High Fructose Corn Syrup – America’s Downfall?
There are indications that “soda and drinks sweetened with High Fructose Corn Syrup are the main source of calories in [the] American diet.” Over consumption of sugars has been linked to adverse health effects, and most of these effects are similar for HFCS and sucrose. There is a correlation between the rise of obesity in the U.S. and the use of HFCS for sweetening beverages and foods. The controversy largely comes down to whether this is coincidence or a causal relationship. Some critics of HFCS do not claim that it is any worse than similar quantities of sucrose would be, but rather focus on its prominent role in the over consumption of sugar; for example, encouraging over consumption through its low cost.
Cuba has long been a major producer of cane sugar, and when we started the embargo in the 1960s, American producers turned to corn syrup as an alternative to the cane sugar we could no longer get as cheaply and easily.
Until the 1970s most of the sugar we ate came from sucrose derived from sugar beets or sugar cane. Then sugar from corn–corn syrup, fructose, dextrose, dextrine and especially high fructose corn syrup (HFCS)–began to gain popularity as a sweetener because it was much less expensive to produce. High fructose corn syrup can be manipulated to contain equal amounts of fructose and glucose, or up to 80 percent fructose and 20 percent glucose.2 Thus, with almost twice the fructose, HFCS delivers a double danger compared to sugar.
These experiements should give us pause when we consider the great increase in the use of high fructose corn syrup during the past 30 years, particularly in soft drinks, fruit juices and other beverages aimed at growing children, children increasingly likely to be copper deficient as modern parents no longer serve liver to their families. (Liver is by far the best source of copper in human diets.) It’s used in everything from bread to pasta sauces to bacon to beer as well as in “health products” like protein bars and “natural” sodas.
Deborah Koons Garcia, producer of the documentary film “The Future of Food”
The genetically engineered seed and bovine growth hormone, Monsanto has been in litigation and political lobbying practices that have made the company controversial around the world and a primary target of the anti-globalization movement and environmental activists. Monsanto has been identified by the U.S. Environmental Protection Agency as being a “potentially responsible party” for 56 contaminated sites (Superfund Sites) in the United States. Monsanto has been sued, and settled, multiple times for damaging the health of its employees or residents near its Superfund Sites through pollution and poisoning. High Fructose Corn Syrup is in everything from baby food, to wheat bread.
Now anyone who drinks beverages with Crystalline Fructose (Vitamin Water included):
What I have learned is that crystalline fructose “is produced by allowing the fructose to crystallize from a fructose-enriched corn syrup.” This information is from the sugar producers themselves, at sugar.org. This explanation is very straightforward: it is made from corn syrup, and not only corn syrup, but “fructose enriched” corn syrup. Would another name for that perhaps be high fructose corn syrup?
Crystalline Fructose contains 99.5% minimum of fructose assay, which is an even higher percentage of fructose than what makes up HFCS. Another ingredient of crystalline fructose is arsenic. I don’t know about you, but I don’t care what the amount is (in this case the chemical specs state 1 mg/kg maximum), I don’t want to be ingesting arsenic.
Additional chemical compounds that make up crystalline fructose are heavy metals, lead, and chloride. I obtained this information from admworld.com in their PDF document that I used to research this post.
Even if you do not drill down into the chemical composition of crystalline fructose, the bullet points of the document clearly show that this sweetener provides the same outcome and is used in the same way as HFCS is:
It is an ingredient in the same processed foods that HFCS is: sodas, other beverages (sadly, it is used in “health drinks” like the one my college professor had), breads, low-calorie dressings (read the labels of low-fat salad dressings), cereals, frozen foods, protein bars (supposed to be healthy!), and basically all processed foods.
It extends the shelf life of food.
It provides intense sweetness so only a small amount needs to be used (economical).
It is made from corn (again, economical).
It prevents baked goods and “nutrition” bars from drying out.
Of course, the health dangers of crystalline fructose are not outlined, and they will be the same as high fructose corn syrup since this is simply another form of fructose corn syrup, however crystalline fructose includes an even higher percentage of fructose than HFCS does. Remember that fructose must be processed completely in the liver, and when a diet includes a large amount of it (if you eat mainly processed foods), then it creates a fatty liver, and even cirrhosis.
It is unlikely that these corn syrups will disappear any time soon, however as long as you are knowledgeable about what you are eating, the more conscious you will become in your decisions concerning what you put into your body. We all deserve to live with the highest level of health possible, and clearly fructose corn syrup sweeteners will not be found along the path to outstanding health.
Now Foods says “Fructose is commonly called “fruit sugar” because it is the main sugar in many fruits. However, fructose is now produced from corn syrup, which is derived from corn. Fructose is almost 50% sweeter than sucrose and requires about 2/3 the amount to get the same sweetness. This means fructose provides nearly 33% fewer calories per serving.”
For more on this you can check this stuff out:
Super Size Me an excellent documentary
King Corn, a documentary on two friends, one acre of corn, and the subsidized crop that drives our fast-food nation