Deception: Corn Syrup is Being Re-Named and Re-Marketed

Just when people are beginning to catch on to the fact that Corn Syrup and High Fructose Corn Syrup (HFCS) are indeed dangerous for your health, low and behold, the name is being changed to “Fructose”.

This is the same thing that was done several years ago with Rape Seed oil (which is toxic). It is now sold under “Canola” oil. The new name and pretty package once again boosted sales and confidence in a product that did not warrant it.

Corn syrup became popular among food manufacturers, as it was less expensive to manufacture and use than pure sugar. Since this switch diabetes, metabolic syndrome and obesity have skyrocketed. Corn syrup is added to all kinds of things from cereals, to breads – even hidden in chicken salad where there is no logical reason for a sweetener at all. America on average has become fatter and less healthy as a result.

Renaming HFCS to simply fructose is deceptive as actual fructose comes from fruit. This is very likely what most consumers will assume the ingredient is and because of that assumption, they will believe it to be not only safe, but also healthy.

How can manufacturers get away with the duplication of an ingredient name?
Their reasoning is this:

We are simply eliminating the high fructose corn syrup designation for the laboratory sweetener that’s nine-tenths fructose and calling it what it really is: fructose. And that’s how a processed-food product like Vanilla Chex that contains “fructose”, a substance that, according to the corn refiners, used to be called HFCS-90, can now declare itself to be high fructose corn syrup-free.”

The ingredients haven’t changed. These products are not any better for you. They have just changed (and purposefully misrepresented) the verbiage in order to continue to drive sales. Reading labels has never been so important to your health as it is now. Take the extra time when you are shopping and take note of the ingredients listed.

Source: http://www.hcbl.com/blog/deception-corn-syrup-is-being-re-named-and-re-marketed/
Author: Sarah J. Barendse

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