What's so special about corn syrup??

[Broadsword2004]

Okay, just wondering, but I mean, like, you realize how much corn syrup the average American probably takes in?? It is in like every candy, every "natural tea," every soda, half the cookies, like soooo much stuff; yet, a century ago, the average American probably took in 0 corn syrup.

America also is the world's largest corn producer, so we are a very corny people I guess (yeah yeah lame as hell joke but it sorta fits).

Anyone know what part corn syrup serves in all this stuff?? Like salt and sugar are very cheap and serve as cheap ways to flavor things. Corn syrup I guess is cheap and does something similar too.

[bred]

....

It's way cheaper... that's all.

[eXcessiveForce]

It is much cheaper that sugar and tastes sweeter and is higher in calories.

It spikes insulin production and has been blamed for the rise in diabetes.

It is often called High Fructose Corn Syrup.

[Tom Yum]

Okay, just wondering, but I mean, like, you realize how much corn syrup the average American probably takes in?? It is in like every candy, every "natural tea," every soda, half the cookies, like soooo much stuff; yet, a century ago, the average American probably took in 0 corn syrup.

America also is the world's largest corn producer, so we are a very corny people I guess (yeah yeah lame as hell joke but it sorta fits).

Anyone know what part corn syrup serves in all this stuff?? Like salt and sugar are very cheap and serve as cheap ways to flavor things. Corn syrup I guess is cheap and does something similar too.

I used to use corn syrup instead of maple syrup for waffles & pancakes. its a good cheap substitute.

[HtTKar]

I looked this stuff up.

Corn syrup (glucose) and high fructose corn syrup are a little different. But they are used as subsitutes because they are so cheap. the reason they are so cheap is because the US grows so much corn, they use genetically modified corn, and genetically modified amino acids to make the product much more stable than sugar. It is also cheaper to produce than honey, soy or beet sugar.
When corn starch is processed, excess glucose is produced. To turn corn syrup into HFCS an enzyme glucose-isomerase is added. This turns corn syrup into a mixture of about 42% fructose and about 50% glucose + other sugars. This is then refined over again until the mixture is about 55% fructose.

http://www.westonaprice.org/motherlinda/cornsyrup.html

"Consumers trying to avoid genetically modified foods should avoid HFCS. It is almost certainly made from genetically modified corn and then it is processed with genetically modified enzymes. I've seen some estimates claiming that virtually everything—almost 80 percent—of what we eat today has been genetically modified at some point. Since the use of HFCS is so prevalent in processed foods, those figures may be right"

http://www.washingtonpost.com/ac2/wp-dyn/A8003-2003Mar10?language=printer

In 1966, refined sugar, also known as sucrose, held the No. 1 slot, accounting for 86 percent of sweeteners used, according to the USDA. Today, sweeteners made from corn are the leader, racking up $4.5 billion in annual sales and accounting for 55 percent of the sweetener market. That switch largely reflects the steady growth of high-fructose corn syrup, which climbed from zero consumption in 1966 to 62.6 pounds per person in 2001.

Not even 50 years ago, let alone a century. 62.6lbs per person. Thats disgusting.

[Tom Yum]

well if you are as health conscious as you say, we can only assume that you are one of those ripped dudes...lol.

[Broadsword2004]

Friggin' corn syrup...