High fructose corn syrup – myth versus science

Via Skeptical Raptor

HFCS-label-yum_300pxOne of the most frustrating things I’ve observed in nearly six years of writing (here and in other locations), is that those who want to create a negative myth about a new technology (especially in food or medicine), one of the best ways to do it is mention “chemicals.” And if the chemical sounds unnatural, the assumption is that it is unsafe.

People have demonized monosodium glutamate (MSG), a food additive that makes people run away in terror if a Chinese restaurant doesn’t have a huge flashing sign in neon that says “NO MSG.” Of course, in just about every randomized study about MSG, researchers find no difference in the effects of MSG and non-MSG foods on a random population.

Moreover, MSG has one of the evil chemical names. But MSG really is the salt of glutamic acid, a simple amino acid that is the basis of all proteins in the human body. ALL. When consumed, MSG disassociates into glutamate ions and sodium ions, both of which will be eagerly utilized by human physiology with no ill effects. Excess MSG could be problematic, not because of the glutamate, but because of excess sodium. MSG is found naturally through all foods, proteins, soy sauce, and on and on. It’s an absolutely ridiculous belief that people have, and the downside of removing MSG is that there’s less flavor. Because MSG enhances flavor–naturally!

Another current demon chemical of food is high fructose corn syrup (HFCS), which has evolved into of the biggest pariahs of the food industry. Even the name sounds a bit chemical, unnatural, dangerous. But is it?

That’s where we need to look at the science, because the answers to the questions are quite complicated and quite simple.

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