High fructose corn syrup is a sweetner made from corn. Like sugar, it is composed of mostly glucose which is converted fructose through enzymatic processing. High fructose corn syrup is used in many processed foods and drinks in America. It is used in high volume in soft drinks. Even though the fructose is derived from corn instead of a sugar cane, its chemical make-up is the same and the body handles it as such.
Actually, since HFCS is composed of mostly fructose and is a monomer instead of a polymer of two sugars like sucrose (glucose and fructose bonded together) or a long-chain carbohydrate like the type you find in whole-wheat breads, it is absorbed into the bloodstream faster. This can lead to diabetes and weight gain. Unfortunately the HFCS industry is a big one and they try to suppress this information. My grandfather did some similar research on HFCS a few decades ago and had his funding cut when the HFCS manufacturers did not like his findings. So, that never got published. However, this modern study by Princeton University pretty much sums up the issue.
Another thing about HFCS is that it typically comes from genetically modified corn. However, that’s a whole separate issue.
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