Why You Need to Avoid High Fructose Corn Syrup (Food)

Today, the number one source of dietary calories in most countries is a corn-based industrial sweetener known as high fructose corn syrup (HFCS).

It is an ingredient used to sweeten almost everything, including sodas, cookies, soups, yogurt, salad dressing, bread, cereal, iced tea, “health bars,” ketchup, bacon, peanut butter, mustard, and even beer.

It is prevalent in nearly all processed foods.

The food industry uses high fructose corn syrup more than any other sweetener because it’s cheap to produce, transport, and store.

However, it is among the most dangerous and damaging food additives ever.

High fructose corn syrup has been shown to interfere with a key enzyme in the body that delivers copper to your vital organs.

This effectively results in a copper deficiency for many people, adversely impacting a wide range of organ systems, including the heart, testes, and pancreas, and damaging the liver, generating inflammation and cirrhosis.

It has been strongly linked to the sharp rise in both obesity and diabetes.

Furthermore, fructose is twenty to thirty times more glycating than glucose.

It turns anyone into a raging AGE-producing factory.

Animals fed a high-fructose diet in laboratory studies developed livers that looked a lot like those of hardcore, aging alcoholics inflamed and shot through with dead cells and scar tissue, the condition known as cirrhosis.

High fructose corn syrup has been linked to:

diabetes
heart
cancer
obesity
gout
weakened immune system
cirrhosis of the liver
osteoporosis
elevated cholesterol levels
anemia
mineral deficiency

The Corn Refiners Association insists, “Research confirms that high fructose corn syrup is safe and no different from other common sweeteners like table sugar and honey.

All three sweeteners are nutritionally the same.”

This, of course, is all part of the Corn Refiners Association’s twenty-to thirty-million-dollar advertising and public relations campaign to counter the overwhelming scientific evidence to the contrary.

Research findings since 2004 have been extremely damaging to the high fructose corn syrup market, and justifiably so.

High fructose corn syrup is metabolized into fat faster than almost any other sugar, and that speed is augmented when the syrup is in liquid form, as found in soft drinks.

Chemical tests among eleven different carbonated soft drinks containing high fructose corn syrup found them to have “astonishingly high” levels of reactive carbonyls.

Reactive carbonyls are undesirable and highly reactive compounds associated with unbound fructose and glucose molecules and are believed to cause tissue damage (via AGEs) that is known to cause diabetes, according to evidence found by a research study and reported at the 2007 national meeting of the American Chemical Society.

Based on the study data, the researchers estimate that a single can of soda contains about five times the concentration of reactive carbonyls found in the blood of an adult person with diabetes!

Additionally, all high fructose corn syrup is manufactured from genetically modified corn, which has been linked to a much higher incidence of corn-related allergies, among other, more insidious problems potentially associated with any GMO food.