High fructose corn syrup is simply a kind of corn sugar. It has the same number of calories as sugar and is handled the same by the body.
According to the American Dietetic Association, “high fructose corn syrup…is nutritionally equivalent to sucrose. Once absorbed into the blood stream, the two sweeteners are indistinguishable.”
It is a popular misconception that high fructose corn syrup is more ‘processed’ than sugar, fruit juice concentrate, or agave nectar production. In fact, they all go through remarkably similar production methods that aim to refine the raw botanical material into a robust and versatile sweetener that can be formulated into a wide range of foods and beverages.
Also note, high fructose corn syrup contains no artificial or synthetic ingredients or color additives and meets the U.S. Food and Drug Administration’s requirements for use of the term “natural.”
As many dietitians agree, all sugars should be consumed in moderation as part of a balanced lifestyle.
Consumers can see the latest research and learn more about high fructose corn syrup at www.CornSugar.com.
Corn Refiners Association
In 1983, the U.S. Food and Drug Administration formally listed high fructose corn syrup as safe for use in food and reaffirmed that decision in 1996.
The American Medical Association stated that, “Because the composition of high fructose corn syrup and sucrose are so similar, particularly on absorption by the body, it appears unlikely that high fructose corn syrup contributes more to obesity or other conditions than sucrose.”
Consumers can see the latest research and learn more about high fructose corn syrup at www.SweetSurprise.com.