Scientists debunk ‘sugar healthier than fructose corn syrup’ myth

I always heard that sugar was worse. So I never had anything to worry about to begin with, I guess.

Now just think about all those chubby kids out there that put 4 spoonfulls of sugar into their rice krispies every morning.

One in seven scientists fake results! Remember that!

Thread: One in seven scientists fake data

Perhaps the first question we all should be asking is:

Who is the Institute of Food Technologists? How does it get it's funding? Does it receive any form of donation from corporations, groups, lobbies, etc.? Who are the people who comprise the IFT? What individual and professional ties do each of them have?


Its current president is Sheri Schellhaass of General Mills. -- That should reveal at least part of the group's agenda. When corporate execs man the Boards of groups like this, you can't always guarantee its integrity.

Can anyone else find out anything about this group? I'm inclined to think the "results" of this finding are more political than actual science.

It's site:
[link to www.ift.org]

Institute of Food Technologists Foundation Donor Community 2007-2008
The IFT Foundation Board of Directors thanks every donor. The following list includes the names of donors who made cumulative charitable gifts equaling of $100 or more to the Institute of Food Technologists’ Foundation from January 1, 2007 to August 31, 2008.

Each gift is important and greatly appreciated.

$25,000 and over
Kraft Foods
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$10,000-$24,999
General Mills
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$5,000-$9,999
David Michael & Company
D.D. Williamson & Company
Disney Consumer Products
Frito-Lay, Inc.
IFT Sensory Evaluation
Institute for Thermal Processing Specialists

National Starch and Chemical Foundation
Philip E. Nelson
Nutmeg Section-IFT
Southern California Section IFT
$2,500-4,999
Archer Daniels Midland Company
Chicago Section IFT
Frito-Lay, Inc.
Givaudan Flavors Corporation
GMA/ Food Products Association
IFT Foodservice Division
Maryland Section IFT
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I forgot to add the most important part.


The IFT Foundation is a community of donors who support and promote service, education, and research that advance global access to safe and nutritious food.

And of course, totally unbiased...

How are funds distributed?
Ideas and plans for the new programs originate from IFT members, committees and donors. The IFT Executive Committee reviews items for funding and approves programs. Criteria for evaluating new ideas include consistency with IFT mission and policies, strategic plans and current priorities. The IFT Foundation Board approves the release of the funds with disbursement guidelines.

Of course...

and of course I didn't bother to log in again.

Of course not...

Who cares. It's made from fucking corn. Corn isn't bad for you, it's not going to kill you. All vegitables and especially fruits, contain sugar. It's natural. If they made it from apples and called it apple sugar, no one would have a problem with it.

Oh, but it's high fructose corn syrup... "I'm a stupid fucking sheep, I don't know what that is, it sounds bad, must be bad."

It's fucking sugar.

sugar=our bodies use and digest

HFCS=our bodies do NOT digest

Fattest countries in world have HFCS.
:11:

High fructose corn syrup is not made from corn naturally.

Don't confuse pure corn syrup with high-fructose corn syrup; they are two very different things.

correct

It is true that countries where obesity is common use HFCS.

Here there is no HFCS in anything due to the large crops of sugar cane grown here. Everything is sweetened with sugar, even the Pepsi and Coca Cola sold here are made with sugar instead of HFCS, because sugar is so abundant and cheap.

The only fat people in this country are the American tourists. I truly believe it is the HFCS that is making them fat.

It's a not corn at all. It's a a derivative of corn STARCH.

Only Americans are forced to eat HFCS, and only Americans have problems with obesity like we do.


Read up on it on a non profiteer lobbyist site.

[link to www.westonaprice.org]

Last Edited by Olibow on 06/09/2009 05:46 AM

In the Kitchen with Mother Linda
The Murky World of High-Fructose Corn Syrup

By Linda Joyce Forristal, CCP, MTA

Think of sugar and you think of sugar cane or beets. Extraction of sugar from sugar cane spurred the colonization of the New World. Extraction of sugar from beets was developed during the time of Napoleon so that the French could have sugar in spite of the English trading blockade.

Nobody thinks of sugar when they see a field of corn. Most of us would be surprised to learn that the larger percentage of sweeteners used in processed food comes from corn, not sugar cane or beets.

The process for making the sweetener high fructose corn syrup (HFCS) out of corn was developed in the 1970s. Use of HFCS grew rapidly, from less than three million short tons in 1980 to almost 8 million short tons in 1995. During the late 1990s, use of sugar actually declined as it was eclipsed by HFCS. Today Americans consume more HFCS than sugar.

High-fructose corn syrup (HFCS) is produced by processing corn starch to yield glucose, and then processing the glucose to produce a high percentage of fructose. It all sounds rather simple--white cornstarch is turned into crystal clear syrup. However, the process is actually very complicated. Three different enzymes are needed to break down cornstarch, which is composed of chains of glucose molecules of almost infinite length, into the simple sugars glucose and fructose.

First, cornstarch is treated with alpha-amylase to produce shorter chains of sugars called polysaccharides. Alpha-amylase is industrially produced by a bacterium, usually Bacillus sp. It is purified and then shipped to HFCS manufacturers.

Next, an enzyme called glucoamylase breaks the sugar chains down even further to yield the simple sugar glucose. Unlike alpha-amylase, glucoamylase is produced by Aspergillus, a fungus, in a fermentation vat where one would likely see little balls of Aspergillus floating on the top.

The third enzyme, glucose-isomerase, is very expensive. It converts glucose to a mixture of about 42 percent fructose and 50-52 percent glucose with some other sugars mixed in. While alpha-amylase and glucoamylase are added directly to the slurry, pricey glucose-isomerase is packed into columns and the sugar mixture is then passed over it. Inexpensive alpha-amylase and glucoamylase are used only once, glucose-isomerase is reused until it loses most of its activity.

There are two more steps involved. First is a liquid chromatography step that takes the mixture to 90 percent fructose. Finally, this is back-blended with the original mixture to yield a final concentration of about 55 percent fructose--what the industry calls high fructose corn syrup.

HFCS has the exact same sweetness and taste as an equal amount of sucrose from cane or beet sugar but it is obviously much more complicated to make, involving vats of murky fermenting liquid, fungus and chemical tweaking, all of which take place in one of 16 chemical plants located in the Corn Belt. Yet in spite of all the special enzymes required, HFCS is actually cheaper than sugar. It is also very easy to transport--it's just piped into tanker trucks. This translates into lower costs and higher profits for food producers.

The development of the HFCS process came at an opportune time for corn growers. Refinements of the partial hydrogenation process had made it possible to get better shortenings and margarines out of soybeans than corn. HFCS took up the slack as demand for corn oil margarine declined. Lysine, an amino acid, can be produced from the corn residue after the glucose is removed. This is the modus operandi of the food conglomerates--break down commodities into their basic components and then put them back together again as processed food.

Today HFCS is used to sweeten jams, condiments like ketchup, and soft drinks. It is also a favorite ingredient in many so-called health foods. Four companies control 85 percent of the $2.6 billion business--Archer Daniels Midland, Cargill, Staley Manufacturing Co. and CPC International. In the mid-1990s, ADM was the object of an FBI probe into price fixing of three products--HFCS, citric acid and lysine--and consumers got a glimpse of the murky world of corporate manipulation.

There's a couple of other murky things that consumers should know about HFCS. According to a food technology expert, two of the enzymes used, alpha-amylase and glucose-isomerase, are genetically modified to make them more stable. Enzymes are actually very large proteins and through genetic modification specific amino acids in the enzymes are changed or replaced so the enzyme's "backbone" won't break down or unfold. This allows the industry to get the enzymes to higher temperatures before they become unstable.

Consumers trying to avoid genetically modified foods should avoid HFCS. It is almost certainly made from genetically modified corn and then it is processed with genetically modified enzymes. I've seen some estimates claiming that virtually everything--almost 80 percent--of what we eat today has been genetically modified at some point. Since the use of HFCS is so prevalent in processed foods, those figures may be right.

But there's another reason to avoid HFCS. Consumers may think that because it contains fructose--which they associate with fruit, which is a natural food--that it is healthier than sugar. A team of investigators at the USDA, led by Dr. Meira Field, has discovered that this just ain't so.

Sucrose is composed of glucose and fructose. When sugar is given to rats in high amounts, the rats develop multiple health problems, especially when the rats were deficient in certain nutrients, such as copper. The researchers wanted to know whether it was the fructose or the glucose moiety that was causing the problems. So they repeated their studies with two groups of rats, one given high amounts of glucose and one given high amounts of fructose. The glucose group was unaffected but the fructose group had disastrous results. The male rats did not reach adulthood. They had anemia, high cholesterol and heart hypertrophy--that means that their hearts enlarged until they exploded. They also had delayed testicular development. Dr. Field explains that fructose in combination with copper deficiency in the growing animal interferes with collagen production. (Copper deficiency, by the way, is widespread in America.) In a nutshell, the little bodies of the rats just fell apart. The females were not so affected, but they were unable to produce live young.

"The medical profession thinks fructose is better for diabetics than sugar," says Dr. Field, "but every cell in the body can metabolize glucose. However, all fructose must be metabolized in the liver. The livers of the rats on the high fructose diet looked like the livers of alcoholics, plugged with fat and cirrhotic."

HFCS contains more fructose than sugar and this fructose is more immediately available because it is not bound up in sucrose. Since the effects of fructose are most severe in the growing organism, we need to think carefully about what kind of sweeteners we give to our children. Fruit juices should be strictly avoided--they are very high in fructose--but so should anything with HFCS.

Interestingly, although HFCS is used in many products aimed at children, it is not used in baby formula, even though it would probably save the manufactueres a few pennies for each can. Do the formula makers know something they aren't telling us? Pretty murky!

Yeah, like I'm going to believe those corporation paid shills.

You can make poison from apple seeds, if you process them.

Corn is natural, but you can process the crap out of it until it is no longer "corn" in any sense of the word.

We buy foods at Eartfair. They don't sell HFCS, MSG or Asper tane that they know of. I just do not include any of that crap in the house and haven't for several years.

We haven't had cola in many years until we found Jones pure cane colas. Pepsi is going to come out with a pure cane cola but I will not purchase it because they abandoned the public for so long. Ruby Tuesday has the Jones on the menu and that replaced them as a restraunt we now go to.

In the past, fructose was considered beneficial to diabetics because it is absorbed only 40 percent as quickly as glucose and causes only a modest rise in blood sugar.5 However, research on other hormonal factors suggests that fructose actually promotes disease more readily than glucose. Glucose is metabolized in every cell in the body but all fructose must be metabolized in the liver.6 The livers of test animals fed large amounts of fructose develop fatty deposits and cirrhosis, similar to problems that develop in the livers of alcoholics.

Pure fructose contains no enzymes, vitamins or minerals and robs the body of its micronutrient treasures in order to assimilate itself for physiological use.7 While naturally occurring sugars, as well as sucrose, contain fructose bound to other sugars, high fructose corn syrup contains a good deal of "free" or unbound fructose. Research indicates that this free fructose interferes with the heart’s use of key minerals like magnesium, copper and chromium. Among other consequences, HFCS has been implicated in elevated blood cholesterol levels and the creation of blood clots. It has been found to inhibit the action of white blood cells so that they are unable to defend the body against harmful foreign invaders.8

Studies on the Maillard reaction indicate that fructose may contribute to diabetic complications more readily than glucose. The Maillard reaction is a browning reaction that occurs when compounds are exposed to various sugars. Fructose browns food seven times faster than glucose, resulting in a decrease in protein quality and a toxicity of protein in the body.9 This is due to the loss of amino acid residues and decreased protein digestibility. Maillard products can inhibit the uptake and metabolism of free amino acids and other nutrients such as zinc, and some advanced Maillard products have mutagenic and/or carcinogenic properties. The Maillard reactions between proteins and fructose, glucose, and other sugars may play a role in aging and in some clinical complications of diabetes.10

Fructose reduces the affinity of insulin for its receptor, which is the hallmark of type-2 diabetes. This is the first step for glucose to enter a cell and be metabolized. As a result, the body needs to pump out more insulin to handle the same amount of glucose.21

[link to www.westonaprice.org]



And there's far more damning stuff out there on HFCS. Stay away from the stuff. And especially, keep it away from your kids.

Switch them to diet pop or koolaid sweetened without Nutrasweet (which is ANOTHER criminal food additive-thanks to 'Dandy Donald' Rumsfeld).

Processed sugar is very unhealty very very very unhealthy but natural cane sugar is healthy!

Same thing with salt processed salt is unhealthy but natural sea salt with no additives is healthy.

Steaz sodas are sweetened with stevia, which is natural, healthy, and has no calories.

Science is sound. I'm not sure about these "Scientists".
:lobby1:

TY I must crush them worse than seven suns

You are the only person responsible for your health. At death no one stands in your place. Play roulette with it if you wish but damn you can't change the choice in the end.

Thanks for the info. Looking for this as a sweetner for a long time.....

So what does Hostess cupcakes use? I've been told by my grocer that they are 100% natural


















LOL!