High Fructose Ry Sweeteners

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.

Makes sense for businesses for being cheaper it has thus replaced other forms of sugar in a disturbingly large number of manufactured foods. Even worse is that most high fructose corn syrup is made from genetically modified corn.

High fructose corn syrup (HFCS) is the main sweetener in most juices and sodas that are commercially available today. It is also a main if not the main ingredient in almost all processed food. What exactly is this substance and why is it bad for you? The sugar that is found in high fructose corn syrup is derived from corn most of which is genetically modified, is extremely sweet, seventy five percent sweeter than sugar, and far cheaper to produce than sugar from sugar cane. Prior to the 1970s most of the sugar that was used was derived from sugar cane. Fructose is a nutritionally dead substance and even worse, it leeches nutrients from the body.

I hope all is well with you. Thank you for asking my opinion about high fructose corn syrup. Rest assure I do not want you to be concerned, I will try to explain it as much as I can. Let me start by explaining to you what high fructose syrup means in comparison to regular sugar. HFCS is composed of a mix of glucose and fructose (Beil). This same chemical components are also found in “regular” table sugar. Table sugar also has another name called sucrose. It has a linear ring structure with three to seven carbon atoms (Phelan 854). To make it easier on you to understand, we eat sugar it breaks down in our stomach as glucose and fructose (Busken 112-113). If the breakdown of HFCS and sugar is compared you will find that HFCS gives the better opportunity of using in food (Busken 112-113). The digestion of sugar is 50/50, while the breakdown of HFCS is 42% fructose and 55% glucose (Busken 112-113). The remaining 3% are chains of saccharides (Busken 112-113).

We all know that High Fructose Corn Syrup is in our food but we don’t know what it truly is and its hidden health risks it carries. High Fructose Corn Syrup is mad of two main things: fructose and glucose. Fructose is a sugar that is found in many fruits and vegetables, and glucose is a sugar that helps our bodies retain energy. Fructose is a tough energy source for the body to use due to it has to be processed through the liver. “It is also more lipogenic, or fat-producing,

High fructose corn syrup (HFCS) is a popular sweetener used that hides in anything from ketchup, yogurts, and a variety of beverages. High fructose corn syrup unlike the other sweeteners provides calories. High fructose corn syrup is made from glucose that is initially from corn. It is widely popular to manufacturers because of it equality in sweetness to table sugar, it blends well with foods, has a good shelf life, and is less expensive. There are two main types of high fructose corn syrup. The first one is HFCS-55, this is popularly found mostly in sodas and contains 55% fructose and 45% glucose. The second on is HFCS-42, widely found in desserts, canned fruit syrups, and baked goods (Lakhan 5) . It contains 42% fructose and 58% glucose. Normal sugar as well contains fructose and glucose. It is made of 50% fructose and 50% glucose. And both High fructose corn syrup and sugar contain 4 calories per gram. So, what is the difference? In normal sugar (sucrose) the bond between fructose and glucose are chemically bonded and the body needs to digest sucrose to break the chemical bond before the body can absorb the fructose and glucose into the bloodstream. High fructose corn syrup on the other hand are just blended together which concludes that it does not need to be digested before it goes through the metabolic system and is absorbed into the bloodstream. HFCS became popular in the food industry in the late 1970s, right when obesity increased in many Americans.

However, other indicators for the rise of obesity may include: diet, exercise, and changes in a person’s lifestyle. Sugars produce energy in the form of calories providing building blocks for other molecules in, which the body requires such as fats and proteins. Other benefits it provides other than as a sweetener consist of: texture, functions as a preservative, helps with brown baked foods, provides fermentable sugars, retains moisture, decreases the harsh vinegar or acid bite, regulates melting, boiling, and frizzing points in certain products (“About High Fructose Corn Syrup,”

Health concerns have been raised about high fructose corn syrup, which allege contribution to obesity, cardiovascular disease, diabetes, and non-alcoholic fatty liver disease. Critics of the extensive use of HFCS in food sweetening argue that the highly processed substance is more harmful to humans than regular sugar, contributing to weight gain by affecting normal appetite functions and that in some foods HFCS may be a source of mercury a known neurotoxin. Yeah, a NEUROTOXIN!

Added sugar, as mentioned earlier, is the single worst ingredient in the modern diet and is credited with ailments like obesity, type 2 diabetes, heart disease , and cancer. “Added sugar (and high fructose corn syrup) is made of two simple sugars... glucose and fructose. One of the main reasons sugar is harmful, is because of the fructose. Although some fructose from fruit is good, large amounts from added sugar can have disastrous effects on health. For this reason...

High fructose corn syrup is a sweetener used mostly in food industry as an alternative to sugar. There are several facts about this sweetener stating that it is fatal to our lives and may be the cause of several disease. In a study, researchers examined the effect of consuming beverages sweetened with high fructose corn syrup at zero, low (10%), medium (17.5%), and high proportions (25%) of energy requirements on circulating lipid/lipoprotein risk factor for cardiovascular disease, and uric acid in adults aged 18–40 years old with a body mass index ranged between 18–35 kg/m2. 1 Researchers observed that the consumption of beverages containing either low, medium or high concentration of high fructose corn syrup increased proportionally lipids/lipoproteins,

This paper is discussing the effect that glucose-fructose syrup has in the human body. It provides proof that too much of it can cause many bad effects in the body. It will go in-depth and explain how it can do all these things. These articles support my opinion on glucose-fructose syrup and how bad it is to us humans. It also explains and evaluates many graphs and those graphs explain the effect that this product has.

Published as a commentary in this month’s American Journal of Clinical Nutrition, Dr. Bray and colleagues present a provocative thesis that links the U.S. obesity epidemic to the introduction and widespread use of high fructose corn syrup (HFCS) as a sweetener of most beverages and processed foods. HFCS was introduced to the food processing industry in 1970 and is now consumed by all Americans at an average of 318 calories per capita per day, making up about 16% of the calories in the U.S. diet. Commonly found in most soft drinks, fruit drinks, canned fruits, dairy deserts, and baked goods, HFCS has unique properties that could contribute to weight gain. About half of its composition is fructose, which is rapidly emptied from the stomach, thereby

part 1 “Before sugar enters the bloodstream from digestive tract, it’s broken down into two simple sugars — glucose and fructose.” Glucose is a simple sugar that is an important energy source in living organisms and is a component of many carbohydrates. Like mentioned above, if our bodies do not receive glucose from our diet, it produces it. However, fructose is different. Our bodies do not produce it, yet there is no physiological requirement of it.

Scientists at the University of California, San Francisco (UCSF), argue that added sweeteners pose dangers to public health, and the government should regulate sugar in the same way as it regulates alcohol and tobacco. They set out their reasons for viewing sugar as "toxic" in a comment article published in Nature this week.

It can help prove that too much sugar is not healthy and how our bodies digest them. The important terms that will be discussed in this paper are glucose, sucrose, fructose, sugar, and diabetes. Sugar is any class of crystalline carbohydrates such as sucrose, glucose, or lactose, that dissolve in water and have a characteristic sweet taste (The American Heritage Student Science Dictionary 331). When foods or drinks are sweet it is most of the time from sugar. There are many different types of sugars which are called carbohydrates (chemical compounds that only have carbon, hydrogen, oxygen and mostly made by different plants).