The Dangers of High Fructose Corn Syrup

This has been a rather quiet day. I had my hair done this morning and afterward went to pick up Juanita for breakfast. We had a nice visit. The first in three weeks. This afternoon, I have read my book. It is very interesting. I have learned a lot about the last presidential campaign. This book tells things that never cam out in the campaign.

This evening, I believe we will have leftover roast from last night.

Tomorrow we will go back to Independence for the Senior Day at First United Methodist Church. The topic is on diabetes. I felt Bob could use some reinforcement.

I was listening to the local doctor's show this morning on my way to Independence and he was talking about all the terrible side effects of using high fructose corn syrup in everything in America and it's impact on our obesity. I have fought that battle for three years ever since I read the Rudgers University study and report on it's effects on the pancreas. It's a losing battle in America where we subsidize the farmers for growing corn.

The doctor said the corn syrup is so thick that it impacts our arteries. Since our pancreas cannot assimilate it, it causes diabetes. He says NutraSweet is not good for us either and neither is Splenda. I intend to ask this nutritionist tomorrow about that and see what she says.

Americans are being poisoned by a common additive present in a wide array of processed foods like soft drinks and salad dressings, commercially made cakes and cookies, and breakfast cereals and brand-name breads.

This commonplace additive silently increases our risk of obesity, diabetes, hypertension, and atherosclerosis.

High-fructose corn syrup is so ubiquitous in processed foods and so over-consumed by the average American that many experts believe our nation faces the prospect of an epidemic of metabolic disease in the future, related in significant degree to excess consumption of high-fructose corn syrup.

The food industry has long known that “a spoonful of sugar helps the medicine go down in the most delightful way.” And cane sugar had been America’s most delightful sweetener of choice, that is, until the 1970s, when the much less expensive corn-derived sweeteners like maltodextrin and high-fructose corn syrup were developed. While regular table sugar (sucrose) is 50% fructose and 50% glucose, high-fructose corn syrup can contain up to 80% fructose and 20% glucose, almost twice the fructose of common table sugar. Both table sugar and high-fructose sweetener contain four calories per gram, so calories alone are not the key problem with high-fructose corn syrup. Rather, metabolism of excess amounts of fructose is the major concern.

Read more about this toxic material here:

http://www.lef.org/magazine/mag2008/dec2008_Metabolic-Dangers-of-High-Fructose-Corn-Syrup_01.htm