Sunday, July 20, 2008
High-Fructose Corn Syrup
1. Cornstarch is treated with bacteria to produce shorter chains of sugar. It is purified then shipped to HFCS manufacturers.
2. It is then treated with a fungus and put in a fermentation vat where one would likely see balls of the fungus floating on the top. The sugar has now turned into glucose.
3. The next process chemically changes the sugars once again to create a high percent of fructose. An enzyme is packed into columns and the sugar mixture passes over it. The enzyme is very expensive so it is reused until it loses most of its activity.
4. It then goes through two more processes to bring it to a fructose level of 90 percent, then back down to the final concentration of 55 percent fructose.
Inside the Body:
High Fructose Corn Syrup is a processed food that wreaks havoc on our bodies.
It goes directly to the liver and releases enzymes that tell the body to store fat. Because HFCS is in the form of a liquid (most commonly soda), the body absorbs it quickly. It slows fat-burning and causes weight gain. It inhibits the production of insulin, which creates a sense of being full. Therefore, people may eat more than they should.
Dangers to the Body:
2. Heart attack
3. Restlessness in infants
4. see “Counting the Many Ways Sugar Harms Your Health” for a more complete list.
*If you are going to make only one change in your family’s eating habits, eliminate soda!!!"
(Thanks to Krista for contributing this information!)
For more information about high fructose corn syrup: http://en.wikipedia.org/wiki/High_fructose_corn_syrup