High-fructose corn syrup

[Shannon Nelson]

This is an issue that I figure *not* as off-topic as might sound; may be obstacle to cure for some of our patients... Studies linking HFCS to obesity and liver damage...
http://www.naturalnews.com/029403_high_ ... amage.html

[excerpt - more of interest in article]
In a followup experiment, the researchers compared metabolic changes in rats fed only rat chow with rats fed chow plus a high-fructose corn syrup solution. All the rats consumed the same amount of calories.

After six months, the rats in the corn syrup group had gained 48 percent more weight. They also underwent an increase in fat deposition (especially in the abdomen) and a drop in circulating triglycerides. These changes are consistent with metabolic syndrome , a cluster of symptoms that predispose humans to cardiovascular disease and diabetes.

Every rat consuming high-fructose corn syrup became obese. In contrast, rats fed a high-fat diet did not become obese in all cases.

[...]

[Theresa Partington]

This has come up before - but what is meant by high fructose corn syrup? who consumes it and how and why??
Theresa

--- In minutus@yahoogroups.com, Shannon Nelson wrote:

[Teresa Kramer]

It used to be on the label of MANY commonly consumed American products, usually high up. Still is on many, but on others now, jams and jellies for example, it says “sugar” first and then “corn syrup” lower down. I don’t know how dangerous plain old “corn syrup” is.
HFCS is still, I think, a big ingredient of soft drinks that are not “diet”—an issue in and of itself--and even juices and such, which are a major item of consumption in the US. In my area, folks in the know try to buy Mexican Coke (the drink) because it contains sugar instead of HFCS.
I think HFCS is made by Monsanto. It came into wide use because it was much less expensive than sugar. There is a website (by Monsanto, maybe) that tries to say why it is safe and healthy. My husband stumbled on it. Interesting reading. Teresa (Northern VA)
From: minutus@yahoogroups.com [mailto:minutus@yahoogroups.com] On Behalf Of Theresa
Sent: Sunday, August 08, 2010 11:29 AM
To: minutus@yahoogroups.com
Subject: [Minutus] Re: High-fructose corn syrup
This has come up before - but what is meant by high fructose corn syrup? who consumes it and how and why??
Theresa

--- In minutus@yahoogroups.com , Shannon Nelson wrote:

[Shannon Nelson]

It's corn syrup (enzymatically digested corn starch) that has been further enzymatically broken down, to convert an additional 5% of the glucose into fructose. I think it was Mercola's article which gave the glucose / fructose ratio of regular corn syrup to be 50/50, with HFCS being 55/45. Apparently that added step causes certain other changes too, but not known how impactful those are, or whether it's the extra fructose alone that causes the trouble? HFCS is sweeter than regular corn syrup, and has and/or gives products a longer shelf-life. Also it's cheap--so very popular with food processors.

Who consumes it--anyone, at least in the US, who consumes processed foods! It's become the "sweetener of choice" for mainstream processed foods.

[Tanya Marquette]

The whole issue of corn in American culture is a real big issue. People should read Michail Pollan's
books Omnivore's Dilemma and/or In Defense of Food: An Eater's Manifesto. He talks about
the history of how this country converted to corn and corn products and their disastrous effect on
agriculture and human health.
If you haven't seen Food, Inc--do so soon!
HFCS is in ubiquitous use in so many foods these days. Big agra has gotten the labeling down to
a minimum and often deceptive listing of ingredients. It is insidious in the food supply if one eats
processed foods--including things like ketschup that one never thinks to read the label.
It is a cheap filler/sweetener and is heavily linked with obesity and diabetes among other health
problems.a
tanya

[Theresa Partington]

Thanks, all, for the information. I think it is perhaps less common in the uk but i might not have come across it anyway. Traditionally our sugar is imported cane or local beet.
Theresa

--- In minutus@yahoogroups.com, "tamarque@..." wrote:

[Tanya Marquette]

watch the sugar beets. they are on the GMO list. not sure how much is planted but it will be a major gmo crop.
tanya

[Dale Moss]

Or folks can buy Zevia, a relatively new soda sweetened with stevia. The flavorings are also more or less natural (extracts, no artificial colors, no phosphoric acid). It's been a boon to us these hot summer days -- and I haven't drunk soda for years.
Peace,
Dale

[Shannon Nelson]

My favorite for hot days is lemon water (or ade, if you're into sweet), *and then* put some peel into the lemon water/ade for extra flavor and nutrients, and the rest of the peel put by itself into water. You can drink and refill a number of times. Gives a slightly bitter taste that I find *really* refreshing, and gotta be good for you. (Obviously better with organic, tho I confess I like it so much will even do it with conventional lemons.)

Have also recently discovered borage water and tea--just soak a leaf (large) or few (small) in hot or cold water; cold soak has a slight cucumber taste, hot soak tea taste similar to green tea--and refreshing! (Not to mention good-for-you and free, if you've got borage.)

Zevia I haven't tried yet, will have to have a look.

Shannon

[Tanya Marquette]

ooooh. another carbonated drink? that in itself is a problem. my understanding is that
carbonated drinks tend to dehydrate the body's cells which is a health problem in itself.
why not give up the carbonation and the sweet flavorings and go for water or apple cidar
vinegar in water. that is a great thrist quencher and provides minerals if you buy a good
quality cidar vinegar. it is cheap enough that i buy organic.
tanya