High Fructose Corn Syrup

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High Fructose corn syrup

High Fructose Corn Syrup

High-fructose corn syrup (HFCS) - called isoglucose, maize syrup, or glucose-fructose syrup in the UK and glucose/fructose in Canada - comprises any of a group of corn syrups that has undergone enzymatic processing to convert its glucose into fructose and has then been mixed with pure corn syrup (100% glucose) to produce a desired sweetness. In the United States, HFCS is typically used as a sugar substitute and is ubiquitous in processed foods and beverages, including soft drinks, yogurt, industrial bread, cookies, salad dressing, and tomato soup.

The most widely used varieties of high-fructose corn syrup are: HFCS 55 (mostly used in soft drinks), approximately 55% fructose and 45% glucose; and HFCS 42 (used in many foods and baked goods), approximately 42% fructose and 58% glucose. HFCS-90, approximately 90% fructose and 10% glucose, is used in small quantities for specialty applications, but primarily is used to blend with HFCS 42 to make HFCS 55.

The process by which HFCS is produced was first developed by Richard Off. Marshalle and Earl P. Kooi in 1957. The industrial production process was refined by Dr. Y. Takasaki at Agency of Industrial Science and Technology of Ministry of International Trade and Industry of Japan in 1965-1970. HFCS was rapidly introduced to many processed foods and soft drinks in the U.S. from about 1975 to 1985.

Per relative sweetness, HFCS 55 is comparable to table sugar (sucrose), a disaccharide of fructose and glucose. That makes it useful to food manufacturers as a substitute for sucrose in soft drinks and processed foods. HFCS 90 is sweeter than sucrose; HFCS 42 is less sweet than sucrose.

According to Bruce Fife ND, "Diabetes is all about sugar -- the sugar in our bodies known as blood sugar or blood glucose. Every cell in our bodies must have a constant source of glucose in order to fuel metabolism. Our cells use glucose to power processes such as growth and repair. When we eat a meal the digestive system converts much of our food into glucose, which is released into the bloodstream. The hormone insulin, which is secreted by the pancreas gland, moves glucose from the blood and funnels it into the cells so it can be used as fuel. If the cells are unable to get adequate amounts of glucose, they can literally starve to death. As they do, tissues and organs begin to degenerate. This is what happens in diabetes."

Obesity largely contributes to the inability of cells to obtain sufficient amounts of glucose, according to "Green Tea" author Nadine Taylor. Taylor writes that too many fat cells crowd the other cells in the body and make it difficult for insulin to reach its destination. According to Ralph T. Golan, 90 percent of type 2 diabetes sufferers are obese, a result directly linked to poor dietary choices and a sedentary lifestyle. Michael Castleman, author of "Blended Medicine," says, "Type 2 diabetes is strongly associated with a lack of exercise and a poor diet ...
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