High fructose corn sweeteners begin with enzymes which isomerize dextrose to produce a 42 percent fructose syrup. By passing 42-HFCS through a column which retains fructose, refiners draw off 90 percent HFCS and blend it with 42-HFCS to make a third syrup, 55-HFCS. Further processing produces crystalline fructose.

Wow that sounds real natural. I think my tree outside has that growing on it.

Also, animal studies have shown a link between increased consumption of high-fructose corn syrup and adverse health effects, such as diabetes and high cholesterol.

Our bodies burn glucose as a source of immediate energy, and store it in our muscles and our livers for later use. Glucose also causes the body to release insulin. Insulin, a naturally occurring hormone, helps with metabolism. Fructose, on the other hand, does not cause the release of insulin, but another hormone, leptin. This hormone also helps regulate our storage of fat and increases our metabolism when needed. Some studies show that obese people build up resistance to leptin. This is similar to diabetics becoming resistant to the effects of insulin.

In addition, this manufactured sweetener increases the production of Ghrelin. Ghrelin is secreted by the stomach and increases your appetite.

Ghrelin sends signals to the brain to indicate that its time to eat and interferes with your body’s natural appetite control system. Therefore, HFCS puts your appetite into “hyper-overdrive.”

The human was not designed to digest and process high fructose corn syrup. As more studies are done, there is mounting evidence that it harms our bodies on many levels and is not safe for human consumption.

The majority of nutritionists blame high fructose corn syrup consumption as a major culprit in the nation’s obesity crisis. come obese and develop Type-2 diabetes.