High Fructose Corn Syrup:

High Fructose Corn Syrup:

High Fructose Corn Syrup is not the cause of illness and overweight. It is another type of sugar

How much sugar does the average American consume?

This question is more difficult than it seems as until the 1970s most of the sugar we ate came from sugar beets or sugar cane and was called sucrose. In the 70s, sugar from corn - corn syrup, fructose, dextrose, dextrine, and or high fructose corn syrup began to gain popularity as a sweetener because it was much less expensive to produce. Many publications have claimed that we are eating less sugar than ten years ago, but while we are eating less sugar, we are eating more corn sweeteners.

Corn sweeteners comes under the subject of a processed sugar. Why do food processors use it?

High Fructose Corn Syrup {HFCS) is extremely soluble and mixes well in many foods.. It retains moisture, resists drying out, controls crystallization, prevents microbiological growth and blends easily with sweeteners, acids, and flavorings. Best of all for manufacturers, it makes sugar drinks taste better and is cheaper than sugar.

From the point of view of soda makers, High Fructose Corn Syrup HFCS is a revolutionary advance in food science.

This means if these products are "steamed" they may get gummy. Thus, if there is a fast-food hamburger place that precooks and wraps their product, they may prefer the firmer product (sugar); If you doubt that they use sugar at fast food restaurants, ask for their nutritional publications. It's a processed food and like any processed foods it creates problems. When sugar is consumed in high quantities as "liquid candy" (High Fructose Corn Syrup HFCS in processed drinks and foods), unused amounts are stored as fat cells.

High Fructose Corn Syrup

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