Wednesday, January 20th, 2021

The Lowdown on High Fructose Corn Sugar — HFCS

Published on July 11, 2016 by   ·   No Comments


Catherine J. Frompovich

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 naturalsugars 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.

At one time humans ingested only 20 teaspoonsful of sugar a year, whereas today, we eat 140 pounds of sugar a year, while diabetes has increased over 700 percent!  How sweet is that?  According to Dr Flavin, HFCS can cause multiple toxicities affecting blood vessels, the liver, and cholesterol levels, particularly triglycerides and LDL.  HFCS causes body fat and increases tumor cell growth.  Pregnant women consuming HFCS can pass on its negative health aspects and literally contribute to the “dumbing down” of babies!

So why do humans crave sweets—sugar—in particular?  Well, according to Dr Flavin, when magnesium (MG) levels in the body are low, you crave sugar and sweets.  Then, when we satisfy those cravings by eating HFCS sweetened ‘goodies’—soda, especially—it goes directly to making fat; causes blood pressure to rise; creates uric acid crystals in our joints (gout); and does NOT increase dopamine (the brain’s happy chemical) but HFCS messes with two hormone levels: ghrelin and leptin, which leave us craving sweets, not satisfied, and eating much more quantities of food to get satiated.

Read More HERE

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