The Lowdown on High Fructose Corn Sugar — HFCS
High fructose corn sugar (HFCS) has taken on another name—a façade of sorts—to legitimize its ubiquitous presence in most processed foods. If you haven’t seen HFCS recently on food labels, did you recognize its alter ego—“corn sugar”?
The Corn Refiners Association and food processors wanted another term for HFCS which, basically, equated with “not healthful” or “contributes to certain unhealthy conditions,” thus we now have HFCS appearing as corn sugar, but still delivering the same adverse nutrition aspects that prompted the name change.
Dr Dana Flavin, MD, PhD, former FDA official and toxicologist, has expertise in HFCS, which she says is “too sweet to eat.” Furthermore, that 45 percent of HFCS or corn sugar is tainted with mercury (Hg)! That’s according to a peer-reviewed study published in Environment Health Magazine. HFCS came on the market in the 1970s. Until then, food processors used sucrose as sweeteners. Since then, HFCS has been used by soft drink makers and other food processors without abandon. It’s more economical to use corn sugar than other natural sugars in making things taste sweet.
Technically, corn sugar is not a real sugar like cane or beet sugar, which comes directly from those plants. Corn syrup, on the other hand, “is heavily processed, using enzymes to turn cornstarch into glucose and then fructose. Another major difference is that in HFCS, the individual glucose and fructose molecules are chemically separate before you ingest them. In table sugar, these same two molecules are chemically bonded, forming a disaccharide (2-molecule sugar) that is broken apart inside the body,” [1] thereby sidestepping nutritional and metabolic stress negatively impacting the immune system as HFCS does. Fruit sugars—glucose and fructose, however, do not impact the immune system like HFCS.
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