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High-Fructose Corn Syrup Health Issues for Diabetics

Have your ever taken a good look at a doughnut?

A doughnut is round. It fills the entire field of vision every time you take a bite.

Doughnuts can be sprinkled with all kinds of crunchy, interesting foods. They can be filled with fruit-scented fillings in the hole in the middle-where it is the main thing you see. Doughnuts capture our senses—but nobody every became addicted to them before modern technology gave us high-fructose corn syrup, commonly abbreviated HFCS.

HFCS begins as cornstarch. The white, powdery cornstarch is loaded into refinery silos. In the silos, it is artificially digested into a combination of glucose and fructose. Glucose, as you may recall, is the form of sugar our bodies use naturally. Fructose, however, bypasses the normal pathways of digestion so that it is almost as if our bodies don’t know it’s there.

There are huge advantages to using fructose as the sugar for baking. It adds volume to baked goods, making them fluffier and taller. It gives bakery products a golden brown finish without making a sticky caramel that would gum up the machines that put the goodies into their packages. Unlike cane sugar, HFCS does not crystallize as it dries out. This mean the product can sit, and sit, and sit on the grocery store shelf. Of course, foods made with fructose have to be loaded up with stabilizers and preservatives to keep them from rotting.

When human beings consume large amounts of fructose, cells in white fat, bone marrow, and the liver make less of a hormone known as leptin. Leptin is part of the body’s backup system to prevent starvation. Without a signal to the brain that we have eaten enough, our brains direct us into activities that keep us foraging for food. Leptin is that signal. It tells the brain that the storage depots of the bones and liver and fat are full and further eating is unnecessary.

When we eat foods made with HFCS, leptin isn’t produced. The appetite isn’t satisfied. If we eat, we still want to eat more. This effect is great for the bakery’s bottom line, but it is terrible for you bottom line.

And combined with caffeine, the effect is even worse. The corn syrup fuels appetite for more soft drinks, and addiction to caffeine punishes the user if he or she tries to quit. So, don’t start! If you must eat sugar, at least eat cane sugar, which does not lead to addiction.

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Mar 17th by admin

One Response to “High-Fructose Corn Syrup Health Issues for Diabetics”

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