High fructose corn syrup??

Question

Why is it worse than regular sugar?
How does it effect the body differently?

Answer 1

Sucrose (regular sugar) is a natural substance derived from beets or sugar cane. HFCS is not natural. It’s manufactured from cornstarch, and the molecular structure is freaky. It's a mixture of two sugars, dextrose and fructose.
The body and liver can't handle the level of glucose found in high fructose corn syrup. It messes up your insulin, triglycerides, hormones, your metabolism, etc. etc.

Answer 2

it is chemically altered corn syrup, it is indeed metabolized the same way cane sugar is in the body. The problem with it is that it is in EVERYTHING, there is no way to "eat it in moderation". Go thru the grocery sometime and read the ingredient labels, you will find high fructose corn syrup in almost 90% of all products that are made. Look at ketchup, look at bread, look at crackers look at prepared foods of any kind, they ALL have the high fructose corn syrup in it. Unless you never eat any refined foods at all, you can't get away from the stuff, and THAT is what is causing the obesity and diabetes in this country.

Answer 3

Until the 1970s most of the sugar we ate came from sucrose derived from sugar beets or sugar cane. Then sugar from corn--corn syrup, fructose, dextrose, dextrine and especially high fructose corn syrup (HFCS)--began to gain popularity as a sweetener because it was much less expensive to produce. High fructose corn syrup can be manipulated to contain equal amounts of fructose and glucose, or up to 80 percent fructose and 20 percent glucose.2 Thus, with almost twice the fructose, HFCS delivers a double danger compared to sugar.

(With regards to fruit, the ratio is usually 50 percent glucose and 50 percent fructose, but most commercial fruit juices have HFCS added. Fruit contains fiber which slows down the metabolism of fructose and other sugars, but the fructose in HFCS is absorbed very quickly.)

High fructose corn syrup is extremely soluble and mixes well in many foods. It is cheap to produce, sweet and easy to store. It’s used in everything from bread to pasta sauces to bacon to beer as well as in "health products" like protein bars and "natural" sodas.

Answer 4

High fructose corn syrup is very calorie dense, and very easy for your body to metabolize. As a result, it's easy to get a huge spike of blood sugar all at once, followed by a big drop, as your body responds by kicking out insulin to get things back under control. Routinely subjecting your body to these spikes and drops can cause you to develop hypoglycemia, which can worsen into things like insulin resistance, hyperglycemia, or even diabetes, if you are genetically predisposed to it.

Answer 5

Bad stuff. That is why there is all the fat people around us, some still in their teens. That was never the case when I was that age, when we just had sugar to worry about.
We simply don't even know all the bad effects. One big mystery is it is from GMO corn, and we don't even know the long term effects of eating that, because it has only been around ten years. How they got away with it is beyond me.
The worst thing is we eat foods that we don't even know have it... like if you eat McDonald's Chicken McNuggets, you get a double dose, and it isn't even sweet. You eat chicken raised on GMO Corn, then Breaded with GMO Corn...

Answer 6

In addition to insulin response, another concern is that HFCS does not trigger a sense of satiety or fullness that regular sugar does. Thus we tend to eat more. More recent research disputes this. Stay tuned. A lot of research is being done on its effects on our health, collectively and individually.

Answer 7

there are those who think that it is a possible link in cancer and cholesterol levels. it has also been linked to the sharp increase in diabetes.
see here for some information.
http://www.westonaprice.org/motherlinda/cornsyrup.html