[Macky]

It's still very easy to find and purchase the traditional corn varieties that have been neither naturally bred or genetically modified for higher sugar levels. Look for varieties marked 'SU'.

In increasing order of sugar content: sugary enhanced (SE), supersweet (SH2) and the most recent syergystic (SY) corn varieties are the ones I believe Crystal is referring to. Yes, they have been bred for higher sugar content, however the sugars in ALL corn varieties convert to starch after harvest, the traditional varieties fastest (within 30 minutes) and the SY varieties slowest. The higher the sugar content, the longer the corn stores and thus the more time the farmer has to get it to market in a fresh state. SE, SH2 and SY corn has all be hybridized through selection – none are transgenic. The genes that make the corn super sweet are recessive. Corn plants were bred over numerous generations until the recessive genes were stabilized. Hybridized corn that depends on recessive genes for it's sugar content must be grown in isolation for this reason; if it crosses with any other corn, the kernels revert to the dominant genes of the original plants.

I think it's grossly unfair to paint all corn with the same sweeping brush.

The problem is not with corn itself, but with the quantity of processed corn in the modern diet.

ETA: For example, an "organic" sweetener derived from corn would be unhealthy, even though it's organic. It's the processing that makes corn unhealthy.