High-Fructose Corn Syrup – The Wolf in Sheep’s Clothing

If you’ve seen Food Inc., you’re well aware that corn products are dominating our grocery shelves. Don’t get me wrong, I love salty, buttered Jersey sweet-corn, but the fact that much of modified corn-products (like high-fructose corn syrup) is in so many of our foods and snacks is extremely worrisome.

If you haven’t seen Food Inc. yet i highly recommend it. It reminded me of Supersize Me (full-length) but was more in-depth and scientific. I know that some of us will not care about the effects of fast food or high-fructose corn syrup one bit, because the bite into a crispy Mc Chicken is just too tempting.

Anyway, the consumption of high-fructose corn syrup (HFCS) increased > 1000% between 1970 and 1990, far exceeding the changes in intake of any other food or food group – which mirrors the rapid increase in obesity in the United States.

A super recent study compared a soda beverage (Dr. Pepper) that contained sugar with the same beverage that contained high-fructose corn syrup. The study is called Effects of high-fructose corn syrup and sucrose on the pharmacokinetics of fructose and acute metabolic and hemodynamic responses in healthy subjects, and concluded:

Changes in postprandial concentrations of serum uric acid, and systolic blood pressure maximum levels were higher when HFCS-sweetened beverages were consumed as compared with sucrose-sweetened beverages. Compared with sucrose, HFCS leads to greater fructose systemic exposure and significantly different acute metabolic effects.

This study is one of the first to strongly suggest that HFCS is worse than sugar.

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