High Fructose Corn Syrup (HFCS), or its rebranded name, corn sugar, gets more bad press than any other sweetener with Aspartame seemingly a close second. The average American consumes roughly sixty pounds of high-fructose corn syrup a year. Princeton University researchers highlighted a significant correlation between the increased use of HFCS and a rise in obesity rates of 33%. The purpose of this article is to explore whether or not HFCS is worse than sugar, and if so, by how much.
HFCS can be found in a wide range of foods and drinks, ranging from soft drinks to salad dressings and other sauces, as well as breads and cereals. It is commonly partnered with other unhealthy ingredients and chemicals, such as sodium and saturated fat. Despite significant research suggesting the unhealthiness of HFCS, the FDA allows its usage in almost anything.
Research has shown that high-fructose corn syrup is chemically close to table sugar. HFCS contains 55% fructose and 45% glucose, which makes it virtually as sweet as sucrose or natural honey. Table sugar is 50%/50%. The concentration of fructose found in high fructose corn syrup is not natural. It is highly processed. Corn syrup is a glucose-heavy syrup made from corn starch that has no natural fructose in it.
A study done a few years ago, attempted to determine the impact of HFCS relative to glucose. They gave participants 25% of their calories in liquid form: glucose, fructose, or High Fructose Corn Syrup. The results were notable. Those receiving fructose or HFCS were determined to be at greater risk of cardiovascular disease, due to an increase in bad cholesterol. The change was visible within just two weeks of the study.
Research indicates that both sucrose and HFCS are digested quickly, meaning a similar impact on blood sugar levels, despite moderate differences in GI. That being said, we digest these two ingredients in different manners. There is one less step needed to absorb HFCS because the fructose does not need to be separated from the glucose as is necessary with table sugar. This causes what is called lipogenesis, which can lead to diabetes. Research also indicates that HFCS is linked to overindulging because it does not trigger the production and release of insulin.
Based on existing research, HFCS looks to be more dangerous than sucrose by a fair amount. That being said, sugar is still dangerous. Added sugar should be avoided or used in very small amounts. It still carries significant risk of diabetes, heart complications, and significant weight gain, which creates a host of additional issues.
It is important not to take this research and condemn all sugars. Some people avoid fruit, because sugar carries such a bad rap. Research indicates that naturally-occurring sugars are digested differently than unnaturally-added sugar. Fruits and vegetables are an important part of a healthy diet. It is added sugar that needs to be avoided.
HFCS can be found in a wide range of foods and drinks, ranging from soft drinks to salad dressings and other sauces, as well as breads and cereals. It is commonly partnered with other unhealthy ingredients and chemicals, such as sodium and saturated fat. Despite significant research suggesting the unhealthiness of HFCS, the FDA allows its usage in almost anything.
Research has shown that high-fructose corn syrup is chemically close to table sugar. HFCS contains 55% fructose and 45% glucose, which makes it virtually as sweet as sucrose or natural honey. Table sugar is 50%/50%. The concentration of fructose found in high fructose corn syrup is not natural. It is highly processed. Corn syrup is a glucose-heavy syrup made from corn starch that has no natural fructose in it.
A study done a few years ago, attempted to determine the impact of HFCS relative to glucose. They gave participants 25% of their calories in liquid form: glucose, fructose, or High Fructose Corn Syrup. The results were notable. Those receiving fructose or HFCS were determined to be at greater risk of cardiovascular disease, due to an increase in bad cholesterol. The change was visible within just two weeks of the study.
Research indicates that both sucrose and HFCS are digested quickly, meaning a similar impact on blood sugar levels, despite moderate differences in GI. That being said, we digest these two ingredients in different manners. There is one less step needed to absorb HFCS because the fructose does not need to be separated from the glucose as is necessary with table sugar. This causes what is called lipogenesis, which can lead to diabetes. Research also indicates that HFCS is linked to overindulging because it does not trigger the production and release of insulin.
Based on existing research, HFCS looks to be more dangerous than sucrose by a fair amount. That being said, sugar is still dangerous. Added sugar should be avoided or used in very small amounts. It still carries significant risk of diabetes, heart complications, and significant weight gain, which creates a host of additional issues.
It is important not to take this research and condemn all sugars. Some people avoid fruit, because sugar carries such a bad rap. Research indicates that naturally-occurring sugars are digested differently than unnaturally-added sugar. Fruits and vegetables are an important part of a healthy diet. It is added sugar that needs to be avoided.
About the Author:
Please see my website for additional information at why are processed foods bad or my blog at why artificial sweeteners are bad
No comments:
Post a Comment