Gastro-Intelligence: Part 1 – High Fructose Corn Sryup
High Fructose Corn Syrup (HFCS) [Wikipedia]: is a modified form of corn syrup that has an increased level of fructose.
Just for the heck of it, take a look at this process (I was always curious).
To manufacture HFCS:
- Alpha-amylase is industrially produced by a bacterium, usually Bacillus sp. It is purified and then shipped to HFCS manufacturers.
- Cornstarch is treated with alpha-amylase to produce shorter chains of sugars called polysaccharides.
- Glucoamylase is produced by Aspergillus, a fungus, in a fermentation vat.
- Glucoamylase breaks the sugar chains of the polysaccharides down even further to yield the simple sugar glucose.
- Glucose-isomerase converts glucose to a mixture of about 42 percent fructose and 50-52 percent glucose with some other sugars mixed in
- A liquid chromatography step (a technique that is useful for separating ions or molecules that are dissolved in a solvent) takes the mixture to 90 percent fructose
- This is back-blended with the original mixture to yield a final concentration of about 55 percent fructose
The resulting product is what the industry calls High Fructose Corn Syrup. HFCS is cheaper than sugar: very easy to transport (piped into tanker trucks) and retains moisture, resists drying out, controls crystallization, prevents microbiological growth and blends easily with sweeteners, acids, and flavorings.
“What belly-mumbo-jumbo has Peters got me reading now,” you ask. “All of our food goes through this rigmarole!” Well, HFCS has been rampant in our food supply since the 1970s. Though mostly circumstantial at this point and with no “control”, know that between 1980 and 1996, diabetes became more common. Obesity and heart disease have since been on the up and up. Other seemingly unrelated statistics can never replace the way I personally changed after ruling out HFCS from my diet (if only I could have maintained it) including no more fatigue, depression, or allergies.
We have a ways to go, as we did back when launching the investigation of the carcinogenic and addictive properties of tobacco. There HAVE BEEN studies linking HFCS with diabetes, heart failure, copper deficiency, obesity, and death (well, notably shorter life spans). You’ll also find these in demographics that are known to be lower class or working poor, i.e. low-income and in demand for cheaper food.
The point is that HFCS is in most things unaware, bargain-shoppers eat. A basic and quick spaghetti dinner for a family of four has HFCS in just about every aspect of the meal: pasta, sauce, soda or juice, bread, and any desert. Most people eat like this three times a day. There’s just no way it’s good for you.
Generally:
- We should vary our grains in general (not eat corn derivatives in everything)
- We should eat less-processed food like fresh fruits and vegetables
- We should eat less-refined sugars since the pancreas has to work that much harder to process smooth surfaces than what it has evolved to recognize
This blog could have been more official/factual/with references since it turned into a book report (I didn’t start it with the intention of ending up like this!). But it’s something that’s been on my mind… so there.