Speaking of which, it’s been entertaining to watch the high-fructose corn syrup marketers contort themselves to shed the scary name rather than the crappy ingredient. Turns out “corn sugar” is taken already, so it’s back to the obfuscation table. But at least they’ve accomplished something: They have totally redeemed sugar’s reputation, maybe even polished it. Which is wild considering I came across a clip on my desk from USAWeekend, from March, titled “Healthier alternatives to sugar” (raw honey, agave nectar and stevia). I had had some crazy idea of pitching a story contradicting that. But now that we know the white stuff’s not so bad, I guess it’s not surprising the same magazine is still peddling the biggest lie in food equivalencies. The latest issue has a tout for yogurt as a substitute for sour cream. Yeah. Right. And espresso granita is as richly creamy/satisfying as coffee Haagen-Dazs. But consider this message accomplished: All the blather about cutting calories and fat was balanced by the full-page ad for microwaveable French toast sticks, with sausage, as a great choice for children. Breakfast of fatties.