Foods Containing High Fructose Corn Syrup Essay -- History, Pros Cons,

Abstract: This research paper will discuss the history, economics, and positive and negative aspects of foods which contain high fructose corn syrup. It will cover the basic information in these aspects as well as some specifics. The major milestones in the history of high fructose corn syrup include its creation in 1957. Three different types of high fructose corn syrup will also be briefly compared against one another: high fructose corn syrup #1, high fructose corn syrup #2, and high fructose corn syrup #3. Pros and cons of high fructose corn syrup will then be discussed as well as economic issues. The fact that it is only available in liquid form is the main factor. Lastly, common foods containing high fructose corn syrup will be listed. These foods are mainly sweet liquids such as juices, sports drinks, and sodas. As technology improves, new inventions allow society to become lazier and pursue more pleasure. More and more appliances are made for our convenience, and more and more artificial ingredients are used in our foods to please our sense of taste. Fifty years ago, most of our food was sweetened with natural sugar, such as cane sugar or brown sugar; however, within the past few years, drastic technological and scientific improvement has paved the way for all types of artificial sweeteners to replace sugar and become omnipresent. Before 1957, high fructose corn syrup, now so prevalent in all of our food, did not even exist, because people believed that there was no fructose in corn syrup. In 1957, researchers Marshall and Kooi made an amazing discovery. It was already a given fact that there truly is no fructose in corn syrup; instead, it contains glucose, a much blander sugar. What they discovered would change how mod... ...hemical sweeteners could replace even high fructose corn syrup, but for now and the near future, it will be sticking around in all of our sweets. Works Cited A Brief History of the Corn Refining Industry. 2007. The Corn Refiner’s Association. 24 July 2008. Ettlinger, Steve. Twinkie, Deconstructed. 375 Hudson Street, New York: Penguin Group, Inc., 2007. High Fructose Corn Syrup. OU Kosher. 24 July 2008 Inglett, George E. Symposium: Sweeteners. Westport, Connecticut: The Avi Publishing Company, Inc., 1974. National Academy of Sciences (U.S.). Sweeteners: Issues and Uncertainties. Washington, D.C.: National Academy of Sciences, 1975. Thomas, Clive Y. Sugar: Threat or Challenge? International Development Research Centre, 1985. Foods Containing High Fructose Corn Syrup Essay -- History, Pros Cons, Abstract: This research paper will discuss the history, economics, and positive and negative aspects of foods which contain high fructose corn syrup. It will cover the basic information in these aspects as well as some specifics. The major milestones in the history of high fructose corn syrup include its creation in 1957. Three different types of high fructose corn syrup will also be briefly compared against one another: high fructose corn syrup #1, high fructose corn syrup #2, and high fructose corn syrup #3. Pros and cons of high fructose corn syrup will then be discussed as well as economic issues. The fact that it is only available in liquid form is the main factor. Lastly, common foods containing high fructose corn syrup will be listed. These foods are mainly sweet liquids such as juices, sports drinks, and sodas. As technology improves, new inventions allow society to become lazier and pursue more pleasure. More and more appliances are made for our convenience, and more and more artificial ingredients are used in our foods to please our sense of taste. Fifty years ago, most of our food was sweetened with natural sugar, such as cane sugar or brown sugar; however, within the past few years, drastic technological and scientific improvement has paved the way for all types of artificial sweeteners to replace sugar and become omnipresent. Before 1957, high fructose corn syrup, now so prevalent in all of our food, did not even exist, because people believed that there was no fructose in corn syrup. In 1957, researchers Marshall and Kooi made an amazing discovery. It was already a given fact that there truly is no fructose in corn syrup; instead, it contains glucose, a much blander sugar. What they discovered would change how mod... ...hemical sweeteners could replace even high fructose corn syrup, but for now and the near future, it will be sticking around in all of our sweets. Works Cited A Brief History of the Corn Refining Industry. 2007. The Corn Refiner’s Association. 24 July 2008. Ettlinger, Steve. Twinkie, Deconstructed. 375 Hudson Street, New York: Penguin Group, Inc., 2007. High Fructose Corn Syrup. OU Kosher. 24 July 2008 Inglett, George E. Symposium: Sweeteners. Westport, Connecticut: The Avi Publishing Company, Inc., 1974. National Academy of Sciences (U.S.). Sweeteners: Issues and Uncertainties. Washington, D.C.: National Academy of Sciences, 1975. Thomas, Clive Y. Sugar: Threat or Challenge? International Development Research Centre, 1985.