Word: syrups
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...plunges in with a taste test. "Yech! So sour!" she complains. "And it sticks to your hands." Popping on her reading glasses, Nestle, who chairs the department of nutrition, food studies and public health at New York University, casts a practiced eye on the label. "Nothing but sugar, corn syrup and a bunch of food additives," she says, sighing. "What kid can resist this...
...inventing uses for it, from fuel to power cars and trucks to the polymers in plastics. But most of all, we eat it. Our cats and dogs eat it. Even the cattle, chicken, hogs and fish that we eat eat it. In the form of high-fructose corn syrup, it is cheaper than sugar and as ubiquitous as advertising. Harvesting about 286 million tons of corn a year is no accident. It's U.S. industrial policy...
About 5% of our corn is refined to high-fructose corn syrup, which is cheaper, sweeter and, because it is a liquid, easier to transport and mix into foods than sugar. Beverage and food manufacturers see that low price as a signal to use the high-fructose cocktail in virtually everything, substituting it for more nutritious ingredients--not just for sugar--in peanut butter, fruit juices and spaghetti sauce...
From 1972 to 2002, the amount of sugar and syrup produced annually per American grew 21%, from 104 lbs. to 126 lbs., according to the Department of Agriculture. In that same time period, the percentage of syrup sweetener in that total grew from less than 1% to nearly...
...corn refiners say it's a mistake to blame their products for obesity. They note that in countries that consume almost none of the syrup, such as Mexico and Russia, obesity is still a problem. Corn growers and refiners also insist that the body treats sugar and high-fructose corn syrup identically, an argument that has recently been challenged by scientists studying sugar metabolism at the molecular level...