The Devil's Candy - High Fructose Corn Syrup
By Julie Deardorff  

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July 6, 2006

I was about to buy freshly made vegetarian maki rolls at Treasure Island the other day when I noticed they contained high fructose corn syrup, which I try to avoid like the plague.

For the sake of argument, let’s just agree that "the Devil’s candy" is no worse than sugar, even though the debate over fructose is still raging. And that it’s an unfortunate coincidence we’ve had a sharp increase in obesity among men and women since 1980, the same time manufacturers started replacing sugar in sodas with the cheaper artificial sweetener, an ongoing area of investigation.

What bugs me about high fructose corn syrup is that it’s added to products that don’t need it, like maki rolls.

It’s also in Heinz Ketchup, Miracle Whip, Claussen Pickles, Contadina Tomato Paste, Pepperidge Farm’s line of 100 percent whole grain breads, Breakstones Cottage Cheese & Toppings (peach and pineapple), Stove Top Stuffing, and Campbell’s vegetable soup, according to the rapidly growing list started by Kate Hopkins and posted on the Accidental Hedonist. (Warning: The list may contain inaccuracies. Check ingredients yourself to be certain.)

Even more alarming, though, is that it’s routinely used in foods and products specifically marketed to children, including infant versions of cough and cold medicine, applesauce and yogurt.

It’s no wonder our children crave sugar and sickly sweet products and are facing an obesity epidemic.

The only way you can protect yourself is to read labels and try to avoid buying processed foods, which generally contain both high fructose corn syrup and trans fats.

Let readers of this blog know the surprising places you’ve found high fructose corn syrup (or contribute to the Accidental Hedonist list, which is, so far, the only comprehensive collection of products that contain high fructose corn syrup.)