Is High-fructose Corn Syrup Worse Than Regular Sugar?
The claim: High-fructose corn syrup is worse for you than regular table sugar (sucrose). The facts: High-fructose corn syrup has been blamed for everything from obesity and dementia to heart attacks and strokes. But the truth is far more complicated, so some background is in order: Table sugar (sucrose, from sugar cane or sugar beets) is made up of fructose (also found in fruit and honey) and glucose (the simplest sugar, used for energy by the body). High-fructose corn syrup (HFCS), on the other hand, is derived from cornstarch, which consists of a chain of only glucose molecules. To create HFCS, enzymes are added to cornstarch to convert much of the glucose to fructose. Food manufacturers favor HFCS because its cheaper than sucrose. The most common forms contain either 42 percent fructose (mainly used in processed foods) or 55 percent fructose (mainly used in soft drinks). So, sucrosewhich is about 50 percent fructoseis actually higher in fructose than some HFCS. While both glucose and fructose are simple sugars that provide 4 calories per gram, the body processes them differently . Glucose is metabolized by several organs (including the brain, liver, muscles, and fat tissue) and has a direct effect on blood sugar and insulin levels. Fructose is metabolized primarily by the liver, and though it does not have a significant effect on blood sugar or insulin levels, it can have a more immediate effect on triglycerides (fats in the blood). Both human and animal studies show that when fructose is consumed in excess it can lead not only to higher triglycerides but also to a fatty liver, decreased insulin sensitivity, and increased levels of uric acid (which causes gout ). The difference in how the body handles the two sugars has led to the belief that HFCS is much worse for Continue reading >>
5 Reasons High Fructose Corn Syrup Will Kill You
IF YOU CAN’T CONVINCE THEM, CONFUSE THEM – Harry Truman The current media debate about the benefits (or lack of harm) of high fructose corn syrup (HFCS) in our diet misses the obvious. The average American increased their consumption of HFCS (mostly from sugar sweetened drinks and processed food) from zero to over 60 pounds per person per year. During that time period, obesity rates have more than tripled and diabetes incidence has increased more than seven fold. Not perhaps the only cause, but a fact that cannot be ignored. Doubt and confusion are the currency of deception, and they sow the seeds of complacency. These are used skillfully through massive print and television advertising campaigns by the Corn Refiners Association’s attempt to dispel the “myth” that HFCS is harmful and assert through the opinion of “medical and nutrition experts” that it is no different than cane sugar. It is a “natural” product that is a healthy part of our diet when used in moderation. Except for one problem. When used in moderation it is a major cause of heart disease, obesity, cancer, dementia, liver failure, tooth decay, and more. The Lengths the Corn Industry Will Go To The goal of the corn industry is to call into question any claim of harm from consuming high fructose corn syrup, and to confuse and deflect by calling their product natural “corn sugar”. That’s like calling tobacco in cigarettes natural herbal medicine. In the ad, the father tells us: “Like any parent I have questions about the food my daughter eats–-like high fructose corn syrup. So I started looking for answers from medical and nutrition experts, and what I discovered whether it’s corn sugar or cane sugar your body can’t tell the difference. Sugar is sugar. Knowing that makes me fee Continue reading >>
Is High Fructose Corn Syrup (hfcs) Worse Than Sugar?
Is high fructose corn syrup (HFCS) worse than sugar? Is high fructose corn syrup (HFCS) worse than sugar? There is currently no evidence to suggest that HFCS is any worse than sugar. Both high fructose corn syrup and sugar are essentially the same; the difference between them is too small to matter in moderate consumption, and in excess both are harmful to health. High Fructose Corn Syrup (HFCS) Structure High fructose corn syrup (HFCS) is a liquid blend of both glucose and fructose, where both molecules float in solution (as monosaccharides or lone sugar molecules) rather than being bound to each other. It is commonly used in food products due to being cheap to produce and having a slightly sweeter perception than a similar dose of sucrose. The fructose content, which generates most of the sweetness, varies between 42-55% in liquid solutions (with a more rare form of HFCS used in hard candies being up to 90% fructose). Sucrose is known as a disaccharide (two sugar) of glucose and fructose, it is essentially glucose connected to fructose in a 1:1 ratio. Because of this ratio, sucrose can be seen as 50% glucose and 50% fructose. Due to the presence of the sucrase (invertase) enzyme in the intestines, sucrose is broken apart into free glucose and fructose prior to intestinal absorption; this results in both glucose and fructose being detectable in the blood after sucrose ingestion, and no differences between sugars aside from the relative amounts of fructose (which are minor). [1] Structurally speaking, table sugar (sucrose) and HFCS are very similar and confer both of the same sugars in somewhat similar ratios. The difference between sucrose and the higher end of HFCS fructose content (55%) is practically insignificant with moderate or moderately high consumption. Assum Continue reading >>
High Fructose Corn Syrup: Just Like Sugar, Or Worse?
High Fructose Corn Syrup: Just Like Sugar, or Worse? Written by Joe Leech, MS on January 8, 2015 For decades, high fructose corn syrup has been used as a sweetener in processed foods. Supposedly high in fructose , it has been heavily criticized for its negative health effects. Many people claim that it is even more harmful than other sugar-based sweeteners. But how does high fructose corn syrup really compare to regular sugar? Is it any worse? High fructose corn syrup (HFCS) is a sweetener derived from corn syrup, which is processed from corn. It is used to sweeten processed foods and soft drinks, primarily in the USA. Similarly to regular table sugar (sucrose), it is composed of both fructose and glucose. It became a popular sweetener in the late 1970's when the price of regular sugar was high, while corn prices were low due to government subsidies. However, the use of high fructose corn syrup has started declining slightly, in line with the rising popularity of artificial sweeteners . The graph below shows trends for sweetener consumption in the US, in the years 1966-2009 ( 1 ): The blue line shows the consumption of regular sugar, while the red line shows the consumption of high fructose corn syrup, which skyrocketed between 1975 and 1985. Bottom Line: High fructose corn syrup is a sugar-based sweetener, used in processed foods and drinks in the US. Like regular sugar, it consists of the simple sugars glucose and fructose. High fructose corn syrup is made from corn (maize), which is usually genetically modified. The corn is first milled to produce corn starch. Then the corn starch is processed even further to produce corn syrup ( 2 ). Corn syrup consists mostly of glucose. To make it sweeter and more similar in taste to regular sugar (sucrose), some of that glucose Continue reading >>
High Fructose Corn Syrup Vs Corn Syrup Facts | Shape Magazine
Q: What is the difference between high-fructose corn syrup and corn syrup? Are both bad for me? A: High-fructose corn syrup (HFCS) has received quite a bit of media attention in recent years. Found in many foods and beverages, its the typical added sugar component of modern processed foods and can have potentially negative health consequences. While HFCS is comprised of approximately 45 percent glucose and 55 percent fructose (the exact percentage of fructose can vary depending on the product), plain corn syrup is simply glucose, the most basic sugar molecule, and doesnt receive as much media coverage.[ Tweet this fact! ] Both are added sugars, and in my opinion, added sugars should be minimized in your diet as much as possible. The negative health consequences can be seen in the different ways that fructose and glucose are metabolized. Fructose is absorbed in your small intestine but shuttled off to your liver for processing before it hits your bloodstream. If too much fructose enters your liver, whatever cannot be processed will be converted into fat, which will ultimately exacerbate metabolic syndrome. In comparison, glucose is dumped directly into your bloodstream, ready for your tissues to soak it up and use as energy. This is why HFCS gets a lot more bad press than corn syrup. However a recent article published in the Advances in Nutrition brought into question the role of fructose in the declining health of Americans, concluding that the current body of research on the negative effects of fructose does not take into account the context of how people are normally consuming fructose. RELATED: Everything You Need to Know About Sugar Still, I recommend that you avoid both types of corn syrup with equal fervor. I also believe we should be less concerned about HFCS an Continue reading >>
High Fructose Corn Syrup (glucose-fructose)
High Fructose Corn Syrup (Glucose-Fructose) I've touched on this topic before, but I think it is worth the reminder that if we really want to maintain or regain our health, we really MUST avoid high fructose corn syrup like the plague. On food labels as Fructose-Glucose in Canada, high-fructose sweeteners are also deceptively labeled as inulin, iso-glucose, dahlia syrup, tapioca syrup, glucose syrup, corn syrup, crystalline fructose, agave syrup, and even fruit fructose. High-fructose sweeteners whether made from corn or from agave do a really good job of messing up our metabolism, which leads to diseases like type 2 diabetes, heart disease, metabolic syndrome, osteoporosis and cancer. The food-processing industry turned away from sugar from sugar cane and sugar beet when they discovered that a far less expensive, far sweeter sweetener that actually extended shelf life could be made from corn. So, from about 1970 when it was introduced into the food supply, we have been consuming larger and larger quantities of fructose, and interestingly enough, the rise in obesity levels has paralleled this increase. I admit that over that time we have also become less active, so clearly fructose is not entirely to blame, but all the same, it gives pause for thought. Fructose was initially hailed as a boon to diabetics as it does not raise insulin levels like glucose does when it is metabolized.However, over time, high fructose consumption seems to increase insulin resistance by reducing insulin's affinity to its receptor, which causes the body to put out more insulin, further worsening the situation for diabetics. We now know that fructose is metabolized exclusively by the liver, converting into triglycerides (fats) very quickly. Fatty livers, increased triglycerides and uric acid i Continue reading >>
High Fructose Corn Syrup And Fructose, The Differences
High Fructose Corn Syrup and Fructose, The Differences There is a great deal of confusion about fructose and high fructose corn syrup (HFCS). They are not the same. The term high fructose corn syrup (also known as corn sugar) suggests that HFCS is a fructose sweetener but this is only partly true. In fact, corn sugar contains nearly equal amounts of the simple sugars glucose and fructose. A range of formulas of HFCS with varying ratios of fructose to glucose are used in various food applications, such baked good, beverages, processed fruits, condiments, frozen desserts, jams, jellies, and pickles. Fructose, a simple sweetener, naturally occurring in many fruits and vegetables, is also found in the added sugars, sucrose, crystalline fructose and corn sugar. Sucrose is made up of glucose and fructose so is very similar in composition to high fructose corn syrup. Crystalline fructose can be produced from corn starch or sucrose and contains fructose alone. Crystalline fructose is primarily used in dry mix beverages, low-calorie products, flavored water, still and carbonated beverages, sports and energy drinks, chocolate milk, breakfast cereals, baked goods, yogurt, fruit packs and confections. Since pure crystalline fructose and sucrose have their own unique properties, each is uniquely suited for different applications. Fructose is the sweetest of all nutritive sweeteners with approximately 1.2 to 1.8 times the sweetness of sucrose in most food applications. Less fructose can be used to achieve the same sweetness, thereby saving calories. Importantly, fructose also has a low glycemic index and does not cause surges and dips in blood glucose levels relative to glucose and sucrose. Fructose reacts synergistically with other sweeteners and starches in a way that boosts the s Continue reading >>
How Sugar Works
As its name implies, high-fructose corn syrup (HFCS) comes from corn, not sugarcane or sugar beets. Created in the 1960s, this additive is now found in numerous processed foods, including many sodas. The syrup has become popular for food makers because it's cheaper than white sugar. HFCS has a reputation for being unhealthy and fattening, which you can read more about in the article How bad for you is high-fructose corn syrup? It's also stigmatized as unnatural and artificial because the production process requires the addition of enzymes and fiddling with the molecular arrangement of regular corn syrup. Some say that high-fructose corn syrup is a major contributor to the obesity epidemic because obesity rates have risen in lockstep with HFCS consumption. But the available scientific evidence is inconclusive [source: Warner]. That doesn't mean that HFCS is healthy. It's still "empty" calories -- no nutritional value, easily and quickly processed by the body. There is, however, some evidence that the body treats HFCS differently than glucose, another common form of sugar. When a person's liver is deciding what to do with glucose, it has several options: use it for energy; convert the glucose into triglycerides or store the glucose as fat. A 2008 study found that fructose seems to go directly to fat [source: Parker-Pope]. The problem may also be more severe with those who are overweight. The study concluded that fructose itself isn't bad -- particularly fructose found in fruits, which are nutrient rich -- but that many people could be better served by limiting fructose consumption and avoiding overeating [source: Parker-Pope]. One misconception about HFCS stems from its name. In fact, HFCS isn't that much different than standard, processed white sugar. A commonly used for Continue reading >>
High Fructose Corn Syrup Questions And Answers
High Fructose Corn Syrup Questions and Answers Consumer Info About Additives & Ingredients Main Page FDA receives many inquiries and comments from the public about the chemistry of high fructose corn syrup (HFCS) in relation to other sweeteners such as table sugar and honey, and whether HFCS is safe to eat. HFCS is derived from corn starch. Starch itself is a chain of glucose (a simple sugar) molecules joined together. When corn starch is broken down into individual glucose molecules, the end product is corn syrup, which is essentially 100% glucose. To make HFCS, enzymes are added to corn syrup in order to convert some of the glucose to another simple sugar called fructose, also called fruit sugar because it occurs naturally in fruits and berries. HFCS is high in fructose compared to the pure glucose that is in corn syrup. Different formulations of HFCS contain different amounts of fructose. The most common forms of HFCS contain either 42 percent or 55 percent fructose, as described in the Code of Federal Regulations (21 CFR 184.1866), and these are referred to in the industry as HFCS 42 and HFCS 55. The rest of the HFCS is glucose and water. HFCS 42 is mainly used in processed foods, cereals, baked goods, and some beverages. HFCS 55 is used primarily in soft drinks. Sucrose (sugar), the most well-known sweetener, is made by crystallizing sugar cane or beet juice. Sucrose is also made up of the same two simple sugars, glucose and fructose, joined together to form a single molecule containing one glucose molecule and one fructose molecule, an exact one-to-one ratio. The proportion of fructose to glucose in both HFCS 42 and HFCS 55 is similar to that of sucrose. The primary differences between sucrose and the common forms of HFCS are: In sucrose, a chemical bond joins th Continue reading >>
Straight Talk About High-fructose Corn Syrup: What It Is And What It Ain't
Straight talk about high-fructose corn syrup: what it is and what it ain't From White Technical Research, Argenta, IL Address reprint requests to JS White, White Technical Research, 8895 Hickory Hills Drive, Argenta, IL 62501. E-mail: [email protected] . Search for other works by this author on: The American Journal of Clinical Nutrition, Volume 88, Issue 6, 1 December 2008, Pages 1716S1721S, John S White; Straight talk about high-fructose corn syrup: what it is and what it ain't, The American Journal of Clinical Nutrition, Volume 88, Issue 6, 1 December 2008, Pages 1716S1721S, High-fructose corn syrup (HFCS) is a fructose-glucose liquid sweetener alternative to sucrose (common table sugar) first introduced to the food and beverage industry in the 1970s. It is not meaningfully different in composition or metabolism from other fructose-glucose sweeteners like sucrose, honey, and fruit juice concentrates. HFCS was widely embraced by food formulators, and its use grew between the mid-1970s and mid-1990s, principally as a replacement for sucrose. This was primarily because of its sweetness comparable with that of sucrose, improved stability and functionality, and ease of use. Although HFCS use today is nearly equivalent to sucrose use in the United States, we live in a decidedly sucrose-sweetened world: >90% of the nutritive sweetener used worldwide is sucrose. Here I review the history, composition, availability, and characteristics of HFCS in a factual manner to clarify common misunderstandings that have been a source of confusion to health professionals and the general public alike. In particular, I evaluate the strength of the popular hypothesis that HFCS is uniquely responsible for obesity. Although examples of pure fructose causing metabolic upset at high conc Continue reading >>
Corn Syrup Vs. High Fructose Corn Syrup
Whats the difference between corn syrup and high fructose corn syrup? Before I answer this, lets talk a little bit about sugars. There are three major types of sugar: sucrose, glucose, and fructose. Sucrose is table sugar. Its a disaccharide, meaning that there are two sugar molecules joined together in a single molecule. Those two sugar molecules that make up sucrose are monosaccharides, and they are glucose and fructose. Corn syrup is, as the name implies, made from corn. This makes it cheaper to produce than sugar, because the US government spends a lot of money to make corn growth a relatively inexpensive thing to do. Regular corn syrup, the kind you buy for candy making , is primarily glucose suspended in water. You use it in your cooking because you want to keep crystals from forming in your candy or you need something chewy instead or hard or similar. When manufacturers use corn syrup, they sometimes need it for the same reasons home cooks need it, but more often they use it to save money. And if substituting a less expensive ingredient for an expensive ingredient is one good way to save money, another good way is to use less of the ingredient instead of more. So they treat the corn syrup (with enzymes, apparently) in order to have more fructose than glucose. Because the fructose is sweeter than glucose, they dont need to use as much of it in order to sweeten food. There is a lot of controversy going on currently about high fructose corn syrup, about how bad it is for you, or about how its fine in moderation like sugar. Both of these things can be true at the same time. Current theory on obesity trends starts with an evolutionary concept: we, as a species, adapted to our environment by eating certain foods, by having to work a certain amount to get those foods, Continue reading >>
Updated Factsheet On Glucose Fructose Syrups, Isoglucose And High Fructose Corn Syrup 2016
Home / All our issues , Homepage-news , News , Nutrition and Health /UPDATED FACTSHEET ON GLUCOSE FRUCTOSE SYRUPS, ISOGLUCOSE AND HIGH FRUCTOSE CORN SYRUP 2016 UPDATED FACTSHEET ON GLUCOSE FRUCTOSE SYRUPS, ISOGLUCOSE AND HIGH FRUCTOSE CORN SYRUP 2016 admin 2018-01-08T20:04:41+00:00 September 13th, 2016| Terms like glucose fructose syrups, isoglucose and High Fructose Corn Syrups (HFCS) are often confused and used interchangeably. This section aims to clarify the differences. (read more) Glucose is a simple sugar found naturally in many foods. Glucose performs a unique and vital role as an energy source for the brain which cannot use other types of energy [i] . Fructose is also a simple sugar found in many foods. It is the sweetest of all naturally occurring sugars. High levels of fructose are, for example, typically found in fruits notably tree fruits (oranges, apples etc.), berries, melons and some root vegetables such as sweet potatoes, parsnips and onions Sucrose, or table sugar, is made up of glucose and fructose linked together in a 1:1 ratio (i.e., 50% glucose, 50% fructose). Glucose Fructose Syrup (GFS) is a liquid sweetener used in the manufacturing of foods and beverages. It is composed of different sugars, mainly glucose and fructose, with varying compositions, with a fructose content ranging from 5 to 50%. If the fructose content exceeds 50%, the product becomes a Fructose-Glucose Syrup. Isoglucose is glucose fructose syrups with more than 10% of fructose, as defined in EU legislation [1] . In the United States, this type of product is produced from maize starch most commonly either with a 42% or a 55% fructose content and is called High Fructose Corn Syrup (HFCS). [1] For a definition of isoglucose please see COUNCIL REGULATION (EC) No 1234/2007 of 22 Octob Continue reading >>
High-fructose Corn Syrup
"HFCS" redirects here. It is not to be confused with HFCs (hydrofluorocarbons) . Structural formulae of fructose (left) and glucose (right) High-fructose corn syrup (HFCS) (also called glucose-fructose, isoglucose and glucose-fructose syrup [1] [2] ) is a sweetener made from corn starch that has been processed by glucose isomerase to convert some of its glucose into fructose . HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology where the enzyme was discovered in 1965. [3] :5 As a sweetener, HFCS is often compared to granulated sugar , but manufacturing advantages of HFCS over sugar include that it is easier to handle and more cost-effective. [4] The United States Food and Drug Administration has determined that HFCS is a safe ingredient for food and beverage manufacturing. [5] There is debate over whether HFCS presents greater health risks than other sweeteners. [6] Uses and exports of HFCS from American producers have continued to grow during the early 21st century . [7] Apart from comparisons between HFCS and table sugar, there is some evidence that the overconsumption of added sugar in any form, including HFCS, is a major health problem, especially for onset of obesity . [4] [8] [9] Consuming added sugars, particularly as sweetened soft drinks , is strongly linked to weight gain. [4] [10] The World Health Organization has recommended that people limit their consumption of added sugars to 10% of calories, but experts say that typical consumption of empty calories in the United States is nearly twice that level. [10] In the U.S., HFCS is among the sweeteners that mostly replaced sucrose (table sugar) in the food industry. [11] Factors in the rise of HFCS use include p Continue reading >>
Corn Syrup Vs. High-fructose Corn Syrup: There Is A Difference
Corn Syrup vs. High-Fructose Corn Syrup: There Is a Difference Corn Syrup vs. High-Fructose Corn Syrup: There Is a Difference The holidays are coming, which means it's time for pecan pie, homemade marshmallows and caramel candies all recipes that traditionally use corn syrup as an ingredient. More and more, I've been hearing people say they are reluctant to use corn syrup in their baking because of the negative health effects associated with high-fructose corn syrup. But the truth is that corn syrup and high-fructose corn syrup are two different products. Both products are made from corn starch, but regular corn syrup is 100 percent glucose, while high-fructose corn syrup (HFCS) has had some of its glucose converted to fructose enzymatically. Scientists are examining the potentially negative effects of consuming large amounts of fructose in the form of HFCS, but regular corn syrup is not part of that consideration, as it does not contain fructose. That doesn't necessarily mean the corn syrup you buy in the store is HFCS-free, unfortunately. Manufacturers sometimes add HFCS to regular corn syrup, but it will be listed as an ingredient if that is the case. So read labels carefully or stick with Karo, which does not add HFCS to their products . (When Emma wrote about this issue in 2008 , Karo did add HFCS to their corn syrup, but that has changed.) Of course, like all refined sweeteners, corn syrup should be consumed in moderation. A few times a year around the holidays in your grandmother's famous pecan pie recipe or the caramel candies everyone loves sounds just about right. Continue reading >>
Sugar Vs. High-fructose Corn Syrup: Is One Sweetener Worse For Your Health?
High-fructose corn syrup has long been portrayed as a major villain in the American diet. But a new school of thought contends that plain old table sugar or even all-natural honey can be just as harmful to a person's health. Any source of excess sugar contributes to obesity and diabetes, and singling out high-fructose corn syrup might distract consumers from the real health hazards posed by any and all added sugars, many dietitians now say. For example, people swigging all-natural sodas sweetened with pure cane sugar are still doing themselves harm, just as if the sodas had been loaded instead with high-fructose corn syrup, said Mario Kratz, a research associate professor at the University of Washington School of Public Health in Seattle. "The science is pretty clear that normal household sugar doesn't differ from high-fructose corn syrup," said Kratz, who specializes in nutrition and metabolism. "They are equally bad when consumed in sugar-sweetened beverages." Some researchers, such as Shreela Sharma, maintain that high-fructose corn syrup poses a unique health threat. They are concerned that the human body may process high-fructose corn syrup differently than regular sugar, in a way that contributes to obesity and its attendant problems, such as diabetes and heart disease. "In the end, sugar is sugar when it comes to calories, but it's not the same when your body is metabolizing these different sugars," said Sharma, a registered dietitian and associate professor at the University of Texas School of Public Health in Houston. "To me, these small differences ultimately do end up making a big difference." But such views are now being challenged by other researchers and nutritionists who say that all sugars used in food are pretty much the same. High-fructose corn syrup i Continue reading >>
