Regular sugar, sucrose, is composed of fructose and glucose. High fructose corn syrup is composed of fructose and glucose. What’s the beef?
High fructose corn syrup, as the name suggests, has a much higher fructose content. It’s a mixture of regular corn syrup and corn syrup that has had the glucose component converted to fructose. As with so many bad things, the great expansion in the use of high fructose corn syrup is the result of government meddling, not free market processes.
http://en.wikipedia.org/wiki/High-fructose_corn_syrup
http://en.wikipedia.org/wiki/Corn_syrup
The “beef” I have is that corn syrup shows up in EVERYTHING. Ever read the ingredients in bologna?
Corn syrup has become a filler ingredient in the industry. I don’t want it there so I pay more for the few things that don’t use it. Apparently the industry is taking notice of those of us who feel that way.
I’m sure corn syrup will still get wide usage. I just don’t want it in my bratwurst.