(image from babble)
“High-fructose corn syrup is produced by milling corn to produce corn starch, then processing that starch to yield corn syrup, which is almost entirely glucose, and then adding enzymes that change some of the glucose into fructose” (Wikipedia).
According to the Diabetes Health website, “fructose does not stimulate insulin secretion or require insulin to be transported into cells, as do other carbohydrates.” While this does not seem bad, insulin secretion releases a hormone called leptin. “Leptin tells your body to stop eating when it’s full by signaling the brain to stop sending hunger signals. Since fructose doesn’t stimulate glucose levels and insulin release, there’s no increase in leptin levels or feeling of satiety. This can leave you ripe for unhealthy weight gain.”
Knowing these things about HFCS and after reading an eBook, by Donielle Baker at Naturally Knocked Up, about sugar, I have come to the conclusion that is best to highly reduce or eliminate my intake of HFCS.
I wouldn’t tell anyone else they must do this, but I would highly recommend, at least researching High Fructose Corn Syrup. As I have said before, it is important to pay attention to what we are putting in our bodies, and whether we realize it or not, this particular ingredient is in much of what we eat in the United States.
I hope you consider either limiting or eliminating your High Fructose Corn Syrup consumption in the future for your future!
Have a great day!