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- "A single 12-ounce can of soda has as much as 13 teaspoons of sugar in the form of high fructose corn syrup. And because the amount of soda we drink has more than doubled since 1970 to about 56 gallons per person a year, so has the amount of high fructose corn syrup we take in. In 2001, we consumed almost 63 pounds of it, according to the U.S. Department of Agriculture." The end result is that our bodies are essentially tricked into wanting to eat more and at the same time, we are storing more fat. (quote taken from SFGATE URL below)
- The body processes the fructose in high fructose corn syrup differently than it does old-fashioned cane or beet sugar, which in turn alters the way metabolic-regulating hormones function. It also forces the liver to kick more fat out into the bloodstream.
I think that is enough for now. Just realize that your weight control pills and headache pills may have this stuff for coating to make them more tasty.
- There's a couple of other murky things that consumers should know about HFCS. According to a food technology expert, two of the enzymes used, alpha-amylase and glucose-isomerase, are genetically modified to make them more stable. Enzymes are actually very large proteins and through genetic modification specific amino acids in the enzymes are changed or replaced so the enzyme's "backbone" won't break down or unfold. This allows the industry to get the enzymes to higher temperatures before they become unstable.
< [taken from URL below - as you can see, using a "search" saying ""High Fructose Corn Syrup" where is it used," you will get kicked in the seat of the pants]
- Consumers may think that because it contains fructose—which they associate with fruit, which is a natural food—that it is healthier than sugar. A team of investigators at the USDA, led by Dr. Meira Field, has discovered that this just ain't so.
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