Corn syrup is a viscous, refined, liquid sugar made from corn. Although corn syrup is similar to table sugar, or sucrose, some researchers are concerned about how the body assimilates it, according to the Mayo Clinic. Research about corn syrup is still evolving; however, general over-consumption of sugars has been tied to weight gain, cavities, heart problems, poor nutrition and increased triglyceride levels. You can substitute other products for corn syrup in recipes, thereby limiting your consumption of this type of sugar.
How Much is Too Much
According to the Mayo Clinic, American women should limit sugar intake to less than 100 calories a day; American men should consume no more than 150 calories a day of added sugar. That adds up to about 9 tbsp. of sugar for men and 6 tbsp. for women per day. Eating less corn syrup and other sugars is even healthier. According to "Consumer Reports," "corn syrup is found not only in soft drinks and baked goods but also hiding in less obvious foods, such as ketchup, salad dressings and yogurt."
Cooking with Honey
Replace light corn syrup in recipes with honey. Use the same amount of honey as you would corn syrup. Add 1 tsp. of water if your honey is too thick. Honey is easier for the body to assimilate than corn syrup and it contains healthy enzymes that allow the body to break it down.
Cooking with Molasses
Dark corn syrup already has a light molasses-like flavor, so you can substitute one part molasses and two parts of honey in order to replace it in recipes. For example, if your pie recipe calls for 1 cup of dark corn syrup, use 2/3 cup of honey and 1/3 cup of molasses. Molasses contains calcium, potassium and plenty of iron.
Cooking with Golden Syrup
Golden syrup is an amber-colored sweetener made from evaporated cane juice. It is sometimes called cane syrup and is popular among British, Caribbean and Creole cooks, according to the Cooks Thesaurus website. Use the same amount of golden syrup as you would either dark or light corn syrup.
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