Hmm, thanks for the information. I actually read the first couple of pages of that bottling thread before I posted here. There is a lot of great info there too. However, I did not see much about my question.
A couple of you had a little info on sugar, but I don't understand what the difference is in the dry corn sugar yet. What if that thing about the preservatives messing with beer may be lies spread by home brew supply stores to get you to shop there? Just kidding, but I really don't know about the stuff messing with the beer.
I actually talked with a guy at a major macro beer manufacturer, and he said they use karo in their beer. I think he was talking about the fermenting stage. I hate their beer, but I think they have to be even more careful about messing with the taste of their light beer than I would care to be while making flavorful beers that can even hide mistakes sometimes.
What is the real difference in corn syrup, high fructose corn syrup, corn sugar, and table sugar from the standpoint of brewing? Does anyone know?
On a side note, I did some research online, and noticed the thing about the corn industry or whoever trying to make their ingredients have prettier names. It really screwed with my research, and I do think it will mess with brewers in the future (it already has as we all know about it).
I also saw that documentary. It sucks that big businesses look for cheaper sweetener alternatives, but I'm not sure what to do about that. I like those Mexican sodas too. American ones used to be like that.