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High fructose corn syrup is a very poor example. It is composed of fructose and glucose, both very familiar molecules to our bodies.
by cyounkins 3y ago
High fructose corn syrup is a very poor example. It is composed of fructose and glucose, both very familiar molecules to our bodies.
- AbsoluteCabbage 3y ago[flagged]
- iambateman 3y agoSource? I googled and couldn’t find anything.
- hammock 3y agoHow could mercury have gotten into HFCS? Huge chlorine (chlor-alkali) plants using mercury cells produce “mercury-grade” caustic soda, hydro- chloric acid and other chemicals which are, in turn, used to produce thousands of other products, in- cluding food ingredients such as citric acid, sodium benzoate and HFCS.2 The mercury in these plants can contaminate their chemical products, as well as the broader environment. In HFCS production, caustic soda and hydrochloric acid are used to separate corn starch from the corn kernel, as well as to adjust the pH of the process. The HFCS industry, according to Vulcan Chemical Company, former operator of one of these plants, is a primary user of “mercury-grade” caustic soda and hydrochloric acid.2 The Environmental Health commentary provides data substantiating that mercury contaminating commercial HFCS is a problem. In the fall of 2008, we looked for total mercury in 55 brand-name food and beverage products where HFCS was the leading or second highest ingredient. An independent laboratory found total mercury, above the limit of detection, in about one in three products, including: dairy beverages, soft drinks, salad dressings, barbecue sauces, flavored syrups and jams. In other words, we found total mercury across the range of foods and beverages in which HFCS is routinely used.
- steve_adams_86 3y agoThey’re familiar, but not in the acute and frequent doses we receive it in these days.
- rcme 3y agoFructose is an appetite stimulant, so eating a lot of it will change your eating habits. And we definitely eat more fructose than a few generations ago.
- rleigh 3y agoHowever, glucose can be stored and metabolised throughout the body whilst fructose requires processing in the liver. Our bodies are not designed to have a large instantaneous "hit" of fructose. They can cope with slow release of natural fructose in fruits, but in processed food it's soluble and released very quickly. The kinetics of how it's processed are very different.
- UncleMeat 3y agoApples are also much sweeter today than they were decades ago because of careful breeding. But this is perceived differently.
- jessekv 3y agoI tried removing sugar from my diet at one point. My sense of taste changed, some varieties of apples became too overpoweringly sweet to enjoy.
- searealist 3y agoSugar is 50% glucose / 50% fructose. GFCS is 40%/60% at worst, not a huge difference.
- red-iron-pine 3y agoHumans didn't eat a lot of sugar until fairly recently, too. And even if you did, you'd have to be very, very rich to be eating it 3 meals a day. Now you can get sugary cereal for breakfast, sandwich bread with HFCS for your lunchtime sammo, and a curry jam packed with palm oil and sugar for dinner. And that doesn't count the cookies or Pepsi you slam in between. Raw sugar of HFCS -- don't matter none, it's that you're slamming em at each meal, all the time.
- searealist 3y agoAll I am saying is HFCS and sugar are pretty much the same thing and it makes no sense to vilify one and not the other.
- klyrs 3y agoIn the same way that we have cannabinoid and opioid receptors, and the molecules that activate them are very familiar to our bodies, yeah.