Melanie Warner’s “For Corn Syrup, the Sweet Talk Gets Harder” in April 30, 2010’s New York Times, the role which corn syrup plays in a large array of the foods we eat seems to be diminishing. Back in 2004, it was found that 40 percent of Americans believed that having high-fructose corn syrup in their diet was unhealthy and possibly hazardous. Today, it is said that about 53 percent of Americans are now against the corn-refined product. This is due in part from websites like Facebook where people can join pages that are anti corn syrup and YouTube which shows videos putting down the use of the product. Many companies are now replacing the corn syrup in their products with sugar, which costs roughly 40 percent more than corn syrup, simply because they are receiving more and more messages, letters, and emails from people that demand the use of ‘real’ sugar. Even though it is proven that sugar and corn syrup are nearly identical and safe, the public won’t believe it.
To me this is not too much of a big deal because there are other things in the food we eat that are far worse. If corn syrup is made from corn, which is natural like sugar, then I have no problem with it. I’m usually more attracted to drinks and foods with real sugar and other simple, natural ingredients, but maybe I’m old fashioned.