High Fructose Corn Syrup Research Paper

High fructose corn syrup is a well-known food additive that is listed as a primary ingredient in most food products. It is very common is most of the population’s daily diet and it is ordinary to find it in our foods. People are constantly advised to minimize the consumption of it because of the variety of negative health effects it causes from in-taking too much of this factor. But what really is high fructose corn syrup? What foods is it found in? Is it really as unhealthy as it is claimed to be?
HFCS is a syrupy liquid sweetener that was discovered in the 1970’s (Understanding High Fructose). It is different from regular corn syrup and is cheaper and easier to use than sugar (Food Additives – CSPI’s). HFCS delays the expiration date of most foods for a low price while still maintaining the food’s great taste. It starts out as cornstarch then enzymes and acids are used to break it down into glucose. Afterwards, further enzymes are used to convert the glucose into fructose. Unlike regular corn syrup which is 100% glucose, HFCS is about
Both high fructose corn syrup and any other sweetener gives food a more pleasurable taste and they contain about the same amount of calories. High fructose corn syrup and sugar are metabolically similar and both cause negative effects on the body when not eaten in moderation (Hyman). Vast amounts of HFCS promotes teeth decay and it raises triglyceride levels in the blood which increases the risk of heart disease. It makes the liver fatty which increases the risk of diabetes and fructose affects hormone levels like insulin which results in obesity (Food Additives – CSPI’s). High fructose corn syrup punches holes within the intestinal lining allowing bacteria from toxic gut byproducts and partially ingested food proteins to infiltrate into the blood stream which provokes obesity, diabetes, and cancer