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#3 To me the word natural would mean the food is in its raw form and has not been processed or had any unnatural chemicals added to it to preserve its shelf life. I do my best to buy products that contain real sugar vs. corn syrup. But I do end up buying alot of items that contain corn syrup because it is an ingedient that is in almost all food items at the grocery store. I think that more and more people are becoming more conscious of the food they eat and will start to prefer sugar over corn syrup. Anna lappe thinks if the Corn refiners association was to change the name from High Fructose corn syrup to Corn sugar it would confuse the public. I disagree I think the people who care about what they eat will still know that it is corn syrup. And the people who dont pay attention to what ingredients are in their food wont even notice the difference.

John Fog

1.) Anna Lappe believes that changing the name of High Fructose Corn Syrup is a terrible idea and will only confuse the public. One of her arguments is that corporate America is to blame for this, only trying to cloud people’s judgment. She compares the name change to tobacco companies re-branding. Instead of changing the product they just re-brand to try and deceive the public. She also points out that the syrup falls into the “natural” category but is so far from natural. The process of high fructose corn syrup development is heavily industrial, changing the substance with enzymes. With Americas current health issue’s/obesity we cannot afford such a health deception. People already know so much about the syrup, how it can increase shelf life, or how cheap it is to produce. She gives negative health facts of the syrup including a study by Harvard had stated that it affects your appetite hormones, it also showed a possible increased risk of heart disease.
2.) Many of the items that I eat/drink contain high fructose corn syrup. My family has been very active in letting me know how wide spread the syrup is in our foods/drinks. In selecting from items that I already own, I have noticed that I have a large amount of syrup-enriched products. Only my Fiber One Bar, old-fashioned root beer and my chips don’t contain high fructose corn syrup. I compared with my roommate and he also has similar results, except every product he owns is enriched with the syrup. I am surprised with the results; they show that you must be vigilant with what you put in your mouth.
3.) To me natural means that the food that we eat is coming from sources that are not altered. They are coming from respectable sources that don’t put any harmful additives into the food. An additive such as corn syrup that has been heavily modified cannot be considered natural, because you change the makeup of the syrup in this case an enzyme. Advocates argue that high fructose corn syrup is made from corn a natural grain, deceptively it is an engineered substance.
4.) Changing the name of high fructose corn syrup to a more harmless name will only make people overlook the ingredient. If they are going to change it I believe they need to have a more reveling name like “Marion Nestles” corn sugars. People do need to realize what they are eating, and know how to eat smarter. Limiting high fructose corn syrup enriched products will help society avoid the negative health effects that are associated. Choosing healthier options at the store, usually without artificial sweeteners will allow us to stop the health and obesity problems in our country. So yes I do believe that high fructose sweetener is an issue, and it is causing problems along with so many other sweeteners. We can only change our diet and thinking in order to help rid this pandemic.

Fabiola Agustin

In the article “Don’t Sugar-Coat High-Fructose Corn Syrup,” the author, Anna Lappe is arguing that the Corn Refiner’s Association should not rename high-fructose corn syrup because it would confuse consumers. Lappe believes the reason they are trying to change the name is because high-fructose corn syrup is now known to be an unhealthy product, and if the name is changed, they might fool the consumers into thinking the product was changed to a natural product. I agree with Lappe, especially when she gives examples of other companies doing the same. Lappe explains, “It's what the National Agricultural Chemicals did when it changed its name to CropLife America. And it's what BP spent allegedly $200 million to do when it erased "Petroleum" from its name and added the green-spirited helios as its logo.” With other companies doing the same, it makes me wonder what other reason they might possible have to change the name. Lappe mentions NYU professor Marion Nestle who thinks the name change could actually help to identify the product as what it truly is. But considering the previous example, it seems that would backfire since the companies might have different opinions of their products. Names such as “CropLife” and “helios” can be associated to nature and have a positive connotation, which is very misleading. But like the bloggers Holly and John Fog say, the consumers do not own up to the responsibility of knowing what they eat. The name change will further confuse the public, but if consumers knew how to inform themselves about what they eat, or cared to, the name change would not be such an issue. Yes, renaming high-fructose corn syrup is playing dirty, and cheating the public, but the real source of change would be through us, the consumers. The only way to avoid companies from confusing us, is if we were one step ahead of them, and did our own homework on what we eat. For example, the people Lappe mentions, calling in to the Brian Lehrer Show to suggest names for high- fructose corn syrup such as “C.R.A.P- corn repurposed as poison,” “kid killa,” and “obesweet.” They people are well- informed of the product and least likely to be fooled by the Corn Refiner Association’s attempts to confuse the public.


I agree with Lappe’s argument about not changing high-fructose corn syrup (HFCS) to “corn syrups”. This is just another strategy to dress up high-fructose into a friendlier and nicer name. Yes, the new name change is relatively shorter; however, high-fructose corn syrup is very easy to spot for those that actually take a couple of seconds to look at the ingredients. By changing the name it is more likely to be overlooked. Unaware consumers could most likely mistaken “corn syrups” to be a much healthier type of sugar coming from corn. In reality high-fructose corn syrup is not any better than sugar itself. Because HFCS production is much less costly than making sugar, more of this poison can be added to all sorts of products. There is a pattern here that many Americans do not see. The cheap production of HFCS and the cheap commercial cost of it are then added to cheap foods that contain other harmful preservatives which, ultimately, equal a cheap body. Many Americans are not aware of the products that they are consuming in their everyday life. The fact that Americans live a busy lifestyle and eat half of their meals outside of their homes should not be an excuse to make a poor eating choice. There are few that actually care about what goes into their body and do their homework to find out exactly what these ingredients really do to their bodies. Sadly, many Americans are oblivious of this poison and would rather sacrifice their health for taste. The most logical solution to this problem is to make consumers more aware of the dangers that this “man-made” toxin can do to the human body. Also, a more conscious and proper eating choice should be made when eating at restaurants and other places. HFCS should be avoided at all costs.

Michael Castellanos

In Anne Lappe’s article, “Don’t sugar-coat high fructose corn syrup”, lappe argues that changing the name of high fructose corn syrup (HFCS) to corn sugars is a marketing technique that confused the consumer into thinking the name change is also attributed to the product being healthier. She stated that, “When products come under too much fire from advocates, do not change the ingredients of the product, just rebrand.” The truth is companies rebrand their products after its known their products are harmful, in this case HFCS, with the intention to take away the stigma that has been attached by the truth. With that being said, I agree with what Lappe is arguing. Yes, the fact that our government is genetically modifying our foods on a massive scale is very creepy and a disturbing idea, but I do not think that if we swapped out HFCS for natural sugar would make a difference, because the issue is that we as Americans consume too much sugar. The real issue is that most Americans never think twice about the foods they consume, and in turn, neglect the importance of the type of fuel we put in our bodies, thus introducing all the health problems attributed by obesity. It is easy to play the blame game when it comes to pointing out the reasons why Americans are obese, but as the blogger Jasen mentioned, the key to this issue is to educate the importance of making a healthy eating choice. Being able to distinguish a genetically modified organism from a natural food is the idea that should be promoted, not the name changing of HFCS to corn sugars in hope that the stigma of this issue will be forgotten. As Anne Lappe said, “No matter what high-fructose corn syrup is called, it is added sugar, empty calories, and not good for us.”

Lyanne Medina

1) Anna Lappé believes that by changing the name high fructose corn syrup to just corn sugar us a bad idea because it would confuse people and it will make them believe that corn sugars are natural when in reality they are not. One example that she used is how fuel company, BP, dropped the petroleum off their name and changed the logo to look friendlier to the public. She believes that if the name chance did happen to corn sugars people would believe that it is healthier. Lappé also writes about how our society is concerned about obesity and if that the name changes it might affect this crisis even more.

2) Many of the product that I looked up contained high fructose corn syrup. Out of the twenty I read only two did not contain high fructose corn syrup: saltine crackers and wheat cereal. I compared this with one of my friends and she too only had one product that did not contain high fructose corn syrup and that was her granola bars. In the end I was not surprised by the results because I often hear about how such and such product contains corn syrup and I also knew that high fructose corn syrup is one of the main ingredients that is used in processed food in our society.

3) In my opinion natural in food terms means that nothing is added to the food that we purchase in our grocery stores. For example, it cannot have: pesticides, calcium sulfate, sodium bicarbonate and other such things that are seen on food ingredient labels. Therefore, foods that are made by complicated industrial processes are not natural because these companies add all types of pesticides that keep insects away and prevent diseases such as plant rot and other things like it and these additives are not natural so once it is sprayed onto the food it stops being natural.

4) I believe that by changing the name form high fructose corn syrup to just corn sugars people would stop paying attention to this ingredient just because it looks like corn sugars is a natural ingredient. High fructose corn syrup catches peoples eye because of how long it is and how technical it sounds so one can easily guess that this is a man made ingredient and that it might be bad for us. If the name did have to be changed, it should be to something that that catches the attention of consumers so that they know what that ingredient truly is. This name should be eye catching so that people will not be confused and think that it is healthy for them when in reality they should avoid products that have high fructose corn syrup in them. In the end I agree with Lappé that high fructose corn syrup is an issue because it is in almost in everything we eat in today’s world.

Pablo Fuentes

In the article “Don't Sugar-Coat High-Fructose Corn Syrup,” Anna Lappé, argues that the Corn Refiners Association should not change the name of the substance known as high-fructose corn syrup to corn sugar. She bases her argument on the fact that the American public will only be confused more about this substance. She argues, “More worrisome, the name change could give the false impression that the ingredient, or its processing, has been changed, or even made to be healthier.” Lappé argues that changing the name could be dangerous to an American public that is already having critical problems with obesity. Lappé also argues that the “new name” is a classic strategy used by many of the corporations in America. She argues that corporations do this when their products go through much criticism, where they just rename the product instead of actually changing it to make it better. She also mentions that high-fructose corn syrup involves an industrial process and that most processed foods use high-fructose corn syrup. Lappé also argues that Americans eat too much sugared foods and the government should invest more money in food education for the people instead of corporate America spending billions convincing Americans high-fructose corn syrup is a healthy eating choice. Lappé also mentions that the change in the trend to eating foods with high sugar and high fat contents has increased the obesity epidemic. She ends the article arguing that the public should be made aware of the health risks involving high-fructose corn syrup instead of being concerned about renaming the substance. I agree with the author’s view in this article. Tricking American society into thinking that corn sugar, the new name for high-fructose corn syrup, is healthier and more natural could be a grave danger for the American public. This would cause the American people, as Lappé suggests, to consume foods with high-fructose corn syrup in greater quantity which would increase the overweight and obesity problem in the U.S. The renaming also distracts the American public from a real problem: Americans are eating too much of foods with high fat/sugar quantities. This is a real problem because eating too many refined sugars has been a definite cause for the exponential rise of obesity in American society. Instead of focusing on renaming high-fructose corn syrup which is still, in essence, the exact same product, which is harmful for people, corporate America should be focusing on finding a healthier more natural substitute for high-fructose corn syrup. This would greatly benefit society as whole because obesity has come to be considered an epidemic in American society.

Esther Huang

In Anne Lappé’s article “Don’t Sugar-Coat High-Fructose Corn Syrup,” she does not agree with the proposed name change to high-fructose corn syrup. Lappé says that changing the name will just confuse many people as to what it actually is. She points to the history of companies renaming themselves or their products as a way of remarketing to the public without the stigma following the old name. In most of the responses posted by others, they noted that it is very difficult to buy anything at the supermarket without the ingredient high-fructose corn syrup (HFCS), and I agree, almost everything contains this ingredient, yet not many know what it truly is. One of the responders, Holly, says that it will not matter what the Corn Refiners Association changes the name of HFCS to, if the consumer cares, he or she will make an effort to know, while the name change will not impact those who do not care. Lappé’s main argument was that through this name change, the Corn Refiners Association is attempting to repackage HFCS as a natural ingredient similar to table sugar when it is anything but natural. For the most part, I agree with Lappé’s argument. HFCS is not the best thing for us, yet it has slowly made its way into countless products Americans buy each day. People have become used to the name high-fructose corn syrup, and if we change it to something simpler like corn sugars, many would not be able to make the connection between the two without doing a bit of research. However, it is also true that no matter what names the various ingredients have, if the consumer themselves are well informed, they will be able to make an educated choice as to what they put in their bodies. In the end, I believe that informing consumers is more important than the name because HCFS will not change, it is what it is, one more thing to avoid, and yet, we cannot.

Lyanne Medina

I agree with Lappé that by changing the name from high fructose corn syrup to corn sugars would confuse the general public and make them believe that the food they are buying is healthy when in reality it is not at all. By changing the name to something shorter and friendlier the general public would look over it since they will believe that corn sugars is something natural and they do not have to worry about it. By renaming this ingredient it would change the dynamic on what people bought because if the people who tried to avoid buying products with high fructose corn syrup suddenly saw that products did not have this anymore but if instead the labels read corn sugars the people would start buying these products because they believe they are a healthier choice since it does not contain high fructose corn syrup. In our world now many of the products that we consume daily have high fructose corn syrup added into its ingredients and there are people who do try to avoid buying products with that additive so if the name changed these people might get confused and think that corn sugars are better than high fructose corn syrup. I also agree with Lappé when she writes that obesity is our number one concern so if they named changed there might be a difference in the obesity problem. Like I have stated before that if the named changed to corn syrups people might believe that it is healthier that other options of food and if people are eating these food packed with “corn sugars” without knowing that it is actually high fructose corn syrup, there might be an increase in obesity since people might believe they are eating healthier when in reality they are not. So by changing the name of high fructose corn syrup to corn syrup it might cause more damage than good.

Melissa Billings

After reading Anna Lappe’s article, “Don’t Sugar-Coat High Fructose Corn Syrup,” I strongly agree with her argument. By changing the name to corn syrup, this gives a misleading title to what the additive really is, added sugar. A major contributor to America’s obesity problem today is the fact that children and adults are consuming too many empty calories with no nutritional value. The majority of these calories come from food and beverage items that contain high fructose corn syrup, which is an additive on top of the sugar that is already used to make the product. Lappe states, “High-fructose corn syrup was first discovered in late 1960s and took off in the 1970s largely because corn commodity subsidies made it significantly cheaper than other sugars on the market. It also increases the shelf life of foods.” This proves that not only is there no nutritional benefit from the additive, but that it is clearly only used to make it cheaper for the seller to produce and will last longer then it normally should. Large corporations do not care about the harm they are causing to their customers because from their standpoint, they are making a larger profit by producing their product at a cheaper rate. It is no wonder why they are able to spend what Lappe states as, “ nine times more than what the Centers for Disease Control and Prevention allocated that year for its entire 5-a-Day fruits and vegetables program.” They simply have more money to spend on advertisements that then allures consumers to continue buying their product.

I agree with the previous postings by Michael and Fabiola, that it is the consumer’s responsibility to do their own homework on the foods they are eating. The topic that is in the news everyday about American’s consuming too much sugar and that the obesity rate is at its highest, is hard to ignore. Americans know that their waistline is increasing and that health problems will arise from this, but it is up to them to change that. If they are trying to change their lifestyle into a healthier one, they are then faced with misleading ingredient labels that state the food is a natural product, when in fact it is not. This is why we should not change the name of high fructose corn syrup because people need to be aware of what it is they are consuming and if they want to be healthier, they can find products that do not have the ingredient in them.


1.) Anna Lappe stronlgly confirms her belief in the fact that that switching the name of high fructose corn syrup is an extremely misleading idea. One of her arguments is that the manufacturers are at fault because they are trying to take advantage and confuse the general public. She compares the name change to tobacco companies re-branding their cigarettes. She also points out that the syrup has the word natural in the title, but in reality it's very processed. She also states negative health concerns from the syrup highliting on a study by Harvard had stated that it affects your appetite hormones.
2.) I was honestly not even close to being aware of the ubiquitous presence of high-fructose corn syrup in the products that we consume daily. I for one, didn't think that it was any different than sugar at all. I was very suprised by the shocking numbers of all the products that contain it.
3.) To me naturalmeans that the food is not altered in any way from it's original state.Corn syrup that has been processed cannot be considered natural, because you change the ingredients of the syrup in it's natural form.
4.) I think that the name of high fructose corn syrup should definitely not be changed. By changing it to something else that sounds healthier corperate America is misleading most Americans purchasing items with the product in it. That is in no way fair. Everyone should always be aware of exactly what they're putting in their bodies.

Nathan Marsh

Anna Lappé argues that High-Fructose Corn Syrup should not have its name changed. I agree with her, in that we should not be wrapped up in the attention of changing its name, but rather focus on the fact that it is a sugar. The worst thing about it is not that it is a sugar, but that it comes from corn that has been bioengineered to the point that it is only edible to farm animals. Why engineer a corn for this purpose? It started from the World War I and II. There was an increased demand for processed food because of the wars and corn was the solution. However, after World War II ended, the need for all the excess corn ended also. Instead of the Government telling the farmers to make less corn, they found another way, processing the corn into High-Fructose Corn Syrup. This is where it gets ugly, the corn was then bioengineered to increase its starch content, which in turns makes this once edible corn, into something that is poisonous to humans, if consumed unprocessed. The only use for this type of corn is to process it into the High-Fructose Corn Syrup or feed it to cattle. The corn does not germinate, so farmers have to keep on buying the modified corn seed each year. Farmers found that feeding their cattle this high starch corn fattens them up abnormally fast. This has opened up the market for factory farming. High-Fructose Corn Syrup is only half the problem. The real problem is the bioengineered corn that is processed to make this stuff and is fed to cattle. Not only are you eating foods with High-Fructose Corn Syrup in it, but you are also buying meat from the store that has been unnaturally fattened up. Is the answer really to rename High-Fructose Corn Syrup? I agree with Anna Lappé that it is not the answer. I believe the solution is to read the labels of what we put in our bodies, and avoiding food with High-Fructose Corn Syrup in it, as much as possible. I know it is hard to avoid eating those foods, but we can try. Another thing is to buy grass fed meat. The meat is less fatty, tastes better, healthier, and is fed the way nature intended.

Juliet Stephens

I agree with Lappé when she says that we shouldn’t change the name of high-fructose corn syrup. Calling it something like “corn sugar” makes it seem like it’s simple, natural, and harmless, as though it’s only sugar from corn and not processed. It would keep people from questioning its contents and where it comes from. It would be like masking the fact that, according to Lappé, industries convert the glucose in corn syrup into fructose using a genetically engineered enzyme. Besides, it’s easier not to change the name and avoid misleading the general public.

Matthew Baker

I agree with Lappé. We shouldn't let them change the name of high-fructose corn syrup to "corn sugar". That will be very misleading for most average people because the majority don't look beyond nutrition label if they even look at those at all. I believe we should revert to the old ways and go back to cane sugar. Our ancestors were much healthier than us and if they wanted something sweet, it had sugar in it, not high fructose corn syrup.

Kaley Settle

The article “Don’t Sugar-Coat High-Fructose Corn Syrup” by Anna Lappé highlights the clear issues that would occur with renaming high-fructose corn syrup to "corn sugar". Altering the name of high fructose corn syrup would consequently shield the ingredient from the public eye only to continue causing health issues for humans. Changing the name may seem harmless , however renaming the sugar in essence disguises the ingredient under a name that would sound more natural to people. A name change would imply that this product has been improved or has been changed in some way, when it only serves to trick the public into thinking it has actually been altered. As Lappé listed the companies that changed the names of their products, it is obvious they only did it to create more of an appealing ring to their companies name. 'CropLife America' sounds a lot more environmentally friendly than 'National Agricultural Chemicals.'
Changing the name of high-fructose corn syrup not only blinds the public but also distracts from the serious health issues that can arise with consuming a lot of sugar products. A Harvard study that Lappé listed showed the corn syrup influenced appetite cravings as well as posed an increased risk for heart disease. Not only does the name change fool the public, but it also creates a false sense of natural benefits because of this product coming from corn, a natural grain. Corn might sound natural but the processes it goes through are anything but natural: "Converting the glucose in corn syrup into fructose is an industrial process, one that involves a genetically engineered enzyme" (Lappé). Changing the name for high-fructose corn syrup would only disguise what humans are consuming. It is important we know what is going into our bodies instead of being persuaded by false words like "natural", when they do not even hold true.

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