If sadness abounds when one of your favorite food items switches from sugar to high-fructose corn syrup, what is the reaction when, amazingly, a favorite food item goes from HFCS back to sugar?
I had stumbled upon this low-fat Italian salad dressing that had sugar (why are we putting sugar in our dressings anyway?). But fairly recently, the dressing took the HFCS plunge and I had to give it up. Very sad.
But there was a recent victory to celebrate, and I rarely single out specific products, but kudos to Miracle Whip for going back to sugar.
My family grew up on Miracle Whip in lieu of mayonnaise. And so I followed along well into my adulthood. I subconsciously avoided the product when I started going in-depth into getting rid of HFCS. I used it rarely or not at all for awhile.
When I started doing the runs to Canada, one of the first products I would buy was Miracle Whip, sometimes even getting the "Calorie-Wise" version. Calorie-Wise is like their equivalent of low-fat, perhaps a countrywide desire to have more accurate labeling. Wish our labels in the U.S. were as "wise."
But Kraft, makers of Miracle Whip, recently went through and changed some of their products from HFCS to sugar (sorry, Oreo lovers, not that product).
For the first time in years, I bought a Miracle Whip product in the United States. I got the regular version and brought it back home.
I was in the mood for a BLT, and the "new" Miracle Whip was the end piece to the puzzle. The taste test proves it, the improvement is made for the better.
Besides the obvious health concerns, products made with sugar taste much better (to me) than those with high-fructose corn syrup. It also felt less heavy, something you want in a mayonnaise-type product.
In the transition process, I checked out the label for the Canadian version: the Canadian Miracle Whip had glucose/fructose AND sugar. That can't be good. Turns out that glucose/fructose is HFCS. This changes my perspective on the Canadian runs.
I should have been more suspicious that glucose/fructose wasn't a good thing, but perhaps, I was naive that Canada would do something that unappealing. The U.S. has been pressing Mexico to carry HFCS (Thanks NAFTA), but I haven't seen the stories about our neighbors to the North.
There is more prevalent use of HFCS in the U.S. than glucose/fructose in Canada, but both countries use it way too much, and in products that don't need a sweetener, sugar or otherwise.
Do we need a sweetener in hot dog buns, salad dressings, mayonnaise, and countless other products? And is that why we have worse obesity in North America than in most of the world?
As dangerous as HFCS (glucose/fructose) is, the better question might be "can we find a way to have a food policy that doesn't treat sweeteners as a filler to reduce costs and make it harder for people to give up those foods?"