Sugar vs. Corn Syrup: A Court Battle Over The Semantics Of Sweetness


sugarA group of corn refiners asked a federal judge in a Los Angeles courtroom on Wednesday to dismiss a lawsuit brought against them by the sugar industry, which contends corn syrup makers are misleading consumers with advertising that claims high fructose corn syrup product is simply “corn sugar,” “natural” and “nutritionally the same as sugar.”

“It is not,” Adam Fox, an attorney for the sugar industry, told the Los Angeles Times. “It is man-made. Yet they are advertising it as identical to sugar cane.”

“Whether its corn sugar or cane sugar, your body can’t tell the difference,” an ad sponsored by the Corn Refiners Association says.

The corn refiners-including Archer-Daniels-Midland and four other companies-argued in court that they cannot be held liable for statements made by the association even though they are members.

In 2010, the association asked for the approval of the Food and Drug Administration to change the name of high fructose corn syrup to the healthier-sounding “corn sugar” on food labels. The FDA has yet to rule on the matter, but Audrae Erickson, president of the association, said in a statementWednesday that “it is wrong for the processed sugar industry to attempt to stifle this educational campaign.”

The group of sugar growers are seeking triple damages under U.S. antitrust law, according to Bloomberg BusinessWeek, and a court ruling to stop the corn industry claims.

In 2011, U.S. District Judge Consuelo B. Marshall dismissed individual corn refiners from the case, but allowed the sugar producers’ lawsuit against the association to proceed and claims against refiners to be reinstated.

The reason the case is important: corn syrup’s tarnished image in the yes of health-conscious consumers has led to lower sales.

Soda sales, for instance, fell sharply in 2011, as Americans turned bottled water, tea and sports and energy drinks. According to Beverage Digest (via CNBC), sales of Coke, Diet Coke, Pepsi and Mt. Dew all fell.

{The Lookout/ Newscenter}


  1. (NaturalNews) The move is on to further muddy the waters pertaining to High
    Fructose Corn Syrup (HFCS). The goal is to convince or confuse consumers into
    thinking that HFCS is like sugar by changing its name to Corn Sugar. While there
    are issues that surround processed sugar, HFCS or Corn Sugar presents a wider
    problem. The primary concern is how HFCS is metabolized by the body and the
    hidden, and not-so-hidden, genetic modifications it undergoes.

    HFCS is comprised of approximately 55% fructose. This fructose is unbound
    meaning it is not attached to any other molecule. In nature fructose would be
    bound most likely to glucose. Unbound fructose is immediately taken up by the
    liver for metabolizing when HFCS is consumed. This initiates a metabolic
    nightmare. The liver is forced to work hard at metabolizing the instantly
    present fructose. Often times the liver has to ignore or inefficiently handle
    other metabolic duties such as the breaking down of fatty acids. In addition,
    the liver may be unable to metabolize all of the fructose. All of this leads to
    a fatty liver and increased fat storage in the body.

    Unmetabolized fructose in the body must be captured and “put away,” which raises
    triglyceride and cholesterol levels adding to our waistlines. A fatty liver also
    becomes sluggish and inefficient leading to Cirrhosis (which is becoming more
    and more prevalent in children), increased weight gain, and gastrointestinal
    issues. The increased triglyceride levels have been linked to increased adverse
    cardio-vascular events.

    Many would have consumers believe that HFCS is metabolized the same way fructose
    found in fruits and some vegetables are. Nothing could be further from the
    truth, however. The fructose found in nature is bound to glucose which undergoes
    a breaking down process in the stomach before the fructose moves on to the
    liver. This process allows the liver time to efficiently handle the fructose
    over time instead of being flushed with fructose within a few minutes. Dr. Meira
    Field and a research team with the USDA demonstrated how high levels of unbound
    fructose can scar the livers of lab rats. Cirrhosis soon followed and made the
    livers resemble that of an alcoholic.

    The Hand of Genetic Modification

    When HFCS, aka Corn Sugar, and genetic modification (GM) are discussed, the
    tendency is to think of the corn component. After all, it may seem that corn is
    the only ingredient of HFCS production but there are two other ingredients to
    consider. Three enzymes are required to make HFCS, and two of them,
    alpha-amylase and glucose isomerase, have been genetically modified.
    Alpha-amylase is used to make shorter chains of sugar called polysaccharides.
    Isomerase is used to convert glucose into a glucose/fructose mix. These enzymes
    are genetically manipulated to withstand the high heat needed to make HFCS
    without them breaking down and becoming unusable. If a consumer wished to avoid
    GM foods then HFCS in any product must be avoided.

    The Bottom Line

    The Corn Refiners Association has taken an “If you can`t beat them, confuse
    them” approach by calling HFCS “Corn Sugar.” Most consumers simply want to
    thrive and be healthy but will find it increasingly difficult when blatantly
    misled. The truth is Corn Sugar will be the same genetically modified metabolic
    nightmare as HFCS considering they are virtually one in the same. Let the
    consumer beware and be conscious.

    [Editor`s Note: NaturalNews is strongly against the use of all forms of animal
    testing. We fully support implementation of humane medical experimentation that
    promotes the health and wellbeing of all living creatures.]

    About the author
    Derrell Jones has a passion to help others and provide relevant information not
    easily found. He is currently seeking a certification as a Nutritional
    Consultant and a diploma as a Holistic Health Practitioner in order to better
    serve all. Follow Derrell at or contact him at

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  2. does any one really believe that cane sugar is natural wrong it goes numerous processes and bleaching prior to reaching us this is about keeping CANE SUGAR’S high price and MAKING MONEY

  3. #2, Former Dem – cane sugar is natural when compared to corn syrup, probably the most dangerous ingredient now being put into practically every food. When you see a product that is all of a sudden a little cheaper, read and see that they put in corn syrup. Corn is the most genetically modified, synthetic, etc., and is being produced in such quantity because it has so many uses. The bottom line is always the money. Corn syrup is very unhealthy for the heart and everything else. Just looking for the kashrut label today is not enough – you must read the ingredients, mainly for childrens’ sake. The foods we consume today cannot compare to even the food of twenty years ago which could not compare to foods of 50 years ago. Only organics, for health! (At least read to see that it has the fewest ingredients in a product and that it contains basic ‘natural’ ingredients, which are all processed today anyway). The allergies, asthma and mainly diabetes, etc., all due to what’s been done to the foods, air (look up in the sky what is being done daily – chemtrails) and then the water is not the water of yesteryear, etc., etc. As the saying goes, ‘only by the grace of G-D ….’.