Is high-fructose corn syrup making us fat?
High-fructose corn syrup is on the ingredient list of products from corn flakes and ketchup to cough syrup and bread. It’s popular because it makes foods sweet, keeps them moist and helps them last. Manufacturers, particularly beverage makers, like the syrup for its versatility as a sweetener and preservative and its affordability compared with sugar from cane or beets. And despite the critical eye it’s received in recent years, many public health officials Washington state’s included say there have yet to be any studies that clearly indicate this syrup is worse for your health than other types of sugars. “I think it’s still a question mark, and I think it probably has more to do with consumer demand, that some people are interested in having a product that’s less refined,” said Kelly Morrow, an assistant professor of nutrition and a registered dietician at Kenmore’s Bastyr University. “The thing is, it’s sugar, and there’s never been a time in history that we’ve eaten as much sugar as
