HIGH FRUCTOSE CORN SYRUP

High fructose corn syrup is made from cornstarch, however the end product is not natural. It is made up of glucose and fructose molecules not linked together. High fructose corn syrup has been implicated in adult onset diabetes by reducing nutrients stored like chromium, which is essential to balance insulin levels in the body. Studies have resulted in shortened life span of people. High fructose corn syrup is metabolized to fat, has no enzymes, vitamins, minerals and raises your triglycerides. High fructose corn syrup does not stimulate insulin that regulates appetite. The consumption of high fructose corn syrup has increased 1000% between 1970-1990 from 1/2 lb. to 55.3 lbs. annually.

High fructose corn syrup was developed in Japan in 1971. 55% of all sweeteners on the market are made from corn. Sweetness is a $4.5 billion dollar industry. High fructose corn syrup was introduced into the market in the 1970's. Since the 1970s diabetes has increased in epidemic numbers and obesity is becoming the number one preventable "disease" in our overtaxed healthcare system. Obesity among adults has increased from 23% to 30% in the last 10 years. The average body weight of Americans rose slowly from 1900-1980 than after 1980 began to rise sharply. High fructose corn syrup is cheap to produce, is 20 times sweeter than refined sugar and is easy to store. High fructose corn syrup can be found not only in soda pop but breads, pasta sauce, ketchup, mustard, bacon, vitamins and even beer. Why it is necessary to put high fructose corn syrup in bread is to extend shelf life of the products but at what cost to our bodies? A study by the University of London found that high fructose corn syrup instructs the body to burn sugar instead of fat. High fructose corn syrup converts to fat more than any other sugar. The body doesn't process it the same as glucose so this sweetener is converted to fat. High fructose corn syrup does not stimulate insulin or enhance leptin, a hormone involved in appetite control. This fact alone explains why people can drink 33 oz. and 64 oz. super size drinks, not fell satisfied and still be thirsty, or eat an entire box of cookies then look for something else to be satisfied. This sets up a cycle of consuming massive amounts of empty calories. In liquid form high fructose corn syrup magnifies negative metabolic effects, meaning that appetite is never satisfied and more fat is created. High fructose corn syrup takes micronutrients from the body to be metabolized and has no enzymes, vitamins or minerals. High fructose corn syrup is not a natural substance. It is manufactured from cornstarch with the end product that has unbound fructose molecules. Unlinked fructose and glucose means unbound fructose interferes with normal heart function.

High fructose corn syrup alters magnesium balance, which leads to bone loss. Low magnesium is also consistent with Alzheimer's and Parkinson's disease. University of California, Dept of Nutrition and University of Minnesota studies found that high fructose corn syrup contributed to insulin resistance, impaired glucose intolerance, high blood pressure, elevated triglycerides and increased body weight. One of the more serious side effects of high fructose corn syrup is IBS, Irritable Bowel Syndrome. A study from University of Iowa indicated that 1/2 of all IBS sufferers are fructose intolerant. Consumption of high fructose corn syrup triggered and greatly contributed to IBS symptoms and recurrence of episodes.

Start to eliminate high fructose corn syrup from your diet and watch your health start to improve. You can restore the damage you did to your body by taking Alka Green and/or Protoglysen.