Originally published October 13 2005
Chef fields questions about high-fructose corn syrup
by Mike Adams, the Health Ranger, NaturalNews Editor
Cook Kathleen Purvis discusses the food industry's extensive use of corn syrup and the ramifications of its use on the general public's health.
Q. Why is corn syrup in everything we buy?
I can answer that with two words: "cheap" and "easy."
High-fructose corn syrup is used extensively in food manufacturing because it's less expensive than cane sugar.
It also has other uses that make it convenient in manufacturing: It helps baked goods brown.
It adds moisture that keeps them soft.
It inhibits spoilage, increasing the shelf life of many foods.
Some nutritionists fear high fructose corn syrup may cause metabolic changes that are behind a rise in obesity.
Other nutrition experts dismiss the metabolic theory and suggest the real culprit is "super-sized" foods and drinks made possible by a cheap form of sugar.
Either way, corn syrup is hard to avoid in packaged foods.
If you want to limit it in your diet, stick with unprocessed foods -- things you cook yourself from scratch.
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