Candid Corn
The name ‘corn sugar’ more accurately reflects the source of the food (corn), identifies the basic nature of the food (a sugar), and discloses the food’s function (a sweetener).
Petition by the Corn Refiners Association to the FDA
Euphemism (YOO-fuh-mism), putting lipstick on a rhetorical pig. From Latin, euphemismus, and the Greek, euphemizein, meaning “to speak good.”
The corn industry wants us to forget the term “high fructose corn syrup.” After all, it’s just sugar. The cornies’ attempt to rename their problem illustrates the fundamental flaw of a euphemistic label: if the product’s ethos is out of whack, changing its name may not fix it.
Congress heavily subsidizes corn, making it a cheap source of sugar, making it the sweetener of choice for soft-drink makers, making it a leading source of obesity. The average American glugged 35.7 pounds of high fructose corn syrup last year. The statistic alarms the cornbuskers. A decade ago we were gobbling more than 45 pounds.
Euphemistic relabeling does work occasionally. Sales of eurcic acid rapeseed oil took off after getting renamed “canola oil” in 1988. On the other hand, more recently the prune growers failed to get us to call the fruit “dried plums.”
Want to improve high fructose corn syrup’s reputation? Stop subsidizing corn. Stop drinking sodas. Stop getting fat. It’s very conservative of Figaro to say that, though the Sweet Tea Party may not think so.
Reader Comments (14)
The stuff we know as "sugar" is sucrose from beets and sugar cane. Sucrose consists of chemically bonded glucose and fructose. Does that make sucrose the same as corn syrup? Not really. High fructose corn syrup is the result of a factory process using enzymes that in turn come from other factory processes. Some critics say that all this processing fundamentally changes the nature of the sweetener, potentially leading to obesity and even brain diseases. (The AMA says it doubts these claims.)
In short, is high fructose corn syrup "just" sugar? That depends on whether you think sugar is just sugar.
Sugar does make a better tasting soda. Whenever I see an imported Coca-cola from, say, Mexico, I buy it. I consider it a treat, not a daily drink.http://www.sunglassescool.com
Steve Kerr
http://ohealthlounge.com.au