When you read the ingredients in many foods, do you notice that "high fructose corn syrup (HFCS)" is often listed? I never used to pay attention to it until it became one of the first "food" items that I became allergic to. My heart would race and I would experience some chest pain after consuming HFCS.
Once I started watching out for it, I noticed it was in everything – from breads to ketchup to ice cream to crackers to cereals to drinks. Then I began noticing commercials being aired on TV touting that there was nothing wrong with HFCS. Ok, if you need to air a commercial like that, it leads me to question. I then found a group on Facebook, called "The Ban of High Fructose Corn Syrup in the U.S.". My questions continued. Google the term "High Fructose Corn Syrup" and you will get arguments for and against it.
What is High Fructose Corn Syrup?
High Fructose Corn Syrup was introduced in 1975 (during my childhood). According to Wikipedia, 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. In the United States, consumer foods and products typically use high-fructose corn syrup as a sweetener."
According to Dr. Mercola, "Food and beverage manufacturers quickly began switching their sweeteners from sucrose (table sugar) to corn syrup when they discovered that it could save them a lot of money. Sucrose costs about three times as much as HFCS. HFCS is also about 20 percent sweeter than table sugar, so you need less to achieve the same amount of sweetness."
Do the research and decide for yourself if you should consume HFCS. I know from my own personal experience, I don't ever want to consume anything that has HFCS in it!
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