Why Is There Corn Syrup In My Salad?


Following a delightful and at times passionate rant about ingridients of my potato salad purchased at a store, I see this insightful piece in Slate:

Dark Sugar: The decline and fall of high-fructose corn syrup (by Daniel Engber).

High-fructose corn syrup first started trickling into our food supply about 40 years ago; by 1984, it was flowing from just about every soda fountain in the country. These days HFCS accounts for almost half of all the added sugars in the U.S. diet, but the corn Niagara may soon be over. Last week, PepsiCo became the latest manufacturer to turn its back on America’s sweetener, introducing three new soft drinks—Pepsi Natural, Pepsi Throwback, and Mountain Dew Throwback—sweetened with a “natural” blend of cane and beet sugars.

The rest of this interesting take on corn syrup is here. My favorite part of the piece is the tone and the conclusion: sugar is still bad for you, fatty, stop putting it in every damn thing you eat.

2 thoughts on “Why Is There Corn Syrup In My Salad?

  1. my frustration has been how hard it is to find bread that doesn’t have HFCS. the every day kind of bread purchased by people like me has no sensible reason to include even sugar as an ingredient.

  2. Here is the first 20 minutes of the documentary “King Corn”. Two college students decide to grow an acre of corn and “follow” their corn through the food system, in the meantime telling the story of how American government subsidy and other factors put corn in nearly every product Amerians eat:

    The film is available on Netflix instant play, if anyone has that. They even make high fructose corn syrup from scratch in the kitchen.

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