How Sweet It Is!

A couple of things came together over the last few weeks that brought up some interesting questions. The first was this video from John Stossel using the sugar industry as an example of crony capitalism or corporate welfare. The second was the bold print on the side of a bread package announcing that the product contained no high fructose corn syrup (HFCS).

Most of the Stossel video, “Sugar’s Sweetheart Deal,” is about how the industry advertises that they are not subsidized, but government bailouts (using our tax dollars) when the price falls, keep them rich and happy. The government also helps keep the price up with artificial quotas on domestic production and imports. So much of our food costs more, because sugar costs more, and it’s in so many products. 

When I looked at the ingredients on that bread package, the one proudly proclaiming that it contained no HFCS, I was not surprised to see sugar near the top of the list. Perhaps the sugar industry also is behind the bad reputation that most people associate with the cheaper substitute. Is there something behind the halo-effect of “No High Fructose Corn Syrup” or is this another case of hype?

This source gave me a clue: “There isn't enough evidence to say that HFCS is less safe to eat than table sugar, according to the American Medical Association, which has stated that HFSC does not appear to be more harmful than other caloric sweeteners.”

The HealthLine site goes into more detail. “There are only tiny differences between HFCS 55. – the most common type of high-fructose corn syrup – and regular sugar. A major difference is that high-fructose corn syrup is liquid – containing 24% water – whereas table sugar is dry and granulated.” The differences in chemical structure between the fructose and glucose in HFCS and the sucrose in sugar is not significant and “do not affect nutritional value or health properties.” After they are broken down in the digestive system, they end up looking exactly the same.

In a discussion of recipes on howstuffworks.com, they point out that there is a small difference. The HFCS has slightly higher levels of fructose, but the difference is very small and not particularly relevant from a health perspective.

So the package posting no HFCS is not really a reassurance; it only means they used sugar instead. It’s just another advertising trick. Both are about the same thing, neither is particularly good for us, and both should be consumed in moderation.

But what of the packages that say “no sugar” or “sugar-free.” Therein lies another can of worms. Most of the time those products don’t contain HFCS either; they contain artificial sweeteners. But wait! Aren’t artificial sweeteners a kind of slow-acting poison? Some will tell you exactly that.

It turned into another research project. This time I went to Mayo Clinic's site. “Artificial sweeteners are synthetic sugar substitutes. But they may be derived from naturally occurring substances, such as herbs or sugar itself.” They can be “attractive alternatives to sugar” because they contain virtually no calories and do not contribute to dental problems. Artificial sweeteners may also help with weight control and diabetes.

They go on to say: “Artificial sweeteners have been scrutinized intensely for decades.”  Studies from the 1970s “that linked the artificial sweetener saccharin to bladder cancer in laboratory rats” led critics to claim that they are unhealthy and carcinogenic. “But according to the National Cancer Institute and other health agencies, there's no sound scientific evidence that any of the artificial sweeteners approved for use in the United States cause cancer or other serious health problems. Numerous studies confirm that artificial sweeteners are generally safe in limited quantities, even for pregnant women.” 

The sole choices left are the so-called natural sweeteners, such as honey, maple syrup, and molasses. These are popular among the health-conscious crowd, some even calling honey a miracle food. Back to Mayo for this information: "Natural sugar substitutes may seem healthier than sugar. But their vitamin and mineral content isn't significantly different. For example, honey and sugar are nutritionally similar, and your body processes both into glucose and fructose.”

Will all that information change minds? Probably not! Will “No High Fructose Corn Syrup” continue to sell, while people continue to warn their neighbors about the dangers of artificial sweeteners? Most likely! Will foodies be attracted to honey in recipes thinking it contains some health secret? That, too! Critical thinking and simple, solid research where are you?