High-fructose corn syrup is very prevalent in the American food market. It is the most common sweetner used in drinks and some foods. It has essentially the same properties as table sugar but is processed differently. Health concerns associated with high-fructose corn syrup are “weight gain, dental cavities, poor nutrition and increased triglyceride levels, which can boost your heart attack risk.” Consistent consumption of concentrated levels of high-fructose corn syrup can lead to diabetes and/or hypoglycemia. It is best to consume the product in moderation or avoid it altogether.
A study summarized in a 2009 Washington Post article also found that almost half of twenty samples of high fructose corn syrup contained mercury, which an expert quoted in the article says is “toxic in all its forms.”
If that’s not enough, a Princeton university study found that in lab rats, HFC caused significant weight gain in every rat it was fed to compared to those that were fed regular table sugar.
Besides the health problems associate with high fructose corn syrup, most HFCS comes from genetically modified corn. Genetically modified crops may present a hazard to our ecosystem in terms of taking over other varieties of corn and reducing biodiversity.
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