from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A syrup prepared from cornstarch, used in industry and in numerous food products as a sweetener.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A sticky sweet liquid, consisting of sugars dissolved in water, produced from corn (maize). Used as a sweetener in cooking, especially in commercial kitchens but also in candy making.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. syrup prepared from corn
Sorry, no etymologies found.
High-fructose corn syrup is panned by nutritionists and physicians because it has been linked to obesity and diabetes.
It actually has high-fructose corn syrup and sugar added to its “natural flavors,” bringing you calories and fat similar to those in mayonnaise.
And avoid trans fats aka partially hydrogenated oils and high-fructose corn syrup when possible.
For example, Nestlé Coffee-Mate Fat Free Original Powder and Fat Free Original Liquid each list “partially hydrogenated” oil as the second or third ingredient after corn syrup solids.
High-fructose corn syrup is a sweetener that is used in place of sugar in everything from soft drinks to salad dressing, and even bread and soup.
Because of its lower price, high-fructose corn syrup may also be partially responsible for the oversizing of bottled soda and packaged baked goods.
As a result, I discovered high fructose corn syrup HFC hidden in many packaged foods.
When many people think of sugar substitutes, thoughts turn to coffee sweeteners and diet soda, but high-fructose corn syrup is in a majority of processed foods.
There are also recent concerns that high-fructose corn syrup made in the United States may contain mercury.
Eliminating high-fructose corn syrup from your diet is easier said than done.