High Fructose Corn Syrup Myths Debunked

High fructose corn syrup (HFCS) is basically the same as sugar, both in terms of composition and in the number of calories it contains. HFCS is produced by milling corn (maize) to produce corn starch, then processing that starch to yield corn syrup, which is almost entirely glucose, and then adding enzymes that change some of the glucose into fructose.

High fructose corn syrup contains no artificial or synthetic ingredients or color additives.

High fructose corn syrup and sugar have almost the same level of sweetness.

It has either 42% or 55% fructose, which is comparable to sugar with 50% fructose. Studies found no differences in the metabolic effects of high fructose corn syrup as compared to sugar. Since high fructose corn syrup and sugar are so similar, the human body absorbs them the same way.

There is no scientific evidence that high fructose corn syrup is to blame for obesity and diabetes. In fact, the US Department of Agriculture data shows that consumption of high fructose corn syrup has actually been declining while obesity and diabetes rates continue to rise.

Studies have shown that the body does not recognize a difference between high fructose corn syrup and regular sugar. They both contain the same ingredients, in the same quantities. The only difference is in how they are extracted and combined.

"After studying current research, the American Medical Association concluded that high fructose syrup does not appear to contribute to obesity more than other caloric sweeteners..."

High-Fructose Corn Syrup (HFCS) and Obesity

HFCS entered the American food supply in the 1970s and the rates of obesity began to rise about the same time. Consequently, many blame HFCS.

However, the calories in HFCS are no different from those in refined white sugar. The makeup of HFCS (55 percent fructose and 45 percent glucose) is close to that of white sugar (50 percent fructose and 50 percent glucose) and our bodies digest HFCS and sugar in very similar ways. Nutritionally speaking, the two are virtually identical.

Interesting Fact: Coca Cola produced in Mexico is still made with sugar (as opposed to corn syrup in the US), and many people claim to be able to taste the difference, but after numerous tests, results vary widely in their conclusions.