Apparently, a marketing strategy.

Beset by health concerns and bad publicity, the Corn Refiners Association, makers of high-fructose corn syrup (HFCS), are trying to sweeten their image by changing the name of their product to "corn sugar." FDA approval of the new name could take up to two years, but the industry is already using the term in advertising.  new television ads even state, ""Whether it's corn sugar or cane sugar, your body can't tell the difference.  Sugar is sugar."  

Not so.  

First, the corn that high-fructose corn syrup is made from comes mainly from genetically modified crops, rife with their own health concerns.  And unlike sugar, this highly processed form of fructose basically skips normal carbohydrate metabolism, bypassing the usual appetite-suppressing signals of the body-- basically, your body doesn't recognize this chemical compound as food,  

In this case, "sugar" isn't sugar.

Try this  new recipe, it is a energizing snack.  

1 cup Virgin Coconut Oil

(room temperature)

1/3 cup Raw  Honey 

1/4 cup Organic coco powder 

1/2 cup Toasted Pecans (cooled)

optional organic peppermint flavour to taste

Blend first 4 ingredients until smooth.  Fold nuts in.  

Spoon cookies on tray and refrigerate.