High Fructose Corn Syrup (HFCS) is Even Worse Knowing what we know about fructose, and have known for almost a century, we might justifiably be a bit surprised that high fructose corn syrup has become so widely accepted in the U.S. as a sweetener in foods and drinks. This is just marketing propaganda, and I will leave it at that. So why is HFCS even worse than fructose alone? First consider how HFCS is made. It takes a 15-step process, starting with extracting starch from corn kernels and taking it through a series of stainless steel vats and tubes, requiring a dozen different mechanical processes and chemical reactions, including at least one step that uses a genetically modified (GMO) enzyme. The result is a mixture that is 90 percent fructose, which is then combined with regular 100 percent glucose corn syrup to produce a clear syrupy liquid that is roughly as sweet as table sugar. This is a mixture that does not occur naturally in corn. Is HFCS derived from corn? Yes. Is it natural? No. The crux of why HFCS is worse than fructose alone is the overwhelming use of HFCS in thousands of foods and beverages. It is a boon to the corn industry. It is a bane to human health. You are more challenged than ever to find sweetened foods and beverages that are not sweetened with HFCS. Article Source: EzineArticles/4187852
Posted on: Sun, 27 Jul 2014 18:08:33 +0000
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