I think the name change is potentially more damaging than at first glance because it disguises the important differences between normal table sugar and high fructose corn syrup.

Normal sugar – glucose and sucrose – can be used within the body much more readily than fructose. This kind of sugar can be found in whole and raw foods also. Fructose, which is created by enzymatic processing, can only be metabolized by one organ in the body, the liver. The liver can process it, but in terms of the body’s design and its historic diet, it was never asked to cope with this artificial sugar. So it will process some of it into useful energy, but past a certain threshold, it will convert the excess into triglycerides – fat.

High fructose corn syrup also suppresses the chemical messenger that tells the brain when the stomach is full.

So, an abnormal sugar + diminished capacity to process it + being unaware of when to stop = trouble.

Renaming this substance ‘corn sugar’ is an attempt to pull the wool over consumers’ eyes and set back the accomplishments of health advocates and conscientious shoppers.