The dangers of high fructose corn syrup are numerous. Also known as HFCS, this substance is corn syrup which has had its enzymes processed to convert its glucose into the alternative sugar. This process is performed to produce a low-cost sweetener. Across the United States, it is commonly found in condiments, soups, yogurts, sodas, peanut butter, salad dressings, jams, cheese spreads, lunch meats, breakfast bars, cereals, candy and breads.
This highly processed substance has replaced table sugar (sucrose) in many facets of the food industry. Several factors have contributed to its relative inexpensiveness. They include federal production quotas on domestic sugar, import tariffs on foreign sugar, and federal subsidies of domestic crops. These factors have artificially inflated sucrose prices in the United States.
Many health care professionals believe HFCS contributes to fatty liver disease (non-alcoholic), diabetes, cardiovascular disease, dental cavities, and obesity. Studies have shown fructose increases blood pressure, resists insulin, impairs glucose tolerance (leading to diabetes), and increases the body’s production of triglycerides (a type of fat in the blood which is commonly associated with heart disease).
Unlike table sugar and other carbohydrates, this substance is not absorbed by the body and converted into glucose by natural processes. Rather, it is metabolized into fat in the liver. This contributes to the retention of body fat and weight-gain.
HFCS does not stimulate the production of insulin. This results in reduced levels of the hormone, leptin. The body usually produces increased levels of leptin after eating, which signals the brain that the stomach is full. When this cycle is interrupted by HFCS, a person may continue to feel hungry even after consuming a large meal.
The dangers of high fructose corn syrup have been documented for decades. As a result, many consumers are aware of its negative effects on health, and choose to avoid foods which contain the substance. There are many healthy alternatives available which contain natural, unprocessed ingredients. Experts agree, the foods which are the least processed are the healthiest.