Odd, sure. But just like a famous musician would change his name to reinvent himself (à la Diddy) or a shamed athlete would change his jersey number (à la Kobe), the carbohydrate formerly known as high-fructose corn syrup (HFCS) has taken their cue and changed its name to “corn sugar.”
• Maintains freshness in condiments
• Enhances fruit & spice flavors in marinades
• Aids in fermentation for breads and yogurts
• Retains moisture in breakfast bars & cereals
• Makes high fiber baked goods and cereals palatable
• Maintains consistent flavors in beverages
• Keeps ingredients evenly mixed in salad dressings
Not quite, says Marion Nestle, a professor in New York University’s department of nutrition and a longtime food industry critic. She says that the plural “corn sugars” is a better description of high-fructose corn syrup, which is actually a mixture of glucose and fructose.
Gosh, what is a food consumer to do now? Are we accurate when we call HFCS the new trans-fat, the new food item that everyone should stay away from as though it were a matter of life and death? Most leading scientists and nutrition experts say no — they agree that in terms of health, the effect of high-fructose corn syrup is the same as regular sugar, and, of course, that too much of either ingredient is bad for your health.
Bottom line: everything in moderation, kids.