What exactly is corn syrup? Why it is considered dangerous and which Indian foods have it

Let’s be honest — “corn syrup” doesn’t sound threatening. It even has corn in the name, so it must be fine, right? But this sweet, sticky syrup is one of the most criticised ingredients in the processed food world. It shows up in everything from soft drinks to biscuits, and the high-fructose version, in particular, has health experts worried.

So, what even is corn syrup ? Basically, it’s a sugary liquid made from corn starch. Food companies are obsessed with it because it’s cheaper than normal sugar and keeps stuff soft, sweet, and sitting on shelves for longer. On the surface, it might seem harmless — but there’s more to the story.


Corn syrup, especially the high-fructose kind (HFCS), is loaded with fructose, a type of sugar that the body doesn’t process the same way it handles glucose. Unlike glucose, which gives you a quick energy boost, fructose gets sent straight to the liver. And that’s where problems can start.

A study published by the National Institute of Medicine explains that HFCS — a blend of glucose and fructose — is widely used in processed foods and drinks. Researchers found that its consumption was linked to elevated levels of C-reactive protein (CRP), a marker of inflammation in the body. This kind of low-grade, chronic inflammation has been tied to higher risks of metabolic disorders, including insulin resistance and other long-term health issues.

In short, while corn syrup might help make your snacks taste better and last longer, it could be stirring up trouble under the surface.

Too much fructose from high-fructose corn syrup can seriously mess things up. It can slow down your metabolism, make fat pile up in your liver, and even mess with how your body handles sugar over time. Plus, it’s kind of addictive — so you end up wanting more sweet stuff without even realising how much you’re having. That’s why it gets blamed for things like weight gain, sugar cravings, and all those lifestyle health issues nobody wants.



Here’s the part that might actually surprise you — corn syrup isn’t just an American junk food thing anymore. It’s slowly crept into Indian shelves too. That bottled iced tea you keep buying? Yes, it might have corn syrup. Same with those glazed doughnuts, ready-made brownies, sweet buns, even ketchup. You’ll also find it in some jams, syrups, flavoured yoghurts, and fizzy drinks. Basically, if it’s sweet, comes in a packet, and has a long shelf life, it’s a good idea to flip the label and take a look.

The biggest issue is that most people don’t even know they’re eating it. In India, ingredient labels often just say “liquid glucose” or “invert syrup,” which are often code for forms of corn syrup. And since it’s cheap and easy to use, more and more food companies are slipping it into everyday snacks without saying much about it.



That doesn’t mean you need to panic — it just means paying a little more attention to what’s in your food. Picking fresh stuff over packaged, skipping too many bottled drinks, and spotting hidden sugars can actually make a difference. At the end of the day, sugar isn’t the real problem — it’s the sneaky, processed kind you don’t even realise you’re eating that causes all the trouble.