Another excellent post by a well informed professional. I’d like to add that there are also a slew of negative environmental factors involved in te production of HFCS that are often overlooked by critics. When consuming sweet products, demand real sugar!
High-fructose corn syrup (HFCS) comprises any of a group of corn syrups that has undergone enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness. It is used in food products to enhance shelf life. According to the USDA, HFCS is composed of 24% water, and the rest sugars. It is very common in processed foods and beverages in the United States. The most widely used varieties of high-fructose corn syrup are: HFCS 55 (mostly used in soft drinks), approximately 55% fructose and 42% glucose; and HFCS 42 (used in beverages, processed foods, cereals and baked goods), approximately 42% fructose and 53% glucose.
In the U.S., there has been a major transition from sucrose (table sugar) to HFCS in the food industry. Factors causing this transition include governmental production quotas of domestic sugar, subsidies of U.S. corn, and an import tariff on foreign sugar. All…
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