High Fructose Corn Syrup, also known as HFCS, was introduced in 1970. Today corn syrup is found in almost everything. It is in most candy, soda, fruit drinks, baby foods, applesauce, ketchup, condiments, canned fruits, ice cream, yogurt, jellies, sauces, salad dressings, fast food, coffee creamers, cereals, baked products and many foods marketed to children. Reports show the average American eats 41.5 to 60 pounds of high fructose corn syrup every year!Corn syrup is made from the starch of corn. It contains maltose and oligosaccharides. It is used in food to add volume, enhance the flavor, soften the texture, and to prevent the crystallization of sugar.
In 2010, a Princeton University study found that rats given a high fructose corn syrup diet gained significantly more weight than rats that were fed table sugar, even though both groups were fed the same caloric intake. They also found that the rats weren’t just getting fat, but showed characteristics of obesity, including accumulation of abdominal fat and circulating triglycerides. In humans, these characteristics are risk factors for diabetes, high blood pressure, coronary artery disease and cancer.1
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