high-fructose corn syrup, definition of
- High-fructose Corn Syrup
High-fructose corn syrup (HFCS) (also called glucose-fructose, isoglucose and glucose-fructose syrup) is a sweetener made from corn starch that has been processed by glucose isomerase to convert some of its glucose into fructose. HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology where the enzyme was discovered in 1965.
As a sweetener, HFCS is often compared to granulated sugar, but manufacturing advantages of HFCS over sugar include that it is easier to handle and more cost-effective.
Apart from comparisons between HFCS and table sugar, there is some evidence that the over-consumption of added sugar in any form, including HFCS, is a major health problem, especially for the onset of obesity.
Consuming added sugars, particularly as sweetened soft drinks, is strongly linked to weight gain. Also, like most sugars, HFCS can create addictive tendencies in those who consume it regularly in volume (see That Sugar Film
for more details on how a high sugar 'Low Fat' diet can be dangerous to your health, and the addictive tendencies that result).
The World Health Organization has recommended that people limit their consumption of added sugars to 10% of calories, but experts say that typical consumption of empty calories in the United States is nearly twice that level.
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