I have a suspicion that high fructose corn syrup is something nasty. I don’t have time to research it right now because of all the hurry and worry of the end of the school term; however, I plan to do some reading about it.
I’ve heard that it makes the blood sugar go up more than refined sugar. And I have noticed that it is in an alarming (and seemingly unnecessary) number of packaged foods that we eat often. Here are some examples that I found lurking in my kitchen:
Woody’s Cookin’ Sauce
Heinz 57 sauce
Chef Boyardee Ravioli
Oroweat 100% whole wheat bread
all yogurt except plain (ugh)
Wheatsworth crackers (it says “corn syrup”—I suspect that is the same thing.)
Post bran flakes
Oscar Meyer light wieners (“corn syrup”)
Goldenbrook orange sherbet
Hillshire Farm Deli-Select mesquite smoked turkey lunch meat
Do you think the widespread use of high fructose corn syrup might contribute to the large number of people with diabetes? Cooks of America, we might have to go on a rampage against it!