A group of corn syrups that have been enzymatically processed...
Whoa, back up the truck. It's been enzy-wat? I had to look that one up.
Definition For Dummies: enzymatic processing is basically when some dude in a lab coat produces some kind of protein...then grows it inside a living cell... and it apparently accelerates the growth process of an organism such as a plant, animal, fungus, or micro-organism.
So, they do this enzymatic processing to convert some of the corn syrup's glucose into fructose so it actually tastes sweet.
According to the USDA:
HFCS 55 (most used in soft drinks)
HFCS 42 (most used in beverages, processed foods, cereals and baked goods)
HFCS-90 (used in small quantities for specialty applications, but primarily is used to blend with HFCS 42 to make HFCS 55)
Government production quotas of domestic sugar, subsidies of U.S. corn, and the import tariff on foreign sugar, when combined, raised the price of sucrose to levels above the rest of the world, forcing companies to look for cheaper alternatives. Enter HFCS as the champion of cheapo sweeteners.
HFCS critics of food sweetening agents argue that the highly processed HFCS is more harmful to humans than regular sugar, contributing to weight gain by affecting normal appetite functions, and that in some foods HFCS may be a source of mercury, a known neurotoxin. The Corn Refiners Association disputes these claims and maintains that HFCS is comparable to table sugar. Studies by the American Medical Association suggest "it appears unlikely that HFCS contributes more to obesity or other conditions than sucrose", but welcome further independent research on the subject. Further reviews in the clinical literature have disputed the links between HFCS and obesity, diabetes, and metabolic syndrome, and concluded that HFCS is no different from any other sugar in relationship to these diseases. HFCS has been classified generally recognized as safe (GRAS) by the U.S. Food and Drug Administration since 1976. Yet further study showed that with dietary zinc (Zn) loss and copper (Cu) gain from the consumption of high fructose corn syrup (HFCS), metabolic processes required to eliminate heavy metals are impaired in children with autism.
The last time I checked, people weren't that overweight fifty years ago, so what's the dilly with sugar being replaced?
I'm chasing my tail here. And the question still lingers 9 years later. Is high-fructose corn syrup bad for you?
Where's the evidence for it?
The only thing I could dig up is a peer-reviewed study American Journal of Clinical Nutrition by John S White (a consultant in sweeteners, HFCS, and sucrose for the Food and Beverage Industry.
Where's the evidence against it?
Everyone likes to bitch and complain without having done any formal scientific research or testing.
High Fructose Corn Syrup is Bad For You
That's what they say anyway. It appears that everyone got their panties in a wad about high fructose corn syrup around the year 2003 when scientists noticed increasing obesity with the ever increasing use of fructose corn syrup in foods. There were suspicions about how the body digested fructose sugar as opposed to natural sugar. But there has been no evidence to support this theory.
Sweetness and energy densities compared to sucrose.
|Name||Sweetness by weight||Sweetness by food energy||Energy density||Notes|
|Hydrogenated starch hydrolysates||0.4-0.9||0.5-1.2||0.75|
|Luo han guo||300|
|Miraculin||A protein that does not taste sweet by itself, but modifies taste receptors to make sour things taste sweet temporarily|
|Monatin||Naturally-occurring sweetener isolated from the plant Sclerochiton ilicifolius|
|Monellin||3,000||Protein; the sweetening ingredient in serendipity berries|
|Stevia||250||Extracts known as rebiana, steviol glycoside|
Note: because many of these have little or no food energy, comparison of sweetness based on energy content is not meaningful.
|Name||Sweetness (by weight)||Trade name||FDA approval||Notes|
|Salt of aspartame-acesulfame||350||Twinsweet||E962|
|Cyclamate||30||(Banned 1969)||E952, Abbott|
|Sucralose||600||Kaltame, Splenda||1998||E955, Tate & Lyle|