The Brian Lehrer Show 'Cane Sugar' vs High Fructose Corn Syrup
Jul 29, 2025
Join Marion Nestle, a renowned professor of nutrition and author, as she delves into Coca-Cola's switch from high fructose corn syrup to cane sugar due to political pressure. She breaks down the chemical differences and public perceptions surrounding these sweeteners. Nestle discusses the rise of high fructose corn syrup in the U.S. food industry, its role in ultra-processed foods, and the environmental issues tied to corn production. Plus, she debunks common myths about the health impacts of these sugars, shedding light on complex U.S. sugar policies.
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Similar Chemistry of Sugars
- High fructose corn syrup (HFCS) is made by enzymatically converting cornstarch into glucose and then into fructose.
- It chemically resembles cane or beet sugar (sucrose), with similar glucose and fructose proportions, so the difference is minimal.
Why HFCS Is Ubiquitous
- HFCS became widely used in the 1980s because it was much cheaper than cane or beet sugar and dissolved better in liquids.
- Its low cost and properties led to its addition in many processed foods, fueling the rise of ultra-processed junk foods.
US Corn Subsidies Misunderstood
- US corn subsidies mainly support ethanol production and animal feed, not HFCS production.
- Only a small fraction of corn is used for human food, including HFCS, contrasting common perceptions.
