High Fructose Corn Syrup: Friend or Enemy?? We eat every day‚ rarely thinking about what’s going into our bodies. Take soda‚ for example‚ when was the last time you read the label before taking a sip? For me‚ it is never. One of the first ingredients listed on the can is HFCS or high fructose corn syrup. This ingredient is a secret additive to many products in today’s market. High Fructose Corn Syrup is one of the cheapest to make and hardest to get rid of in the body. Since its introduction
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WHAT IS HIGH FRUCTOSE CORN SYRUP? * High fructose corn syrup (HFCS) is a calorie-providing sweetener used to sweeten foods and beverages‚ particularly processed and store-bought foods. It is made by an enzymatic process from glucose syrup that is derived from corn. A relatively new food ingredient‚ it was first produced in Japan in the late 1960s‚ then entered the American food supply system in the early 1970s. HFCS is a desirable food ingredient for food manufacturers because it is equally
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Health Effects of High Fructose Corn Syrup Abstract: What is high fructose corn syrup? Is it some kind of disease making machine? High fructose corn syrup is causing many problems in the United States and two of the main problems are obesity and type two diabetes. There are also many other diseases that branch off from these two main diseases‚ like liver and heart disease. In this paper‚ the reason why high fructose corn syrup is becoming such a huge problem in the United States will be explored
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High Fructose Corn Syrup We owe a great deal to the Native Americans who introduced the Pilgrims to the maize plant. They were the first to realize its great potential as a main stable in our diets. We took that simple little plant and transformed it into the most grown grain in the United States. It has been genetically enhanced to the point that it can now produce two hundred bushels of corn or better per acre (Pollan‚ p.37) making corn the ideal item to be transformed into our sweetener
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Mark Hyman‚ when High Fructose Corn Syrup is used in moderation‚ it adds up over time and is major cause of heart disease‚ obesity‚ and tooth decay to name a few. He goes on to mention‚ that companies will list these products as “natural” or a naturally occurring substance‚ when in reality they are full of empty calories and artificial ingredients. Dr. Hyman also states that a person’s body cannot tell the difference between different types of sugars. However‚ with high fructose corn syrup‚ it reacts
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Sugar is Not Sugar: The Dangers of High Fructose Corn Syrup Rhonda Sullivan DeVry University Sugar is Not Sugar: The Dangers of High Fructose Corn Syrup Every one has seen the infamous TV commercial with the young couple sitting in a park on a blanket‚ innocently sharing a Popsicle made out of High Fructose Corn Syrup. The female offers her male cohort a portion of the frozen treat‚ responding to his hesitance with the disreputable claim hosted by the corn industry
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The Good‚ the Bad and High Fructose Corn Syrup Considered natural‚ corn syrup in essence is a sugar; it is a sugar made from corn. I would reckon that most folks think that high fructose corn syrup (HFCS) is just another additive of food ingredients and never give it a second notion. I was once like that as well; it was not until about two years ago I realized that corn syrup was somewhat controversial. Now‚ after reading Michael Pollan’s The Omnivore’s Dilemma‚ I realize just how controversial
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making their produces more appetizing. The manufacturers are able to advertise their products as sugar-free due to the use of added sugars or what is commonly known as Splenda or high fructose corn syrup. According to Readers Digest in their article “4 Most Harmful Ingredients in Packaged Foods”‚ they claim that high fructose corn syrup is used commonly throughout all processed foods because it is a cheaper
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bottled foods and drinks we buy in the store‚ you find that 99% of them contain “high fructose corn syrup”‚ which is basically pure sugar. This means that the food industry is feeding a nationwide sugar addiction that is leading to a huge diabetes epidemic. It’s also interesting that the US government gives multibillion-dollar subsidies to the agribusiness corporations that grow and sell corn that ends up as high fructose corn syrup. Don’t you think our government should be working to protect our health
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All Sugars are not Created Equal: The Effects of Glucose versus Fructose on the Human Body All Sugars Are Not Created Equal: The Effects of Glucose versus Fructose on the Human Body Sugar has occurred naturally in our environment since the dawn of time‚ and mankind has been enjoying its sweet taste almost that long. After all‚ glucose occurs naturally in corn‚ fructose is the natural sweetener found in fruit‚ sucrose occurs naturally in sugar beets and cane‚ and lactose is found in
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High fructose corn syrup is a well-known food additive that is listed as a primary ingredient in most food products. It is very common is most of the population’s daily diet and it is ordinary to find it in our foods. People are constantly advised to minimize the consumption of it because of the variety of negative health effects it causes from in-taking too much of this factor. But what really is high fructose corn syrup? What foods is it found in? Is it really as unhealthy as it is claimed to be
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their (a company is singular) its product portfolio. Finally‚ Another strategy that adds value for the customer is their theproactive approach towards consumer demand of the consumers. Specifically‚ in the year 2011‚ the consumers demanded high fructose corn syrup (HFCS) to be removed from their cereals. Kellogg Thus‚ actively responded to this demand and by the end of the year‚ all the recipes were adjusted to remove HFCS from its products. To sum up‚ the operating strategies of Kellogg ensure
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Obesity‚ Diabetes and High Fructose Corn Syrup Sallie Calder QBT 1 October 17‚ 2013 Obesity‚ Diabetes and High Fructose Corn Syrup Thesis Statement: High fructose corn syrup‚(HFC) needs to be eliminated as a common food additive‚ it is one main culprit contributing to obesity and the resultant rise in type 2 diabetes in the United States. High fructose corn syrup (HFC) is now shown to have a direct correlation to the increase in obesity‚ and resultant rise in type
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The metabolite fructose 1-phosphate (F 1-P) is accumulated with heredity fructose intolerance. One explanation for how this leads to disease is that it leads to trapping of a phosphate in F 1-P. This buildup of phosphate causes a decrease in the amount of free phosphates‚ which then results in a decreased amount of ATP. Less ATP affects the ability for some cellular processes to occur. One process that this affects is glycogenolysis. If glycogenolysis is impaired‚ this causes low blood glucose (hypoglycemia)
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Brittany Fitzgerald 545301 Prepared for Nancy Cook Chemistry 3501 Monday November 26‚ 2012 RESULTS PART A: As a result of the Benedict’s test on various sugar solutions‚ it was found that galactose‚ mannose‚ arabinose‚ ribose‚ lactose‚ fructose‚ maltose‚ and cellobiose tested positively and therefore are considered reducing sugars. Glucose‚ starch‚ sucrose‚ and methyl-D-glucopyranoside on the other hand tested negatively and therefore are considered non-reducing sugars. Table 1. Results
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Magazine several weeks ago persuasively reported that our national overindulgence in fructose and other sugars is driving the epidemics of obesity‚ diabetes and other illnesses. But that much-discussed article‚ by the writer Gary Taubes‚ focused on how sugars like fructose affect the body in general. It had little opportunity to examine the related issue of how sugar affects the body in motion. Do sweeteners like fructose — the sweetest of the simple sugars‚ found abundantly in fruits and honey — have
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carbohydrates are called fructose and glucose and they are digested and absorbed directly to the intestines (Lactose‚ Sucrose‚ Glucose: How Many Sugars are in your Smoothie). Sucrose breaks down to form a simple sugar called fructose and glucose (Lactose‚ Sucrose‚ and Glucose:How Many Sugars are in your Smoothie). High Fructose Corn Syrup (HFCS) and sucrose both have the sugars called fructose and glucose. HFCS and sucrose enter the bloodstream as glucose and fructose (Handy Becky). Lactose and
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investigation is to produce a set of data which will enable comparison of the glucose concentrations of orange‚ lemon and grapefruit juice. Research: Benedict’s Reagent is a mixture of sodium compounds and copper sulphate. The copper ions are reduced by fructose (a reducing sugar) to form copper oxide‚ thus turning it from blue to a brick red/orange precipitate. The more red the precipitate is‚ the higher the concentration of reducing sugar in the solution tested. If more precipitate has formed‚ there are
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we have to break it down into its two ingredients that it is made up of‚ glucose and fructose. Sugar‚ or its natural form‚ sucrose‚ is a carbohydrate‚ which makes it an energy substance. It is also known‚ as sucrose is a sweet crystalline substance obtained from various plants‚ especially sugar cane and sugar beef. It is used a sweetener in foods to make them taste better‚ and is made up off glucose and fructose. Glucose‚ called a simple sugar‚ is a carbohydrate‚ which makes it a pure energy
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from glucose and fructose with the molecular formula C12H22O11. About 150‚000‚000 tonnes are produced annually.[2] Structural β-D-fructofuranosyl-(2→1)-α-D-glucopyranoside In sucrose‚ the component glucose and fructose are linked via an ether bond between C1 on the glucosyl subunit and C2 on the fructosyl unit. The bond is called a glycosidic linkage. Glucose exists predominantly as two isomeric "pyranoses" (α and β)‚ but only one of these forms the links to the fructose. Fructose itself also exists
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