Seen this ad? It's from the High-Fructose Corn Syrup people. They want to convince you that HFCS is equivalent to sugar. Nutritionally, it is. But it's certainly not "all natural" as some would like to claim.
Fact is, HFCS is a highly processed ingredient. It goes through a multi-step enzymatic process. Its processing involves, according to the CSPI, "centrifuges, hydroclones, ion-exchange columns, and buckets of enzymes." Certainly not something you can do at home with an ear of corn and a pot on the stove.
SweetSurprise.com really wants you to think otherwise. To be fair, they do summarize the process on their site. But how can this process be called "natural"? Beats me.
1 comment:
Personally, I process all of my food with hydroclones and ion-exchange systems before eating them. I don't go much for the centrifuge, but that's really a financial issue. I just haven't bought one yet.
Nothing like peas fresh from the garden run through an ion-exchanger and served piping hot with butter!!
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