Problems Caused by Too Much High Fructose Corn Syrup

Problems Caused by Too Much High Fructose Corn Syrup

It can lead to higher caloric intake
It can lead to an increase in bodyweight
It fools your body into thinking it’s hungry
It increases the amount of processed foods you eat, thereby decreasing your intake of nutrient-dense foods
It may increase insulin resistance and triglycerides
High Fructose Corn Syrup...
High-fructose-cornsyrup: Common-foods-high-in-high-fructose-corn syrup

Common Foods High in High Fructose Corn Syrup / HFCS

Common Foods High in High Fructose Corn Syrup / HFCS

Some common foods high in High Fructose Corn Syrup are as follow :
  • Regular soft drinks
  • Fruit juice and fruit drinks that are not 100 percent juice
  • Pancake syrups
  • Popsicles
  • Fruit-flavored yogurts
  • Frozen yogurts
  • Ketchup and BBQ sauces
  • Jarred and canned pasta sauces
  • Canned soups
  • Canned fruits (if not in its own juice)
  • Breakfast cereals
  • Highly sweetened breakfast cereals
High Fructose Corn Syrup

High Fructose Corn Syrup:What Does It All Mean?

High Fructose Corn Syrup:What Does It All Mean?

If High Fructose Corn Syrup HFCS is one of the first ingredients listed on a food label, don’t eat it. Make a mental list of the worst culprits, such as regular soft drinks and many highly sweetened breakfast cereals. High Fructose Corn Syrup HFCS alone won’t make you fat, but when HFCS is high on the ingredient list, the food is not the best choice. As part of a lifestyle that has many of us eating too much and moving too little, we’re putting our health at risk if we don’t choose our foods carefully.

So what’s the answer? It’s easy. Avoid High Fructose Corn Syrup HFCS by reading food labels and shopping the grocery store’s perimeter: Produce is on one side, seafood, meat and poultry on another, and dairy products, eggs and bread on the third. Avoid the center aisles, which are mostly stocked with highly processed foods.

The more you stick to fresh whole foods and avoid commercial and highly processed foods, the less HFCS you will consume.

Understanding Glucose and Fructose

Understanding Glucose and Fructose

Since High Fructose Corn Syrup HFCS is a blend of glucose and fructose, it’s important to understand the role each plays in your body. All sugars, indeed all carbohydrates, have four calories per gram.

But that is just part of the story.

Glucose (dextrose) is a monosaccharide (basically, a simple sugar), which is the form of sugar that is transported in the blood and is used by the body for energy. This is what you measure when testing your blood glucose or blood “sugar.”

Fructose is also a monosaccharide and is often referred to as “fruit sugar,” because it is the primary carbohydrate in most fruits. It’s also the primary sugar in honey and half the carbohydrate in sucrose (table sugar). However, fructose does not stimulate insulin secretion or require insulin to be transported into cells, as do other carbohydrates.
High Fructose Corn Syrup



Today, food companies use High Fructose Corn Syrup HFCS—a mixture of fructose and glucose—because it’s inexpensive, easy to transport and keeps foods moist. And because High Fructose Corn Syrup HFCS is so sweet, it’s cost effective for companies to use small quantities of HCFS in place of other more expensive sweeteners or flavorings.

For these reasons and others, High Fructose Corn Syrup HFCS isn’t going away any time soon.

That is why, to best manage diabetes, you need to know what HFCS is and how to identify it in products.

The Dangers of High Fructose Corn Syrup

The Dangers of High Fructose Corn Syrup

This article was originally published in Diabetes Health in May, 2005.

You know how important it is to control the sugar and carbohydrates in your diet. So you read food labels and listen to your body cues to make sure you’re getting what you need to stay healthy.

But what happens when a manufacturer disguises sugar as something you don’t recognize?

Unfortunately, this is not uncommon. In fact, one of the more popular aliases for sugar today is high fructose corn syrup (HFCS)—a corn-based sweetener that has been on the market since approximately 1970.

According to a commentary in the April 2004 issue of the American Journal of Clinical Nutrition, between 1970 and 1990, the consumption of high fructose corn syrup HFCS increased over 1,000 percent.

high fructose corn syrup HFCS now represents more than 40 percent of caloric sweeteners added to foods and beverages and is the sole caloric sweetener in soft drinks in the United States,” write George A. Bray, Samara Joy Nielsen and Barry M. Popkin, the authors of the commentary.

What are the concerns about high-fructose corn syrup?

What are the concerns about high-fructose corn syrup?

High-fructose corn syrup is a common sweetener and preservative. High-fructose corn syrup is made by changing the sugar (glucose) in cornstarch to fructose — another form of sugar. The end product is a combination of fructose and glucose. Because it extends the shelf life of processed foods and is cheaper than sugar, high-fructose corn syrup has become a popular ingredient in many sodas, fruit-flavored drinks and other processed foods.

So far, research has yielded conflicting results about the effects of high-fructose corn syrup. For example, various early studies showed an association between increased consumption of sweetened beverages (many of which contained high-fructose corn syrup) and obesity. But recent research — some of which is supported by the beverage industry — suggests that high-fructose corn syrup isn't intrinsically less healthy than other sweeteners, nor is it the root cause of obesity.

While research continues, moderation remains important. Many beverages and other processed foods made with high-fructose corn syrup and other sweeteners are high in calories and low in nutritional value. Regularly including these products in your diet has the potential to promote obesity — which, in turn, promotes conditions such as type 2 diabetes, high blood pressure and coronary artery disease.

If you're concerned about the amount of high-fructose corn syrup or other sweeteners in your diet, consider these helpful tips:

* Limit processed foods.
* Avoid foods that contain added sugar.
* Choose fresh fruit rather than fruit juice or fruit-flavored drinks. Even 100 percent fruit juice has a high concentration of sugar.
* Choose fruit canned in its own juices instead of heavy syrup.
* Drink less soda.
* Don't allow sweetened beverages to replace milk, especially for children.

High-fructose corn syrup....

The World of High-Fructose Corn Syrup

The World of High-Fructose Corn Syrup

Think of sugar and you think of sugar cane or beets. Extraction of sugar from sugar cane spurred the colonization of the New World. Extraction of sugar from beets was developed during the time of Napoleon so that the French could have sugar in spite of the English trading blockade.

Nobody thinks of sugar when they see a field of corn. Most of us would be surprised to learn that the larger percentage of sweeteners used in processed food comes from corn, not sugar cane or beets.

The process for making the sweetener high fructose corn syrup (HFCS) out of corn was developed in the 1970s. Use of HFCS grew rapidly, from less than three million short tons in 1980 to almost 8 million short tons in 1995. During the late 1990s, use of sugar actually declined as it was eclipsed by HFCS. Today Americans consume more High Fructose Corn Syrup than sugar.

High-fructose corn syrup (HFCS) is produced by processing corn starch to yield glucose, and then processing the glucose to produce a high percentage of fructose. It all sounds rather simple--white cornstarch is turned into crystal clear syrup. However, the process is actually very complicated. Three different enzymes are needed to break down cornstarch, which is composed of chains of glucose molecules of almost infinite length, into the simple sugars glucose and fructose.

First, cornstarch is treated with alpha-amylase to produce shorter chains of sugars called polysaccharides. Alpha-amylase is industrially produced by a bacterium, usually Bacillus sp. It is purified and then shipped to High Fructose Corn Syrup manufacturers.

Next, an enzyme called glucoamylase breaks the sugar chains down even further to yield the simple sugar glucose. Unlike alpha-amylase, glucoamylase is produced by Aspergillus, a fungus, in a fermentation vat where one would likely see little balls of Aspergillus floating on the top.

The third enzyme, glucose-isomerase, is very expensive. It converts glucose to a mixture of about 42 percent fructose and 50-52 percent glucose with some other sugars mixed in. While alpha-amylase and glucoamylase are added directly to the slurry, pricey glucose-isomerase is packed into columns and the sugar mixture is then passed over it. Inexpensive alpha-amylase and glucoamylase are used only once, glucose-isomerase is reused until it loses most of its activity.

There are two more steps involved.
First is a liquid chromatography step that takes the mixture to 90 percent fructose.
Finally, this is back-blended with the original mixture to yield a final concentration of about 55 percent fructose--what the industry calls high fructose corn syrup.

High Fructose Corn Syrup has the exact same sweetness and taste as an equal amount of sucrose from cane or beet sugar but it is obviously much more complicated to make, involving vats of murky fermenting liquid, fungus and chemical tweaking, all of which take place in one of 16 chemical plants located in the Corn Belt. Yet in spite of all the special enzymes required, High Fructose Corn Syrup is actually cheaper than sugar. It is also very easy to transport--it's just piped into tanker trucks. This translates into lower costs and higher profits for food producers.

The development of the High Fructose Corn Syrup process came at an opportune time for corn growers. Refinements of the partial hydrogenation process had made it possible to get better shortenings and margarines out of soybeans than corn. High Fructose Corn Syrup took up the slack as demand for corn oil margarine declined. Lysine, an amino acid, can be produced from the corn residue after the glucose is removed. This is the modus operandi of the food conglomerates--break down commodities into their basic components and then put them back together again as processed food.

Today High Fructose Corn Syrup is used to sweeten jams, condiments like ketchup, and soft drinks. It is also a favorite ingredient in many so-called health foods. Four companies control 85 percent of the $2.6 billion business--Archer Daniels Midland, Cargill, Staley Manufacturing Co. and CPC International. In the mid-1990s, ADM was the object of an FBI probe into price fixing of three products--HFCS, citric acid and lysine--and consumers got a glimpse of the murky world of corporate manipulation.

There's a couple of other things that consumers should know about High Fructose Corn Syrup. According to a food technology expert, two of the enzymes used, alpha-amylase and glucose-isomerase, are genetically modified to make them more stable. Enzymes are actually very large proteins and through genetic modification specific amino acids in the enzymes are changed or replaced so the enzyme's "backbone" won't break down or unfold. This allows the industry to get the enzymes to higher temperatures before they become unstable.

Consumers trying to avoid genetically modified foods should avoid High Fructose Corn Syrup. It is almost certainly made from genetically modified corn and then it is processed with genetically modified enzymes. I've seen some estimates claiming that virtually everything--almost 80 percent--of what we eat today has been genetically modified at some point. Since the use of HFCS is so prevalent in processed foods, those figures may be right.

But there's another reason to avoid High Fructose Corn Syrup. Consumers may think that because it contains fructose--which they associate with fruit, which is a natural food--that it is healthier than sugar. A team of investigators at the USDA, led by Dr. Meira Field, has discovered that this just ain't so.

Sucrose is composed of glucose and fructose. When sugar is given to rats in high amounts, the rats develop multiple health problems, especially when the rats were deficient in certain nutrients, such as copper. The researchers wanted to know whether it was the fructose or the glucose moiety that was causing the problems. So they repeated their studies with two groups of rats, one given high amounts of glucose and one given high amounts of fructose. The glucose group was unaffected but the fructose group had disastrous results. The male rats did not reach adulthood. They had anemia, high cholesterol and heart hypertrophy--that means that their hearts enlarged until they exploded. They also had delayed testicular development. Dr. Field explains that fructose in combination with copper deficiency in the growing animal interferes with collagen production. (Copper deficiency, by the way, is widespread in America.) In a nutshell, the little bodies of the rats just fell apart. The females were not so affected, but they were unable to produce live young.

High Fructose Corn Syrup contains more fructose than sugar and this fructose is more immediately available because it is not bound up in sucrose. Since the effects of fructose are most severe in the growing organism, we need to think carefully about what kind of sweeteners we give to our children. Fruit juices should be strictly avoided--they are very high in fructose--but so should anything with High Fructose Corn Syrup