HFCS

SUCROSE-cane
GLUCOSE
FRUCTOSE-invented by Japense 1970's
-Calcium helps body regulate weight

-Table sugar is 50/50 fructose/glucose
-HFCS is 55 fructose/45 glucose!
-Fructose more readily is converted to fat by Liver, then increses levels of fat in bloodstream in form of triglycerides.

-Fructose HIDES itself as a carb or fat (unlike Glucose Carbs which do trigger body)!
--Kills off Pancrease's production of insulin and leptin two hormones that signal brain to stop eating thus controlling body weight.
--Fails to supress GHRELIN hormone that INCREASES hunger and appetite!

--"The way the body handles glucose is different than fructose,'' he says. "It can overload the intestines' ability to absorb carbohydrate by giving it too much fructose. That can cause cramps, bloating and loose stools."
-Increase of colorectal cancer.

vs.
"At the end of the day, how any sweetener affects your weight depends on how many calories you are taking in overall. Overemphasizing one nutrient at the detriment of others is not going to solve the problem."

That means a consumer could look at a package and see that, for example, one soda provides almost all the sugar a person should eat in a day.

"It simply comes down to this,'' he says. "We're eating too much refined sugars, be it sucrose or high fructose corn syrup or any other refined sugar."

Brown sugar. Sugar crystals contained in a molasses syrup, with natural flavor and color; 91 to 96 percent sucrose

Corn syrup. Made from cornstarch. Mostly glucose. Can have maltose

Dextrose. Commonly known as corn sugar and grape sugar. Naturally occurring form of glucose

Fructose. Sugar found in fruit and honey. Sweetest natural sugar

Galactose. Sugar found linked to glucose to form lactose, or milk sugar

Glucose. Also called dextrose. The human body's primary source of energy. Most of the carbohydrates you eat are converted to glucose in the body.

High fructose corn syrup. Derived from cornstarch, usually a combination of 55 percent fructose and 45 percent sucrose. Treated with an enzyme that converts glucose to fructose, which results in a sweeter product. Used in soft drinks, baked goods, jelly, syrups, fruits and desserts

Honey. Sweet syrupy fluid made by bees from the nectar collected from flowers and stored in nests or hives as food. Composed of fructose and glucose

Lactose. Sugar found in milk and milk products that is made of glucose and galactose

Maltose. Also called malt sugar. Used in the fermentation of alcohol by converting starch to sugar

Maple syrup. A concentrated sucrose solution made from mature sugar maple tree sap that flows in spring. Mostly replaced by pancake syrup, a mixture of sucrose and artificial maple flavorings

Molasses. Thick syrup left after making sugar from sugarcane. Brown in color with a high sugar concentration

Powdered or confectioner's sugar. Granulated sugar that has been pulverized. Available in several degrees of fineness

Sucrose. Commonly called cane sugar, table sugar or simply sugar

Sugar (granulated). Refined cane or beet sugar; 100 percent sucrose

Turbinado sugar. Raw sugar that has been partially refined and washed

The list below shows how much sugar, mostly in the form of high fructose corn syrup, is in each of these single servings.

Sunkist soda: 10 1/2 teaspoons of sugar

Berkeley Farms low-fat yogurt with fruit: 10 teaspoons of sugar

Mott's applesauce: 5 teaspoons of sugar

Slim-Fast chocolate cookie dough meal bar: 5 teaspoons of sugar

1 tablespoon ketchup: 1 teaspoon of sugar

Hansen's Super Vita orange-carrot Smoothie: 10 teaspoons of sugar

http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2004/02/18/FDGS24VKMH1.DTL

"Fructose is not from fruit. It's a commercial, refined sugar," asserted Robin Rogosin, a buyer and research coordinator at Mrs. Gooch's Natural Foods Market in Beverly Hills, Calif.
In fact, a trail of medical studies dating back a quarter of a century doesn't paint a terribly sweet picture for fructose. High fructose consumption has been fingered as a causative factor in heart disease. It raises blood levels of cholesterol and another type of fat, triglyceride. It makes blood cells more prone to clotting, and it may also accelerate the aging process.


"People should avoid it," urged John Yudkin, M.D., Ph.D., professor emeritus at Queen Elizabeth College, London, and an expert in the health effects of sugar.


Most fructose sneaks into the diet in the forms of sucrose and HFCS. Sucrose breaks down during digestion into equal parts of glucose and fructose. HFCS consists of 55 percent fructose blended with 45 percent glucose.
Hannover is right about the past 40 years. But he sidestepped the larger historical context. Overall sugar (sucrose) consumption remained very low - a few pounds a year - until the industrial revolution. Advances in processing made it easy to manufacture from sugar cane and sugar beets, and people began eating more of it.

There's good reason to believe that, from an evolutionary standpoint, our bodies can't handle such large quantities of sugar, particularly fructose. Eating it poses a health hazard, and it doesn't matter whether it's from HFCS or sucrose. But HFCS may be more dangerous because it sounds more natural - and therefore healthier - than plain old white sugar.


"We felt the healthiest approach was to stay away from refined sugars. That way, we're not offering a lot of empty calories," said Bill Knudsen, whose Chico, Calif., company has steered clear of fructose sweeteners for its health food juices. "A pure fruit juice product is healthier for you than a refined sugar because of the micronutrients that come with the juice."


In medicine, the first alarms about the link between sugar consumption and heart disease were sounded by Yudkin in the late 1960s. At the time, he was chairman of the department of nutrition at Queen Elizabeth College, London. Disturbed by inconsistencies in the evidence linking animal fats to heart disease, Yudkin began searching for another dietary factor.

An expert in carbohydrate metabolism, he initially focused on sucrose consumption. In laboratory and human tests, he found that sucrose increased blood levels of cholesterol, triglyceride, uric acid, insulin, and cortisol - all associated with an increased risk of heart disease. Sucrose also raised blood pressure and increased the fragility of blood platelet cells, making them more prone to clotting.


As dramatic as those findings were, the real surprise came when Yudkin substituted fructose for sucrose in his experiments. "The effects of eating sucrose in the quantities we eat are magnified with fructose. Fructose is the dangerous part," he said. In contrast, glucose did little more than cause cavities.

http://www.thenutritionreporter.com/fructose_dangers.html