What is high fructose corn syrup скачать в хорошем качестве

What is high fructose corn syrup

High fructose corn syrup is the bane of health nuts. They will blame every evil, ill and stroke of bad luck on it. The question inevitably becomes what is high fructose corn, is it bad and why? HFCS is such a hot button topic that even presidential nominees were discussing it as part of their platform. Of course being controversial means that HFCS is lightening rod for bad press or claims. Lets start with the simple of what is HFCS. HFCS stands for high fructose corn syrup rather obviously. What may not be obvious is just what high means. It can be any where from 35 to 70 percent fructose with most the remainder glucose. If you compare HFCS to something like everyday table sugar or as it properly called sucrose you will see HFCS is slightly lower, similar to slightly higher and extremely high in fructose by comparison. So that complicates everything very quickly. We don’t have 1 to 1 comparison. We have 1 to many comparison,. Even then if we start looking at other forms of sugar such as honey, pure glucose, corn sugar and so on it begns to spiral out of control. For that reason we will simply look at what HFCS is compared to sucrose for the most part. The most common form of HFCS in use is either the 45 or 55 percent fructose variants. These are found in all kinds of food and drink. It does exactly what a sugar normally does. It sweetens the food. The highest percentage HFCS, 70 percent, is used far less often. It is nearly always in specific kinds of lollies, confectionary or sweets. A good example is gel based options such as gummy bears. Like sucrose HFCS is a sugar. Plain and simple. Unlike sucrose is it made from corn and an enzymatic reactions turn corn starch into a mixture of glucose and fructose. This is part of why HFCS gets a bad reputation. Some people just see it as unnatural or synthetic. It isn’t to that degree. It isn’t quite as straight forward as sucrose but not as convoluted as other methods of producing sugar. In a crude sense you could compare it to converting malt into fermentable sugars for brewing beer. In fact that si just what it is. A very stable, reliable and sweet sugar. Arguably more sweet than sucrose alone let alone most other sugars that are used in good and drink. That means less sugar is needed to achieve the same result. Of course if you can add less and get the same result than adding the same amount will be even sweeter. That is perhaps the biggest problem. The manufacturers of food and drink add as much HFCS as they would sugar to make it extra sweet. That extra sweetness leads to 2 things. ! Is bad exotic dancer names. 2 The increased provision of energy for the human body that turned into fat if not used. This is where and one the major reasons for HFCS getting a bad reputation. It is used in food with poor nutritional quality but high calorie content. It is also very cheap food. This often leads to complications when exploring the relationship of HFCS to any maladies, disease, and so on.