The Truth About High Fructose Corn Syrup
Just out of curiosity, I stopped by our local Publix grocery store to check the labels on the non-alchoholic drinks and beverages. What I was looking for? High Fructose Corn Syrup (HFCS) and added sugars and sweeteners. To my great surprise, I found NONE that a clean label with the ingredients that I feel confident to send my child to school and to enjoy myself. NONE, except one. WATER.
Talking to my co-host Dr. Karen Vieira, we agree on the fact that High Fructose Corn Syrup is too prevalent in our food supply. It is not only Drinks and Beverages that are affected. The entire Food Industry used this Cheap and Affordable ingredient to drive the food costs down and send our bodies into the overload of sugars of all sorts.
High Fructose Corn Syrup is said to be safe by the food industry, but studies are showing otherwise.
Countries that use large amounts of high fructose corn syrup have higher rates of type 2 diabetes found in many studies (the 2012 study compared high fructose corn syrup consumption and and diabetes incidence for 43 countries.)
These studies aren’t new information though! In 1989 a study was published in Taiwan that showed the effects of high fructose corn syrup. The scientists found that high fructose corn syrup has a high glycemic index and isn’t suitable as a sweetener for packaged foods. So if it’s been known since the 80’s that it isn’t a suitable healthy sweetener, then why was it used? Well, it’s cheap and it’s safer than the cancer-causing artificial sweeteners like saccharin. But now we know that it’s causing diabetes, it doesn’t sound quite so attractive anymore.
So what can we do about it?
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