Declining demand for high fructose corn syrup?

Michael Pollan and his followers seem to be having a powerful influence on the market for high fructose corn syrup. I think the negative sentiment is somewhat misdirected.

Here's the money quote:
“I’m no fan of the Corn Refiners Association, but in this case they have biochemistry on their side,” says Marion Nestle, a professor of nutrition at New York University who has campaigned against unhealthy foods marketed to children.
The problem isn't that we eat too much corn syrup; the problem is too much fructose and glucose consumption in all its forms.

Put another way, if it weren't for high tariffs on cane sugar imports that exceed imposed quotas, we'd probably eat a lot less corn syrup, but more than make up the difference with consumption of cane sugar.  Sugar would be generally be cheaper overall, so we'd consume more, and be even fatter and more diabetic than we currently are.

There are lot of reasons to push against the corn refiners association.  But the intrinsic risks of corn syrup isn't one of them.  Sadly, reality strikes less of a cord with the public.


  1. Your last statement that there are no intrinsic risks with corn syrup is wrong. There are many people like myself who are fructose intolerant. Corn syrup is extremely high in fructose and could actually kill me if I consumed it. The same is true of beet sugar which is refined sugar. The only safe sugar to consume is raw sugar which can only be obtained from cane sugar.


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