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 2011 study gave volunteers 25% of their daily calories in glucose, fructose, or high fructose corn syrup-sweetened beverages. In just two weeks, researchers indicated that the consumption of fructose and high fructose corn syrup increased cholesterol and subsequently, risk of cardiovascular disease. The participants who received glucose did not register such changes.
Although we digest sucrose and High Fructose Corn Syrup differently, there are no substantial differences in blood sugar readings. However, because of the processed-nature of HFCS, it appears as if there is a larger negative impact on the liver, which causes higher rates of diabetes. The fructose in HFCS is added as part of the processing, so it doesn't have to be separated in the body, meaning it heads directly to the liver, which can cause something called a fatty liver, which is a driver of diabetes. HFCS also doesn't appear to trigger insulin, so it can lead to overeating. Insulin alerts your body that it is full.
Although research is still being conducted, it appears as if there is a notable difference when comparing the negative impacts between HFCS and sucrose. However, it should be noted that sugar is not a super food. It is only the better of the two. Both ingredients are tied to obesity, diabetes, and poor cardiovascular health, as well as a variety of other serious conditions.
It is important to note that some people try to avoid all sugar and limit fruit because the majority of the carbs in fruit are sugar, but there appears to be a distinct difference in how the body metabolizes the sugar in fruit versus added sugar in a processed food or drink, like coffee. The sugar that needs to be limited is added sugar through any type of natural or artificial sweetener, not those that are naturally occurring.
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 2011 study gave volunteers 25% of their daily calories in glucose, fructose, or high fructose corn syrup-sweetened beverages. In just two weeks, researchers indicated that the consumption of fructose and high fructose corn syrup increased cholesterol and subsequently, risk of cardiovascular disease. The participants who received glucose did not register such changes.
Although we digest sucrose and High Fructose Corn Syrup differently, there are no substantial differences in blood sugar readings. However, because of the processed-nature of HFCS, it appears as if there is a larger negative impact on the liver, which causes higher rates of diabetes. The fructose in HFCS is added as part of the processing, so it doesn't have to be separated in the body, meaning it heads directly to the liver, which can cause something called a fatty liver, which is a driver of diabetes. HFCS also doesn't appear to trigger insulin, so it can lead to overeating. Insulin alerts your body that it is full.
Although research is still being conducted, it appears as if there is a notable difference when comparing the negative impacts between HFCS and sucrose. However, it should be noted that sugar is not a super food. It is only the better of the two. Both ingredients are tied to obesity, diabetes, and poor cardiovascular health, as well as a variety of other serious conditions.
It is important to note that some people try to avoid all sugar and limit fruit because the majority of the carbs in fruit are sugar, but there appears to be a distinct difference in how the body metabolizes the sugar in fruit versus added sugar in a processed food or drink, like coffee. The sugar that needs to be limited is added sugar through any type of natural or artificial sweetener, not those that are naturally occurring.
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