High Fructose Corn Syrup or Table Sugar?
Friday July 25, 2008
High fructose corn syrup is used in soft drinks and many processed foods because it is cheaper than regular sugar.
Since it is high in fructose, some people claim that high fructose corn syrup is largely responsible for our bigger waistlines. So is regular white sugar better? Some higher-end soda companies use "real cane sugar" in their products. But is there really much difference between high fructose corn syrup and regular white table sugar? Learn more about table sugar and high fructose corn syrup.
Poll:Do you go out of your way to avoid high fructose corn syrup or regular table sugar?
- I avoid both
- I avoid high fructose corn syrup, but not regular sugar
- I avoid table sugar, but not high fructose corn syrup
- I don't avoid either one
- View Results
Photo © Gina Lee
Comments
How about neither one!
If anything, try using a lower glycemic index sweetener such as agave nectar.
Yuri
http://www.EatingforEnergy.ca
A lot of people are questioning HFCS, while the beverage giants seem to be saying there’s nothing wrong with it.
Some researchers have proposed theories but the fact is that a lof of research still needs to be conducted. This sugar has been heavily processed and it’s not quite clear how the human body will react to overconsumtion over long periods of time
I was reading about this today at website.
Overconsumption of any sugar is unhealthy, but HFCS could pose some serious problems in the future
Hi, my name is Liz and I work for the Corn Refiner’s Association. I wanted to share some information about High Fructose Corn Syrup.
High fructose corn syrup, like table sugar and honey, is composed of fructose and glucose, which are found in many naturally-occurring fruits, vegetables and nuts. And high fructose corn syrup has the same number of calories as sugar and honey – 4 per gram.
For the most part, you’ll find high fructose corn syrup in the same kinds of products in which you would find sugar or other sweeteners. At the same time, corn sweeteners offer some unique functional benefits that help companies offer more choices in food products. High fructose corn syrup keeps foods fresh, enhances fruit and spice flavors, retains moisture in bran cereals, helps keep breakfast and energy bars moist, maintains consistent flavors in beverages, and keeps ingredients evenly dispersed in condiments.
Price may have prompted manufacturers to switch from sugar to high fructose corn syrup 30 years ago, but it is no longer a primary factor, since high fructose corn syrup has specific and unique functional qualities not shared by sugar. In addition, the price of corn is rising substantially due to demand.
There’s a lot of solid research and information at www.SweetSurprise.com and www.HFCSFacts.com. Thank you for your consideration.
Liz hardly represents an unbiased view on this matter.
No offense Liz, but with so many vague terms like “May have” or “For the most part” or “some unique functional benefits” to qualify your statements it becomes more difficult to trust you are being entirely forthcoming in your statements.
I dont know what your function at the CRA entails, but press releases this vague scream of something more to be said.
Yeah. I don’t buy it, Liz.
Check out this article .
While HFCS may have the same caloric value as sugar, it can damage liver function, decrease functionality of white blood cells, decreasing your immune system. HFCS absorbs into your system much quicker than sugar.
Don’t believe the lies. They don’t love you.