VeggieSensations.com

High fructose corn syrup (HFCS) is a form of corn syrup which has undergone enzymatic processing in order to increase its fructose content. Cane and beet sugar is pure sucrose. The production process of HFCS was developed separately by Japanese and American researchers in the 1970. HFCS was rapidly introduced in many processed foods and soda drinks in the over the period of time between 1975 to 1985.

HFCS is comparable to table sugar (sucrose) in sweetness. This makes it useful to manufacturers as a possible substitute for sugar in soft drinks and other processed foods. Some people suspect that over-consumption of HFCS may be a main contributor to the incidence of diabetes. Fructose is probably less cariogenic (cavity-causing) than sucrose.

Since its introduction, HFCS has begun to replace sugar in various processed foods due to its economic benefits. It is a bit cheaper because of corn subsidies and import sugar tariffs, it is easier to blend and transport because it is a liquid and it has a much longer shelf life.

Honey is a mixture of different types of sugars, water, and small amounts of other compounds. Honey typically has a fructose/glucose ratio similar to HFCS, as well as containing some sucrose and other sugars.

One study concluded that fructose produced significantly higher fasting plasma triacylglycerol values than did the glucose diet in men and if plasma triacylglycerols are a risk factor for cardiovascular disease, then diets high in fructose may be undesirable. A more recent study found a link exists between obesity and high HFCS consumption, especially from soft drinks. The fructose in HFCS is converted to fatty acids by the liver at a greater rate than is glucose. Some beverage manufacturers have returned to cane sugar as a sweetener, maintaining that there is a noticeable difference in taste.

Copyright by VeggieSensations.com 11/20/2006