in the journal Obesity measured the amounts of different types of sugars in 23 kinds of drinks sweetened with high-fructose corn syrup. And they found that several brands contained corn syrup made up of 65 percent fructose, not 55 percent, which has been the commonly cited statistic until now. The average percentage of fructose in the drinks is 59.

Because fructose has been proved to be worse for your health than glucose, these findings will likely only further damage the already faltering brand of high-fructose corn syrup, which the Corn Refiners Association has attempted to rescue with a series of television ads and a name change to "corn sugar."

Several experts, however, including but not limited to the Corn Refiners Association, have pointed out serious problems with the "obesity" study, suggesting that more samples were required and that the very high-fructose drinks could have been mixed differently at a stage in their process that does not reflect on HFCS generally.

Read more at Foodpolitics.com