Dear Dr. Blonz: I continue to hear that high-fructose corn syrup is a dangerous food additive that is much worse than regular sugar. Is this true? — J.B., Walnut Creek, California
In The News
“Soy causes cancer.” “Gluten may lead to autism.” “Sugar feeds cancer!” Cornell Food and Brand Lab researchers take a look at food fears and what drives them.
Americans have a sweet tooth. We’re born with sweet receptors on our tongues to recognize “nature’s candy” —fruit as a pleasant sensation — to boost selection as part of a varied and healthful diet. But from sugar to artificial sweeteners and high fructose corn syrup, how can you know what is really healthy for your family —or how much sugar is too much?
If you do a quick Google search for "high-fructose corn syrup" you'll see words like "metabolic danger," "toxic additive" and "ubiquitous poison."
A new study is causing a lot of confusion and showing that social media and science might not mix. Human nutritionist says to look past the social media headline when choosing a diet, because you could be missing important information.
University of Alabama at Birmingham nutritionist Elizabeth Kitchin, Ph.D., R.D. talks to FOX 6 WBRC about recent research on high fructose corn syrup.
Who can consumers trust for information on health and nutrition? It seems that the news media is not in the running — at least that’s the indication of a new study by the Center for Media and Public Affairs (CMPA) at George Mason University.
For the past decade, a specter has haunted the food chain—the specter of high fructose corn syrup (HFCS). HFCS began life as a technological response to a market problem—volatile prices for sugar in the 1970s and early 1980s driven by protectionism and dumping, along with high production costs and all the challenge of matching a multi-year crop to shifting demand.
Researchers at St. Michael's Hospital have found there is no benefit in replacing fructose, the sugar most commonly blamed for obesity, with glucose in commercially prepared foods.