Healthy eating has had a sizable enemy for quite some time, according to a variety of news sources and public advocacy groups. It's called High Fructose Corn Syrup (HFCS). The onslaught against it has been so great that its producers have been attempting to rebrand it, corn sugar, in an attempt to avoid the bad reputation and increase profitability. Researchers at Princeton University released a paper indicating that Americans consume about sixty pounds per year, per person, of HFCS. They also highlight the concurrent rise in usage of HFCS and the rise in obesity rates. I have studied a wide variety of research from both sides of the argument. I will attempt to answer the question, is HFCS worse than sugar?
The FDA allows HFCS' use in just about everything. It is always found in very poor-quality foods with limited nutrition and can contain high levels of other negative substances, including fat, sodium, and other chemicals, even mercury. High-fructose corn syrup is a common sweetener in sodas and fruit-flavored drinks as well as salad dressings, breads, and breakfast cereals.
High Fructose Corn Syrup has some similarities to common table sugar as well as some differences. From a chemical standpoint, table sugar is half fructose and half glucose while HFCS carries a ratio of 55% to 45%, respectively. It is sweeter than sugar and carries a higher glycemic index (GI). One of the major issues with HFCS is that it is highly processed. None of the fructose in it is naturally occurring. It is added in significant quantities during the processing.
A study done a few years ago, attempted to determine the impact of HFCS relative to glucose. They gave participants 25% of their calories in liquid form: glucose, fructose, or High Fructose Corn Syrup. The results were notable. Those receiving fructose or HFCS were determined to be at greater risk of cardiovascular disease, due to an increase in bad cholesterol. The change was visible within just two weeks of the study.
Research indicates that both sucrose and HFCS are digested quickly, meaning a similar impact on blood sugar levels, despite moderate differences in GI. That being said, we digest these two ingredients in different manners. There is one less step needed to absorb HFCS because the fructose does not need to be separated from the glucose as is necessary with table sugar. This causes what is called lipogenesis, which can lead to diabetes. Research also indicates that HFCS is linked to overindulging because it does not trigger the production and release of insulin.
Based on existing research, HFCS looks to be more dangerous than sucrose by a fair amount. That being said, sugar is still dangerous. Added sugar should be avoided or used in very small amounts. It still carries significant risk of diabetes, heart complications, and significant weight gain, which creates a host of additional issues.
It is important not to take this research and condemn all sugars. Some people avoid fruit, because sugar carries such a bad rap. Research indicates that naturally-occurring sugars are digested differently than unnaturally-added sugar. Fruits and vegetables are an important part of a healthy diet. It is added sugar that needs to be avoided.
The FDA allows HFCS' use in just about everything. It is always found in very poor-quality foods with limited nutrition and can contain high levels of other negative substances, including fat, sodium, and other chemicals, even mercury. High-fructose corn syrup is a common sweetener in sodas and fruit-flavored drinks as well as salad dressings, breads, and breakfast cereals.
High Fructose Corn Syrup has some similarities to common table sugar as well as some differences. From a chemical standpoint, table sugar is half fructose and half glucose while HFCS carries a ratio of 55% to 45%, respectively. It is sweeter than sugar and carries a higher glycemic index (GI). One of the major issues with HFCS is that it is highly processed. None of the fructose in it is naturally occurring. It is added in significant quantities during the processing.
A study done a few years ago, attempted to determine the impact of HFCS relative to glucose. They gave participants 25% of their calories in liquid form: glucose, fructose, or High Fructose Corn Syrup. The results were notable. Those receiving fructose or HFCS were determined to be at greater risk of cardiovascular disease, due to an increase in bad cholesterol. The change was visible within just two weeks of the study.
Research indicates that both sucrose and HFCS are digested quickly, meaning a similar impact on blood sugar levels, despite moderate differences in GI. That being said, we digest these two ingredients in different manners. There is one less step needed to absorb HFCS because the fructose does not need to be separated from the glucose as is necessary with table sugar. This causes what is called lipogenesis, which can lead to diabetes. Research also indicates that HFCS is linked to overindulging because it does not trigger the production and release of insulin.
Based on existing research, HFCS looks to be more dangerous than sucrose by a fair amount. That being said, sugar is still dangerous. Added sugar should be avoided or used in very small amounts. It still carries significant risk of diabetes, heart complications, and significant weight gain, which creates a host of additional issues.
It is important not to take this research and condemn all sugars. Some people avoid fruit, because sugar carries such a bad rap. Research indicates that naturally-occurring sugars are digested differently than unnaturally-added sugar. Fruits and vegetables are an important part of a healthy diet. It is added sugar that needs to be avoided.
About the Author:
Please see my website for additional information at dangers of food additives or my blog at what's bad about processed foods
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