On sugar, sucrose, fructose. Lets get the terminology right!

The latest media blast of anti-sugar material again highlights the inaccuracy or lack of clarity in reporting these sorts of stories. Few interviewers are clear on the sugar/fructose/glucose ie sugar chemistry picture and let the interviewee swap from talking about sugar to fructose and back to sugar again without realising that there is a need for clarity.

High Fructose Corn Syrup 

Can we all, please, tell everyone we know, that New Zealand food manufacturers use sugar ie sucrose to sweeten foods, not, that is NOT High Fructose Corn Syrup. HFCS, the source of much of the fructose in US diets is largely used to sweeten 'sugary drinks’ there, as it is a cheaper option. In this country, HFCS is used as a texture modifier in very small quantities because it is a relatively expensive option.
Let’s get this clear!