The High Fructose Corn Syrup Problem

How can we avoid this horrible stuff when it’s in virtually every manufactured food product on the market?  Read labels!

On food labels as Fructose-Glucose in Canada, high-fructose sweeteners are also deceptively labeled as inulin, iso-glucose, dahlia syrup, tapioca syrup, glucose syrup, corn syrup, crystalline fructose, agave syrup, and even fruit fructose.

This excellent article on the Wellness Tips website explains the glucose-fructose problem.

Probably the biggest reason that high-fructose corn syrup is such a problem is that it is absolutely everywhere in our food supply, even in foods that one would not expect, resulting in us eating large quantities of the stuff, often completely unawares. The biggest HFC syrup culprits are soft drinks, fruit drinks (often sold in tetrapacks), and sports drinks, but it is also found in flavoured yogurts, frozen dinners / frozen food, canned food, breads, stuffing mixes, breakfast cereals, breakfast pancake/waffles, cookies/cakes, crackers, ice cream, children’s vitamins, cough syrup, candy bars, condiments like ketchup etc., drink mixes, jams, jellies, syrups, some meats, salad dressings, sauces and marinades, and snack foods and bars.

If you think this is overstating the problem, take a wander through your local grocery store and read a few labels at random.

Read the entire article…

Pure, White and Deadly – The Man Who Tried to Warn Us

Pure-White-and-Deadly-9780241965283 Pure, White and Deadly by John Yudkin, a book widely derided at the time of publication, has been listed as one of the most coveted out-of-print works in the world, thanks to a ground-breaking lecture called Sugar: the Bitter Truth by Robert Lustig, professor of paediatric endocrinology at the University of California, in which Lustig hailed Yudkin’s work as “prophetic”.

Lustig is one of a growing number of scientists who don’t just believe sugar makes you fat and rots teeth. They’re convinced it’s the cause of several chronic and very common illnesses, including heart disease, cancer, Alzheimer’s and diabetes. It’s also addictive, since it interferes with our appetites and creates an irresistible urge to eat.

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Is Sugar Toxic?

This NYT Magazine article by Gary Taubes is an excellent read.  It begins by examining Robert Lustig’s accusations that sugar is a toxic poison, but goes on to ask some very important questions about the relationship between sugar, high fructose corn syrup, and obesity, diabetes and cancer. Much needed research may not be forthcoming, however.

As Lustig points out, sugar and high-fructose corn syrup are certainly not “acute toxins” of the kind the F.D.A. typically regulates and the effects of which can be studied over the course of days or months. The question is whether they’re “chronic toxins,” which means “not toxic after one meal, but after 1,000 meals.” This means that what Tappy calls “intervention studies” have to go on for significantly longer than 1,000 meals to be meaningful.

At the moment, the National Institutes of Health are supporting surprisingly few clinical trials related to sugar and high-fructose corn syrup in the U.S. All are small, and none will last more than a few months.

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