High Fructose Corn Syrup

I've always considered myself to be health conscious, but as a mom I've become more health aware. Now I read all the ingredients on my foods and I've been shocked to see how many foods have high fructose corn syrup (HFCS). There's the obvious, sugar added to fruit juices and sodas. Then the not so obvious fruit jams, crackers, breads, ketchup, Children's Dimetapp, cereals...even the canned peas I bought the other day had additional corn syrup! I didn't think to check until I got home. Also, don't be fooled by claims such as 'All Natural Ingredients' on my Heinz ketchup bottle. Apparently the FDA has approved HFCS as 'natural' even though it is highly processed and often made from genetically modified corn.

This one surprised me (I know I'm a bit behind)

Aunt Jemina Lite Syrup ingredients:
HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, SALT, NATURAL AND ARTIFICIAL FLAVORS, CARAMEL COLOR, SORBIC ACID AND SODIUM BENZOATE (PRESERVATIVES), SODIUM HEXAMETAPHOSPHATE.

Yuck, not any maple syrup to be found. One quarter cup of the 'lite' version has 100 calories. Compare that to Organic Central Market Maple syrup with only 50 calories for the same serving size and much more delicious.

Organic CM Maple syrup:
100% Organic Pure Maple syrup

Which would you rather eat? So, I had been buying whole grain organic waffles, then covering it with 'lite' high fructose corn syrup. Yum.

So, I set out to find out why there is so much HFCS in our foods and is it harmful?

Why HFCS?

In 1982 the US government institued sugar tarrifs and corn farming subsidies which drove the price of sugar up and rendered high fructose corn syrup, derived from corn, more economical. The food industry turned to HFCS as a substitute, with both Coca-Cola and Pepsi switching to HFCS in 1984 .

HFCS, Friend or Foe?

The Corn Refiners Association says:

"When compared to table sugar (sucrose), HFCS is not at all "high" in fructose. In fact, HFCS is nearly identical in composition to table sugar (sucrose), which is composed of 50 percent fructose and 50 percent glucose. HFCS is composed of either 42 percent or 55 percent fructose, with the remaining sugars being primarily glucose and some higher sugars. HFCS is used in foods and beverages because of the many benefits it offers. "

They go on to list the benefits:

• sweetness matches table sugar


• makes foods 'brown' better when baked and gives chewy cookies and snack bars a soft texture


• protects freshness

Searching the web it is obvious there is a lot of controversy about HFCS. The biggest risk that I found documented in several places is that HFCS is metabolized in the body differently than other forms of sugar. The Seattle Times states it most simply:

"The problem with HFCS is not only that it is sweeter than other forms of sugar, but also that it does not affect appetite. Fructose adds to overeating because it does not trigger chemical messengers that tell the brain the stomach is full and no longer hungry, like food and drinks that contain regular refined sugar do."

Studies on the metabolism of HFCS make links to various health issues including wieght gain, diabetes, heart disease, loss of bone density, and cancer. Although these ill effects have not yet been proven in human clinical trials.

The truth is not clear, what is clear is that there is entirely too much added sugar, HFCS and artificial sugars in our foods.

So, I will be more dilligent about reading food labels and aim to limit the amount of foods we consume with sugar, especially HFCS.

Let me know what you think.