What's So Bad About High Fructose Corn Syrup?

By Joyce Hendley, M.S., May/June 2009

The truth behind the buzz about this controversial sweetener.

"Good article. It's unfortunate that some people refuse to see any other possible interpretations of facts besides what they have already chosen to believe. "

The URL below interests me greatly in connection with diet...and HOW THE BODY METABOLIZES sugars of allsorts. The video is long, but the core biochemistry starts about minute 45-48.

It's a discussion (including biochemistry), among other things, of the effects of ingesting sugar and fructose; describing how ethanol and fructose/alcohol are processed in the liver...and of where fructose lurks...and how they were introduced our food system.

I do not pretend to understand the biochemistry...but I believe I DO get the 'gist' of this doc's lecture...and it's more than the nature or characteristics of one sugar compared to another.

My ears perked up during the biochemistry discussion of uric acid/ureaa (I've only watched the video once so please excuse any misspellings or other naive misunderstandings).

Grateful for your information...happy to have this forum for discussion,


03/03/2010 - 11:37am

I found this to be a very informative and balanced article that clarified many questions I had about HFCS. I would like to have known more about how gluteraldehyde is used in HFCS production and not come in contact with the sugars.



02/12/2010 - 2:09pm

I stopped buying products containing HFC'S, about a year ago.
I have lost weight. "Eating Well".

My arthritis pain has also subsided, now taking fewer pain
meds. I attribute this to the loss of HFC'S in my diet. Do yourself a favor READ labels.

The attitude of the public about HFC'S has brought about change. As more and more companies have removed them from their products.

Makes you wonder!!!

Bev Wilson


01/25/2010 - 6:46pm

One critical issue that the article does not address is the amount of HFCS in foods today. In the 1970s, the food industry developed the technology to cheaply produce HFCS (and farmers and the government found a market for the surplus corn produced as a result of government farm subsidies for cereal crops like corn). At that point, HFCS became a cheap ingredient - cheaper to make and to transport than cane sugar - that food manufacturers could use to increase the tastiness of their foods. Sugary, processed food became cheap, and thus readily available. (I have heard from sources in the food industry that the recipe for many sodas is 65 to 75% HFCS - imagine using that much sugar in a recipe!)

HFCS and sugar actually do have slightly different glucose-to-fructose ratios, and some researchers have suggested that the difference, although small in an absolute scale, may result in a significant impact on blood sugar levels when multiplied by the quantities that are now customarily consumed in a processed-food diet.

Ultimately, it's difficult to ignore that the increase in processed foods in the North American diet coincided with the sharp spike in obesity. While HFCS by itself may or may not directly cause obesity, it made huge amounts of processed food possible. In that sense, HFCS is undoubtedly a contributor to the obesity epidemic.

Alison Peck
Associate Professor
West Virginia University College of Law


12/29/2009 - 5:31pm

I have a hard time believing that the previous commentator actually read the whole article. It clearly laid out the difference between HFCS and table sugar, as well as glucose & fructose. It reviewed several scientific studies and even a blurb on HFCS & IBS. I found it very useful and informative. Any added sugar is not good and whether is HFCS or table sugar is largely irrelevant. Thanks, EW.


11/07/2009 - 9:35am

Is this suppose to be an informative article? Or just an infomercial for a highly processed substitute? I think a little more research needs to be done.


10/30/2009 - 5:20pm

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