Glucose and Corn syrups
MsH
Sugar is a sweet tasting energy dense carbohydrate. Simple sugars are contain small molecules;
glucose, fructose and galactose, linked together forming a chain. The sugar,
which is used by food manufacturers are sucrose (fructose and glucose linked
together) or high fructose content corn syrup.
The sugar is not just a source of excess of calories it is a poison if
you consume it excessively.
Fructose does not play an essential role in human
metabolism. Fructose is converted to
energy but the process produces very reactive oxygen radicals reacting in our
body causing ageing. The fructose is not regulated by the insulin, which spurs
the production of leptin. Leptin is a hormone, which lets the body to know when
it is full. Fructose does not affect leptin production. The fructose goes directly into your liver and turns
on a factory of fat production in your liver called lipogenesis.
The more simple a carbohydrate, the quicker your body absorbs
it, causing your "blood sugars" to rise up very quickly, but then
drop just as fast. This will make you feel hungry pretty quickly after you’ve
eaten something with a high sugar content. Ideally, we want to consume more of
the complex carbohydrates, giving us blood sugar levels that don't fluctuate as
much throughout the day.
Corn syrup is made from the starch of corn, maze, which contains varying amounts of maltose and about 50% of it are obligosaccharides- almost as simple as sugar, but have a few more molecules attached to them. So they are a little more complex, but not enough to be called a starch. Maltose consists of two glucose molecules linked by an µ-1,4- glycosidic bond. You can see why the corn syrup is also known as glucose syrup, which is used in the food industry to add volume, to soften, to enhance flavour and to prevent crystallisation of sugar.
Corn syrup is made from the starch of corn, maze, which contains varying amounts of maltose and about 50% of it are obligosaccharides- almost as simple as sugar, but have a few more molecules attached to them. So they are a little more complex, but not enough to be called a starch. Maltose consists of two glucose molecules linked by an µ-1,4- glycosidic bond. You can see why the corn syrup is also known as glucose syrup, which is used in the food industry to add volume, to soften, to enhance flavour and to prevent crystallisation of sugar.
You must make a difference between corn syrup and
high-fructose corn syrup. You can ask that how does corn syrup get fructose in
it? The corn syrup is manufactured by
converting a large proportion of glucose content into fructose using the enzyme D-xylose isomerase. The
product is sweeter due to the higher levels of fructose molecules. The fructose level
in high-fructose corn syrup can reach as high
as 65%. This elevated fructose level is the explanation for why high-fructose corn syrup is so much worse
for you than refined sugar. In sucrose or refined sugar a glucose and a
fructose molecules are linked together, so its fructose content is 50%.
The high-fructose corn syrup is a manmade sweetener that is found in a wide
range of processed foods, from ketchup and cereals to crackers and salad
dressings.
Foods high in fat and sugar are “hyperpalatable foods “
increase the dopamine level as much as addictive drugs.
Our body does not require any added sugar the complex form
of carbohydrates in starchy foods supply all the glucose our metabolisms need. My advice is that eliminate high fructose corn
syrup from your diet and from your children’s diet. Just banish it from your
house.
