Karo corn syrup, available at stores across the U.S., was created in 1902 and introduced by the Corn Products Refining Company of New York and Chicago. Corn syrup is developed from corn starch and contains dextrose; and Karo light corn syrup is also enhanced with a slight flavor of vanilla. It has several nutritional benefits.
Constipation
Babies who drink formula may become constipated because infant formula does not digest as easily as breast milk. Constipation is the passage of hard and dry stools, which may be difficult for a baby to push out. Dr. Jeffrey W. Hull, a Fellow of the American Academy of Pediatrics, states that Karo corn syrup can be used to relieve constipation among bottle fed infants. Two teaspoons of Karo corn syrup added to a bottle of formula is digested with the food and has an effect similar to baby prunes.
Pharyngitis
Karo corn syrup may help to reduce symptoms associated with pharyngitis, a sore throat caused by bacteria or a virus. A child with pharyngitis may suffer pain when swallowing. The Med Help Family Practice of Birmingham, Alabama recommends giving the child one teaspoon of corn syrup to relieve symptoms and provide a soothing effect. Karo corn syrup is indicated for relief of the pain and not as a cure. See your doctor for a sore throat that lasts longer than three days.
Flavoring
Karo corn syrup is used as a sweetener for cakes, cookies and pies, and as a topping for pancakes and waffles. According to Karo, it is the foundation for early recipes of pecan pie--a mix of eggs, sugar, pecans and Karo syrup--and in some places, pecan pie is still called "Karo pie." Using Karo adds a smooth texture to recipes when replacing sugar as a sweetener; it reduces over-browning of baked goods and enhances the overall flavor of many recipes.
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