

Published on July 01 2009 - 3:36 PM
high-fructose corn syrup


Here’s your sweetener cheat sheet:


High-Fructose Corn Syrup

First available in 1967 and used by commercial food manufacturers, it’s made by converting some of corn syrup’s glucose into fructose. High-fructose corn syrup is high in fructose only in relation to plain corn syrup; chemically, it’s very similar to sucrose: about 50/50 glucose and fructose. ( Can high-fructose corn syrup make you fat?)



A so-called “simple” sugar naturally found in all foods that have carbohydrate. Starch (e.g., in potatoes, pasta) is many glucose molecules linked together.



Another simple sugar, fructose is often called “fruit sugar” because it’s the main type of natural sugar in fruits (and honey). ( Does honey have health benefits?)



A natural “complex” sugar that’s about half glucose, half fructose (two “simple sugars”); it’s extracted from sugar cane and sugar-beet plants and refined to make “table sugar.” ( Does HFCS make kids more hyper than table sugar?)

Corn syrup

Corn Syrup

A syrup used mostly in baking that’s virtually all glucose; it’s made by extracting and breaking down starch from corn into separate glucose molecules.

And, in case you missed it: Part 1: Is high-fructose corn syrup making you fat? Part 2: Is high-fructose corn syrup making you hungrier? Part 3: Is high-fructose corn syrup making your kid hyper? Part 4: Is high-fructose corn syrup causing your tummy troubles?
