The Culprit of Diabesity – High-Fructose Corn Syrup

I was supposed to write about Protein, Fat, Carbs, and Fiber this time but I thought we already know a lot about them and we can wait a bit longer for those. Today I am going to write about something more important.

High-Fructose Corn Syrup – HFCS, is where the entire DIABESITY (Obesity + Diabetes) problem is coming from. Yes, you heard me right! HFCS which didn't exist in the food chain until 1970s is now IN EACH AND EVERY FOOD THAT YOU ARE TAKING. HFCS is really, really, really BAD for you!

HFCS is a man-made sweetener that is cheaper and sweeter than sugar and more profitable for food chain companies, they add it to an unbelievably myriads of foods like: Ketchup, Soda, Pasta sauces, Cookies, even some food replacement bars, which are supposed to be good for you. HFCS is packed with calories. But, because it is a man-made product, your body cannot recognize it so it shuts off your natural appetite control switches. You can eat and eat without feeling full. That's why you can see people who can drink 2 liters of soda in one sitting, or...............standing. You know I am talking to whom!

This product doesn't contain HFCS but it contains a shitstorm of other stuff you don't want to know.

You may hear that HFCS is made from corn so it's natural; it's true that it's coming from corn but then it goes under so many processing levels to become HFCS that it's no more NATURAL. And it's not at all like table sugar. Even if it was you can't justify taking the amount you are currently consuming unless you were a world-class athlete training 8 hours per day. It's just empty calories and not necessary for even one physiological function.

24% of HFCS consists of water, and the rest sugars. HFCS industrial production process and creation was made by Dr. Y. Takasaki at the Agency of Industrial Science and Technology of Ministry of International Trade and Industry of Japan in 1965–1970.

There are two types of high fructose corn syrup found in foods today:

• HFCS-55 (which is the main form used in soft drinks) contains 55% fructose and 45% glucose.
• HFCS-42 (which is the main form used in canned fruit in syrup, ice cream, desserts, and baked goods) contains 42% fructose and 58% glucose.

The difference between table sugar and HFCS is that table sugar has relatively pure sucrose, while glucose and fructose, which are the two components of HFCS, are monosaccharaides (the simplest form of sugar); sucrose is composed of glucose and fructose. When we consume Table Sugar the body has to break it down into glucose and fructose and then it enters to the blood circulation and then burned as a source of immediate energy, stored in your liver or muscle for later use, or, as a last resort, turned to fat. But, HFCS is already a broken component and unlike glucose your body doesn't use fructose as an immediate source of energy; it metabolizes it into fat. While you have to eat a lot of fruits and honey (talking about the organic one that you get from the farms not the full of sugar/HFCS ones and you mix with your favourite cereal addiction) to get the same effect you get from HFCS, because the small amount of fructose you get naturally through fruits and honey won't make you fat, unless you live on fruits, like Moez's uncle hihi Fructose doesn't stimulate insulin and therefore doesn't increase the production of leptin – and that's the most important argument against fructose and HFCS. Without Insulin and Leptin your body has no shut off mechanisms.You can drink 4 litres of Coke or down half a gallon of frozen yoghurt and your body thinks you haven't eaten since the last time Bill Gates borrowed money from his dad. Next time try having water with your food instead of soft drinks. You can eat far fewer calories!

One of the primary advantages of HFCS is derived from the ability to attract moisture and ability to retain moisture of its fructose component. Fructose (HFCS) is quicker to absorb moisture and slower to release it than sucrose (Table sugar). The superior moisture retention of fructose is useful in high-fiber, low-moisture foods. In addition, this moisture retention leads to delays in both staling and molding, resulting in longer SHELF LIFE for breads, Cookies and other products formulated with HFCS. 34 brands of bread out of 35 contains HFCS. Wonder why you need that in bread? Cause it prolongs shelf-life. Shelf-life=MONEY!

That's exactly the reason why you have to be very choosy when you are eating out in the restaurants. You usually hear from people in fitness industry saying "avoid eating out in restaurants". They add all these toppings to your food that is fattening and contain ingredients that never existed before in food chain and are very new to your body. You might be thinking "I usually go for a plate of green salad!" but, have you ever thought what dressing they use on your green salad? This time, you might want to ask the ingredients of your salad's dressing. I checked out 3 chocolate toppings and 5 salad dressing brands today and all contained HFCS.

That's what's making your kid grow fat and have moobs.

Now you may want to check the food labels that you are buying as well. If you see the word 'HFCS' act as if you had a bad day and move on to something else. Try to keep it healthy and clean. Go for fresh food and vegetables. And of course nothing is better than a home cooked meal.

Good luck!

In the next post I will write about 'how a low carb diet can make you fat'. Stay tuned and do let me know your comments and if you have any questions.

Samira
Omnifarious's Nutritionist & Personal Trainer

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