High Fructose Corn Syrup

High-fructose corn syrup (commonly abbreviated HFCS) is a sweetening food ingredient produced by adding enzymes to corn syrup, which is mostly glucose, to create fructose. The result is a cheaper alternative to sugar that also functions as a preservative. As such, high fructose corn syrup is a common ingredient in a variety of foods, including breads, sodas, condiments and cereals.
Controversy surrounds high-fructose corn syrup, with concerns about its role in spurring obesity especially prominent. Groups such as the Corn Refiner’s Association have launched advertising campaigns to alter the public perception of high-fructose corn syrup by emphasizing the fact that the food substance is “all natural” and “fine in moderation.”
In September 2010, the Corn Refiner’s Association sought permission to use the name ‘corn sugar’ in place of ‘high-fructose corn syrup’ on food labeling.
(Text by Noel Kirkpatrick)
(Photo: normanack/Flickr)

Added fructose linked to Type 2 diabetes surge

Hershey says it's listening to consumers about high-fructose corn syrup

Which kid's cereal tops the “Hall of Shame” for sugar content?

Fighting fine lines? Glycation may be the culprit

'Fed Up:' A must-see documentary that connects the dots about food

Artists create beautiful world maps made from food. Does the vegetable representing the U.S. surprise you?

8 surprising sources of refined sugar

Why refined carbs may trigger food cravings

Not a shocker: Watermelon Oreo cookies don't contain watermelon

How sweet it is: A sugar terminology guide

Complete guide to sugar and sugar substitutes

My sweetest foe (the humorous story of one woman's war against sugar)