blake murphy wrote:
> fron the *new york times*:
>
> Sugar Is Back on Food Labels, This Time as a Selling Point
>
> By KIM SEVERSON
> Published: March 20, 2009
>
> Sugar, the nutritional pariah that dentists and dietitians have long
> reviled, is enjoying a second act, dressed up as a natural, healthful
> ingredient.
>
> From the tomato sauce on a Pizza Hut pie called ´The Natural,¡ to the
> just-released soda Pepsi Natural, some of the biggest players in the
> American food business have started, in the last few months, replacing
> high-fructose corn syrup with old-fashioned sugar.
>
> ConAgra uses only sugar or honey in its new Healthy Choice All Natural
> frozen entrees. Kraft Foods recently removed the corn sweetener from its
> salad dressings, and is working on its Lunchables line of portable meals
> and snacks.
>
> The turnaround comes after three decades during which high-fructose corn
> syrup had been gaining on sugar in the American diet. Consumption of the
> two finally drew even in 2003, according to the Department of Agriculture.
> Recently, though, the trend has reversed. Per capita, American adults ate
> about 44 pounds of sugar in 2007, compared with about 40 pounds of
> high-fructose corn syrup.
>
> ´Sugar was the old devil, and high-fructose corn syrup is the new devil,¡
> said Marcia Mogelonsky, a senior analyst at Mintel International, a
> market-research company.
>
> (more at:
>
> <http://www.nytimes.com/2009/03/21/dining/21sugar.html?_r=2&partner=rss&emc=rss>
> )
>
> your pal,
> blake
>

Well, this thrills me. I think HFCS makes things taste dull--not
the same as sugar at all.

--
Jean B.