Still honoring National Nutrition Month, I want to remind you to avoid the consumption of high fructose corn syrup (HFCS) as much as possible. HFCS is the corn by-product produced by manufacturers who were looking for low cost alternatives to cane sugar or beet sugar (both sucrose). The corn starch is processed to become approximately 45% fructose and 55% glucose. This particular combination of sugars has proven to contribute America’s extreme high of obesity and metabolic syndrome (type-2 diabetes and cardiovascular disease excess fat, hypertension, and impaired glucose and insulin metabolism).
Many manufacturers are already removing this deadly additive from their product lines with out compromising the tastes of popular food items. You can find out more about HFCS by checking out this informative article written by Linda Forristal, CCP, MTA.


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