The Murky World of High-Fructose Corn Syrup
By Linda Joyce Forristal, CCP, MTA
Think of sugar and you think of sugar cane or beets. Extraction of sugar from sugar cane spurred the colonization of the New World. Extraction of sugar from beets was developed during the time of Napoleon so that the French could have sugar in spite of the English trading blockade.
Nobody thinks of sugar when they see a field of corn. Most of us would be surprised to learn that the larger percentage of sweeteners used in processed food comes from corn, not sugar cane or beets. T
he process for making the sweetener high fructose corn syrup (HFCS) out of corn was developed in the 1970s. Use of HFCS grew rapidly, from less than three million short tons in 1980 to almost 8 million short tons in 1995. During the late 1990s, use of sugar actually declined as it was eclipsed by HFCS. Today Americans consume more HFCS than sugar.
Read the entire article here: //www.motherlindas.com/HFCS_murky.htm
Here are the two biggest things I learned:
- GMO enzymes are used in making HFCS
- HFCS requires metabolism of the “sugar” in the liver because it is not actual sugar
So go over and read the whole article. Then Come back and post a comment telling me what you found most alarming. (Take a look at what you are eating. How much HFCS?)