The Truth About High Fructose Corn Syrup

9 Aug

High fructose corn syrup (HFCS), also known as isoglucose, maize syrup, chicory, inulin, fruit fructose and glucose-fructose syrup is a common sweetener and preservative.

It’s made by changing glucose in cornstarch into fructose, which extends a product’s shelf life and is cheaper than sugar.

For those reasons, high fructose corn syrup is present in foods ranging from processed foods, soda, yoghurt, ice cream, cookies, breads, soups, ketchup, salad dressings – in fact, it’s pretty hard to find a food without HFCS in.  (Intake of high fructose corn syrup has increased by 1000% from 1970 to 1990! – American Journal of Clinical Nutrition)

This is pretty scary when we consider that high fructose corn syrup has been linked with obesity and liver disease, and contains concerning mercury levels.  Apart from these, we have to also remember that high fructose corn syrup contains no nutrients and actually leeches the body of nutrients, as well as increasing hunger.

HFCS is also usually joined by carbonyls, a substance found in the blood of Diabetics that have been linked with tissue damage and health complications.  On average, a typical HCFS product like a can of soda has been shown to have 5 times as many carbonyls as a Diabetic has.

So, what’s the answer?  A combination of knowledge and avoidance.  Make it a habit to have all the names that high fructose corn syrup goes by written on a piece of paper or saved as a note on your phone, and read the labels of foods and drinks you buy.  Avoid the ones containing HFCS.

As a rule, the more processed a food is the more likely it is to contain high fructose corn syrup.

What are your thoughts on HFCS?

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2 Responses to “The Truth About High Fructose Corn Syrup”

  1. Gary King August 11, 2010 at 7:47 am #

    It sounds like it has no nutritional value whatsoever! Will look out for the evil stuff when scanning labels.

    • Katie Williams August 12, 2010 at 1:48 pm #

      Gary; you’re absolutely right. Also keep an eye out for aspartame. I’ll be doing a post about that soon!

      Hope you’re well,
      Katie

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