For a real insight into HFCS you should read Fat Chance: The Bitter Truth About Sugar by Robert Lustig
I now eat almost zero sugar. Its hard to avoid as it is in almost all processed foods, so now I avoid almost all processed foods.
08/25/2015 - 8:03am
You should avoid both
05/23/2014 - 4:12pm
Why should I? It isn't a chemistry creation, is it? Does it not come from corn? Isn't corn good for us? I don't understand why it is presented as such an evil product. I'd rather eat that than any of the chemical substitutes that are on the market. Not only does it taste better, but I think I'm already ingesting too many chemically-enhanced foods.
07/07/2012 - 10:53am
HFCS appears in the ingredient list of almost every highly-processed food item on grocery shelves and/or in fast-food; that is the inherent problem with it. It causes humans to return to buy more because it enhances the flavor of the other equally nutritionally worthless ingredients, and, as well, people like the convenience of processed food. It is more likely, therefore, that the general public is consuming more sugar than necessary. Obesity and diabetes is a raging epidemic in this country. Could this be the reason we draw the conclusion that HFCS is a bad thing? And then....the perpetrators advertise that it is not, so the lemmings can justify its consumption. It's the American way.
07/07/2012 - 9:17am
Born in Australia, and lived there for 45 years, I had very little exposure to HFCS (field corn is not big in Aus). Then I had family and business trips lasting a month each to the US. Every time, within 1 week, I would be spending much more time in the rest room.
Now permanently in the US, having been here for 8 months, my body still is not happy with HFCS. Weight variances, time in the restroom etc etc. My family now checks everything for HFCS and avoids it like the plague.
My extended family. previously raised on HFCS now is also avoiding it, and apparently feels much better for that. Not a scientific study, but does suggest there is a reluctance by the body to effectively process the highly processed chemical.
And yes being in the midwest, we still eat plenty of corn on the cob, with a little real butter and a sprinkle of salt.
07/06/2012 - 1:05pm
Absolutely. I am so tired of the internet saying something is bad one day and good for you the next day. There still is good and bad and any processed sugar is BAD!!! Quit trying to gain new sponsors and give people truthful information.
07/06/2012 - 11:40am
Yes. I thought I read that high-fructose corn syrup doesn't trigger the body's 'full' response the way that normal sugars do. So a person would keep eating and eating HFCS without realizing how many calories they have consumed.Is that true?
07/05/2012 - 9:01pm
I totally avoid high-fructose corn syrup. Most of the stuuff IS made with GMO corn. GMO' have never een tested to see if human can safely consume the product. How many people have health problems or diseases being caused by the GMO containing High-fructose corn syrup? High- fructose corn syrup in not a natural product either. It is made using enzyme and other chemicals to change cornstarch into the sweet poison.
Another reason to avoid the stuff is that it slows down the hormone Leptin, it tells your brain you are full. High fructose corn syrup doesn't use insulin but is processed by the liver which turn to fat and surrounds your organs increasin the likelyhood of diabetes.
Another reason to never consume the stuff is because fructose is a cancer cells favorite food. Cancer cells grow and multiply faster with fructose than any other sugar. This info comes from a 70 year old study done in Los Angelos. If there ever was a reason to never consume high-fructose corn syrup this is it.
I am sticking with cane sugar for consumption and I never touch soda.
07/05/2012 - 5:09pm
Not to mention the mercury hfcs contains due to it's manufacturing process.
07/05/2012 - 1:30pm
A.bsolutely and continuously. I suffer from fibromyalgia, if I don't exclude all HFCS. Because the adverse effects kick in 2 to 3 days after consumption, I believe the culprit for me may be the free radicals created when the bonds of the corn syrup are broken when manufacturing a highly processed, unnatural product called HFCS. I believe the name of the particular type of free radical in High Fructose Corn syrup is called reactive carbonyl.
Before I was aware of what was causing the misery, like everyone else, I ate and drank substances containing HFCS. What a relief when I finally figured it out!! After nearly 3 decades of mystery and confusion, I seriously read all ingredient labels and ordered very carefully when eating out. For me, No HFCS then no fibromyalgia.
Most of the studies are centered on the fructose or proportion of fructose to glucose. I hope science will move soon to examining reactive carbonyls on the human central nervous system. Janice Lorigan