This article titled The buzz on corn syrup, appeared in a Cadillac, Michigan news site highlighting one woman’s experience of developing a food allergy of products containing corn syrup.  She now drives to a natural foods market to shop for food.

Also, lots of nicely organized Q&As and points for reference from Eric Wald, of the University of Michigan MFIT community health promotions department:

Advantages of high fructose corn syrup, according to the Corn Refiners Association, are:

– Cost. HFCS is cheaper than table sugar
– Pourability. The freezing point of HFCS is lower, so juice and beverage concentrates sold in the freezer case can be poured from their cans or containers and are easier to mix with water.
– Softness and browning. HFCS gives baked goods, cakes, cookies and granola bars a soft, moist texture and helps them brown nicely.
– Flavor enhancement. Taste buds detect the sweetness of HFCS earlier than table sugar, making the natural flavors of spices, citrus and fruit flavors stand out.
– Freshness and stability. HFCS extends shelf life, inhibits spoilage and helps maintain the flavor of sweetness of canned fruits, soft drinks and other sweetened beverages, ketchup and fruit preserves.

High-fructose corn syrup statistics:

– It became a food ingredient during the 1970s after the technology for making it was developed.
– Since the 1970s the amount of HFCS in foods and beverages has soared. The average American’s daily calorie intake from HFCS was 205 calories in 2003 – up from two calories in 1970, according to the USDA.
– The relatively low cost of HFCS enables food companies to supersize food portions – especially soft drinks – for little cost, increasing profits and perceived value for customers.
– Some research suggests HFCS may cause changes in metabolism that hinder appetite control, increase blood triglyceride levels or increase risk of diabetes and colorectal cancer. However, there isn’t enough evidence to draw conclusions at this point.

Link to Article: The buzz on corn syrup

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