I'm sure you've seen it.The new cause for high fructose corn syrup in which the Corn Refiners Association has decided to rebrand and rename their product.Reflecting on changing consumer sentiment around high fructose corn syrup and declining sales, the Corn Refiners Association has petitioned the FDA for a key change to high fructose corn syrup.They need to name it "corn sugar".
The ad campaign is brilliant.Worried, they ask?We are, too, they claim.Only their concern doesn't stem from the epidemic rates of obesity, diabetes and corn allergies that we are seeing, but rather their concern stems from a 20 year low in the sale of high fructose corn syrup and the affect it is having on the profitableness of members of the Corn Refiners Association (listed here).
Due to a rapid diminution in sales, the Corn Refiners Association has petitioned the U.S. Food and Drug Administration asking that manufacturers give the alternative of using "corn sugar" as an alternate name for high fructose corn syrup on product labels because "corn sugar" more accurately describes the constitution of the ingredient.
High fructose corn syrup, or corn sugar, is a liquid sweetener alternative to sugar. Its founding into the nutrient supply in 1983 was sanctioned by the U.S. Food and Drug Administration (FDA) for use in food and reaffirmed that determination in 1996 based on industry funded science that was submitted to the FDA.
Because of its value as a versatile ingredient that adds taste, texture, freshness, and sweet to food, high fructose corn syrup is not exclusively used as a sweetener but also as a preservative and stabiliser in food products to raise and extend their shelf life on grocery shop shelves, driving profitability for the food industry.
As declared by the Corn Refiners Association, high fructose corn syrup, unlike sugar, drives profitability for members of the Grocery Manufacturers Association and fulfills non-food roles in the following ways:
• Maintains freshness in condiments • Enhances fruit & spice flavors in marinades • Aids in agitation for breads and yogurts • Retains moisture in breakfast bars & cereals • Makes high fiber baked goods and cereals palatable • Maintains consistent flavors in beverages • Keeps ingredients evenly mixed in salad dressings
Can sugar do that for the food industry? Not at all.
But high fructose corn syrup does a lot more for members of the Grocery Manufacturers Association. It enhances profitability, increases margins and preserves products on grocery shop shelves, reducing the costs associated with the labor-intensive use of restocking.Sugar can't do that.Mother Nature didn't plan it to be that profitable.
But despite those differences, "sugar is sugar", claims the Corn Refiners Association.
And gas is gas, but the odors my kids emit aren't the like matter that I put into my car to get them to school. To take that would be irresponsible, and to take that high fructose corn syrup, by any name, is the like as bread is irresponsible, too.
So while the industry-funded spokespeople and scientists who function as consultants may encourage the use of this product, based on industry-funded science, in an effort to drive profitability for the members of the Corn Refiners Association who make it, the fact of the issue is that this corn product is not being victimized by Kraft, Coca Cola and Wal-Mart in the products that they construct and trade in other developed countries, especially products marketed to children.
So while the corn industry may encourage us not to occupy our little heads about their product, using chiseled "farmers" as spokespeople urging us that, after all, it's just "corn sugar" (and a few other ingredients that get spun into it in a laboratory), the world is that corn allergies, obesity and diabetes have become increasingly prevalent since its introduction twenty plus years ago.
And while correlation is not causation, no long-term human studies have been conducted on the shock that the novel proteins and allergens now establish in our corn are having on the wellness of our children. So while the biotech corn industry may take "no show of harm", since those long-term studies don't yet exist, American eaters might need to be the conduct of those in other developed countries and exercise care and opt out of the manufactured demand that the latest ad campaign is stressful to produce for the corn industry.
And sooner than eat a production that was introduced in 1983 and engineered in a set to drive profitability for Cargill, ADM and members of the Corn Refiners Association, perhaps, as eaters in other deveoped countries do, we may need to exercise care and opt for sugar, as its presence in the marketplace preceeded the epidemics of obesity, diabetes and corn allergies that we are now seeing in our children.
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