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Why Does Soup Have High-Fructose Corn Syrup In It?

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Why is there high-fructose corn syrup in soup?

What's in there, anyway?

Many soup recipes call for just a touch of sugar, especially if they contain tomatoes, so it’s not wholly untoward to add some. But to add high-fructose corn syrup? Sugar crystals help neutralize the acidity of tomatoes, so it is helpful to add some to tomato soups and soups which contain tomatoes. But high-fructose corn syrup is simply sweet – thus causing some soups to contain both HFCS *and* sugar. So if sugar is the optimal ingredient, why does soup have high-fructose corn syrup in it?

My guess as to why they also add HFCS is because, in addition to being a sweetener, it has a thickening effect. So a soup can be “thick and creamy” – which is usually an effect of slow-cooking for many hours – without actually having been cooked that long – if they’ve added a “thickening agent” like high-fructose corn syrup.

Also, high-fructose corn syrup is a very effective preservative. So, with the FDA’s proclomation that it cannot be said that high-fructose corn syrup is not natural (notice they didn’t go so far as to actually call it “natural”), a product can be labelled as being “all natural, with no preservatives.” Which seems deceptive from my perspective.

So those two reasons – thickening the soup and its use as a preservative – are the reasons I think some “food” companies put high-fructose corn syrup in soup.

~Sherry – Your No High-Fructose Corn Syrup Blogger

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  1. If you are making a soup with acidic tomatoes, instead of adding sugar try incorporating a carrot or two into the recipe. The natural sugars in carrots will counter the acids of the tomatoes, plus they add some color to your chili or spagetti sauce.

  2. And it’s not just tomato soup – look at chicken noodle soup as an example. Who would think chicken noodle soup would have any sugar in it, much less HFCS??

  3. Follow the money! After air, water, and salt. HFCS is the next cheapest ingredient which to formulate foods.

  4. Canned soups and commercial soup bases also contain YEAST, which is one of my OTHER triggers.

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