Corn Syrup Research Paper

The past fifty years has seen a spike in the consumption of sugar, that number totaling a tripling increase. However, sugar is not the only risk factor here, alcohol and tobacco can also be attributed with the spike, albeit not as prevalent as sugar. The biggest question that Lustig et al. poses to its’ readers is this: “What aspects of the Western diet should be the focus of intervention”? (par. 3) The current USDA has been deemed “boogeymen” of diets, as well as the European Food Safety Authority (EFSA). Lustig et al. all believe that our attention should be turned towards “added sugar”, which is a sweetener that has fructose in it. Perhaps the biggest controversy from the past fifty years has been none other than a severe culprit that experts know as high fructose corn syrup or HFCS.

More and more scientists are trying to find links between HFCS and several major health problems; such as diabetes and obesity. Although a major link has

Abstract: The use of high fructose corn syrup as a sweetener in various food and drink products has drastically affected the American people in the last three decades. Dominating 55% of the sweetener market because of its industrial benefits, HFCS’s increased use has caused dramatic effects in its consumers, including upsetting normal hormonal functions, destroying vital organs, nerves, and throwing off the body’s mineral balance. As the use of HFCS increased, the rates of obesity, diabetes, and related health problems have escalated, resulting in a nationwide epidemic.

Thesis As I said earlier high fructose corn syrup is commonly used for a cheaper sugar substitute. But government subtitles aren't the only price we are paying. Fructose corn syrup is much more fattening than sugar. Michael pollen states in omnivore's dilemma that “Kids in the us today may turn out to be the first group of Americans with life spans that are shorter than their parents.” This important because fructose corn syrup is part of that. If we keep eating the way we do things are not going to go well. Already “momently 17% of children and teenagers are obese in 2015b compared to 5% back in the 1970s”. If we keep eating way it could lead to debits heart problems and more food policies need to be change so there is not even a possibility of choosing colorful high fructose corn slurp over an apple

High-fructose corn syrup is a commonly used artificial sweetener in foods. High-fructose corn syrup is a hydrolyzed version of ordinary corn syrup, which is produced via a steeping process. It is so widely used because it is both economically favorable and it helps to preserve food for extended periods of time. However, the drawbacks of high-fructose corn syrup include issues like potential obesity, diabetes, loss of liver function, malnutrition, and cancer. The fact that the producers of high-fructose corn syrup can deceive people that HFCS is harmless makes matters worse.

The jig is up. It's no secret that high fructose corn syrup is detrimental to your health. Unless you have been under a rock for the last few years you have seen a massive media campaign done by a group called (C.R.A.) Corn Refiners Association, to repair the damaged public image of high fructose corn syrup (H.F.C.S.).

I once fell victim to the almost trancelike state that the food industry casts upon its consumers. I was more than content to eat the things that tasted delicious. Gluttony sets in fast when that’s all you want to eat. After realizing I had a problem, eating nothing but garbage on a daily basis and gaining copious amounts of weight for someone my age, I decided to take better control over the things that I put on my plate. There was a year of nonstop fruits and veggies from the farmer’s market because it still had a quality taste while being substantially healthier than any food that was readily available for my convenience at the store. My story was one of trial and error. It was a deep gouge in my confidence that was necessary to break me away from society’s cornucopia of health

Warning that America's health was at risk because of all of these new substances in food could reverse many health gains achieved in recent decades, the startling news report prompted scientists into new research pertaining to the causes of obesity. The process through which high fructose corn syrup is made is quite complex. “Specialized enzymes turn the majority of the glucose molecules that are found in corn into fructose, which makes the substance substantially sweeter” (Guggenheim 148). This ninety percent fructose syrup mixture is then combined with regular corn syrup, which is one hundred percent glucose molecules, to get the right percentage and balance of fructose and glucose. The final product is a translucent and clear liquid with high viscosity that is roughly as sweet as sugar. “The name high fructose corn syrup is misleading because it is high in fructose only in relation to regular corn syrup, but not to sugar” (“High Fructose Corn Syrup Facts”). The version of high fructose corn syrup used in carbonated beverages and other sweetened drinks consists of fifty-five percent fructose and forty-five percent glucose, very similar to plain white sugar, which is fifty percent fructose and fifty percent glucose. The form of high fructose corn syrup used in other products like baked goods, fruit preservatives, cookies, yogurts, and other food products are forty-two percent fructose and fifty-eight percent glucose, is actually lower in fructose than white

Obesity and its subsequent ailments are regarded as the leading cause(s) of death in the United States and many other parts of the world. As such, much deserved attention and controversy has been brought worldwide. Many people place blame for this relatively recent epidemic on the shoulders of high-fructose corn syrup, an artificial sweetener whose use has increased for many years alongside the rates of childhood and adult obesity. While they are not entirely incorrect in assuming a widespread increase in added sugars would result in more calories per product, more calories consumed, and therefore more calories stored in bodily tissue, high-fructose corn syrup alone is not solely to blame for this phenomenon.

Most all sodas or soft drinks consist of the basic, carbonated water, sugar, and caffeine. Colas, in particular, were originally just a mixture of extracts of the coca leaf and the cola nut blended with sugar water (1). Though, nowadays, the natural sugars that were originally used, have been replaced by high fructose corn syrup. According to ConsumerReports.org,in 2009 the average american consumed approximately 35.7 pounds of high fructose corn syrup showing the great prevalence of this overused, unhealthy ingredient (3). Though, why would so many producers put an ingredient so detrimental to the consumer’s health in their products? High fructose corn syrup is not only cheaper than organic sugars, but it is also sweeter meaning much less

In recent years, high fructose corn syrup (HFCS) has been at the center of a nutritional battle. Some say that it is to blame for the rise in obesity in America, but others believe that it is not the culprit. Currently, two out of every three Americans are considered obese or overweight; and nearly one out of six children, ages 6-19, fall into this category. High fructose corn syrup is an artificial sweetener made from corn and a mixture of 42-55% fructose and the remaining, glucose. It has become wildly popular for its ability to alter the taste and texture of foods at a cheaper price. High fructose corn syrup cannot be contributing to obesity because the use of HFCS has decreased in recent years in response to media attacks, yet new cases

The food culture that we have are practices, beliefs, and ways we use to make food and consume it. Furthermore it is how we understand it as a whole and how it can shape us. Certain foods all around us can change people individually or as a group, the ability to express ourselves with food is endless.Some people may love the food for flavor , some may love to take pictures of the food and some people may just eat it because of their religion. People in the food culture can express whatever they want with food in many other ways, for example financial status, power,creativity, etc. It is amazing what people can do when it come to this,but what people do not know are its dangers. Sometimes people only see the good part behind the food and are oblivious to what it really is. The audience can maybe overlook how the food was made and in many ways overlook what is good for them and what is not. Many of the foods nowadays are made in labs and in so many different ways we can not think of. A certified dietitian named Katherine Zeratsky says “High-fructose corn syrup — can contribute unwanted calories that are linked to health problems, such as weight gain, type 2 diabetes, etc”. All of these health problems dealing with the chemical high fructose corn syrup (HFCS). This product is in sodas, Fruit drinks, Syrups, and even more. We consume this everyday and it is cheaper to make it that real sugar and it apparently taste better.

Abstract: High fructose corn syrup (HFCS), like many other unhealthy constituents that are used in foods, is cheap and retains the taste of the natural products it emulates, possibly even surpassing them in many areas. However, experiments have shown that fructose is not an ideal sugar for human consumption, not to mention the fact that the use of GM ingredients can be dangerous. In order to prevent the continued consumption of this noxious sugar, food producers should use healthy alternative sweeteners to prevent the further dependence on HFCS in our foods and drinks.

In the United States there are numerous Americans that suffer from Type 2 Diabetes, too much sugar intake, and being overweight. Additionally, there are numerous debates as to which sweetener, honey, fructose, or high fructose corn syrup (HFCS) is consequentially better for people. Many argue that each have different metabolic effects on individuals, while other experts claim all three have basically the same effects. While this topic is quite controversially and a fairly new concept, most experts and researchers tend to agree that reducing any type of sugar intake can decrease excessive body weight and the chance of suffering from diabetes, obesity, and an array of other health complications. The Institute of Medicine suggests no more than 25% of daily energy should be consumed as sugars. (Raatz, Johnson, and Picklo, 2015). However, the American Heart Association has different scales based on gender and calorie intake. There are other suggestions as well, which in turn leads to confusion for the average consumer.

Sugar consumption in the top fifth of the range studied doubled the likelihood of death from heart disease. Added sugar in the diet was a specific focus in the research, which by definition, is the “sugar added in the processing or preparing of food, rather than natural sources.” Many processed foods are jam-packed with sugar. One can of soft drink may contain 140 calories of sugar, or 35 grams. Dr Quanhe Yang, of the Centres for Disease Control and Prevention in Atlanta, used US health data in determining individual’s added sugar consumption. He concluded in the JAMA Internal Medicine journal, “A higher percentage of calories from added sugar is associated with significantly increased risk of cardiovascular disease (CVD) mortality.” Dr Yang also noted that most American adults consume more added sugar than recommended for a healthy diet (NewsComAu,