This Editor Prefers the Taste of HFCS Over Sugar

Prairie Gleanings

High fructose corn syrup is under attack, again.

Published on: March 24, 2010

If you haven't heard, high fructose corn syrup is once again under attack.

Duke University recently published a study that supposedly links HFCS to liver scarring. During my recent trip to Washington, DC, several Illinois Corn Growers' members met with the staff at the Corn Refiners Association.

 

Apparently CRA cannot determine the funding behind the research. However, most folks have probably put two and two together and arrived at a logical conclusion: the sugar industry.

 

That being said, I'm not here to debate the efficacy of the study, which I hear is quite skewed. Look for the May issue of Prairie Farmer for more on that.

 

Instead, I'd like to share my opinions on HFCS. In short, I love it!

 

A couple years ago, I went on a pancake craze. If the restaurant had pancakes on the menu, I ordered them. I quickly developed a preference for syrups with HFCS. In fact, if the restaurant touted their "natural" maple syrup, I wasn't interested.

 

More recently, Pepsi has rolled out a "throwback" campaign that includes graphics from the past. In addition, many are touting sodas that are sweetened with "real" sugar.

 

A sucker for nostalgia, I picked up a 12-pack of Mountain Dew with the old design. I could hardly stomach the "real" sugar. Even my wife commented that it tasted weird. We made it through about three cans before we tossed it.

 

In short, I prefer the taste of HFCS over sugar. The fact that it supports Illinois farmers and Midwest corn processors only makes it sweeter.

 


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