Posted by Norman Fong, April 5th, 2013
High Fructose Corn Syrup is getting replaced by sugar in many packaged foods and drinks. High Fructose Corn Syrup has recently gotten a bad reputation as an artificial sweetener. It is heavily processed and offers little nutritional value
Problems with Sugars
Changing to sugar is almost a marketing gimmick. Researchers have concluded that sugar and High Fructose Corn Syrup have the exact same effect on obesity, diabetes, and heart disease. Biochemically they are almost identical. One is not better than the other, but the body processes them differently. Consumers should seek less sweet alternative products. The American Diabetic Association has stated that studies have found little evidence that high fructose corn syrup differs from sucrose. Some corn syrup comes from Genetically Modified corn, making you part of an experiment to ensure that this does not cause long term problems.