High Fructose Corn Syrup is DEADLY



“It’s imperative you read the fine print before munching on those health supplements…” THEY SAID It’s imperative to do the same for other manufactured food products, THEY NEVER SAID!!

How often have we come across newspapers and other forms of media warning us about being wary of health supplements like protein powders? However, not much is spoken of us being wary of other manufactured food products containing sugars, in spite the fact that there are disclaimers printed on supplement labels to consult a qualified nutritionist, or physician before consuming supplements, and none on the label of other manufactured food products like soft drinks, syrups, jam, jelly, fruity yogurts, breakfast cereals, tomato sauce, etc., warning us of high sugar content in them.

When health experts, nutritionists and fitness enthusiasts talk about “healthy” carbohydrates, much is spoken of lower glycemic index carbohydrates being healthier than carbohydrates having higher glycemic index. The quality of carbohydrates is determined on the basis of their glycemic index (GI). GI is a measure of how quickly carbohydrates in a particular food is digested and absorbed into the circulation, and so converted into blood sugar (glucose). A glucose solution (GI=100) provides the benchmark for testing the blood sugar response of other carbohydrates containing food. The higher the GI of food, the faster is the digestion of carbohydrates, and the greater is the resulting blood sugar. Anything that increases the speed of digestion of carbohydrates like refinement of grains, mashing potatoes, carbohydrates consumed in liquid form like soft drinks, juices, beer would increase the glycemic response in the blood. Higher glycemic response of food results in higher insulin levels in the blood. Insulin’s function is to clear the sugar from the blood (glucose), and store it into the various tissues of our body. If the tissue is a muscle tissue, or liver, the insulin facilitates the glucose into these tissues to be converted into the storage form of carbohydrates which is glycogen. If these tissues are saturated with glycogen (or there is too much blood sugar in the blood to burn), then the liver will convert the excess glucose into fats (triglycerides) to be stored as fats into our fat tissue. A higher blood sugar results in higher insulin, leading to more of the sugar getting converted into fats. By the virtue of this logic a higher glycemic index.


Vijay Thakkar

(This post first appeared on http://keleven.com/blog/sports-nutrition/high-fructose-corn-syruphfcs-deadly in Aug 2012).

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