Try to get your mind around this one. To make high fructose corn syrup, it is necessary to (1) extract the starch from corn, (2) treat the starch with an enzyme to break it into glucose, and (3) treat the glucose with another enzyme to turn about half of it into fructose. OK class, explain how this can be considered natural? Answer: because the enzymes are fixed to a column and do not actually mix with the starch. Oh. So the FDA considers HFCS natural because Archer Daniels Midland and the Corn Refiners Association asked it to. Regime change, anyone?
Next public appearance
This is a conversation about 101 Classic Cookbooks, 501 Classic Recipes (Rizzoli Books, 2013), with Clark Wolf, Marvin Taylor (curator NYU Fales Library), Rose Levy Beranbaum (author, The Cake Bible), and Madhur Jaffrey (actor and author). 7:30 p.m. 92ndY Tribeca, 200 Hudson St, Price $15, RSVP: here