Princeton And Multiple Sources State That Corn Sugar (high Fructose Corn Syrup ) Is More Harmful Tha
High Fructose Corn Syrup is Now Corn Sugar?
In a last ditch desperate attempt to convince consumers that high fructose corn syrup (HFCS) is no worse for their health than refined white sugar, the Corn Refiners Association (CRA) is now petitioning the U.S. Food and Drug Administration (FDA) to allow it to change the name of the highly processed goopy liquid to "corn sugar." As if changing the name is going to somehow change the minds of conscious consumers and erase the scientific evidence of its insidious ramifications on the health of Americans.
For more than ten years, the sweetener known as high fructose corn syrup has been called numerous well deserved names such as "the crack of sweeteners" and "liquid Satan." This is of course, due to its addictive factors and the many different studies that show just how much it contributes to various disease processes. The HFCS has been known to be instrumental in the Aside from having the distinction of being derived from corn, most of which is genetically modified HFCS also levels of mercury which most people know is a brain toxin.
According to a 2009 study published in Environmental Health, almost half of tested samples of commercial high-fructose corn syrup contained mercury. A separate study conducted by the Institute for Agriculture and Trade Policy (IATP), a non-profit watchdog group, found that nearly one in three of 55 brand-name breads, cereals, sodas and other foods "bought off the shelf in the autumn of 2008" contained mercury. The chemical was found most commonly in HFCS-containing dairy products (like yogurt and ice cream), salad dressings and condiments (like ketchup) where HFCS is the first or second highest labeled ingredient.
How did the mercury get into the HFCS? In the wildly unnatural 15-step chemical process that converts a mild mannered corn kernel into the liquid sweetener, caustic soda (otherwise known as lye) is one ingredient used to separate cornstarch from the corn kernel. Apparently most caustic soda for years has been produced in industrial chlorine plants, where it can be contaminated with mercury that it passes on to the HFCS, and then to consumers. Mercury is a potent brain toxin that accumulates in fish and seafood, and now apparently is in our soda, yogurt, and breads.
Since being "outed" as a dangerous sweetener, consumption of high fructose corn syrup is at a 20-year low, and will likely continue to decline, despite the marketing efforts and claims by the CRA that it is the same as all other forms of sugar. Completely ignoring the mercury claims, the CRA refuses to give up its hold on the sweetener market. Even though approval of the name change could take two years, the CRA has already started using the term in its new online marketing campaign and on television. Just as they have done in the past, the new commercials try to clarify shopper confusion, depicting people who say they now "understand" that "whether it's corn sugar or cane sugar, your body can't tell the difference. Sugar is sugar."
The simple truth is that this claim is an insult to the intelligence of every American. They believe that we should not know that we can't always trust the words of the food manufacturers when they tell us something is safe. Their reasoning seems to be that consumers will see the the term "corn sugar" listed on the ingredients and be less concerned because "sugar" sounds more natural than the truth. The truth is that an industrially manipulated combination of fructose and glucose is what you are eating.
According to the CRA, high fructose corn syrup is safe and does not have any higher level of fructose when compared to refined white sugar, honey or fruit juice concentrates. High fructose corn syrup is half glucose and half fructose, just like white sugar is. Despite the evidence to the contrary, the CRA continues to assert that the body metabolizes HFCS in the same way as regular white sugar. This assertion is reminiscent of how the manufacturers of DDT claimed the pesticide was safe right up to the day it was banned.
But high fructose corn syrup is different from other forms of sugar, natural or refined, and your body does know the difference! In this case, the litmus test is how the human body metabolizes these types of sugars. Herein is where the CRA's claims fall apart.
Sugar cane or sugar beets are used to make white sugar, which is refined far more naturally.. High-fructose corn syrup is made using a fifteen step process that actually injects a toxin to your brain into the process. Whether accidentally or to cost less, this is essentially what is taking place. The enzymes are then added and the molecular changes take place that make your corn syrup sweetener what will cheaply sweeten the foods and other items it is used in. White sugar and HFCS do have as their ingredients somewhat similar amounts of sucrose and fructose. Still this does not make the CRA claims true. They claim that the HFCS is the same. It is not. It does not bind the two items together, meaning that they enter the body as two separate entities, unlike sugar, and because that chemical bond of sucrose and fructose do not take place, the way they are metabolized is completely different.
In cane sugar, beet sugar, honey, and fruit juice, the glucose and fructose are linked together by a chemical bond, and the body uses them as one individual component called sucrose. In HFCS the fructose is not bonded to glucose, they exist as two individual "free" components in the syrup, which unfortunately produce deleterious results in the human body.
Consuming a large amount of this kind of fructose or high fructose corn syrup will virtually overwhelm the body and render it incapable of being processed. Glucose is metabolized in your body by the cells. Fructose has to be metabolized in your liver. Too much of it being taken in means that your liver will literally develop a disease that will render it incapable of filtering the toxins from your body. Liver fat occurs, as studies undertaken by Duke University showed. They say that daily consumption of fructose-containing foods or drinks are now being associated with the development of a disease called Non-Alcoholic Fatty Liver Disease.
Earlier this year, in February 26, 2010 an internet publication of the Pharmacology, Biochemistry and Behavior journal published findings from a research team from the Princeton University Department of Psychology and the Princeton Neuroscience Institute.This study said that there had been two experiments done that showed some serious repercussions from the consumption of high fructose corn syrup and the link between HFCS and obesity. The study results clearly show that HFCS and regular sugars are not equal when it comes to weight gain.
According to Princeton University article:
The first study showed that male rats given water sweetened with high-fructose corn syrup in addition to a standard diet of rat chow gained much more weight than male rats that received water sweetened with table sugar, or sucrose, in conjunction with the standard diet. The concentration of sugar in the sucrose solution was the same as is found in some commercial soft drinks, while the high-fructose corn syrup solution was half as concentrated as most sodas.
The second study took into account the more long term effects of the high fructose corn syrup use. It monitored the weight gain, the increase on body fat and the levels of triglycerides in the rats which were given access to those high fructose corn syrup compounds. The study took place over a six month period of time in which those rats who were eating only their normal food were found to have far less disease conditions and far lower weight gain. Those rats which were given the corn syrup showed a significant increase in weight gain, in belly fat, in triglycerides and also in metabolic syndrome. In addition they gained more than forty eight percent more weight than their counterparts.
"These rats aren't just getting fat; they're demonstrating characteristics of obesity, including substantial increases in abdominal fat and circulating triglycerides," said Princeton graduate student Miriam Bocarsly. "In humans, these same characteristics are known risk factors for high blood pressure, coronary artery disease, cancer and diabetes." (6)
The reasons are apparent. The manufacture of the HFCS begins with corn kernels and then continues with stainless steel vats and tubes in which a dozen different mechanical processes and chemical reactions occur. Those processes and reactions include several different kinds of high velocity spinning and also a trio of enzymes that will help to assure that rearrangement of molecules in order to create a process that is not found anywhere in nature. That in and of itself is the real problem.
White sugar, no matter how bad it may be for us, is at least a substance that the body knows. It knows what to do with it and how to break it down. In the normal metabolism of sugar, the fructose is broken down and is processed by our cells. The cells are then signals to the brain which tells the pancreatic cells to produce insulin. The extra sugar that is there simply gets turned into fat. While this is a problem its not as significant a problem as it might be with HFCS.
Due to the alteration of molecules in the structure, your body has no real idea what it is supposed to do with the High fructose corn syrup. It won't be metabolized the same way that sugar will because your body does not know how. In fact it does see it as a foreign substance and sends it to the liver to be filtered. When you eat the high fructose corn syrup, the cells which receive it send out no special signals and the pancreas offers no instant insulin response. That corn syrup substance goes to your liver where it is metabolized to the greatest extent that the body can give it and then excess amounts are stored as liver fat. This overabundance of sugar which is turning into fat in your liver is being linked to a disease that can literally choke out the function of your liver and prevent it from being able to do the normal functions that it does. It cannot then help to filter the body systems and burn the fat that it should be burning. The resultant high levels of triglycerides and a higher cholesterol and can help to promote diabetes as well as heart disease. HFCS will also lower the levels of chromium in your body which may also help to improve the chances that you will get type two diabetes.
Slowly the food producers are starting to remove the higher levels of the HFCS in the products that they make. They are using real sugar over it in many cases and actually bragging about removing a product that was unhealthy and should not have been used in the first place. The sugar they are using however is a refined product in its own right and has another entire set of health issues that can be related to it.
Foods which bond sucrose and fructose such as sugar can or beets have been part of what we've eaten since time immemorial. The fruit juices and raw honey have always been part of our diets. They are balanced in most cases by nutrients that assist your body in its quest to process the sugars properly. The more refined types of sugar however are simply not an option because they too have health considerations.
It is in your best interests frankly, to take away any type of a processed or refined form of sugar from your diet all together. In fact those things can literally rob the body of nutrients and leech away things that your body requires, but they can lead to many more health issues and conditions over the course of time. If sweet treats are to be in your diet, your best bet may actually be to use honey, stevia, unbleached raw can sugar, or another sugary sweetener which is known as raw coconut nectar, which will permit you to partake in a sweet ending to your meal or a treat without having the vast array of refined sugar issues that will take place in other forms of sweeteners. Whatever you call it, HFCS, high fructose corn syrup, or corn sugar, it is not the answer.
In a last ditch desperate attempt to convince consumers that high fructose corn syrup (HFCS) is no worse for their health than refined white sugar, the Corn Refiners Association (CRA) is now petitioning the U.S. Food and Drug Administration (FDA) to allow it to change the name of the highly processed goopy liquid to "corn sugar." As if changing the name is going to somehow change the minds of conscious consumers and erase the scientific evidence of its insidious ramifications on the health of Americans.
For more than ten years, the sweetener known as high fructose corn syrup has been called numerous well deserved names such as "the crack of sweeteners" and "liquid Satan." This is of course, due to its addictive factors and the many different studies that show just how much it contributes to various disease processes. The HFCS has been known to be instrumental in the Aside from having the distinction of being derived from corn, most of which is genetically modified HFCS also levels of mercury which most people know is a brain toxin.
According to a 2009 study published in Environmental Health, almost half of tested samples of commercial high-fructose corn syrup contained mercury. A separate study conducted by the Institute for Agriculture and Trade Policy (IATP), a non-profit watchdog group, found that nearly one in three of 55 brand-name breads, cereals, sodas and other foods "bought off the shelf in the autumn of 2008" contained mercury. The chemical was found most commonly in HFCS-containing dairy products (like yogurt and ice cream), salad dressings and condiments (like ketchup) where HFCS is the first or second highest labeled ingredient.
How did the mercury get into the HFCS? In the wildly unnatural 15-step chemical process that converts a mild mannered corn kernel into the liquid sweetener, caustic soda (otherwise known as lye) is one ingredient used to separate cornstarch from the corn kernel. Apparently most caustic soda for years has been produced in industrial chlorine plants, where it can be contaminated with mercury that it passes on to the HFCS, and then to consumers. Mercury is a potent brain toxin that accumulates in fish and seafood, and now apparently is in our soda, yogurt, and breads.
Since being "outed" as a dangerous sweetener, consumption of high fructose corn syrup is at a 20-year low, and will likely continue to decline, despite the marketing efforts and claims by the CRA that it is the same as all other forms of sugar. Completely ignoring the mercury claims, the CRA refuses to give up its hold on the sweetener market. Even though approval of the name change could take two years, the CRA has already started using the term in its new online marketing campaign and on television. Just as they have done in the past, the new commercials try to clarify shopper confusion, depicting people who say they now "understand" that "whether it's corn sugar or cane sugar, your body can't tell the difference. Sugar is sugar."
The simple truth is that this claim is an insult to the intelligence of every American. They believe that we should not know that we can't always trust the words of the food manufacturers when they tell us something is safe. Their reasoning seems to be that consumers will see the the term "corn sugar" listed on the ingredients and be less concerned because "sugar" sounds more natural than the truth. The truth is that an industrially manipulated combination of fructose and glucose is what you are eating.
According to the CRA, high fructose corn syrup is safe and does not have any higher level of fructose when compared to refined white sugar, honey or fruit juice concentrates. High fructose corn syrup is half glucose and half fructose, just like white sugar is. Despite the evidence to the contrary, the CRA continues to assert that the body metabolizes HFCS in the same way as regular white sugar. This assertion is reminiscent of how the manufacturers of DDT claimed the pesticide was safe right up to the day it was banned.
But high fructose corn syrup is different from other forms of sugar, natural or refined, and your body does know the difference! In this case, the litmus test is how the human body metabolizes these types of sugars. Herein is where the CRA's claims fall apart.
Sugar cane or sugar beets are used to make white sugar, which is refined far more naturally.. High-fructose corn syrup is made using a fifteen step process that actually injects a toxin to your brain into the process. Whether accidentally or to cost less, this is essentially what is taking place. The enzymes are then added and the molecular changes take place that make your corn syrup sweetener what will cheaply sweeten the foods and other items it is used in. White sugar and HFCS do have as their ingredients somewhat similar amounts of sucrose and fructose. Still this does not make the CRA claims true. They claim that the HFCS is the same. It is not. It does not bind the two items together, meaning that they enter the body as two separate entities, unlike sugar, and because that chemical bond of sucrose and fructose do not take place, the way they are metabolized is completely different.
In cane sugar, beet sugar, honey, and fruit juice, the glucose and fructose are linked together by a chemical bond, and the body uses them as one individual component called sucrose. In HFCS the fructose is not bonded to glucose, they exist as two individual "free" components in the syrup, which unfortunately produce deleterious results in the human body.
Consuming a large amount of this kind of fructose or high fructose corn syrup will virtually overwhelm the body and render it incapable of being processed. Glucose is metabolized in your body by the cells. Fructose has to be metabolized in your liver. Too much of it being taken in means that your liver will literally develop a disease that will render it incapable of filtering the toxins from your body. Liver fat occurs, as studies undertaken by Duke University showed. They say that daily consumption of fructose-containing foods or drinks are now being associated with the development of a disease called Non-Alcoholic Fatty Liver Disease.
Earlier this year, in February 26, 2010 an internet publication of the Pharmacology, Biochemistry and Behavior journal published findings from a research team from the Princeton University Department of Psychology and the Princeton Neuroscience Institute.This study said that there had been two experiments done that showed some serious repercussions from the consumption of high fructose corn syrup and the link between HFCS and obesity. The study results clearly show that HFCS and regular sugars are not equal when it comes to weight gain.
According to Princeton University article:
The first study showed that male rats given water sweetened with high-fructose corn syrup in addition to a standard diet of rat chow gained much more weight than male rats that received water sweetened with table sugar, or sucrose, in conjunction with the standard diet. The concentration of sugar in the sucrose solution was the same as is found in some commercial soft drinks, while the high-fructose corn syrup solution was half as concentrated as most sodas.
The second study took into account the more long term effects of the high fructose corn syrup use. It monitored the weight gain, the increase on body fat and the levels of triglycerides in the rats which were given access to those high fructose corn syrup compounds. The study took place over a six month period of time in which those rats who were eating only their normal food were found to have far less disease conditions and far lower weight gain. Those rats which were given the corn syrup showed a significant increase in weight gain, in belly fat, in triglycerides and also in metabolic syndrome. In addition they gained more than forty eight percent more weight than their counterparts.
"These rats aren't just getting fat; they're demonstrating characteristics of obesity, including substantial increases in abdominal fat and circulating triglycerides," said Princeton graduate student Miriam Bocarsly. "In humans, these same characteristics are known risk factors for high blood pressure, coronary artery disease, cancer and diabetes." (6)
The reasons are apparent. The manufacture of the HFCS begins with corn kernels and then continues with stainless steel vats and tubes in which a dozen different mechanical processes and chemical reactions occur. Those processes and reactions include several different kinds of high velocity spinning and also a trio of enzymes that will help to assure that rearrangement of molecules in order to create a process that is not found anywhere in nature. That in and of itself is the real problem.
White sugar, no matter how bad it may be for us, is at least a substance that the body knows. It knows what to do with it and how to break it down. In the normal metabolism of sugar, the fructose is broken down and is processed by our cells. The cells are then signals to the brain which tells the pancreatic cells to produce insulin. The extra sugar that is there simply gets turned into fat. While this is a problem its not as significant a problem as it might be with HFCS.
Due to the alteration of molecules in the structure, your body has no real idea what it is supposed to do with the High fructose corn syrup. It won't be metabolized the same way that sugar will because your body does not know how. In fact it does see it as a foreign substance and sends it to the liver to be filtered. When you eat the high fructose corn syrup, the cells which receive it send out no special signals and the pancreas offers no instant insulin response. That corn syrup substance goes to your liver where it is metabolized to the greatest extent that the body can give it and then excess amounts are stored as liver fat. This overabundance of sugar which is turning into fat in your liver is being linked to a disease that can literally choke out the function of your liver and prevent it from being able to do the normal functions that it does. It cannot then help to filter the body systems and burn the fat that it should be burning. The resultant high levels of triglycerides and a higher cholesterol and can help to promote diabetes as well as heart disease. HFCS will also lower the levels of chromium in your body which may also help to improve the chances that you will get type two diabetes.
Slowly the food producers are starting to remove the higher levels of the HFCS in the products that they make. They are using real sugar over it in many cases and actually bragging about removing a product that was unhealthy and should not have been used in the first place. The sugar they are using however is a refined product in its own right and has another entire set of health issues that can be related to it.
Foods which bond sucrose and fructose such as sugar can or beets have been part of what we've eaten since time immemorial. The fruit juices and raw honey have always been part of our diets. They are balanced in most cases by nutrients that assist your body in its quest to process the sugars properly. The more refined types of sugar however are simply not an option because they too have health considerations.
It is in your best interests frankly, to take away any type of a processed or refined form of sugar from your diet all together. In fact those things can literally rob the body of nutrients and leech away things that your body requires, but they can lead to many more health issues and conditions over the course of time. If sweet treats are to be in your diet, your best bet may actually be to use honey, stevia, unbleached raw can sugar, or another sugary sweetener which is known as raw coconut nectar, which will permit you to partake in a sweet ending to your meal or a treat without having the vast array of refined sugar issues that will take place in other forms of sweeteners. Whatever you call it, HFCS, high fructose corn syrup, or corn sugar, it is not the answer.
Source...