Subscribe Feed (RSS)Factory Fresh High Fructose Corn Syrup & Sucralose–How Sweet They Aren’t
January 2nd, 2009 by admin | Filed under Uncategorized.Food labels are read by only 80% of shoppers.
Half of these, 40%, ignore what they’ve just read.
That’s too bad, since 20% don’t read labels and
another 40% quickly forget, which means that a total
of 60% are not aware of the use of High Fructose
Corn Syrup and Sucralose (the leading brand is
“Splenda”).
These are risky, and both of these should be
avoided.
High fructose corn syrup (HFCS)-–and other
man-made fructose—metabolize in your body into
triglycerides and adipose tissue (a fancy
term for fat), says Joseph Mercola, D.O.
HFCS is included in many packaged foods. The
average American consumes 68 pounds of HFCS
each year, about one pound a week.
By comparison, sucrose (sugar) is converted into
blood glucose. After ingesting sucrose, your blood
sugar level rises within 25 minutes, then crashes
below the starting level, which creates problems for
diabetics and hypoglycemics.
Dr. David Williams, editor of “Alternatives,” writes
that High Fructose Corn Syrup is the “anti-diet drug.”
“HFCS is not a natural product,” he claims. “It’s
manufactured from corn starch by a process worthy
of Rube Goldberg.”
“Picture vats of murky fermenting liquid, fungus,
genetically modified enzymes, ion exchange and lots
more chemical tweaking, all taking place in 16
chemical plants located in the Corn Belt.”
“HFCS operates like an anti-diet pill, raising your
levels of the make-you-fat hormones that diet pills
are supposed to block. It makes your appetite
ravenous,” Dr. Williams claims.
Williams concludes by noting that Department of
Agriculture data directly links HFCS to diabetes and
obesity.
So, why is so much HFCS used? It’s one the
cheapest things available to food makers. The four
cheapest things for food manufacturers to use are
air, water, salt, and high fructose corn syrup.
In addition, some claim that HFCS overstimulates
cravings for more sweet foods which, more than likely,
contain HFCS as well.
What are the health risks of eating foods with HFCS?
Since 1970, there has been a significant increase in
America in cardiovascular disease, obesity, hypoglycemia,
and diabetes.
When you plot the increases in these diseases since
1970 on a chart, when HFCS came on the market,
you see a nearly-perfect, parallel fit with increases in
HFCS sales and the increases of the above-mentioned
diseases.
Clearly, that’s not convincing proof that HFCS causes
these diseases. But it makes you wonder. Strong caution
is recommended with HFCS.
My advice: eat fewer sweet things. And if you must
use a sweetener, to the best of our knowledge, xylitol
and stevia are safe to use. We prefer xylitol.
Don’t get suckered by Splenda (sucralose), either. It’s a
chlorocarbon, made by bonding molecules of chlorine and
carbon. Our bodies need carbon, but not chlorine. Would
you drink Chlorox?
Splenda’s less-than-splendid slogan is “made from sugar
so it tastes like sugar.” After its chemical processing, it’s
nothing like sugar, except for its sweet taste.
Sucralose was not thoroughly tested, unless you believe
that trying it on six men is a representative sample for all
men, women and children worldwide. Yes, six men—that’s
all. What a test!
One more thing. It should bug you. Sucralose’s chemical
structure resembles pesticides, Doctor Mercola says.
High Fructose Corn Syrup and Sucralose–how sweet they
aren’t.
John J. Alquist is a professional speaker, writer & author, and business consultant. Contact John at
mailto:john@tell-it-well.com john@tell-it-well.com or visit him online at tell-it-well.com tell-it-well.com
