Okay, so the manufacturers and advertisers have spent millions trying to convince the public that high-fructose corn syrup (HFCS), is just as healthy as regular sugar. If you bite into that sweet piece…I have some desert in Iceland I’d like to sell you, and at a greatly reduced price!
With consumers becoming more and more aware of chemical names and additives, we demand specific answers about what we eat and what it does to our bodies…click to continue reading…
The Corn Refiners Association claims that HFCS is “essentially the same as table sugar”…oh really! Okay, I’ll give them that they both contain about the same amount of calories…PERIOD…beyond that, no similarities that I’ve uncovered in all my investigative detective work.
If for some reason you’ve swallowed the industry’s “sales pitches”, allow me to share facts that I have uncovered in my investigative clue-digging:
- The University of California did a study where one group ate high volumes of HFCS and another group ate high volumes of regular table sugar. After 10 weeks, the HFCS group had new fat cells surround their vital organs – the group that consumed table sugar had no additional fat cells.
- Following suit, Princeton University also studied two groups, one consuming HFCS, the other table sugar in controlled amounts. Princeton also reported that HFCS not only caused an increase in abdominal fat compared to table sugar, it also resulted in a higher percentage of weight gain.
- HFCS is added to foods you wouldn’t think contain it; ketchup, relish, salad dressings/sauces, processed meats and commercial baked goods, even some drinks that also contain chemical sweeteners.
- Here are some facts worth digesting…
Since the introduction of HFCS in the 1970s, obesity rates have increased from 13.3% to 30.9%.
According to a study from the American Journal of Clinical Nutrition, the rise in diabetes since 1980 is almost parallel to the increase in the use of HFCS. These high rates of blood sugar levels translate to disorders like heart disease and many forms of cancer.
According to a study from the American Journal of Clinical Nutrition,the rise in diabetes since 1980 is almost parallel to the increase in the use of HFCS. These high rates of blood sugar levels translate to disorders like heart disease and many forms of cancer.
Where’s HFCS Found?
It is found in almost everything we purchase, especially processed foods and drinks. A single 12 oz. can of cola contain up to 13 tsp of sugar – most of it fructose from HFCS. Not surprising, it is commonly found in food items labeled “low-fat”. Manufactures substitute HFCS for the fat in food like mayonnaise and salad dressings, then label them as diet-foods.
Reducing or eliminating HFCS will not be easy, however, the health benefits are well worth the effort – you can either buy wholesome natural foods now and pay a bit more or pay more in the long-term to get well, assuming you haven’t created a medical condition that can’t be reversed.
Now for the Sweet Deception…
Since most of us, at least my readers for sure, are more aware of what we eat, the Corn Refiners Association petitioned for the name of high fructose corn syrup to be changed to CORN SUGAR, you heard me right, corn sugar. Their justification for the name change is that it is “essentially the same as table sugar.” The mega producers of this processed sweetener think corn sugar sounds “healthier”…what they don’t mention, of course, is that HFCS is the biggest money maker in the history of the food industry.
If you stay away from processed foods, you’ll be able to somewhat control most of what goes into your body, except when you eat out.
I’ve written extensively about two natural sweeteners that taste absolutely like sugar, without the detrimental effects on blood sugar, weight or fat. If you’re concerned about your health and that of your family, here’s what you can use, naturally.
- SweetLife® – facts you need to know…
predominately made from the Lo Han Asian gourd with no artificial ingredients
approved by the Diabetes Resource Center
15 times sweeter than sugar
NOTE: This is a fabulous sweetener to use in anything that is NOT baked. I have not had success baking with it to date. However, if any of my readers achieve good baking results, please share the recipe for the benefit of us all and I will post with full credit.
- Whey Low – facts you need to know.
Tastes exactly like sugar
75% fewer calories than sugar
70-89% lower glycemic index than sugar
Only 1 effective carb per serving
One-for-one replacement for sugar in All food applications, including baking
Uncovering Clues to Add LIFE to Your Years…NOT Merely Years to Your Life, Naturally
Dr. Gloria Gilbère (aka Dr. G), N.D., D.A.Hom., Ph.D., D.S.C., EcoErgonomist, Wholistic Rejuvenist
Dr. Gilbère is renowned worldwide for her work in identifying and finding natural solutions to chemically-induced and inflammatory disorders, multiple chemical sensitivities, fibromyalgia, chronic fatigue, Gulf War Syndrome, and digestive disorders that defy conventional diagnosis and treatment. She consults worldwide via telephone and at her Institute in north Idaho. Visit her website at www.gloriagilbere.com for details about consulting with her.
Creator of certificated courses to become a Wholistic Rejuvenist™ (CWR) and for post-graduate education for health and spa professionals. Go to www.gloriagilbere.com and click on Wholistic Skin & Body Rejuvenation (WSBR™) for course outline. Available on-site at worldwide locations, and via distance-learning at your convenience globally.
Published by Institute for Wholistic Rejuvenation – © 2011, division of Gloria E. Gilbère, LLC, all rights reserved as a Private Healthcare Membership Association.
Information in this newsletter is not meant to substitute for the advice provided by medical professionals, nor is it intended to diagnose, treat, cure or prevent a disease or disorder. The FDA has not reviewed or endorsed the contents of this educational publication.
Copyright is held by Gloria E. Gilbère, to which all rights are reserved. Other than personal, non-commercial use or forwarding, no material in this newsletter may be copied, distributed, or published without the expressed written permission of its author and copyright holder.
NIDDK, “Statistics Related to Overweight and Obesity”
Bray, G, Nielsen, SJ, Popkin B., “Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity,” American Journal of Clinical Nutrition 2004; Vol. 79, No. 4, 537-543
Hofmann S, Tschop M., “Dietary sugars: a fat difference,” The Journal of Clinical Investigation 2009; 119(5):1089-1092
Bocarslya M, Powella E, Avenaa N, Hoebel B., “High-fructose corn syrup causes characteristics of obesity in rats: Increased body weight, body fat and triglyceride levels,” Pharmacology Biochemistry and Behavior 2010
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