Posts tagged with "sugar"
High Fructose Corn Syrup (HFCS) is high in fructose
HFCS is composed of 55 percent fructose and 45 percent glucose, as compared to table sugar which is 50 percent fructose and 50 percent glucose. Two types of HFCS are used in beverages: HFCS 55 (55% fructose) and HFCS 42 (42% fructose), with glucose making up the rest of the sweetener, just as in table sugar (sucrose).
Fructose coexists in a mixture with glucose in all common sweeteners that have calories, including honey, agave nectar and table sugar. Fructose is a simple fruit sugar widely found naturally in foods such as fruits and vegetables.
When compared to other carbohydrates contributing the same amount of calories, fructose has no significant effects on weight gain, blood pressure or uric acid. Many experimental studies which claim fructose pose metabolic risks examine fructose consumption in a “pure” form (i.e. without any accompanying glucose) and at levels which far exceed sugar consumption based on what we know of from the National Health and Nutrition Examination Survey (NHANES). These studies do not mirror reality as it is unlikely that any diet provides pure fructose and even the heaviest consumers of fructose and sugar consume less than is tested.
Existing evidence has shown that weight gain occurs from the consumption of calories from any source – if not burned off through physical activity and normal metabolic processes.
High Fructose Corn Syrup (HFCS) causes obesity and diabetes.
Actually, the American Medical Association has concluded that HFCS, a common liquid sweetener made from corn, is not a unique contributor to either obesity or type 2 diabetes. In fact, HFCS is so similar to sucrose (table sugar) that your body can’t tell the difference between the two, and processes both in the same way.
Despite its name, HFCS it is not high in fructose and, just like sucrose, it is a combination of two simple sugars – glucose and fructose.
Increased sugar consumption is largely to blame for America’s obesity epidemic.
According to USDA data, sugar actually plays a minor role in additional calories in the American diet, most of which come from fats, oils and starches.
During the past four decades as obesity rates climbed, the American food supply added an additional 445 calories per day. While fats, oils and starches comprised 376 (84%) of these additional calories, sugar – from all sources – played a relatively minor role, contributing only 34 calories (9%).
Calories from soft drinks played an even smaller role in this increase. In fact, CDC data shows that foods, not beverages, are the top source of sugars in the American Diet.
CDC data shows added sugar from soda is down 39% since year 2000.
The obesity epidemic can be reversed if people stop drinking soda.
Sugar-sweetened beverages account for only 6% of calories in the average American’s diet, according to government data. With 94% of our calories coming from other foods and beverages, meaningful steps to reduce obesity need to look at the bigger picture.
Obesity is a complex problem that cannot be solved by focusing on a small piece of the total diet. Science shows that being overweight or obese is caused by an imbalance between “calories in,” the calories we consume through all foods and beverages, and “calories out,” those we burn through basic body functions, daily activities and regular exercise. We also know that variables such as lifestyle, genetics, age, culture, income and more play a role. Focusing on one product — soda — ignores the bigger problem and doesn’t offer real solutions.
The majority of added sugars in the diets of American children come from sugar-sweetened beverages.
Actually, food is the No. 1 source of added sugars in the diets of American children and adolescents, according to a March 2012 data brief from the Centers for Disease Control and Prevention.
By looking at government data, the authors found that 41 percent of added sugars in American childrens’ diets came from beverages, while 59 percent came from foods.
Additionally, the data brief shows that the percent of daily calories coming from added sugars declined between 1999-2000 and 2007-2008.