Let’s assume that all of the arguments against high fructose corn syrup (HFCS) are false. Then let’s assume that HFCS is nutritionally no different than any other available sugar. I agree that “CORN SUGAR” would be a better name than HFCS. In this world of corn sugar, there would be no difference at all between sugar that come from sugar cane, beets, corn, or any other source.

However, resolving the name debate does nothing about the fact that there are simply too many sugars in our food supply – sugars from too many different sources. Take a look at any manufactured “food” in the store and you will probably find sugar as one of the ingredients, even though it might be disguised by a different name. The problem is that it’s confusing, not necessarily where the sugar originated.

If sugar was such a popular health food additive, why has there been such a long-standing effort to discover a safe alternative for it?

Because we crave it. No, we don’t crave sugar, per se. We crave sweetness and the flavor enhancement that’s achieved by adding sweetness to processed foods – even the ones we don’t immediately recognize as being sweet. Sugar is even added to crackers – the salted ones at that.

Our processed food makers add sweeteners because they stopped using fats. They stopped adding fats when we all jumped on a low fat bandwagon. The fact remains that processed foods lack taste if they don’t have fat. The fat mania is misguided, especially when applied to the healthy fats. I don’t support using trans fats and most soy products, and the vegetable oils are suspicious, but healthy fat is good for us. Butter remains superior to any plastic, manufactured spread. Even lard can offer health benefits not found in food that “taste like butter”. I am not recommending going overboard and gorging on fat. That would be as irrational as over-consuming anything. Even too much water will kill you. Be reasonable, for heaven’s sake.

Well, if the real problem is the craving (read: addiction?) of sweetness and flavors lost by eating low/no fat processed food, what is the solution?

Start by weaning yourself off the sweetness addiction. Be conscious of how much you consume. If you plop two packets of something in your coffee or tea, try cutting back to one and a half, then move on to one. Continue until you’re down to NONE.

Do the same thing with all food. When you want a treat, eat one that’s been made with real ingredients, especially when it’s butter – or even lard. Have you ever eaten Mexican pastries? They’re attractive and often colored pink or green. They might look like the sweet rolls you find in the local bakery, but they aren’t nearly as sweet. Yes, there’s some sweetness because they contain sugar (and lard), but not that syrupy, sticky sweet of a glazed donut or a jelly filled longjohn. They are tasty and more filling than the standard commercial fare – because they contain nutritious fats and real sugar – both in modest amounts. Again, don’t get carried away and down a half dozen Mexican pastries in one sitting.

Given a choice, we should want to consume real food, fresh produce, grass-fed meats, and so on. None of those real items need any sweeteners anyway.

I’m referencing this article that was sent to me by my daughter:http://well.blogs.nytimes.com/2010/09/14/a-new-name-for-high-fructose-corn-syrup/

This article was published in 2010 and it is clear that OUR FDA agreed to the name change. In fact, my daughter tells me she found Corn Sugars as an ingredient in a pack of hot dogs at Woodman’s this past weekend (October 2012). Sugar in a hot dog!

See! If they can’t add fat, they add sugar.