High Fructose Corn Syrup

I’ve been trying to figure out the danger, if any, with high fructose corn syrup (HFCS) over the last couple of years and it has been very confusing to say the least. Of course I've read the typical articles that previously linked it to obesity, but I tend to agree with Brian that in most regards it is just as bad as white sugar and all other processed sugars - However, in my opinion that is no consolation because I think all of these are terrible for your health, and major contributing factors to obesity. That said, I am still always skeptical about “new science on corn” especially when the funding for this information comes primarily from the industry itself.

The corn industry says that HFCS is about 55% fructose and 45% sucrose, which is like table sugar. However, if you look into how it is actually made it seems to be a lot more complicated to produce than table sugar – using extensive fermentation processes, fungus and some chemical tweaking. Additionally, I also have some serious concerns that the enzymes used to break the corn down may be genetically modified to make them more stable, and I am concerned that most of the corn used to make HFCS comes from genetically modified corn. These two specific points alone are enough for me to advise all my clients to make a conscious effort avoid it when possible.

HFCS, as like many other sweeteners claims to be “natural”. However, I have come to realize my definition of natural is vastly different than the food industry's definition. To me natural should mean – as is in nature, like the sugar in an actual grape, or minimally processed like raw honey, raw agave nectar, or sugar in the raw. Natural or not, I recommend limiting yourself to sweeteners when possible because there are just too many problems associated with them. I use Stevia and small amounts of natural, raw sugars when needed.

For me, I can't overlook the money aspect – due to government subsidies and regulations, corn is the cheapest food grown. As a result, it is used in everything from ketchup to coffee creamers and to feed our livestock. This saves big industry billions of dollars,and it’s these profits that always makes me question the motives behind selling ideas and campaigns to the public. Hey, but that’s just me. If you are interested in learning about the negative impact corn may have on your health and your environment I highly recommend reading Michael Pollans book, THE OMNIVORES DILEMMA.

I couldn't agree more. And what puzzles me the most is, why have this sugar in bread too?

I'm aware of the study you discussed and I'm certainly aware of the lipid abnormalities that can result from excessive fructose intake...but the reason that high fructose corn syrup isn't as problematic as we once thought is because high fructose corn syrup doesn't have a lot of fructose, at least not when compared to traditional sugar. The name is very misleading...
HFCS (at least the most popular form) and sucrose (table sugar) are very similar and, as a result, have similar effects on the body. Now, I completely agree with you about getting rid of processed foods and ingredients.

Ultimately, I guess I have issues when I hear people say that HFCS is so much worse than any other sugar or sugar by-product...this is simply not true. Fructose can be problematic in excess, and if you do consume HFCS, it's probably a great idea to trim down your consumption. That said, it does get a bit of a "bad wrap" thanks to its name...

B

Brian Zehetner MS,RD,CSSD,CSCSJamCore and Myfittribe "Nutrition Guy"