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There is a lot being said about high fructose corn syrup these days, most of it bad. The jury is still out on if or how bad it actually is for you, officially-speaking. And what makes me think it must not be really great for you, is that manufacturers will often use alternate names for it when listing ingredients.

What does seem clear to me is – If high fructose corn syrup got you high, you would be high ALL THE TIME. Because it’s in virtually EVERYTHING!

From things I’ve heard about it, from it possibly inhibiting satiety, to being turned into fat more efficiently than actual sugar because of how it’s broken down, I’ve decided to start avoiding it as much as possible.

This isn’t easy, however. Because not only is it in SO MUCH food out there (things you never would have thought of), but it’s also referred to by different names.

Scary Stuff – The scariest things I’ve read about high fructose corn syrup

I’ve read that high fructose is not metabolized by the body until it gets to the liver, at which point it is turned into fat. It is not metabolized BEFORE it gets to the liver (like most foods), therefore it has to be turned it to fat before it can ever be used.

I’ve also read that it inhibits satiety (feelings of fullness after a meal) for basically the same reason. Your body does not detect that it has consumed as many calories as it actually has (since they are not starting to be metabolized while still eating), therefore the feeling of fullness comes after eating far more calories than it if those calories had been easily metabolizable. In other words, if those calories had been anything other than hfcs, your body would have signalled fullness and you would have stopped eating sooner.

And I think the thing that scares me the most is the deceptive phrasing and words that are used by the promoters of hfcs who try to convince you it is safe. I have read more than one article where, about 1 or 2 paragraphs in, they substitute the phrase “high fructose corn syrup” with the word “fructose.”

It seems they are trying to just casually shorten the phrase hfcs to fructose, as if the two are interchangable. They are not. They are two very different things.

I can’t tell you how many articles start out like this, and I paraphrase here, but you get my drift: “There are a great deal of questions floating around out there about whether hfcs is bad for people. Much of the rhetoric going around seems to indicate that hfcs is bad because it’s unnatural. But actually, fructose is found naturally in fruit and a lot of other food that grows out of the ground…”


The fact that they are SO slimy and slippery and evade the topic in such an underhanded way, well, that just scares me the most. What exactly are they hiding? Why won’t they seem to address this question head-on in event he slightest way?

HFCS Found In Surprising Places

There is already a list out there of items containing hfcs, so I’m not going to do that here. But here is a list of some of the things I’ve found high fructose corn syrup in that were a big surprise to me.

Dry Roasted Peanuts – A store brand of dry roasted peanuts (I can’t remember which store) They were not being sold as “flavored” or anything. They were just labeled as Dry Roasted Peanuts.

Bread – Virtually every type of every brand out there. Including “whole grain” and healthy alternatives.

Yogurt – A friend of mine from England once said, “In America, there is not much ‘yogurt’ in yogurt.” And he was right. It’s more like pudding, nutritionally-speaking, in my opinion. To my shock and horror, most yogurt contains high fructose corn syrup.

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