Why do my English Muffins now come with a label that says NOW WITH NO HIGH FRUCTOSE CORN SYRUP! There was high fructose corn syrup in my english muffins? But it's BREAD! How do you put corn syrup in BREAD? Doesn't it, you know, interfere with the whole bread rising, yeast system that makes bread BREAD? And why would anyone DO that? It's bread. You toast it and put butter on it. It doesn't need to be SWEET. It's a gosh darn ENGLISH MUFFIN!

Now that it isn't in there any more, I'm freaking out because it once WAS in there. Or is this some sort of clever marketing ploy.