I found this great article written by Dwayne Hines II, and wanted to summary and share important information with you.

Have you noticed the ads for high fructose corn syrup on TV lately?   The agricultural industry is running all out media on how wonderful high fructose corn syrup (HFCS) is.  Why the sudden push?

HFCS did not appear on this planet until 1927.   It was further refined in the 1950’s and really hit the market in the 1970’s.
HFCS was adopted for its preservative features and low cost.   HFCS is not really a natural food.  It is a derivative of a derivative – cornstarch.  The question is whether or not it is a harmful or helpful derivative.

Shane Ellison, a pharmaceutical chemist from Sana Fe, NM, points out the HFCS being made in a lab gives rise to a higher number of AGE products than sugar does.   These AGE products give rise to such curses as heart disease, diabetes, and cancer.   Ellison adds “HFCS causes us to over eat.  The body’s satiety level is not switched when HFCS is eaten.  Over the long run, HFCS fails to activate the overeating hormone.    The stomach does not tell the brain that calories have been eaten.   Another result of HFCS is the spike in insulin with a drop in testosterone.  Insulin and testosterone can not co-exist in the blood stream.

The food processing industry does not see any problems with the use of HFCS   It also should be said that most sweeteners have a negative impact on the body.

Is it natural?
One of the most controversial issues is whether HFCS is natural or not?   Board Certified Cardiologist and certified nutrition specialist, Stephen Sinatra MD warns: HFCS is essentiallly the same as white table sugar, however, HFCS is more toxic to the body.   Increase in triglycerides as well as fat accumulation in the abdomen and weight gain.  There is evidence that HFCS may act differently in the body as opposed to table sugar, which may be the reason it can cause liver vulnerability as well as increase in triglycerides.  

Aside from the fact that HFCS contributes to obesity, raises oxidative stress, and may contribute to heart problems,  it appears HFCS is “toxic” to the liver and elicits an aggressive insulin repsonse and its pro-inflammatory.

The fact that industry trumpets a product as being okay doesn’t necessarily mean it really ok.  Consider the similarities of trans fat and HFCS.   Both are used as preservative and taste enhancers.  Both highly processed and are alternatives to a natural product. 
However, transfat is being pulled off the market.   Will HFCS follow?

Bigger question is until it is pulled, are you going to keep putting it in your body?

To read entire article see onfitness jan 2009, p49-51

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