Corn Syrup - A Dietary Staple?

High fructose corn syrup (also known as levulose and fruit sugar) is as bad for the body as Sucrose (table sugar) and sugar in one form or another has become a staple in the American diet. Of course we all have the occasional indulgence, a snack at the movies, a doughnut or piece of cake. But in recent decades we have become a nation, whose individual consumption of sugar averages some 140 lbs a year.

In the 1970’s HFCS was discovered to be cheaper to make and sweeter than table sugar (processed fructose is 20 times sweeter). Since that time HFCS and sugar in general has become a corner stone of the American Diet.

High fructose corn syrup is made from cornstarch and is used to sweeten many common and frequently consumed products, like fruit juices, canned fruits, cookies, baked goods, and dairy products. It is also the only caloric sweetener used in one of the most consumed products in modern times…Soft Drinks.

Fructose has no vitamins, minerals or enzymes so it takes micronutrients from the body while it assimilates itself for use. Of course fresh fruit contains natural fructose, but fruit also contains the nutrients that are needed to be assimilated in the body.

Again, the occasional indulgence is understandable…but since sugar is an immune suppressant, has no nutritional value, and stimulates the appetite…it is best to limit it.