Corn Syrup (HFCS)

High Fructose Corn Syrup is now the leading source of calories in the American Diet!

HIGH FRUCTOSE CORN SYRUP (HFCS) IS MADE BY STEEPING CORN TO SOFTEN THE HARD KERNEL; PHYSICAL SEPARATION OF THE KERNEL INTO ITS SEPARATE COMPONENTS-STARCH, CORN HULL, PROTEIN AND OIL; BREAKDOWN OF THE STARCH TO GLUCOSE; USE OF ENZYMES TO INVERT GLUCOSE TO FRUCTOSE; REMOVAL OF IMPURITIES; AND BLENDING OF GLUCOSE AND FRUCTOSE TO MAKE HFCS-42 AND HFCS-55. THE 42 MEANS 42% FRUCTOSE TO 58% GLUCOSE AND THE 55 MEANS 55% FRUCTOSE TO 45% GLUCOSE. GENERALLY, THE 42% IS FOR CANNED FRUITS, BAKED GOODS AND OTHER PROCESSED FOODS BECAUSE IT WON’T MASK NATURAL FLAVORS, AND THE 55% IS FOR CARBONATED COLAS. THE DAIRY INDUSTRY USES HFCS-42.

IN ADDITION, HIGH CONSUMPTiON OF HFCS HAS BEEN LINKED TO HIGHER INCIDENCES OF DIABETES AND HIGHER CHOLESTEROL IN ANIMALS. THE LINK TO HUMANS HAS NOT BEEN ESTABLISHED.

DESPITE THE LACK OF CLARITY IN RESEARCH, THE FACT REMAINS THAT AMERICANS CONSUME LARGE QUANTITIES OF HIGH FRUCTOSE CORN SYRUP IN THE FORM OF SOFT DRINKS, FRUIT-FLAVORED BEVERAGES AND OTHER PROCESSED FOODDS. THESE TYPES OF FOODS ARE OFTEN HIGH IN CALORIES AND LOW IN NUTRITIONAL VALUE. THIS FACT ALONE IS REASON TO BE CAUTIOUS ABOUT FOODS CONTAINING HIGH-FRUCTOSE CORN SYRUP.

THE BOTTOM LINE IS THIS:

CORN SYRUP IS LARGELY UNREGULATED BY THE BODY AND IS MOSTLY CONVERTED TO FAT.

 

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Disclaimer:
The provided information is for educational purposes only and not to be considered medical advice.
Please consult a healthcare professional for medical advice.