As consumers become more health-conscious, their preference for certain ingredients has weeded out the really bad ones – like high-fructose corn syrup (HFCS). But what many people aren’t aware of is that high-fructose corn syrup has been given a new name – something that is actually sabotaging the well-intentioned health goals of millions.
As a result of the health-demands of consumers, companies are listening. They’re plastering “100% natural” or “fat-free” on their products, thinking that people will use this as a guide that a product is okay, instead of taking a look at the ingredient list.
Or, even more sneaky, companies have decided to take ingredients that have a bad health-rep and rename them something else – like “glucose syrup” or “fructose” in replacement of “high-fructose corn syrup.”
What is High-Fructose Corn Syrup?
High-fructose corn syrup is a liquid sweetener made from cornstarch. It is made by breaking down corn into molecules of glucose (a type of sugar). Half of the glucose molecules in HFCS are then chemically changed into fructose (hence, you can see why the fructose in HFCS is also chemically different than the natural fructose found in fruit).
New Name – Same Thing
Marketers know the power a name wields in causing sales to either increase or plummet. In the 80s, low erucic acid grapeseed oil was renamed canola oil, and prunes (a name associated with many trips to the bathroom) are now allowed to be called dried plums. However, this latest name change is by far the most deceptive.
As the word got out about the adverse health effects of high-fructose corn syrup (HFCS), consumers started reading labels and looked for products that didn’t contain HFCS. In fact, a survey in 2014 by the Nutrition Business Journal found that HFCS tops consumers’ least-wanted list (1). Number two was partially hydrogenated oils (aka. “trans fats).
It’s said that corn refiners have spent nearly $50 million trying to convince the public to accept corn sugar as HFCS’s new namesake (2).
Take General Mills’ Vanilla Chex, for example. It’s an updated version of the Chex cereal sold in most conventional grocery stores, and the front of the new box states that the product contains “no high fructose corn syrup.” However, if you turn the box around to read the ingredient list, you’ll see that HFCS was simply renamed as a new fructose isolate.
Why is this a problem? According to the Corn Refiners Association (CRA), the term “fructose” is now being used to denote a product that was previously known as HFCS-90, meaning that it is 90 percent pure fructose. If you compare this to regular HFCS, which contains 42 to 55 percent fructose, you’ll know why General Mills and so many other companies want to keep you in the dark.
The food ingredient now called “fructose” now contains even higher concentrations of one of the primary components within HFCS, which is linked to major health issues. Rather than being a healthier product, it is even more of a health risk than regular HFCS.
A third product, HFCS-90, is sometimes used in natural and “light” foods, where very little is needed to provide sweetness. Syrups with 90% fructose will not state high fructose corn syrup on the label anymore, they will state “fructose” or “fructose syrup”.
The way they get away with this is simple:
“Simply eliminating the high fructose corn syrup designation for the laboratory sweetener that’s nine-tenths fructose and calling it what it really is: fructose. And that’s how a processed-food product like Vanilla Chex that contains “fructose,” a substance that, according to the corn refiners, used to be called HFCS-90, can now declare itself to be high fructose corn syrup-free (3).”
Fructose in Fruit vs. Fructose in HFCS
I also wanted to get it out there that the fructose in fruit is much different than the fructose in HFCS. When someone eats a piece of fruit, they consume naturally-derived fructose, along with fiber, enzymes, minerals and vitamins. Conversely, when someone consumes the highly-refined fructose in HFCS, they are ingesting very high concentrations of it with the total absence of the healthful components that come with eating fruit.
10 Deceiving Names for High-Fructose Corn Syrup
- Maize syrup
- Glucose syrup
- Glucose-fructose syrup
- Tapioca syrup
- Fruit fructose
- Crystalline fructose
- Corn syrup
- Dahlia syrup
Dangers of High-Fructose Corn Syrup
There is a growing body of scientific evidence that HFCS causes a variety of health issues. Below are just a few health effects of consuming HFCS.
While most refined sugar isn’t good for the body, a Princeton University study found that HFCS causes more weight gain than refined sugar does. When controlling for caloric intake, the researchers found that animal subjects who had access to HFCS put on significantly more weight than those with access to table sugar. They also found that HFCS led to abnormal increases in body fat, especially in the abdominal region, with increases in triglyceride levels (4).
HFCS is a known contributor to all sorts of cardiovascular problems. To start, it raises cholesterol and triglyceride levels (5), and has also been found to be associated with high blood pressure levels (6). The fact that HFCS does these two things is enough to make it extremely bad for your heart. High blood pressure is part of a cluster of health issues called metabolic syndrome, which increases your risk for heart disease, stroke and diabetes.
Fructose has been directly linked with diabetes, especially HFCS, which contains an exuberant amount of free-floating fructose (remember, this is the bad fructose – not the stuff you get from eating fruit). Recent data has found that refined-fructose consumption in humans leads to impairment in the regulation of fats in the blood (like cholesterol and triglycerides) and decreased insulin sensitivity. These effects, of course, increase your risk of developing type II diabetes (and cardiovascular disease) (7).
High-fructose corn syrup is a major trigger for leaky gut syndrome. Research done at the Children’s Hospital Oakland Research Institute found that free-floating fructose from HFCS requires more energy to be absorbed by the gut, depleting the energy source needed by our gut to maintain the delicate intestinal lining. Large doses of free-fructose have been shown to increase intestinal permeability, essentially creating a leaky gut (8). Once our gut is leaky, our body becomes inflamed, and inflammation triggers a host of different diseases and illnesses.
Research from 2010 published by the American Association for Cancer Research found that fructose in high-fructose corn syrup promotes cancer growth, specifically pancreatic cancer. This research found that cancer cells readily metabolize fructose and induce rapid reproduction of pancreatic cancer cells (9). It’s best to stay away from anything containing high-fructose corn syrup if you’re wanting to protect yourself from cancer.
Many studies have found exorbitant amounts of mercury in products containing high-fructose corn syrup, which of course, is a dangerous heavy metal that can contribute to dangerous mercury poisoning. Mercury has negative effects on the liver, kidneys, brain and other organs. A study published in Environmental Health found mercury in over 50 percent of the samples tested from commercial high-fructose corn syrup’s. Other studies have found mercury in over a third of 55 popular brand-name food and beverage products like Kraft, Quaker, Hershey’s and Smucker’s (10).
Since the FDA hasn’t recognized HFCS-90 (aka. “fructose”) as safe, how can companies use it in their products? The FDA has devised a term called “generally recognized as safe” or GRAS, which is a quick and easy way to exempt common food additives from major review. Out of an estimated 10,000 ingredients in processed foods, 3,000 have not been reviewed by the FDA for safety. Fructose is just one of those ingredients in this untested group.