Holy Mackerel! How'd I miss this story about the corn syrup debate, A Sweetener With a Bad Rap, in the New York Times just two days before my post about 7UP and it's "100% Natural" campaign? As I read the article I began to feel like a reactionary, a poor victim of mob hysteria. High-fructose corn syrup is very close to sugar, 55 percent fructose and 45 percent glucose with sugar being 50 percent fructose and 50 percent glucose. Could the 5-percent difference in fructose really matter? Some comments on the article . . .
So sure, it's close to sugar and you can get fat from real sugar, too. But it's still to processed for me:
Produced in large manufacturing facilities scattered mostly across the flat, golden expanse of the American corn belt, high-fructose corn syrup is not a product that anyone could cook up at home using a few ears of corn. The process starts with corn kernels and takes place in a series of stainless steel vats and tubes in which a dozen different mechanical processes and chemical reactions occur — including several rounds of high-velocity spinning and the introduction of three different enzymes to incite molecular rearrangements.
And then, it's the usual suspects that own this industry:
The major manufacturers of high-fructose corn syrup — the farm giants Archer Daniels Midland, Cargill and Corn Products International and the ingredients company Tate & Lyle — say that their product is natural because it is made from plain old corn (though some of it is genetically modified) and contains no synthetic materials or color or flavor additives.
Apparently I'm not the only one wondering about the 7UP's "100% Natural" campaign:
The Food and Drug Administration has never established rules on what, exactly, "natural" means, allowing companies to pitch products as natural even if they contain high-fructose corn syrup. Cadbury Schweppes recently began promoting 7-Up, which is sweetened with high-fructose corn syrup, as "100 percent natural."
So maybe it's not the bogeyman it has been made out to be. But food manufacturers use it purely for cost reasons and I just don't get the feeling that the manufacturer really gives a damn when the ingredients list says high-fructose corn syrup instead of sugar.