Healthbeat: Undressing the labels companies put on foods

It is believed that our bodies do not break down high fructose corn syrup as it does sugar, possibly leading to an increase in health problems.

Have you ever gone to the grocery store and stood in front of the salad dressings trying to figure out if you should choose fat free or light? Then in front of the bread, you have to decide if you would like whole grain or whole wheat.

You want to eat well, but they all sound healthy. Light must mean that if I eat it I will be lighter, and whole grain and whole wheat have to be the same because they sound like each other, right. And, what is high fructose corn syrup and why do I keep seeing it everywhere?

According to the Food and Drug Administration, there are guidelines that companies must follow in order to be able to use the words "fat free," "low-fat," "low-calorie," and "light." Is one better than the other?

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