W: 10 Synthesis

The topic of high fructose corn syrup has come up on numerous occasions throughout the second half of the course. We have talked about high fructose corn syrup in many discussions and it has been ever present in our readings and the films that we watched in class. Most notably, the film Food Inc. and our course’s main book The Omnivore’s Dilemma by Michael Pollan, both address the negatives of high fructose corn syrup and advocate against the usage of corn for many of the purposes that it serves in today’s day and age. Corn has taken off as a popular food that is able to serve a variety of different purposes.

According to Food Inc., farmers 100 years ago were growing 20 bushels of corn per acre; now, that number is up to 200. It so cheaply produced and there is such an abundance of it that companies are able to produce products from corn at a fraction of the cost compared to the real stuff. So, companies who make syrup, soda pop, and many juices (not 100% fruit juice) choose to make their product “sugary” with high fructose corn syrup, instead of the real stuff. Moreover, the film also touches on the fact that eating an abundance of processed foods in plain unhealthy for anyone, in any circumstance. Processed foods are much harder for the body to digest than natural, organic foods.

In his novel, Michael Pollan also designates a large portion of his composition to the corn frenzy in our country. He discusses how corn has pretty much started to be used for everything that it possibly can be. Much was the case in Food Inc., Pollan address the unhealthiness of high fructose corn syrup, which is essentially “processed sugar gel.”

After viewing and browsing around on the CornSugar.com website, I was quite amused. Not because I changed my mind, and am now a firm supporter of high fructose corn syrup. Rather, because the website is comical in its entirety. There is a collection of experts who speak highly of HFCS, stating things like, “it appears unlikely that HFCS contributes more to obesity or any other conditions that sucrose.” In another example, there is an “expert” simply advising you just to watch your sugar intake. Thanks. Moreover, on the website, there is a section listing simple facts of HFCS with not a single mention that it is processed. I believe that is a pretty important thing to list under the “Simple Facts” section. I don’t know. Maybe I’m wrong. Lastly, under the section titled, “In Foods,” the website lists the other benefits of HFCS in food, aside from being a sugar alternative. The very strange list includes things like retaining moisture, aiding in fermentation, and keeping condiments fresh. Weird.