I was actually under-budget yesterday, with my total food cost coming to $5.67. This project hasn’t been terribly difficult so far, but it would definitely be harder if I didn’t work from home or have as much time to prepare food ahead of time. That said, I just took a big container of soup out of the freezer.

In nutrition news this week, did anyone come across this story about the Corn Refiners Associate asking the FDA for permission to change the name of high fructose corn syrup to “corn sugar?” Oh dear. It reminds me of hearing that aspartame was going to be rebranded as “Amino Sweet.”  A rose is a rose is a rose, people.

“We hope to erase consumer confusion,” said Audrae Erickson, president of the Washington, D.C., trade group, which has been trying to quiet the notion that HFCS is any less natural than sugar (whatever).

The Wall Street Journal has a good article about it, which you can view here.

Personally, I’m not a fan of high fructose corn syrup, but I tend to look at it like this: sugar is sugar is sugar, and consumers should be aware that any calorically-sweetened food or beverage is still going to have empty calories. I’m leaving a little room for any conclusive scientific evidence that shows some sweeteners are in fact better or worse than others, but until that day comes, I’m sticking with this angle.

I’d love to hear your thoughts.

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