What do we know about high fructose corn syrup, and is it good or bad for our health?
looking at a corn field
High fructose corn syrup (HFCS) is a calorie-providing sweetener used to sweeten foods and beverages, particularly processed and store-bought foods. It is made by an enzymatic process from glucose syrup that is derived from corn. A relatively new food ingredient, it was first produced in Japan in the late 1960s, then entered the American food supply system in the early 1970s. HFCS is a desirable food ingredient for food manufacturers because it is equally as sweet as table sugar, blends well with other foods, helps foods to maintain a longer shelf life, and is less expensive (due to government subsidies on corn) than other sweeteners. It can be found in a variety of food products including soft drinks, salad dressings, ketchup, jams, sauces, ice cream and even bread. (http://www.sparkpeople.com/resource/nutrition_articles.asp?id=486)
This is what high fructose corn syrup looks like
There are two types of high fructose corn syrup found in foods today:
HFCS-55 (the main form used in soft drinks) contains 55% fructose and 45% glucose.