As an expensive domestic commodity, influenced primarily by the playing on import quotas and tariffs, sugar found in the high-fructose corn syrup, its first rival.? “Generally recognized as Safe” by the FDA in its labeling, the use of the adverb generally sets a doubt in my mind on the beneficial properties of the nomenclatured HFCS-55, commonly called high fructose.

Developed in the U.S. for its affordable price and its predominant grain culture on cultivable surfaces, corn became the biggest source of sweetening. In its natural form, corn is an health-giving antioxidant and with its ferulic acid, an active ingredient in the cancer battle.

Transformed chemically : plunged in a sulfuric dioxide bath, hydrocycloned (allying centrifugal force and any liquid), adjuncted to it alpha-amalyse, glucoamylax, glucose isomerase enzymes, it approaches the following composition, 42% fructose, 53% glucose and 5% of higher sugars. By chromotographic separation, HFSC-55 reaches the ideal concentration that is to say, 55% fructose, 42% glucose and 3% of higher sugars.

Reconstructed molecularly, I guess, it looses its favorable properties towards the human body (!!!!), however it keeps food fresh, enhances flavor and retains moisture! No loss for the agro-business!

Even if there’s not enough evidence to indict high fructose to be a factor of developing diseases, correlations were made between the rise of obesity and its nefarious interaction with the insulin (problem of resistance)… According to studies that proliferate on the subject, fructose stimulates the liver to produce triglycerides (chemical form in which most fat exists in food and body). Nobody, however besides corn refiner lobby, refutes any of its negative implications on heath. That’s a sign!

Although praised for its health guaranteed ingredients : no artificial, no synthetic addition, the 4 calories per gram has serious competitors, among them sugar that has a 92% of popularity among all the sweeteners worldwide. As high fructose, its detractors accuse the charismatic commodity to augment the rate of tooth decay-dence, diabetes and obesity. Honey is the second but not the least.

With its 38% fructose, 31% glucose, 7% maltose, 2% sucrose, 4% other sugars, 17% of water and 0,5% of proteins, amino acids, honey appears as the healthiest sweetener. It is a powerful natural antioxidant and the agent for the development of the Bifidobacteria (of value for the colon). Nowadays doctors and searchers scrutinize its antibiotic properties discovered by Ancient Egypt. In its “manufacturing” process, pasteurization (by heat) and filterisation (with high pressure) are the only exterior input in the whole natural enzyme process.

For a sweet tooth like me, the information is relevant. I want to keep my teeth and my heath too!

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