Every now and then, the dedicated bloggers at Corn Commentary run across something so interesting and in-tune with what they want to say that they, with the permission of the original author, choose to share it in its full form. While looking for new insight into the debate surrounding high fructose corn syrup, a blog post from twitter friend @thefarmerslife surfaced. Read on for some interesting insight into how the sugar industry is obscuring the full truth of the similarity between sweeteners through allegations that HFCS is processed. While true, it turns out that sugar undergoes quite a process prior to reaching supermarket shelves too.
High fructose corn syrup is processed food?
Yes it is. Corn needs to go through a process to become HFCS. A whole lot of people think this is a bad thing. I have a question for those people. Where do you think “natural” sugar comes from? I’m assuming when many use the term natural they are referring to nice, white table sugar that comes from sugar cane. But the sugar cane plant doesn’t grow pods on it full of white crystals ready for consumption. Therefore I must ask another question.
Cane sugar isn’t processed food?
I’ve been contemplating this post for a couple of months, but until now I never sat down at the computer to actually write it up. Luckily for me when I started searching for some info on how sugar cane becomes table sugar I found that Sweetscam.com had already done the work for me. They have some great videos that summarize the processes involved in making several types of sweeteners. Since the videos do such a great job of explaining and visualizing the process involved I’ll let them to the talking for me.
Let’s take a look at HFCS to see how it’s made.
Now let’s do cane sugar. (Spoiler alert! It’s a process!)
No they are not the same process, but you can see some similarity. The point I’m making is that both corn and sugar cane must go through some changes to become the products we eat. A process. I don’t have a problem with cane sugar. In fact, I like it quite a lot. I’m just pointing out that what most perceive as natural sugar can’t just be picked off a tree like an apple an eaten on the spot. Rather than saying cane sugar isn’t natural because it is processed, I would argue that sugar from other sources is just as natural as cane sugar. What do you think?