High Fructose Corn Syrup (HFCS), or its rebranded name, corn sugar, gets more bad press than any other sweetener with Aspartame seemingly a close second. The average American consumes roughly sixty pounds of high-fructose corn syrup a year. Princeton University researchers highlighted a significant correlation between the increased use of HFCS and a rise in obesity rates of 33%. The purpose of this article is to explore whether or not HFCS is worse than sugar, and if so, by how much.
High Fructose Corn Syrup usage is rampant. The FD does not restrict its usage at all. HFCS's usage is typically in highly-processed junk food. Common ingredients that are often used with it are fat and salt, as well as a host of other chemicals. Sodas and other flavored/sweetened drinks often contain HFCS. It is also found in sauces, dressings, and breakfast bars and cereals.
HFCS does not differ significantly from sucrose (table sugar) from a chemical standpoint. It has about 5% more fructose and 5% less glucose. It's sweetness level is about the same as honey, while its glycemic index is a fair amount higher than table sugar (75 vs. 60). In order to make HFCS, it must undergo significant processing as all of the fructose contained within the syrup is artificially added. Fructose does not naturally occur in corn starch.
A study done a few years ago, attempted to determine the impact of HFCS relative to glucose. They gave participants 25% of their calories in liquid form: glucose, fructose, or High Fructose Corn Syrup. The results were notable. Those receiving fructose or HFCS were determined to be at greater risk of cardiovascular disease, due to an increase in bad cholesterol. The change was visible within just two weeks of the study.
The body absorbs table sugar and HFCS differently, but they both digest rapidly, leaving little difference in blood sugar levels. But because fructose is added to the glucose (as is typical in HFCS production) and not naturally bonded, it allows the fructose to mainline directly to the liver, causing a domino effect: lipogenesis, a fatty liver, and ultimately, diabetes. It is also believed by many scientists that HFCS does not stimulate insulin production, meaning your body will not know it's full and can lead to overeating.
Overall, research seems to suggest that HFCS is worse than sugar by a sizable degree, but it is important to note that sugar is not a health food. While it is the lesser of two evils in this case, it still carries a host of risks if used in moderate to high levels. Both can be very damaging to our bodies, causing obesity, liver damage, and heart disease, among other dangerous health conditions.
It is important not to take this research and condemn all sugars. Some people avoid fruit, because sugar carries such a bad rap. Research indicates that naturally-occurring sugars are digested differently than unnaturally-added sugar. Fruits and vegetables are an important part of a healthy diet. It is added sugar that needs to be avoided.
High Fructose Corn Syrup usage is rampant. The FD does not restrict its usage at all. HFCS's usage is typically in highly-processed junk food. Common ingredients that are often used with it are fat and salt, as well as a host of other chemicals. Sodas and other flavored/sweetened drinks often contain HFCS. It is also found in sauces, dressings, and breakfast bars and cereals.
HFCS does not differ significantly from sucrose (table sugar) from a chemical standpoint. It has about 5% more fructose and 5% less glucose. It's sweetness level is about the same as honey, while its glycemic index is a fair amount higher than table sugar (75 vs. 60). In order to make HFCS, it must undergo significant processing as all of the fructose contained within the syrup is artificially added. Fructose does not naturally occur in corn starch.
A study done a few years ago, attempted to determine the impact of HFCS relative to glucose. They gave participants 25% of their calories in liquid form: glucose, fructose, or High Fructose Corn Syrup. The results were notable. Those receiving fructose or HFCS were determined to be at greater risk of cardiovascular disease, due to an increase in bad cholesterol. The change was visible within just two weeks of the study.
The body absorbs table sugar and HFCS differently, but they both digest rapidly, leaving little difference in blood sugar levels. But because fructose is added to the glucose (as is typical in HFCS production) and not naturally bonded, it allows the fructose to mainline directly to the liver, causing a domino effect: lipogenesis, a fatty liver, and ultimately, diabetes. It is also believed by many scientists that HFCS does not stimulate insulin production, meaning your body will not know it's full and can lead to overeating.
Overall, research seems to suggest that HFCS is worse than sugar by a sizable degree, but it is important to note that sugar is not a health food. While it is the lesser of two evils in this case, it still carries a host of risks if used in moderate to high levels. Both can be very damaging to our bodies, causing obesity, liver damage, and heart disease, among other dangerous health conditions.
It is important not to take this research and condemn all sugars. Some people avoid fruit, because sugar carries such a bad rap. Research indicates that naturally-occurring sugars are digested differently than unnaturally-added sugar. Fruits and vegetables are an important part of a healthy diet. It is added sugar that needs to be avoided.
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