Transcript: Sugar vs. Corn Syrup
Which is worse: sugar or corn syrup? Three choices: the sugar, the corn syrup, or, they’re both just as bad? Around and around it goes; where it stops, maybe some of you knew. Equally bad.
Now that was kind of a trick question. Regular, baking corn syrup is pure glucose; zero fructose. There’s no corn syrup in soft drinks, either. It’s all high-fructose corn syrup. Now, some of you may have heard the rumor that high-fructose corn syrup may contain mercury.
Let’s assume, for the purposes of this question, that there’s no mercury: pure sugar, versus pure high-fructose corn syrup. Is the sugar worse? Is the high-fructose corn syrup worse? Or, are they still both equally bad?
And the winning loser is—both of them. Table sugar is 50% glucose and 50% fructose, and high-fructose corn syrup is about 45%/55%. It doesn’t matter; it’s all just sugar. The Corn Refiners Association launched a $25 million PR campaign last year, boasting that high-fructose corn syrup is as good for you as sugar. True, but again, how much is that really saying?
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is just an approximation of the audio contributed by veganmontreal.
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