High Fructose Corn Syrup; The Evil Ingredient

It has been estimated that the average American consumes 138 lbs. of sugar a year! Making up at least 50% of that is High Fructose Corn Syrup (HFCS). It is nearly impossible to consume a sugary drink, or processed snack food that doesn’t contain HFCS. Sometimes you have to look close because manufactures like to hide it by using aliases' including Inulin, Agave syrup, Dahlia syrup, Tapioca syrup, Iso –glucose, crystalline fructose, fruit fructose to name a few.
Entering the American diet in the early 70’s as an inexpensive, sweeter alternative to table sugar (Sucrose), HFCS has a longer shelf life than sugar made from beets or cane. Because it is synthesized HFCS has a higher fraction of Fructose (55%-80%) than natural sugar (50%) thus its name and the health/ risk benefit it is associated with.
On the pro side there is little caloric difference between the table sugar and HFCS and as a plus (initially) to diabetics, HFCS hardly raises insulin levels.

The adverse effects take a little time to manifest;despite small insulin reaction upon ingestion, over time HFCS consumption leads to hyperinsulinemia and insulin resistance (leading factor in type II Diabetes and Heart Disease),reduction in the hormone Leptin (the body’s natural appetite suppressant) , reduced metabolism of calcium (osteoporosis), copper(collagen/elastin), magnesium, and iron(Anemia)and increased levels of uric acid(gout). HFCS is metabolized in the liver and converted into fatty acids/triglycerides and stored within 20 minutes of digestion negatively effecting blood lipids (hyperlipidemia), body fat(obesity) and liver function(non-alcoholic liver cirrhosis).
Though the evidence of the dangers of HFCS is mounting, don’t be naive in believing that simply reverting back to table sugar is a healthy alternative. The healthy alternative lies in eating a diet where the foods don’t have content labels.

Work Smarter Not Harder!
Dr David Marcon
Cincinnati, Ohio
drdavidmarcon.com