There are different opinions about high fructose corn syrup and whether we should continue to use and promote in the global food system. I would like to hear your information related to this topic.
High-fructose corn syrup is a fructose-glucose liquid sweetener alternative to sucrose (common table sugar) first introduced to the food and beverage industry in the 1970s. High-fructose corn syrup was widely embraced by food formulators, and its use grew between the mid-1970s and mid-1990s, principally as a replacement for sucrose. This was primarily because of its sweetness comparable with that of sucrose, improved stability and functionality, and ease of use.
Over-consumption of high-fructose corn syrup can lead to serious health problems. Since the fructose is metabolized in the liver, therefore high fructose corn syrup is easily converted to fat. When consumed in excess, the liver can turn the fructose into stored carbs In the long term, this fat accumulation can lead to health problems, such as fatty liver disease and type 2 diabetes. Research indicates that countries with higher availability of high-fructose corn syrup have a higher prevalence of type 2 diabetes.
High-fructose corn syrup and sugar have been shown to drive inflammation, which is associated with an increased risk of obesity, cardiovascular disease and cancer.
High-fructose corn syrup is often loaded with alarmingly high levels of mercury. Mercury exposure can result in damage to brain and nervous system. Please take a look at the following RG links and PDF attachments.
Article Potential Health Risks From Beverages Containing Fructose Fo...
Article High Fructose Corn Syrup and Diabetes Prevalence: A Global Perspective
Article The emerging role of dietary fructose in obesity and cognitive decline
Article High Fructose Corn Syrup-55 Consumption Alters Hepatic Lipid...
Article The role of fructose in metabolism and cancer
Article Effect of High Fructose Corn Syrup (HFCS) Intake on the Fema...
One part of the thesis in this question is that the big fat obesity issue which first was epidemic in United States is part of a cornspiracy. Fructose from corn rather than metabolize for energy rather stores itself in the liver as fat. The sugar seems to short circuit the leptin which turns off appetite switch so we might continue to crave and eat. In addition the production of fructose is based on a enzymatic treatment which has significant mercury a potent neurotoxin. The High Fructose Corn Syrup should be avoided like the plague. In addition the corn plant has highly genetically modified and is treated with glyphosate with is a probable carcinogen. This centrally controlled cornspiracy is something which takes power away from farmers and consumers and puts it in hands of executives who seem to have little appreciation for real health issues but only prize vested interest no matter how the public may fare. Some of the major players in the cornspiracy is ADM Archer Daniels Midland who have monopolized and conspired to control International marketplaces and Monsanto who have under estimated the toxicity and carcinogenicity of its products.
High-fructose corn syrup is a fructose-glucose liquid sweetener alternative to sucrose (common table sugar) first introduced to the food and beverage industry in the 1970s. High-fructose corn syrup was widely embraced by food formulators, and its use grew between the mid-1970s and mid-1990s, principally as a replacement for sucrose. This was primarily because of its sweetness comparable with that of sucrose, improved stability and functionality, and ease of use.
Over-consumption of high-fructose corn syrup can lead to serious health problems. Since the fructose is metabolized in the liver, therefore high fructose corn syrup is easily converted to fat. When consumed in excess, the liver can turn the fructose into stored carbs In the long term, this fat accumulation can lead to health problems, such as fatty liver disease and type 2 diabetes. Research indicates that countries with higher availability of high-fructose corn syrup have a higher prevalence of type 2 diabetes.
High-fructose corn syrup and sugar have been shown to drive inflammation, which is associated with an increased risk of obesity, cardiovascular disease and cancer.
High-fructose corn syrup is often loaded with alarmingly high levels of mercury. Mercury exposure can result in damage to brain and nervous system. Please take a look at the following RG links and PDF attachments.
Article Potential Health Risks From Beverages Containing Fructose Fo...
Article High Fructose Corn Syrup and Diabetes Prevalence: A Global Perspective
Article The emerging role of dietary fructose in obesity and cognitive decline
Article High Fructose Corn Syrup-55 Consumption Alters Hepatic Lipid...
Article The role of fructose in metabolism and cancer
Article Effect of High Fructose Corn Syrup (HFCS) Intake on the Fema...
Arvind Singh you always give such good information. Thanks I guess we need to be concerned about this stuff!
TFructose and Addiction10 Mar 2013 by Dr. Michael F. Lyons We have known for some time now that fructose affects the brain and chronic excess ingestion leads to an addiction of overeating, weight gain and development of the metabolic syndrome in many of us. An estimated 67 million adults now suffer from the consequences of excess fructose in our diet. The craving for overeating has been linked to a lack of brain regulation of our appetite by hormonal influences. Initially, it was unclear how or why this was occurring. The data is now mounting that it is derived by a specific sugar, fructose. A brand new study published in 2013 in the Journal of the American Medical Association revealed that fructose and not other sugars directly alters blood flow to different areas of the brain and leads to altered hormone levels that are responsible for appetite control. The metabolic and hormonal effects of fructose on the brain, as demonstrated in this study performed on healthy adult volunteers, were striking. Hormones that are known to suppress our appetite and blood flow to areas of the brain that regulate hunger and satiety are blunted by fructose but not other sugars. The consequences of this dysregulation are that we overeat, crave fructose and eventually, turn on a metabolic pathway in the liver that leads to high “bad” cholesterol, low “good” cholesterol, elevated triglycerides, high blood pressure, gout in some people, type 2 diabetes, fatty liver, increased belly fat, heart rhythm problems, stroke and heart attack. While government agencies are focused on saturated fat and cholesterol consumption (see my eggs and heart disease article) and the glycemic index and salt intake, the push to educate us about the addiction to fructose and the metabolic mess that daily, excess consumption produces in our bodies should be emphasized. The mounting data clearly demonstrates that fructose, not salt and eggs, is the problem child of a great number of medical ailments seen in many Americans. I wrote an entire book about the impact of excess, daily fructose on our body’s metabolism. Michael Pollan also published a very enlightening book about how we got into this dietary mess from a geopolitical perspective. Both books will bring better understanding about fructose to the interested reader. The bottom line is that we need to return to the era of the 1950’s when we consumed only ten grams of fructose per person per day rather than the present-day level of over 85 grams per day. The impact of this increase is that it is clearly affecting the outer waistline as well as the inner functioning of the human body.References: 1. Journal of the American Medical Association. 2013; 309(1):63-70. 2. Fructose Exposed by M. Frank Lyons, 2010. 3. Omnivore’s Dilemma by Michael Pollan, 2006. This entry was posted in Fructose, Metabolism, Nutrition, Obesity by Dr. Michael F. Lyons. Bookmark the permalink.
High fructose corn syrup is an industrial food product and far from “natural” or a naturally occurring substance. ... Fructose is sweeter than glucose. And HFCS is cheaper than sugar because of the government farm bill corn subsidies. Products with HFCS are sweeter and cheaper than products made with cane sugar.
It is known, however, that too much added sugar of all kinds — not just high-fructose corn syrup — can contribute unwanted calories that are linked to healthproblems, such as weight gain, type 2 diabetes, metabolic syndrome and hightriglyceride levels. All of these boost your risk of heart disease
In 2012 Princeton University divulged the controlled experiments with laboratory rats and mice showed conclusive effects of high fructose corn syrup in causing obesity the current plague. The corn syrup immediately sponsored research to refute the Princeton researchers. This influence of mission oriented research to favor a special makes the interpretation of scientific more difficult than it should be. Currently the industry sources are wanting to change the product name to corn sugar rather than High Fructose Corn Syrup. In the use of genetically modified food sources the idea of confusing the public is persistent with the idea that natural breeding and insertion of alien genes are functionally equivalent. Mainly the idea is technological innovation should be considered innocent until it is proven guilty. Another approach is to say any risk is more than Oday because the benefits are great and the risks are minimized. The supporting in house experimentation then is arranged so the benefits are exaggerated and the risks are greatly under estimated. In this way the desired results are gotten. In agenda based research which is commonly employed is used to give an appearance of process without complying with fundamentals of independent research from uninterested parties. Another approach is to contract a number of researchers and present only the sources that find the right answer of release and publication.
High fructose corn syrup has never been approved for sale to consumers in Europe.
Artificially increasing the content of fructose in food is a very bad idea as fructose cannot directly be used by muscles like glucose. Therefor fructose end up only being processes by the liver there it is more likely to be converted to fat. If one is not at risk of eating too many calories or eat to much sugar there is no problem with it. In a western diet it is obvious why it cannot be legalized.
A common complaint of organic food is the high cost. In the United States the food system has systematically been grounded in artificial food largely based on corn and soybeans both of which have been genetically modified.
The great food system experiment has been working for the purveyors as monopolistic control has been exerted in the food system.
We are just starting to see all the manifest results of this in a marked increase in a multitude of medical maladies which are centralized on the digestive, neurological and endocrine systems.
Some of the cheap food ideas such as feeding the animal remains back to animal production system is the source of mad cow disease.
The idea in technological based society can be all novel innovative technology is innocent until it can show guilty this construct has severe limitation as technology is neither innocent or guilty and a more conservative approach is probably a more healthy attitude.
High fructose corn syrup has a notable ingredient in the enzymatic preparation the enzympatic protein which is mercury an extremely persistent non degradable toxin.
See: Goncalveset al., Science. 2019 Mar 22;363(6433):1345-1349. doi: 10.1126/science.aat8515.
Since as Goncalveset et al it appears that high fructose corn syrup is a probable carcinogen. Does anybody know the mechanism is it the mercury contamination, the increased obesity its action in the liver or some other factors and or combination of factors. What do you think?
High fructose corn syrup is another abuse of the agroindustry upon food production and sovereignty. This cheap production of sugar has allowed massive lucrative gains for the agroindustry at the expense of human, animal and environmental health. This product of synthesis should be removed from any food product used in human and animal nutrition.
Any diet item, over-consumption is always unhealthy.
Please see the link beneath
https://en.wikipedia.org/wiki/High-fructose_corn_syrup
How to minimize the level of toxins in process? It is a big question for food safety. Persistence should be low and it should be degradable. Persistence will vary from agroclimate to agroclimate. In tropical and subtropical conditions toxin may degrade fast because of high temperature. Few points came into my mind and i expressed here. Please correct me for any vague information given here.
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