Um, High Fructose Corn Syrup (HFCS) Secretly Got A Name Change [News]
While America was collectively immersed in a big fat holiday coma, food manufacturers were silently at work reconstructing the long-term viability of one of food’s most notorious and dastardly ingredients — High Fructose Corn Syrup, or HFCS.
You know it. You know that you shouldn’t shove it down your esophagus. You know that identifying it is a quick method to spot garbage food. HFCS, along with hydrogenated oils, are probably the two additives consumers key on most when scanning food labels for things they shouldn’t eat.
And manufacturers have caught on. Unsurprisingly. According to WeAreChange.org, rather then discontinue use of HFCS—because why would they, it’s insanely cheap and abundant—they took the deceptive, stealthy route.
Rename it. Under a name that’s similar, but seemingly MUCH more innocuous — “fructose” or “fructose syrup.”
According to the Corn Refiners Association (CRA):
“A third product, HFCS-90, is sometimes used in natural and “light” foods, where very little is needed to provide sweetness. Syrups with 90% fructose will not state high fructose corn syrup on the label, they will state “fructose” or “fructose syrup.”
My reaction: WTF. This is deceptive on so many levels, with no intention other than covering up a monstrosity. And it gets worse in more ways than one. For one, given the higher % of fructose (90% compared to 55% in typical HFCS), it may actually be worse for the body. And more egregious, companies using “fructose,” aka HFCS-90, are actively slapping on labels promoting that their products “contain no high fructose corn syrup (HFCS).”
That’s a blatant lie, don’t insult us.
And if you want hard evidence—complete with that “no high fructose corn syrup” claim—here’s what it looks like in the wild, as seen on General Mills’ Vanilla Chex.
More to come.
ELLO ELLO I'm Bryan DiSanto.
I'm the Founder & Editor-in-Chief of Lean It UP
, a CPT/CSN/Fitness Coach, Chef trained at Le Cordon Bleu – Paris, NYU graduate, ex-fat kid
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