Healthy eating has had a sizable enemy for quite some time, according to a variety of news sources and public advocacy groups. It's called High Fructose Corn Syrup (HFCS). The onslaught against it has been so great that its producers have been attempting to rebrand it, corn sugar, in an attempt to avoid the bad reputation and increase profitability. Researchers at Princeton University released a paper indicating that Americans consume about sixty pounds per year, per person, of HFCS. They also highlight the concurrent rise in usage of HFCS and the rise in obesity rates. I have studied a wide variety of research from both sides of the argument. I will attempt to answer the question, is HFCS worse than sugar?
High Fructose Corn Syrup usage is rampant. The FD does not restrict its usage at all. HFCS's usage is typically in highly-processed junk food. Common ingredients that are often used with it are fat and salt, as well as a host of other chemicals. Sodas and other flavored/sweetened drinks often contain HFCS. It is also found in sauces, dressings, and breakfast bars and cereals.
High Fructose Corn Syrup has some similarities to common table sugar as well as some differences. From a chemical standpoint, table sugar is half fructose and half glucose while HFCS carries a ratio of 55% to 45%, respectively. It is sweeter than sugar and carries a higher glycemic index (GI). One of the major issues with HFCS is that it is highly processed. None of the fructose in it is naturally occurring. It is added in significant quantities during the processing.
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.
The body absorbs table sugar and HFCS differently, but they both digest rapidly, leaving little difference in blood sugar levels. But because fructose is added to the glucose (as is typical in HFCS production) and not naturally bonded, it allows the fructose to mainline directly to the liver, causing a domino effect: lipogenesis, a fatty liver, and ultimately, diabetes. It is also believed by many scientists that HFCS does not stimulate insulin production, meaning your body will not know it's full and can lead to overeating.
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.
High Fructose Corn Syrup usage is rampant. The FD does not restrict its usage at all. HFCS's usage is typically in highly-processed junk food. Common ingredients that are often used with it are fat and salt, as well as a host of other chemicals. Sodas and other flavored/sweetened drinks often contain HFCS. It is also found in sauces, dressings, and breakfast bars and cereals.
High Fructose Corn Syrup has some similarities to common table sugar as well as some differences. From a chemical standpoint, table sugar is half fructose and half glucose while HFCS carries a ratio of 55% to 45%, respectively. It is sweeter than sugar and carries a higher glycemic index (GI). One of the major issues with HFCS is that it is highly processed. None of the fructose in it is naturally occurring. It is added in significant quantities during the processing.
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.
The body absorbs table sugar and HFCS differently, but they both digest rapidly, leaving little difference in blood sugar levels. But because fructose is added to the glucose (as is typical in HFCS production) and not naturally bonded, it allows the fructose to mainline directly to the liver, causing a domino effect: lipogenesis, a fatty liver, and ultimately, diabetes. It is also believed by many scientists that HFCS does not stimulate insulin production, meaning your body will not know it's full and can lead to overeating.
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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Please see my website for additional information at dangers of food additives or my blog at are artificial sweeteners bad for you
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