apple

High fructose corn syrup – don’t be afraid, it’s just sugar

One of the most frustrating things I’ve observed in nearly six years of writing (here and in other locations), is that those who want to create a negative myth about any new technology (especially in food or medicine), one of the best ways to do it is mention “chemicals.” And if the chemical sounds unnatural, the assumption is that it is unsafe. The so-called Food Babe has made a lot of money endorsing a belief that all chemicals are evil, ignoring the fact that all life, the air, and water are made of chemicals. And so it is with high fructose corn syrup.

People have demonized monosodium glutamate (MSG), a food additive that makes people run away in terror if a Chinese restaurant doesn’t have a huge flashing sign in neon that says “NO MSG.” Of course, in just about every randomized study about MSG, researchers find no difference in the effects of MSG and non-MSG foods on a random population.

Another current satanic chemical is high fructose corn syrup (HFCS), which has evolved into one of the the most “chemicals” of the food industry. Even the name sounds a bit chemical, unnatural, dangerous. But is it?

That’s where we need to look at the science, because the answers to the questions are quite complicated and quite simple.

The Food Babe, high fructose corn syrup, and your beer

I know that 90% of my articles are about vaccines. I know that I’ve shown over and over again that vaccines are effective and about as safe as anything in medicine. And I know that vaccines don’t cause autism. Obviously, I never have to write another article about vaccines. Hah.

OK, it’s never going to happen.

So let’s talk about beer. Everyone loves beer. Maybe not everyone, but good beer can be really good.

The arrogantly named food blogger, Food Babe (real name–Vani Hari), who passes along anecdotes like they were real data, and who invents pseudoscience faster than a homeopath, has recently been on a warpath about beer ingredients. She’s gone after the breweries for adding GMO grains (who cares, they are safe), coloring, and that evil chemical, high fructose corn syrup (HFCS). She never quite explains what she has against HFCS, but based on her amateurish and unscientific review of food ingredients, it’s obvious that she thinks that HFCS is an “evil chemical” and must not be consumed. If someone named it “extra sweet corn syrup,” it’s quite possible she would have ignored it.

I’m also offended by her referring to herself as the “Food Babe.” When “babe” is used as a self-descriptor by a woman, it negates any other characteristic that woman has. It implies that the important reason to listen to her drivel (and it would still be drivel) is because she’s attractive. “Babe” promulgates a sexist attitude, a perspective that needs to be changed. The “Food Babe” may have something important to say, but arrogantly referring to one’s self as “babe.” That’s offensive on so many levels.

GMO Dextrose? Seriously Food Lady? Dextrose is D-glucose, just the natural form of glucose everywhere on the planet. Wow, you really need to get into a real chemistry class sometime.

Give anything a chemical name, and panic ensues. MSG, or monosodium glutamate, is nothing more than the precipitated salt of a simple amino acid, glutamic acid, which is one of the basic building blocks of every single protein in the body. Being sensitive or allergic to MSG is so ridiculous–you’d be allergic or sensitive to every single protein in your body then. It’s one of the dumbest food fads on the planet, and there are plenty from which to choose!

Let’s talk about HFCS and beer. Doesn’t really matter if it’s beer or soda or your favorite chocolate candy, but she went after beer. And like anything written by any pseudoscience pushing blowhard, I’m going to take down her junk science.

High fructose corn syrup–myth versus science

Like monosodium glutamate (MSG), the additive that everyone avoids, except there is absolutely no evidence that it does anything to anyone, high fructose corn syrup (HFCS) has evolved to become the current pariah of the food industry. Even the name sounds a bit chemical, with that “high fructose” leading you to believe it has to be bad. But is it?

That’s where we need to look at the science, because the answers to the questions are quite complicated and quite simple.