This is an article sent to us from our friend Alex in FL.
We all knew High Fructose Corn Syrup was not good for us right..here is why!
From Dr. Andrew Weil
Q Corn Syrup: What’s That Sweet Taste?
What is the difference between corn syrup and high fructose corn
syrup? Should both of them be avoided?
A Answer (Published 10/7/2008)
Corn syrup was invented in 1882. It is made by enzymatic conversion of
cornstarch to a syrup mostly containing glucose (also known as blood sugar
or dextrose). It is available for home use (as Karo syrup and maple-flavored
pancake syrup for example) and is used commercially to sweeten many
manufactured foods, from salad dressing, drink mixes, and fruit drinks to
puddings, ice milk, and tomato sauces. The glucose content of corn syrup can
range from 20 percent to 98 percent, but when you see “corn syrup” listed on
a product label, you have no way of knowing how much glucose it contains.
Corn syrup that has been concentrated to contain less than 10% water
can be described as “corn syrup solids” on a product label. That ingredient is
at least 88 percent glucose.
Alternatively, high fructose corn syrup (HFCS) was invented in 1957,
but did not come into widespread commercial use until the late 1970s. It is made
by using other enzymes to convert glucose to fructose. It is as sweet as
table sugar (sucrose) but much cheaper. HFCS was initially considered a
“revolutionary” food science innovation because it retains moisture and
prevents drying, controls crystallization, and blends with other sweeteners,
acids and flavorings. Manufacturers love it, and it is now the principal
sweetener used in processed and junk foods – everything from soft drinks and
juices to salad dressings, ketchup, jams, jellies and ice cream.
HFCS contains 14 percent fructose. Never before in history have so
many people been consuming so much fructose. I am concerned about its possible
disruptive effects on metabolism, including its potential to cause insulin
resistance (causing numerous health problems, including Type 2 Diabetes,
abdominal obesity) . Along with a growing number of experts, I believe that
HFCS is a chief driver of the obesity epidemic in this country, particularly
of childhood obesity. I deplore our government’s role in making HFCS so
cheap through federal subsidies of corn production.
In general, it is best to cut down on foods to which any sweeteners
have been added. All of them contribute to the obesity epidemic that is
threatening the health of so many Americans. But HFCS is the worst, different from and
possibly more dangerous than ordinary corn syrup. I urge you not to buy
products made with it and not to let your kids eat them. HFCS is a marker of
low-quality foods. Avoid them.
Andrew Weil, M.D.