In article 4,
Wayne Boatwright wrote:

On Wed 14 May 2008 01:03:16p, Dan Abel told us...

In article 4,
Wayne Boatwright wrote:


I'm not saying that I'm a proponent of HFCS, but just what is it that
people are so up in arms about with it?

HFCS is one of a vast group of food ingredients that cause AS. AS,
which stands for Acronym Syndrome (and I just made this up this minute)
just means that people distrust any ingredient that is identified by an
acronym. People don't care that MSG is made from turnips, it must be
evil because it is an acronym.


Most things I try to buy with cane sugar, but it can't always be found
in
products.

The funny thing is, corn syrup has been for sale in the US for over a
hundred years. I would guess that most people in the US in this group
who do much baking have some in their pantry. It goes by the name
"Karo". I suspect that other countries just have a different name for
it.

http://www.karosyrup.com/nutrition.asp


But my understanding is that corn syrup such as Karo is *not* the same
thing as high fructose corn syrup. Am I wrong?

No, you are correct. First there is corn, then that is processed into
corn syrup (the starch is converted to sugar). For HFCS, the sugar in
the corn syrup is further converted into fructose, or fruit sugar. It
is then mixed with more corn syrup to give the desired balance between
glucose (the original corn sugar) and fructose.

My original point wasn't so much that they are the same (although I'm
not seeing huge differences), but that corn syrup is not something "new"
and "different".

--
Dan Abel
Petaluma, California USA