Monday, June 30, 2008
Most of the foods found in the grocery store aisles contain high fructose corn syrup in some form or amount. High fructose corn syrup is commonly found in processed foods because it helps extend food shelf life and is used for flavor enhancement, freshness, texture and to moisten foods. It is usually found in sodas, fruit juices or drinks and processed foods ranging from crackers to granola bars. Manufacturers like using high fructose corn syrup in their foods because it’s more cost-effective compared to using regular sugar and lasts longer. It has been widely circulated that high fructose corn syrup is extremely bad for you and that it even slows down the metabolism and speeds up the absorption of fat. With a compound almost identical to refined white sugar, high fructose corn syrup is digested in a similar way, so there are no hidden pitfalls of eating foods that contain the sweetener.
There has been no consistent research linking high fructose corn syrup with the growing problem of obesity in our nation. Americans consume large quantities of high-fructose corn syrup in the form of soft drinks, fruit-flavored beverages and other processed foods. Some brands of crackers, soups and cookies contain high fructose corn syrup. These types of foods are often high in calories and low in nutritional value, often called ‘empty calories’, which don’t fill you up. Most of these processed foods with larger concentrations of high fructose corn syrup can be avoided or replaced with natural or organic foods. I recommend reducing your intake of any kind of sugar in general, including foods containing high fructose corn syrup. Reading labels is the easiest way to find out how sugary some processed foods, canned fruits and other items. Keep in mind: if it is in the first four ingredients on the label, it is a major component of that food.
