Time Healthland reports
high fructose corn syrup may be getting a new name. The Corn Refiners Association (CRA) seems to think changing the name of "high fructose corn syrup" to "corn sugar" will allay consumer fears that the chemical is bad for them. High fructose corn syrup contains
45% glucose and 55% fructose, which are both sugars, so "corn sugar" is a reasonable name for the substance. To me, it just seems like an attempt to mislead the public into thinking they are using a completely different product.
However, most chemicals have multiple names. Do you put baking soda in your cookies or do you use bicarbonate of soda? Which would you put in your food: cream of tartar or potassium bitartrate?
What do you think of the renaming of high fructose corn syrup? Would you think a food sweetened with "corn sugar" would be better for you than one containing "high fructose corn syrup"?
Image: Chemical structure of fructose, the controversial portion of high fructose corn syrup. (NEUROtiker)