KING CORN | High Fructose Corn Syrup
I came across a real interesting documentary on YOUTUBE a few weeks ago and thought I would share it with you all. I embedded it below and recommend watching it if your looking for an hour or so to kill…maybe after Danielle whoops your butt to the couch!?
It touches on the mass production of corn and how it can be traced back to practically everything we eat. This doesn’t sound bad, until you look at the process and at how this genetically modified corn is modified before it reaching our bodies. Personally I found the most interesting part of this documentary to be the in-depth look into the agricultural industry and the mind blowing statistics they fire off …watch the documentary see for yourself!
A Spin-off and related topic to this Documentary is High Fructose Corn Syrup. It goes hand in hand with the mass production of food and how our health is sacrificed so that major corporations can reach higher profits. Not to sound like a conspiracy theorist, but there is definitely a lot more going on behind the scenes then the general public is aware of and a lot of research that is covered up to protect corporations. I included below some information I gathered on High Fructose Corn Syrup, to show I was not biased, I even researched PROS of High Fructose Corn Syrup…not just the CONS. Share your opinion on High Fructose Corn Syrup!
So, what is High Fructose Corn Syrup (HFCS)?
High-fructose corn syrup (HFCS)— is a type of sugar. Where is it found? Well, in some pretty surprising places, places that includes foods we eat every single day.
HFCS is usually made from genetically modified corn, but whether modified or not high fructose corn syrup is made up of any group of corn syrups that have undergone enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness.
Consumption of high fructose corn syrup increased dramatically from 1970 to the present day, with a 1,000 percent increase from 1970 to 1990 alone.
Since the late 1980s, HFCS has replaced regular table sugar, honey, and similar sweeteners in practically everything.
What’s the Deal with High Fructose Corn Syrup, Why is it Different?
It’s super cheap—cheaper than sugar—and that means processed food manufacturers can load up on it, sweeting their goodies at rock-bottom prices and further driving our waistlines out. Also, it’s now being shown that prolonged consumption of HFCS can cause long-term damage to the body.
HFCS is processed differently than other sugars. It goes straight to the liver and promotes fat development.
The U.S. Food and Drug Administration described HFCS has “generally recognized as safe” , but most research links it to obesity, diabetes and high blood pressure, and states that HFCS tricks your brain into eating more food.
The “corn refiners association” of course denies any negative side effects of using high fructose corn syrup and say’s it’s no different than usual sugar. Though, with the growth of fructose consumption in many developed nations coincides with the increase of prevalence of obesity and negative side effects.
Benefits of High Fructose Corn Syrup (HFCS)?
- It Makes Food Taste Good
- Lower Calorie
- Cheap to Make
- Preserves Food
Negative Health Effects of High Fructose Corn Syrup (HFCS)?
- Obesity
- Cardiovascular Disease
- Diabetes
- Tooth Infections and Decay
- LDL Cholesterol and Triglycerides Increase
- Increased Risk of Heart Attack and Heart Disease
- Anemia
- Poor Immunity
- Lack of Calories (empty calories in HFCS – no nutritional value)
- Fatigue
- Mood Swings and Withdrawal
- Neurotoxin Related effects
- Hyperactivity in children
- Non-alcoholic fatty liver disease.
KING CORN DOCUMENTARY
King Corn is a feature documentary about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation. In King Corn, Ian Cheney and Curt Ellis, best friends from college on the east coast, move to the heartland to learn where their food comes from. With the help of friendly neighbors, genetically modified seeds, and powerful herbicides, they plant and grow a bumper crop of America’s most-productive, most-subsidized grain on one acre of Iowa soil. But when they try to follow their pile of corn into the food system, what they find raises troubling questions about how we eat-and how we farm Written by King Corn.
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