Well, I hope you all have been enjoying these past few blogs and have started to have a better understanding of some of the things you’ve been eating.
For this blog, Dr. Dave created a video that shares more info if you would like to follow along with him. To check it out, CLICK HERE!
Alright, let’s move on.
What the heck is:
High Fructose Corn Syrup?
Basically, it is a processed sweetener, and therefore a cheaper source for sweetening foods, and therefore in almost every processed food a person buys!
High fructose corn syrup begins life as corn starch, which a person will also see in many processed foods. Corn starch is glucose (sugar) that has been reduced to corn syrup and then enzymes are added to convert some of the glucose into fructose, which like glucose is a simple sugar.
Basically, it is extra sweetened/extra sugared sugar!
When the manufacturer says, “high”, they are referring to the amount of fructose to glucose in the compound which can be about 42 to 55 percent fructose.
The big claim to fame for fructose is that it does not elevate blood sugar levels when consumed. Instead, it is converted in the liver to glucose, glycogen (stored glucose in the liver), or fat before it can be used as an energy source.
Chronic overconsumption of high fructose corn syrup causes an increase in fat production and leads to insulin insensitivity.
Many researchers and health care practitioners directly attribute the obesity epidemic that has been sweeping our planet to high fructose corn syrup.
In fact, it is believed that by 2030 over 50% of the population of the US will be obese- that’s obese…, not simply overweight!
Please keep in mind that when speaking of fructose, this does not include fruit sugar naturally found in fruits and vegetables.
So in what foods can a person find high fructose corn syrup?
Packaged sweets and baked goods,
Sauces and other Condiments,
Ice Cream and popsicles,
Jams and Preservatives,
Bread and Crackers,
Pancake and Dessert Syrups,
Sadly, it is almost impossible not to find high fructose corn syrup in everything we eat. Bottom line- read those labels. You will be shocked how many products a person buys, or has sat on their shelves right now that are full of high fructose corn syrup.
It will take a little work, but products without high fructose corn syrup can be found, but it is an effort worthwhile!
And I guess while we are on the subject of sugar, here is a list of the various names found on food labels that mean sugar. This list was taken from the internet in an article written by Anna Barnwell.
A similar list can be found in Max Lugavere’s book, Genius Foods:
Sugar synonyms – the most common names for sugar
(Excluding artificial sweeteners and sugar substitutes)
Basic Simple Sugars (monosaccharides and disaccharides):
Solid or Granulated Sugars:
- Beet sugar
- Brown sugar
- Cane juice crystals
- Cane sugar
- Castor sugar
- Coconut sugar
- Confectioner’s sugar (aka, powdered sugar)
- Corn syrup solids
- Crystalline Fructose
- Date sugar
- Demerara sugar
- Diastatic malt
- Ethyl maltol
- Florida crystals
- Golden sugar
- Glucose syrup solids
- Grape sugar
- Icing sugar
- Muscovado sugar
- Panela sugar
- Raw sugar
- Sugar (granulated or table)
- Turbinado sugar
- Yellow sugar
Liquid or Syrup Sugars:
- Agave Nectar/Syrup
- Barley malt
- Blackstrap molasses
- Brown rice syrup
- Buttered sugar/buttercream
- Carob syrup
- Corn syrup
- Evaporated cane juice
- Fruit juice
- Fruit juice concentrate
- Golden syrup
- High-Fructose Corn Syrup (HFCS)
- Invert sugar
- Malt syrup
- Maple syrup
- Rice syrup
- Refiner’s syrup
- Sorghum syrup
Again, read those labels!
Okay, so let’s leave this blog at that and allow you time for a field trip to the grocery store to read labels.
A word of caution: bring smelling salts and someone to catch you when you faint!
Until the next blog…,
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