High fructose corn syrup–another overhyped study

Here we go again with high fructose corn syrup (HFCS), one of the food substances that, along with GMO and MSG, forms the evil tripartite of food substances in the minds of some. And like the overhyped, and subsequently thoroughly debunked, article that tried to link GMO crops to cancers in rats, there is a new a paper

But first, what is high fructose corn syrup? I wrote about HFCS a few weeks ago, debunking some of the myths about HFCS with real science.

Basically, HFCS consists of 24% water, and the rest fructose and glucose. There are two main types of HFCS, HFCS 55 (used mostly in soft drinks) which is approximately 55% fructose and 42% glucose; and HFCS 42 (used in other types of beverages and processed foods), which is approximately 42% fructose, and 53% glucose. There is another type, HFCS-90, approximately 90% fructose and 10% glucose, which is used in small quantities for specialty applications (interestingly, low calorie drinks, because, for the same sweetness about 33% less calories are added), but it is primarily blended with HFCS 42 to make HFCS 55.

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High fructose corn syrup–myth versus science

Like monosodium glutamate (MSG), the additive that everyone avoids, except there is absolutely no evidence that it does anything to anyone, high fructose corn syrup (HFCS) has evolved to become the current pariah of the food industry. Even the name sounds a bit chemical, with that “high fructose” leading you to believe it has to be bad. But is it? 

That’s where we need to look at the science, because the answers to the questions are quite complicated and quite simple.

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