What do we know about high fructose corn syrup, and is it good or bad for our health?
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)
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.
- HFCS-42 (the main form used in canned fruit in syrup, ice cream, desserts, and baked goods) contains 42% fructose and 58% glucose. (http://www.sparkpeople.com/resource/nutrition_articles.asp?id=486)
Bottom line, the Mayo Clinic notes that “controversy exists … about whether or not the body handles high-fructose corn syrup differently than table sugar.” But Mayo and Green America are on the same page when it comes to sugar and HFCS: Avoid overconsumption of both. (http://blog.greenamerica.org/2013/04/23/table-sugar-vs-high-fructose-corn-syrup-which-is-worse/)
Good post. I learned a few things I didn’t know before. And I agree with your conclusion. People talk like HFCS is bad and white sugar is good. HFCS may be terrible for people, but white sugar is not some healthy alternative. Large quantities of either will wreck your health. So thanks.