Gluten the Enemy

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.

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.