I do avoid HFCS because it is usually in processed food; which I try to avoid. I prefer natural sweeteners such as honey, molasses or maple syrup vs. HFCS or white sugar.
04/02/2010 - 10:55am
Absolutely....weight loss or gain is not the only concern. What about raised inflammation in the body which causes heart disease? Everyone is so concerened about cholesterol but they should change their focus to foods such as high-fructose corn syrup and fructose which creates inflammation which then leads to heart disease. There is also the ethical issue of high-fructose corn syrup. Farmers are growing corn for this that can not be consumed by human beings and is stilling in open fields waiting for it to be processed. We should start focusing on food sources to feed our selves and not relay on foods from other countries. The American farmer is what made this country great and we are loosing farms daily. Refuse to eat these made-made foods and the companies will change their tunes really quick.
04/02/2010 - 11:19am
I feel that sugar is sugar no matter what form it is in. I always look at the amount of sugar that is in a food product and when possible purchase the products that have the lowest amount of sugar listed on the "Nutritional Facts" panel.
04/02/2010 - 12:33pm
and how much did the Corn Institute pay you to publish this article.
04/02/2010 - 1:02pm
I totally avoid corn syrup.I've lost 22 lbs. since I cut corn syrup and high fructose corn syrup out of my diet.I actually feel sick the next day if I accidentally consume food with corn syrup in it.I don't feel sick after consuming foods with regular sugar or honey in them.
04/02/2010 - 4:41pm
This opinion by EatingWell is extremely disappointing and leads me to believe that someone in your organization is getting paid off by the HFCS producers. Your magazine should at least be honest enough like the World Healthiest Foods website which basically gives its readers the available information and trusts that we are intelligent enough to come to our own conclusions, which in my opinion is overwhelming against HFCS. As a pediatrician trying to teach my patients and their parents how to navigate the incredible amount of misinformation in the tv commercials which many interpret as facts instead of what they are, marketing, your opinions are disingenious and damaging. I often advised my patients to go to your website. I will not do this anymore.
Carol Da Costa, MD
04/02/2010 - 4:47pm
Absolutely avoid. Such respected clinical nutritionists such as Alan Pressman and Jerry Hicky say to avoid it, and site other studies in the literature that point to it's detriment to health.
04/03/2010 - 11:54pm
My husband has a heart problem. His nutritionist told us not have High- Frusctose corn syrup in anything he eats. Its not good for the heart or the brain, because it tricks the brain telling you that you are still hungry.
We don't eat it at all. We don't miss it and I use honey for my sweetener. I use less and its better for us.
We find it hard to avoid it. His heart is doing great now for five years. I have to make my own things to avoid it.
We never drank pop. I found out in the 1990's that pop was bad for the teeth. So it was gone.
If people really tried to drink water, they would find their thirst satisfied, but its not a quick change. You have to work at it.
04/04/2010 - 9:23am
As much as possible! I was just in the UK, and I realized that they eat as much candy, chips and crap as we do, but none of their stuff has HFCS, or any other corn products in them. Guess what? The food tastes better, and I actually lost weight while I was there (even though I am unable to resist British chocolate). I also think it's because their food is more locally sourced.
Anyway, I wonder how many ears of corn are used to make, say, a tablespoon of corn syrup, or corn oil, or corn starch, etc. I don't think our bodies can process that much corn (since corn is a carb, not a veggie). Other than some delicious grilled corn in the summer, I stay away!
04/05/2010 - 5:23am
I am not affiliated with any of the sites/books/persons below.
They contend that even plain fructose has negative affects. From
Dr. Richard Johnson is professor of medicine at the University of Colorado, where he runs the kidney division and is in charge of transplantation and research in blood pressure. He has also written the best book on the market on the dangers of fructose called The Sugar Fix.
About 70 percent of his work involves research and, for a number of years, he has been studying the effects of fructose on the metabolic system in animals and cell culture, as well as in clinical studies.
Most of this research is focused on how fructose might cause obesity, high blood pressure, kidney disease, fatty liver, and other health-related problems.
Here, Dr. Johnson discusses how uric acid in your blood can wreak havoc on your blood pressure, insulin production and even kidney function.
... In the following statement, Dr. Johnson explains just how closely tied uric acid levels are to fructose consumption:
“If you give animals fructose, they develop diabetes, hypertension, obesity, and fatty liver. And in most of these conditions, if we lower uric acid, we can prevent many of these conditions, [although] not completely.
So lowering uric acid seems to benefit some of the mechanisms by which fructose causes disease.
So a very important point is that if you take two animals and you feed one fructose and feed the other one the exact same number of calories but give it as dextrose or glucose, its only the fructose-fed animal that will develop obesity, insulin resistance, fatty liver, and high triglycerides, signs of inflammation, vascular disease, and high blood pressure.”
This bears out in humans as well. Over the last 20 years, we’ve seen a dramatic increase in fatty liver disease throughout the world, and studies done by Dr. Johnson and a group of researchers at Duke University showed that people who develop fatty liver drink a lot more soft drinks, and ingest far more fructose than the average person in the community.
The above article also describes the content of fructose in agave syrup, and has links at the end to other very informative fructose-related articles.