"HighFructoseCornSyrup" news and stories

I like to have a sweet treat from time to time, especially if it is a homemade cookie or a lavish dessert made from scratch in one of my favorite New York City restaurants. But even if you don't splurge every day on dessert, you might be getting a lot more sugar than you should.

But how much is too much? And is sugar really bad for you as they say?

Historically, sugar consumption is on the rise -- here are some sugar shock stats (PDF). In 1970, each American was eating on average 123 pounds of sugar a year and today that number is up to 152 pounds -- which means three pounds in just one week, a little under one cup a day. Nutritionists say to limit sugar to around 13 teaspoons a day so we are getting almost four times the recommended daily amount from a variety of sources.

A lot of people are wondering if there is a healthy form of sugar: Since most of the sugars trigger the same rise in blood sugar, there is no real difference between them except for how quickly that sugar spike hits the system. This is where eating more complex carbohydrates and beneficial fruits is a great way to slow that blood glucose change and deal with the daily crave for sweets.

As in my last post, I still think it's OK to enjoy other forms of sugar in moderation; we all like our treats from time to time, especially on holidays and special occasions. But if you're looking for low-sugar treats, try my recipes for avocado chocolate milkshake, brown sugar ice cream or rugelach.

After the jump -- chewing the fat on "diet" food.

Sugar, once demonized by parents and dentists alike, is back in style, this time as a selling point for food companies who want to broadcast that their products are free from high-fructose corn syrup (HFCS), the New York Times reports. HFCS, though believed by most scientists to be the same as sugar for your health, has become a whipping boy these days.

Log Cabin syrup recently announced that they've stopped using HFCS in their syrup; Pepsi has come out with new sugar-sweetened Pepsi and Mountain Dew; ConAgra uses only sugar or honey in its Healthy Choice All Natural frozen entrees.

"The argument about which is better for you, sucrose or HFCS, is garbage. Both are equally bad for your health," says Dr. Robert H. Lustig, a pediatric endocrinologist at the University of California, San Francisco Children's Hospital.

"For consumers, perception is reality," says Jim Sieple, a senior vice president for Log Cabin syrup.

This seems like an incredibly cynical move, preying on people's misperceptions about HFCS to market products filled with equally obesity-promoting sugar as "healthy." It feels very wrong that a soda company or a frozen dinner company slaps the words "all natural" (a totally meaningless marketing phrase) on a piece of junk food to make people feel like it's wholesome.

The problem is not HFCS OR sugar, it's the fact that items like frozen dinners are larded with sweeteners to make them more appealing (I don't put sugar in my pot pie, do you?), and that we drink gallons of soda instead of water.

What do you think? Is it wrong for companies to promote sugar-sweetened foods as healthy alternatives?

[Via: New York Times]

Source

When it comes to cranberry sauce, I've always been partial to the canned stuff. I like the shape that the can makes, and I like the simplicity of it - just crank it open and give it a couple of jiggles. However, this year, when I went to pick up the standard can, I happened to read the label and discovered that my beloved Ocean Spray is made with high fructose corn syrup. Despite those commercials that the corn refiners started running earlier in the fall, trying to convince the public that HFCS is just fine, I've been trying to avoid it. So back on the shelf went the can and I determined to make my own sauce, albeit as close in consistency to the canned version as possible.

I cooked down a bag of cranberries with some maple syrup, Meyer lemon juice and zest and some cherry cider (I would have used cranberry juice, but I didn't have any) until the berries were all popped and juicy. I then ran the whole mess through a food mill to smooth it out and get rid of the skins (I know that they are very healthy, but I wanted a can-like consistency and so they had to go). I toyed briefly with pulling out a mold (I have a few from my great-aunt) but decided that was overkill and just chilled it in a glass bowl so that you could see the bright redness.

The resulting cranberry sauce was pleasantly tangy, but with a discernable sweetness. It was still cloudier than the canned sauce and not quite as set, but I continue to be happy with the results. After a couple of days in the fridge, it's become like jam and I'm considering making more to can and give away as holiday gifts. More specific details, like measurements, after the jump.

Gourmet's Barry Estabrook finds that the latest nutritional studies are at odds with what some manufacturers' campaigns might have us believe. The following is an excerpt of his findings published on Gourmet.com.

Nothing spoils a good marketing campaign as surely as solid, scientific facts. So I imagine the folks over at the Corn Refiners' Association-who have recently spent a fortune on PR and advertising to convince "moms and healthcare professionals" that high fructose corn syrup (HFCS) was no better or worse for us nutritionally than sweeteners such as table sugar and honey-were shocked when they opened the latest issue of the Journal of Nutrition.

It contains a paper by a group of researchers at the University of Texas who report that fructose, the primary sugar in HFCS (which finds its way into just about every non-diet soft drink sold), made subjects of a study fatter than glucose, another sugar.

"Our study shows for the first time the surprising speed with which humans make body fat from fructose," said Elizabeth Parks of the Southwestern Medical Center.

It also may explain why the current obesity epidemic in this country dates back to 1980, the year HFCS entered our diet. Starting from zero, Americans now gulp an average of 66 pounds of the stuff each year.

And it shows.

The story continues at Gourmet.com: Politics of the Plate: How Sweet It Isn't

Is anyone else fascinated by the new campaign to change the public opinion of high fructose corn syrup?

I live in a high fructose corn syrup free household and while I've read that that high fructose corn syrup is essentially the same thing as sugar, I do find it hard to buy into the the "naturalness" of it - especially after seeing King Corn.

The image of a friend offering a popsicle with high fructose corn syrup and being treated like a drug pusher could have been taken straight out of my life. Although, at this point, our friends know better than to even offer.

What are your thoughts on high fructose corn syrup? Did the commercial and the associated web site, Sweet Surprise, change your behavior towards the sweetener?