Is High Fructose Corn Syrup responsible for you being over weight?
The answer depends on who you ask, but, the American Journal of Clinical Nutrition, July 2007, found no difference between the soda sweetened with sugar and soda sweetened with high fructose corn syrup.
What is High Fructose Corn Syrup?
High-Fructose corn syrup has the same sweetness and taste as an equal amount of sucrose (table sugar) from cane or beet sugar. It is easy to transport, and it is cheaper than sugar.
Here is a modest explanation how HFCS is made. It starts with the milling of corn to produce corn starch. Then processing this corn starch to produce corn syrup. Enzymes are added to the corn syrup to create fructose. The making of HFCS is far more complex than what I have here.
Where is High Fructose Corn Syrup used?
Read the Nutrition Facts, Ingredients, of the foods you buy. You will be surprise, as I was, at how many foods have HFCS added to them. It is also added to some health foods. I am sure you will agree with me, we are being inundated with High-Fructose corn syrup.
Books you may find of interest
The Sugar Fix:
The High-Fructose Fallout That Is Making You Fat and Sick
Richard Johnson, MD, has been a practicing physician and clinical scientist for over a quarter of a century. Previously chief of nephrology and director of renal transplantation at Baylor College of Medicine in Houston, Dr. Johnson is now chief of nephrology, hypertension, and transplantation at the University of Florida in Gainesville.
In The Sugar Fix, Dr. Richard Johnson, who oversees a pioneering research program, reports on discoveries about how fructose impacts the body and directly connects the American obesity epidemic to a frightening escalation in our fructose consumption. He shows you how to cut way back on the sweetener by making effective substitutions.
Eating in the Raw:
A Beginner's Guide to Getting Slimmer, Feeling Healthier, and Looking Younger the Raw-Food Way
Carol Alt has been one of the most recognizable names and faces in the world. At the age of eighteen, she became the youngest model to be the face of LancÃ´me. She then went on to grace the cover of more than 700 magazines, including two Sports Illustrated swimsuit issues. She has made calendars, posters, and exercise videos, all of which have sold millions of copies. She has acted on stage, screen, and televisionÂ—more than sixty-five films in all. This is her first book.
In Eating in the Raw You will discover ...
- What exactly raw food is -- and isnÂ’t -- and how to integrate it into your diet
- How to avoid the all-or-nothing pitfall: you can eat some cooked foods, you can eat some foods partially cooked, and you donÂ’t have to deprive yourself
- Why raw food is not just for vegetarians or vegans -- Carol eats meat, and so can you
- The differences between cooked and raw vitamins, minerals, and enzymes, and what they mean for you
- An ease-in approach to eating raw, and how to eat raw in restaurants
U.S. Department of Agricultural, consumption of high-fructose corn syrup rose 1,000% between 1970 and 1990. The conspicuous increase in high fructose corn syrup in the United States mirrors the rapid increase in obesity, but, is it actually making us fat?