High Fructose Corn Syrup
High Fructose Corn Syrup
High-fructose corn syrup is an artificial sweetener generally used in the United States. It is so broadly used because it is both cost-effectively favorable and it helps to preserve food for extended periods of time. Some say that though it is favorable, it has ill effects. High Fructose Corn Syrup
According to a 2008 USA Today Article, “high-fructose corn syrup makes up about 50% of the sweeteners used in the USA but worldwide it's only about 10%”. Every day we eat. We eat our home cooked meals or our fast food rarely thinking about what’s going into our bodies. Often times one of the first ingredients listed on a can of soda or canned fruit is some form of HFCS or high fructose corn syrup. This ingredient, while widely known, is a secret additive to many products in our grocery stores. High Fructose Corn Syrup is one of the cheapest to make but yet it is the hardest for the body to rid of. Since its introduction to food products nearly forty years ago, it has slowly been added to most foods you feel your family. We as consumers may not pay attention to what goes into our bodies but more and more scientists are. The studies they are conducting mainly consist of trying to find links between HFCS and several major health problems; such as diabetes and obesity. Although key links have not been defined, they have managed to prove what amounts that can be consumed before harm can be determined. Even though these findings have been confirmed and made public, the FDA still considers HFCS to be safe for consumption. The FDA rule says that as long as a product has no chemicals added it cannot be labeled an "artificial ingredient". The reason behind this is because HFCS are made from corn, it is not considered an artificial ingredient. The origin of High Fructose Corn Syrup takes its root in the mid 1970’s. A series of sugar tariffs and quotas were imposed in the United States. These restrictions had significantly increased the cost of imported sugar causing domestic producers to seek cheaper avenues. High-fructose corn syrup became a more economical substitue because the price of corn is kept low through government subsidies paid to its growers. As the United States use of high fructose corn syrup increased, sugar was replaced in most foods and beverages.There is USDA data from 2009 that shows the per capita use of high fructose corn syrup in the U.S. “was matched with an almost equal decline, on a one-to-one basis, in the per capita use of sugar.” (Sweet Surprize) So why is there mass campaign to revert back to sugar cane or beet sugar based sweetners? Americans have become more health conscious in the last forty years. Our fear of high-fructose corn syrup seems to have been derived from some very real concerns over the effects of its principal component, fructose. The coinsidence between the introduction of HFCS and the rise of obesity related diseases can no longer be ignored. Diabetes is a disease with no cure that is running rampet through the country and heart failure remains a syndrome on high. Fructose, like glucose are basic sugars. Though your body processes basic sugars the same way, the results seem to be different. (Engber, 09) When ingesting glucose, the body is known to stimulate the release of body chemicals that regulate your food consumption. Fructose, on the other hand, does very little to suppress your appetite, and it seems to form new fat cells while maintaining the old. According to a recent research project conducted at Princeton University high-fructose corn syrup does indeed prompt a human to considerably gain weight. “Rats with access to high-fructose corn syrup gained significantly more weight than those with access to table sugar, even when their overall caloric intake was the same.” (Parker, 10) In addition to causing significant weight gain in lab animals, long-term consumption of high-fructose corn syrup was also...
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