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High-fructose corn syrup (HFCS) is a type of artificial sugar made from corn syrup. Many experts state that sugar and HFCS are key factors in today's obesity epidemic (1, 2).. HFCS and sugar are ...


High-fructose corn syrup is a common sweetener in sodas and fruit-flavored drinks. As use of high-fructose corn syrup has increased, so have levels of obesity and related health problems. Some wonder if there's a connection. High-fructose corn syrup is chemically similar to table sugar.


High-fructose corn syrup has long been portrayed as an evil of the American diet. Find out what's exactly in this mysterious sweetener, and how bad it


The Problem with Fructose. The biggest concern with high fructose corn syrup is its huge contribution of fructose to our diets. In the food industry, two main forms of high fructose corn syrup are used: HFCS-55 (which contains 55% fructose) and HFCS-42 (which contains 42% fructose).


Is High Fructose Corn Syrup Bad For You? The ill effects of high fructose corn syrup have been debated. A 2004 study from the American Journal of Clinical Nutrition concluded that high fructose corn syrup could be a cause of obesity. But later studies disputed the conclusion, finding that general overeating, rather than corn syrup in particular, is to blame for the obesity epidemic.


Corn syrup is a glucose-heavy syrup made from corn starch. There's no fructose in corn syrup -- not naturally, at least. In 1957, researchers discovered an enzyme that could turn the glucose in corn syrup into fructose. This process was modified and improved upon in the 1970s, making it possible to mass-produce HFCS.


Chemically speaking, high-fructose corn syrup is just sugar with an image problem. It starts as corn starch, and enzymes are used to convert it into glucose and fructose. Various chemicals extract ...


High-fructose corn syrup (HFCS), also known as glucose-fructose, isoglucose and glucose-fructose syrup, is a sweetener made from corn starch.As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes.To make HFCS, the corn syrup is further processed by glucose isomerase to convert some of its glucose into fructose.


First available in 1967 and used by commercial food manufacturers, it’s made by converting some of corn syrup’s glucose into fructose. High-fructose corn syrup is high in fructose only in relation to plain corn syrup; chemically, it’s very similar to sucrose: about 50/50 glucose and fructose.


High fructose corn syrup is an industrial food product and far from “natural” or a naturally occurring substance. It is extracted from corn stalks through a process so secret that Archer Daniels Midland and Carghill would not allow the investigative journalist Michael Pollan to observe it for his book The Omnivore’s Dilemma.