Concerns With High Fructose Corn Syrup
Recently the topic of High Fructose Corn Syrup, or HFCR for short has been coming to my attention on a regular basic. HFCR is a sweetener used in soda, jelly’s, ketchup and other foods commonly distributed throughout this country. Surprisingly this sweetener is used significantly more than table sugar. So lets take a look at this sweetener and find out more about it. Initially we start off with ordinary corn. This crop is a useful crop with high yields, states David Pimentel, a Cornell professor. Finding a less expense source seems to always be a initial objective, and corn is much cheaper than sugar cane to produce. First off, most of the corn used has been genetically modified, then a set of enzymes are reacted to the corn to change the corn starch to a fructose state. This is where we start to see problems. Between the liver and the pancreas, there is a incomplete breakdown of the fructose. This causes the release of fatty acids from the liver to the bloodstream, this is because fructose initiates the accumulation of triglycerides in the liver. Also during this process ordinarily the pancreas would release insulin in the presence of carbohydrates, however; with HFCS that is compromised and insulin which normally acts as a appetite suppressent does not in this case and we never get full. Could this be a reason why there is so much obesity in this country?
In conclusion, I would advise everyone reading this to check there food labels. Be aware of what your putting into your body and make sure its of sound value. I just question HFCS and it’s value in the American diet.