High Fructose Corn Syrup

So what is the story about high fructose corn syrup (HFCS)? To begin with this product is derived from corn stalks and goes through several stages in order to produce this product. There are a few varieties of HCFS but the most common form is HFCS 55. This form is made up of mostly 55% fructose and 45%glucose and are unbound single sugar molecules. Table sugar or cane sugar (CS) is 50%fructose and 50% glucose and are bound together and need to be broken down by enzymes in your gut. The reason for the rapid rise in HFCS is due to the government having extra tariffs on CS and subsidies to grow corn. This effectively makes HFCS less expensive than CS. Furthermore, HFCS is much sweeter than CS and you can use less, again this saves the manufacturer in producing their product. HCFS is widely used in most soft drinks and many different processed foods. The widespread usage in our food supply started in 1975 and rapidly increased through 1985 and beyond. Read some labels, you will be surprised how many products contain HFCS.

Due to its chemical nature HFCS spikes up blood sugar levels more rapidly than CS. The elevate free fructose levels require more energy to cross the intestinal lining depleting energy stores of these cells more quickly and literally punching “holes in the lining probably leading to “leaky gut”. Furthermore, the high fructose levels causes huge metabolic problems to the liver leading to excessive fat production and contributing to a condition called “fatty liver” which affects about 70 million people in the U.S. Lastly, HFCS has been found to be contaminated with a considerable amount of mercury.

So is HCFS natural? Certainly not a normal food substance that you find in nature! The amounts of fructose are extremely concentrated and fructose levels in fruits is much, much lower and fruits contain many other nutrients and healthy fibers. For further info check this link out: http://www.huffingtonpost.com/dr-mark-hyman/high-fructose-corn-syrup-dangers_b_861913.html