Unhealthy Food Additives: The Dangers of High Fructose Corn Syrup (HFCS)

In the 1970s, Japanese scientists discovered a process that converts corn starch into an alternative sweetner called high fructose corn syrup (HFCS). Because of high tariffs on imported sugar and the U.S. subsidies on corn, many food manufacturers started processing food with high fructose corn syrup instead. Consequently, between 1970 and 1990, the consumption of high fructose corn syrup has increased more than 1000%. Nowadays, it is commonly used in beverages, cake mixes, cookies, sauces, breakfast cereals, and many other products. It is estimated that each American eats 60 pounds of HFCS per year.

Cost is the main reason food manufacturers switched to HFCS instead of sugar. According to Accidentalhedonist.com, unbelievably, a one-tenth increase in sweetner per serving would cost a company like Coca Cola roughly $122,423. As a result of sugar tariffs and corn subsidies, the cost of using HFCS is far cheaper.

Although the Corn Refiner's Industry implies high fructose corn syrup is natural, that is not completely true. High fructose corn syrup is not the same thing as corn syrup. Unlike corn syrup, it is highly processed. When high fructose corn syrup is made, corn syrup goes through an enzymatic process that converts fructose to glucose and then is mixed with pure corn syrup to produce the desired sweetness.

The first step in making HFCS is to boil the corn in water with a small amount of sulfuric acid to separate the corn fiber from the starch. In the next step, the corn starch is treated with the enzyme alpha-amylase. This enzyme breaks the corn starch into shorter chains of polysaccharides. Following this, another enzyme called glucmylase is used to break own the polysaccharides into glucose. In the last step of the enzymatic process, glucose-isomerase converts the glucose to a mixture of glucose and fructose. At this point, the mixture contains 90% fructose. In the last step, the manufacturer readds pure corn syrup to the desired sweetness. Consequently, although they like to lead you to believe HFCS is natural, it is highly processed.

Lately, there is more and more research indicating there may be problems with the consumption of high fructose corn sweetners. Some of the research has found;

• In patients with non-alcholic fatty liver disease, researchers have found an increased consumption of HFCS is associated with scarring of the liver or fibrosis. Approximately 30% of adults in the United States have non-alcoholic fatty liver disease. Unfortunately, these patients have an increase risk for liver failure, liver cancer, and the need for liver transplants.
• A new study at Princeton University suggests that HFCS causes more significant weight gain than table sugar. Rats fed with HFCS-sweetened developed more belly fat, gained more weight, and increased triglyceride levels. This is contrary to statements made by the American Medical Assocatiation in 2008 that said high fructose corn syrups do not contribute any more to obesity than other caloric sweetners.
• Researchers at Yale Univeristy found mice fed a diet high in HCFS can lead to insulin-resistance.
• Researchers found evidence that consumption of soft drinks sweetened with high fructose corn syrup may lead to the development of diabetes, especially in children. Apparently, sodas sweetened with HFCS have higher levels of reactive compounds that may potentially trigger cell and tissue damage. These reactive compounds called carbonyls are also elevated in diabetics and associated with complications of the disease. Accordingly, one soda sweetened with HFCS has five times the concentrations of carbonlys compared to the concentrations in the blood of a diabetic. Conversely, carbonyls are not found in table sugar.
• Research has found a diet high in fructose may increase the risk of developing high blood pressure.
• in a ten-week study with 16 volunteers at UC Davis, researchers found that high levels of fructose produced new fat cells around the heart, liver, and digestive organs. In addition to this, they also showed signs linked to diabetes and heart disease. In contrast, a control group fed the same diet only with glucose instead of fructose did not show these signs.
• In a research project led by Renee Dufault who also worked at the FDA at the same time, researchers found that 50% of samples of commercial use HFCW had mecury. HFCS is made using mercury grade caustic soda which is used to separate the corn starch. This soda is produced in industrial chlorine plants that use mercury cells.
• Unlike glucose, fructose does not simulate insulin secretion or leptin production. Rising insulin and leptin levels trigger the feeling of fullness. Leptin is a hormone that helps the body regulate the balance between food consumption and energy expenditure. Consequently, since you don't feel full after consuming HFCS, you may even overconsume, leading to weight gain.

 Regardless of what the corn industry says, research is pointing to more and more health-related problems of consuming food manufactured with high fructose corn syrup. if you're concerned about increased risks for obesity, diabetes, heart disease, high triglycerides, and liver disease, you might want to limit the amount of products you eat with high fructose corn sweetners. When you look at labels on food products, the ingredients are listed by the amount the product contains. Consequently, start examining the labels, and you may be able to reduce your risk for alot of these deadly ingredients.