High-Fructose Corn Syrup and Lapdog Joes


Americans are increasingly “sugar-toxic”—sugar calories account for 16 % of all calories, a disturbing 50 % increase from the 1970s. It is a major contributor to the epidemic of insulin toxicity sweeping the country which, in turn, is fanning the epidemic of diabetes among children and adults.

Humans have limited capacity for metabolizing fructose, a sugar present in fruits, hence its name. Fructose in excess is inflaming and obesitizing. Much of fructose in foods and beverages sweetened with high-fructose corn syrup (HFCS) reaches the colon unchanged and feeds fermenting microbes. This explains many of its adverse bowel effects, including bloating, flatulence, cramps, and loose stools. People with a history of malabsorption, colitis, irritable bowel syndrome, diverticulitis, and GERD should be especially careful about consuming foods and beverages containing high-fructose items, such as agave and corn-derived sweeteners. Beverages sweetened with HFCS contain 55% fructose and 42 % glucose, or 42 % fructose and 53% glucose.

By its diverse, additive and cumulative adverse effects, fructose increases gut fermentation, and sets the stage for incremental inflammation, obesity, and buildup of cellular grease. This is the beginning of diabetes, heart disease, stroke, dialysis, and dementia. Not surprising in light of these scientific facts, there is a clear link between obesity and the consumption of high-calorie soft drinks, which are generally sweetened with high-fructose corn syrup.

On September 14, the Corn Refiner’s Association asked the Food and Drug Administration to permit manufacturers of HFCS to label high fructose corn syrup (HFCS) as “corn sugar.” The Times celebrated the occasion by strongly endorsing the corn industry: “In fact, when metabolized, high-fructose corn syrup is no different than sucrose—ordinary sugar made from cane or sugar beets.” This is an appalling distortion of simple facts of physiology by that paragon of of “All the News That Is Fit to Print.”

With all of the above established dangers, why )would anyone promote the use high-fructose corn syrup in beverages and foods? On September 15, 2010, The New York Times did just that—and did so editorially. Did that surprise me? No, the Times seeks advice on nutrition only from the practitioners of drug medicine.

Now consider another quote from the Times of September 21, 2010: “But most nutrition scientists say that consumer anxiety about the sweetener is misdirected. Only about half of the added sugar in the American diet comes from corn sources.”

Who are these food scientists? Are they practitioners of nutritional medicine or drug doctors and Ph.D. types on the payroll of sugar-toxicity industries.

Long live the “food scientists” of The New York Times! Why is the Times pushing corn industry interests? Long live its Journalistic Lap Dogs (“Lapdog Joes”)!

2 comments

  • Hi Majidalmid,
    My google alert picked up your post. Well done!
    There, however, is an inaccuracy in your article. (One that I also would have made a few weeks ago.)
    I have been doing research on HFCS for a couple of years. I had always assumed that HFCS-90
    (90% fructose:10% glucose) served as the stock solution for the less fructose rich HFCS-42 and HFCS-55.
    However, this is according to Archer-Midland-Daniels (one of the main producers of HFCS) website:
    They make three grades of HFCS used directly for human consumption:
    Cornsweet 42
    Cornsweet 55, used for soda
    Cornsweet 90, intensely sweet used for lo-cal foods and beverages.
    So the problem of cumulative ingestion of excess fructose is even greater than you described.
    This is in light of American’s fetish about fat, and food manufacturer’s response: substitute fat with
    HFCS.
    Take care,
    Trying to get the HFCS-out,
    Cynthia Papierniak, M.S.

    Like

    • Dear Cynthia, thank you for your kind comments about my article on HFCS. I value your additional information on the subject and will use it in any follow up articles. Kind regards Majid Ali, M.D.

      Like

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