We've all heard the statistics - almost 36% of Americans are now obese. But 50 years ago, it was just 13%. So why did we get so fat, so quickly? And what role did sugar - and specifically high fructose corn syrup - have to play?
Dr. John White, president of White Technical Research and a leading expert on caloric sweeteners, sat down with FoodNavigator-USA at the IFT show in Las Vegas to give us the lowdown...
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2 comments (Comments are now closed)
sugar content - correction
Meant to say that fructose and glucose (in HFCS) are free monosaccharides.
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Posted by C Harvey
17 July 2012 | 02h37
sugar content data for corn syrups -- incorrect?
There seems to be conflicting data for "sugar" content(per FDA definition) of corn syrups (light, dark and HFCS) depending on where you look. USDA database shows only about 35% sugars (mono & disaccharide) out of total carb content (including for HFCS), as do corn syrup labels. But many beverages sweetened ONLY with HFCS show about 95% of the carbs are sugars. And the corn refiners state their product is a combo of almost completely glucose and fructose (mono and disaccharides), meaning "sugar" content should be 90%+. So, why does corn syrup (including HFCS)often show only 35% sugar content?
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Posted by C Harvey
17 July 2012 | 02h16