High-Fructose Corn Syrup Is a Total Catastrophe
High-Fructose Corn Syrup (HFCS) is a very low cost sweetener derived from milled corn, then processed again to form corn syrup, then again processed with fructose to form High-Fructose Corn Syrup. It’s very common in processed foods and beverages in the U.S., including breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments. Unfortunately, the overuse of such a toxic substance has led to an increase of metabolic syndrome in America that is supported study after study and proves that HFCS is not the same as sugar.
So, if HFCS is so damaging to the human body, why would a company prefer it over the other options? Not surprisingly, the main reason is it’s very inexpensive. But, it's also easy to transport, keeps food moist and has a very long shelf life. It should also be divulged that the majority of HFCS is genetically modified and has a high potency of mercury. If you add up all of the information about HFCS, be prepared for a total catastrophe.
In 40 years since the introduction of HFCS, obesity rates have skyrocketed. In 1970, the obesity rate was 15 percent, and by 2010, the rate was around 33 percent – or one-third of the population. Princeton has been in the forefront of studies that are linking all of the information together. They have demonstrated that all sweeteners are not created equal when it comes to weight gain. HFCS isn’t recognized by the leptin receptors in your body, and leptin is the hormone assigned to tell you when you are full. Therefore, you aren’t told by your own body when to stop eating when it comes to foods that contain HFCS; that leads to overeating and weight gain.
In studies performed by Princeton, the result from the six month study of consumption of HFCS is consistent across the board. “These rats aren’t just getting fat; they’re demonstrating characteristics of obesity, including substantial increase in abdominal fat, and circulating blood fat (triglycerides).” In other research, the University of California compared glucose and fructose consumption in 32 people. The results were very different in the end: both groups gained similar amounts of weight. However, those drinking HFCS experienced:
- An increase of visceral fat
- Less sensitivity to insulin (1st sign of diabetes)
- Increase of fat production in the liver
- Increase of LDL (bad) cholesterol
- Increase of triglycerides
People who drank the glucose-sweetened beverage, meanwhile, experienced no such change. This is VERY interesting: “This suggests that in the same way that not all fats are the same, not all dietary carbohydrates, sugars, are the same either,” noted Peter Harvel from the University of California.
Sugar feeds cancer; fructose feeds cancer! A major problem arises, because HFCS is the primary source of calories in the United States. It has been proven time and again that cancer cells actually feed on HFCS. Fructose has also been shown to directly increase cancer risk by causing DNA damage, altered cellular metabolism, increase of free radical production and inflammation.
So, this leads to the inevitable question: what to do? The American Heart Association recommends that women should consume no more than 100 calories a day from added sugar (6 teaspoons), and that men should consume no more than 150 calories (9 teaspoons). HFCS is an ingredient that is best avoided – or at least severely reduced – in your diet. Obviously.
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