Why You Should Avoid High Fructose Corn Syrup!
Why You Should Avoid High Fructose Corn Syrup
High-fructose corn syrup (HFCS) dominates the American food supply. It's in soda, bread, condiments, yogurt, salad dressings, and nearly every packaged food on grocery store shelves.
The food industry loves it because it's cheap, shelf-stable, and sweeter than sugar. Your body hates it because it metabolizes differently than any sugar humans evolved eating.
Here's what HFCS actually is, how it differs from natural sugars, and why it's wrecking metabolic health at a population level.
What Is High-Fructose Corn Syrup?
HFCS is sugar extracted and concentrated from corn. In the early 1970s, food scientists developed industrial processes to break down cornstarch into glucose, then convert some of that glucose into fructose.
The result: a syrup that's 55% fructose and 45% glucose (HFCS-55, used in soft drinks) or 42% fructose and 58% glucose (HFCS-42, used in baked goods and processed foods).
The problem: Fructose and glucose exist a...
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