After hearing some disturbing things recently about High Fructose Corn Syrup, I decided to look up some information online. Here's an article I found:
"Experts are finding that "high-fructose corn syrup" (HFCS) is making us fat. Scientists at nutrition research centers are saying that it's a huge problem.
Exactly what is "high-fructose corn syrup"? Well, it's not the same thing at all as the natural, healthy fructose in honey and fruit. "High-fructose corn syrup" is a highly refined, artificial product. It is created through an intricate process that transforms cornstarch into a thick, clear liquid. White sugar and "high-fructose corn syrup" are not the same. Industry advocates for corn growers say that they are the same. But nutritional science studies say that there is a big difference between the two. They say that "high-fructose corn syrup" is worse than sugar.
This manufactured fructose is sweeter than sugar in an unhealthy way, and is digested differently in a bad way. Research has shown that "high-fructose corn syrup" goes directly to the liver, releasing enzymes that instruct the body to then store fat! This may elevate triglyceride (fat in blood) levels and elevate cholesterol levels. This fake fructose may slow fat burning and cause weight gain. Other research indicates that it does not stimulate insulin production, which usually creates a sense of being full. Therefore, people may eat more than they should. Indications also are that the important chromium levels are lowered by this sweetener which may then contribute to type 2 diabetes. Obesity is a contributor too.
"High-fructose corn syrup" is not the corn syrup you buy in a bottle at the supermarket to use for baking. It's an artificial additive that's cheaper and easier for manufacturers of sodas and fruit juices to use. If you read labels, you'll find this additive in such products as pizzas, baked beans, candies, yeast breads, sweetened yogurt, baby food, ketchup, cookies, beer, sodas, juices and alarmingly in most brands of manufactured foods. I have to read a lot of labels to find a brand that doesn't contain "HFCS". If the artificial additive "high-fructose corn syrup" is added to an otherwise healthy food, is it still healthy? If you add a speck of poison to vitamins, are they still good for you? After all, just a speck of poison probably won't hurt you on the spot, but accumulative amounts most probably will. 30 years of these accumulative affects of "high-fructose corn syrup" is evident in the obesity and health problems we have today.
Manufacturers of food products began substituting "high-fructose corn syrup" for white sugar in the 1970's. I believe that there's something meaningful in the fact that the increase of the use of "high-fructose corn syrup" in the 1990's, coincides with the obesity epidemic. This coincidence cannot easily be explained away. Annual consumption of this artificial sweetener today is more than 60 pounds per person. It was only about 1/2 pound per person in 1970. The U.S. Agriculture Department reports that Americans consume more "high-fructose corn syrup" than white sugar.
"High-fructose corn syrup" is highly valued by food manufacturers. It's easy to transport in tanker trucks. It isn't susceptible to freezer burn, as is sugar. It has a long shelf life and keeps foods from becoming dry. It gives bread and baked products a wonderful color. It's also cheaper than white sugar, partly because of generous federal subsidies and trade policies that encourage farmers to grow more corn. Fast food chains add it to their products because it is cheaper. It's in the sauces, in the condiments, in the breadings, in the buns and in the drinks. It is the commercially preferred artificial sweetener.
What's worse than sugar? Now you know."
Posted By: ashleyb
Comments to this post:
03/05/2007 20:29
Bravo!
Thank you for posting this. I hope that many people read this and see how horrible HFCS is for us. It and corn starch are in almost every processed food because of the US governments subsidy of the corn industry. It makes for an incredibly cheap filler that makes us "addicted" to the foods.
Posted By:
03/05/2007 23:06
Thanks for
posting this. I don't eat anything anymore with this stuff in it.
What sucks the most about this, is in alot of food that is considered "healthy" has HFCS. You would be amazed what has it such as bread and even cereal! I read all the labels before I buy. Anything with HFCS its def. out! The hard part is a good chunk of food has this crap as well as partilly hyrdogenated oils and a bunch of other stuff. Now days you just have to keep an eye on all this. Thanks for posting this! Its an eye-opener! Keep up the good work!
Thanks for the informative article! Hope you're feeling better. I know what you mean about JC meals, I think I've gotten rid of all mine, I, too, read the nutrion info on the meals prior to stopping JC and was amazed.
I have recently (within the last few months) realized just how bad that stuff is for us, and I am glad you posted this. HFCS is in so many things... like a lot of so-called whole grain breads... that we would never think of. HFCS and Partially Hydroginated oils are the two things I am adement about not having in my diet anymore. They are evile and useless, and food tastes so much better without them!
Whenever I'm in the US, I despair of finding products that do not contain HFCS. It's in bloody everything. Thank goodness it hasn't caught on over here.
What I find alarming at the moment is the rice with the human gene. USDA backs production of rice with human genes. I loathe the USDA and all US agencies claiming to be the guardians of the food supply and health of its citizens. They lie and are completely out of their minds. Not to mention being in the back pockets of the food industry. The US government and the US food industry is an old boy network that is destroying the health of the American people.
The coincidence between increasing use of HFCS and increasing obesity/diabetes rates can, in fact, be easily explained. Obesity/diabetes rates in Europe are also on the rise (at virtually the same rate as in the U.S.) and yet HFCS is not widely used there. HFCS is not the problem here - it's sweeteners in general.
I recommend reading this wiki on HFCS: http://en.wikipedia.org/wiki/High_fructose_corn_syrup. Very informative. HFCS is no worse or better for you than sugar, according to studies. It's important to monitor consumption of all sweeteners, rather than demonize a single ingredient.
Please note that the previous post's author has no legitimate blog on this site.
I've read dozens of articles on this subject and only studies funded by beverage associations and corn growers agree with the previous statement. Of course, excess sweeteners are bad all around, but there's something more to HFCS. ALL those articles' authors can't be bald-face liars. So . . . how much does Archer Daniels Midland pay you to skulk around blogs posting positive spin on HFCS?
Even if HFCS is inherently no worse, the fact that it is found in high concentrations in foods that I don't normally think of as sweet or full of sugar really bothers me. That alone means that HFCS (or at least the widespread use of it in processed foods) is a major contributor to excess calories in most Americans' diets, apart from the way our bodies process the stuff. And the studies that say it's the same don't take any of that into account, nor do they appear to be funded or conducted by anyone reputable.
Scary stuff.