High-fructose corn syrup (HFCS)  called isoglucose,[1] maize syrup, or glucose-fructose syrup[2][3] in the UK, and glucose/fructose[4] in Canada  comprises any of a group of corn syrups that has undergone enzymatic processing to convert its glucose into fructose and has then been mixed with pure corn syrup (100% glucose) to produce a desired sweetness. In the United States, consumer foods and products containing high-fructose corn syrup are typically using HFCS as a sugar substitute and it is ubiquitous in processed foods and beverages, including soft drinks, yogurt, industrial bread, cookies, salad dressing, and tomato soup.[5]

Here is a link that might be useful: Wiki on HFCS

Yep, 2 different things. The HFCS has been processed to be higher in fructose, as it is a more concentrated sweetness. Also, where there are no difinitive reports, much research points to HFCS contributing to the obesity epidemic. It could be because HFCS is so sweet, it makes our taste buds expect that sweetness and our bodies crave that sweetness, or it could be that the altered chemical structure actually makes us store more fat in adipose tissue. None of the research is overwhelming, but I'm convinced that it's bad. Very bad.

I think HFCS may be an ingredient in some regular corn syrup that you buy for cooking, check the lable and see. I use brown rice syrup as a substitute when I need it, but there are only a few things I make that include it. Pecan pie, which is a once a year endeavor, is the only thing I can think of right now. Oh, my kids' energy bars too. I make those probably once a month.

Basically, I avoid HFCS at all cost. I don't necessarily avoid corn syrup, but I try to go light.

Fructose does occur naturally in foods, particularly fruit, so it's not the fructose that's bad (interestingly, and probably more that you want to know - fructose is the fuel source for sperm, which is unique to that structure, the rest of the cells of the body have to break fructose down into sucrose and glucose in order to use it), it's the altered chemical structure of HFCS that's bad. And that probably has to do with the ratio of fructose to other sugars. But that's just a guess.

Was that too much? :)

AM

whoops, I forgot to proofread. Sucrose is actually glucose + fructose. It's table sugar basically, so clearly fructose is not broken down into sucrose, but vice versa.

AM

Just to echo what AM said - I try to avoid HFCS at all costs, but I do use regular corn syrup once in a while and yes Pecan Pie is one of those times.

Alexa

What's the sugar in honey? I suppose I could google it.....
Linda C

Linda, I will take that question as a direct order to stop studying organic chem and look up the answer in my food science book. Thank you! I hate O-chem.

So, honey is (about) 40% fructose, 35% glucose and just a tiny bit sucrose along with some other carbohydrates. It's also made up of various enzymes added by the bees which affect flavor.

AM

Through the years there were so many things that were reversed, far as Good for you or Bad.

I'll wait about 10 years to find out the truth.

That's about how long it takes for the studies and the Corporate advertising wars to end.

I'll just keep on beliving that the Obesity Epidemic is really from overeating and lack of exercise.

And keep using Karo Pancake Syrup on my Waffles.

AM :
I used Honey for my sore throat last winter.

It was the only thing that relieved the soreness,
besides Ludens Honey Lemon cough drops.

Have a sweet day, Sweety !!!

Lou

I have no science to back this up, but my rank speculation is that the problem with high fructose is that it is sweeter than the amount of energy it provides, which means that you can take in more very sweet before you get to "enough". That's the problem in one way or another with all kinds of fake foods. At least for me. Instead of making you use less calories for the same portion, it makes a normal portion seem unsatisfying and makes you crave more.

It's much better for me to go for "real" food and savor a smaller portion.

Thanks for the detailed responses. I am well aware of the dangers of HFCS and avoid it totally, which is why I wanted to know whether corn syrup, called for in the terrific strawberry sorbet I recently made, was the same. I avoid most extra sugar on a daily basis in any form other than natural fruit as much as possible, though I certainly enjoy baked goods and ice cream now and then. (Hmmm, well I do have a weakness for very dark chocolate on nearly a daily basis.)

BTW, a great cure for sore throat is one TBL honey, preferably raw, mixed with one tsp. turmeric. Hold it in the mouth as long as possible and let it slowly dissolve down your throat. Don't eat or drink anything for 15 minutes.

As a side note, some cheaper brands of corn syrup do contain High-fructose corn syrup... Last year I bought a store brand, it was half the price and twice the amount, unfortunately I didn't read the label BEFORE I bought it... I *think* the first ingredient was HFCS...

For what it's worth, neither of the two bottles of Karo syrup I have ( Light & Brown Sugar ) DO NOT contain HFCS.

Rita

Rita:
Haven't seen you in here lately.
I just checked my Karo, Pancake and Waffle syrup.

It contains Corn Syrup, High Fructose Corn Syrup,
Maple Flavor, Salt and Sodium Benzoate.
I've been using it for about 55 years.

Guess I'm in trouble. Maybe not !!! Don't use it too much.

But if I remember right, I gained weight when my back went out for 5 months, in 1976.
Not enough exercise.
Lost some this year. Watching Calorie intake, not labels.

I eat all the bad things but not a lot. LOL !!!

Have a nice Memorial Day.
LOU