I see this every where!!!?!
high fructose corn syrup!. I see it on soda can/bottles!.!. And it is in my Arizona green tea!.!.!. What does high fructose corn syrup do to your body!?Www@FoodAQ@Com
Answers:
High Fructose Corn Syrup is a fancy way of saying sugar water that has so much sugar it is gooey!. So your body needs a certain amount of sugar to metabolise and make energy but too much is not good either!. It will store as fat and nobody wants that!
also sugar is not good for your teeth!!Www@FoodAQ@Com
also sugar is not good for your teeth!!Www@FoodAQ@Com
High-fructose corn syrup --
High-fructose corn syrup (HFCS) is any of a group of corn syrups which have undergone enzymatic processing in order to increase their fructose content and are then mixed with pure corn syrup (100% glucose) to reach their final form!. The typical types of HFCS are: HFCS 90 (used almost exclusively in the production of HFCS 55) which is approximately 90% fructose and 10% glucose; HFCS 55 (most commonly used in soft drinks) which is approximately 55% fructose and 45% glucose; and HFCS 42 (used in a variety of other foods, including baked goods) which is approximately 42% fructose and 58% glucose!.[1]
The process by which HFCS is produced was first developed by Richard O!. Marshall and Earl R!. Kooi in 1957[2]!. The industrial production process was refined by Dr!. Y!. Takasaki at Agency of Industrial Science and Technology of Ministry of International Trade and Industry of Japan in 1965-1970!. HFCS was rapidly introduced in many processed foods and soft drinks in the US over the period of about 1975–1985!.
In terms of sweetness, HFCS 55 is comparable to table sugar (sucrose), which is a disaccharide of fructose and glucose!.[3] This makes it useful to manufacturers as a possible substitute for sucrose in soft drinks and other processed foods!. HFCS 90 is sweeter than sucrose, while HFCS 42 is not as sweet as sucrose!.
MORE INFORMATION --
http://en!.wikipedia!.org/wiki/High_fructo!.!.!.Www@FoodAQ@Com
High-fructose corn syrup (HFCS) is any of a group of corn syrups which have undergone enzymatic processing in order to increase their fructose content and are then mixed with pure corn syrup (100% glucose) to reach their final form!. The typical types of HFCS are: HFCS 90 (used almost exclusively in the production of HFCS 55) which is approximately 90% fructose and 10% glucose; HFCS 55 (most commonly used in soft drinks) which is approximately 55% fructose and 45% glucose; and HFCS 42 (used in a variety of other foods, including baked goods) which is approximately 42% fructose and 58% glucose!.[1]
The process by which HFCS is produced was first developed by Richard O!. Marshall and Earl R!. Kooi in 1957[2]!. The industrial production process was refined by Dr!. Y!. Takasaki at Agency of Industrial Science and Technology of Ministry of International Trade and Industry of Japan in 1965-1970!. HFCS was rapidly introduced in many processed foods and soft drinks in the US over the period of about 1975–1985!.
In terms of sweetness, HFCS 55 is comparable to table sugar (sucrose), which is a disaccharide of fructose and glucose!.[3] This makes it useful to manufacturers as a possible substitute for sucrose in soft drinks and other processed foods!. HFCS 90 is sweeter than sucrose, while HFCS 42 is not as sweet as sucrose!.
MORE INFORMATION --
http://en!.wikipedia!.org/wiki/High_fructo!.!.!.Www@FoodAQ@Com
it has no nutritional value whatsoever!. I guess it does provide some calories for energy, but that's about it!. If you don't burn up that energy, it will turn into fat in your body!. Not a really good thing!.Www@FoodAQ@Com
It is bad for you!.Www@FoodAQ@Com
The same this that sugar does!. If you get diet the amount of frutose will be significantlly less!.Www@FoodAQ@Com
High-fructose corn syrup (HFCS) is any of a group of corn syrups which have undergone enzymatic processing in order to increase their fructose content and are then mixed with pure corn syrup (100% glucose) to reach their final form!. The typical types of HFCS are: HFCS 90 (used almost exclusively in the production of HFCS 55) which is approximately 90% fructose and 10% glucose; HFCS 55 (most commonly used in soft drinks) which is approximately 55% fructose and 45% glucose; and HFCS 42 (used in a variety of other foods, including baked goods) which is approximately 42% fructose and 58% glucose!.[1]
The process by which HFCS is produced was first developed by Richard O!. Marshall and Earl R!. Kooi in 1957[2]!. The industrial production process was refined by Dr!. Y!. Takasaki at Agency of Industrial Science and Technology of Ministry of International Trade and Industry of Japan in 1965-1970!. HFCS was rapidly introduced in many processed foods and soft drinks in the US over the period of about 1975–1985!.
In terms of sweetness, HFCS 55 is comparable to table sugar (sucrose), which is a disaccharide of fructose and glucose!.[3] This makes it useful to manufacturers as a possible substitute for sucrose in soft drinks and other processed foods!. HFCS 90 is sweeter than sucrose, while HFCS 42 is not as sweet as sucrose!.
Use as a replacement for sugar
Since its introduction, HFCS has begun to replace sugar in various processed foods in the USA and Canada!.[4] The main reasons for this switch are:[5]
HFCS is somewhat cheaper due to the relative abundance of corn and the relative lack of sugar beets, as well as farm subsidies and sugar import tariffs in the United States!.[6]
HFCS is easier to blend and transport because it is a liquid!.[7]
HFCS usage leads to products with much longer shelf life!.
Comparison to other sugars
Cane and beet sugar
Cane sugar and Beet sugar are both relatively pure sucrose!. While the glucose and fructose which are the two components of HFCS are monosaccharides, sucrose is a disaccharide composed of glucose and fructose linked together with a relatively weak glycosidic bond!. A molecule of sucrose (with a chemical formula of C12H22O11) can be broken down into a molecule of glucose (C6H12O6) plus a molecule of fructose (also C6H12O6 — an isomer of glucose) in a weakly acidic environment!. Sucrose is broken down during digestion into fructose and glucose through hydrolysis by the enzyme sucrase, by which the body regulates the rate of sucrose breakdown!. Without this regulation mechanism, the body has less control over the rate of sugar absorption into the bloodstream!.
The fact that sucrose is composed of glucose and fructose units chemically bonded complicates the comparison between cane sugar and HFCS!. The accuracy of saying that sucrose is "composed of 50% glucose and 50% fructose" depends on the context and point of view!. Sucrose, glucose and fructose are unique, distinct molecules!. Sucrose is broken down into its constituent monosaccharides - namely fructose and glucose - in weakly acidic environments by a process called inversion!. This same process occurs in the stomach and in the small intestine during the digestion of sucrose into fructose and glucose!. People with sucrase deficiency cannot digest (break down) sucrose, and thus exhibit sucrose intolerance!.
Both HFCS and sucrose have approximately 4 kcal per gram of solid if the HFCS is dried; HFCS has approximately 3 kcal per gram in its liquid form [8]!.
Honey
Honey is a mixture of different types of sugars, water, and small amounts of other compounds!. Honey typically has a fructose/glucose ratio similar to HFCS 55, as well as containing some sucrose and other sugars!. Honey, HFCS and sucrose have the same number of calories, having approximately 4 kcal per gram of solid; honey and HFCS both have about 3 kcal per gram in liquid form!.[8]
Production
High-fructose corn syrup is produced by milling corn to produce corn starch, then processing that corn starch to yield corn syrup which is almost entirely glucose, and then adding enzymes which change the glucose into fructose!. The resulting syrup (after enzyme conversion) contains approximately 90% fructose and is HFCS 90!. To make the other common forms of HFCS (HFCS 55 and HFCS 42) the HFCS 90 is mixed with 100% glucose corn syrup in the appropriate ratios to form the desired HFCS!. The enzyme process which changes the 100% glucose corn syrup into HFCS 90 is as follows:
Cornstarch is treated with alpha-amylase to produce shorter chains of sugars called oligosaccharides!.
Glucoamylase breaks the sugar chains down even further to yield the simple sugar glucose!.
Xylose isomerase (aka glucose isomerase) converts glucose to a mixture of about 42% fructose and 50–52% glucose with some other sugars mixed in!.
While inexpensive alpha-amylase and glucoamylase are added directly to the slurry and used only once, the more costly glucose-isomerase is packed into columns and the sugar mixture is then passed over it, allowing it to be used repeatedly until it loses its activity!. This 42–43% fructose glucose mixture is then subjected to a liquid chromatography step where the fructose is enriched to approximately 90%!. The 90% fructose is then back-blended with 42% fructose to achieve a 55% fructose final product!. Most manufacturers use carbon absorption for impurity removal!. Numerous filtration, ion-exchange and evaporation steps are also part of the overall process!.
Why is it so bad for me!?
High-fructose corn syrup is a sweetener and preservative used in many processed foods!. It is made by changing the sugar in cornstarch to fructose — another form of sugar!.
High-fructose corn syrup extends the shelf life of foods and is sweeter and cheaper than sugar!. For these reasons, it has become a popular ingredient in many sodas, fruit-flavored drinks and other processed foods!. Check your food labels!. You may be surprised by how many foods contain high-fructose corn syrup!.
Some nutrition experts blame increased consumption of high-fructose corn syrup for the growing obesity problem!. One theory is that fructose is more readily converted to fat by your liver than is sucrose, increasing the levels of fat in your bloodstream!. But this hasn't been proved!.
In addition, animal studies have shown a link between increased consumption of high-fructose corn syrup and adverse health effects, such as diabetes and high cholesterol!. However, the evidence is not as clear in human studies!.
Despite the lack of clarity in research, the fact remains that Americans consume large quantities of high-fructose corn syrup in the form of soft drinks, fruit-flavored beverages and other processed foods!. These types of foods are often high in calories and low in nutritional value!. This fact alone is reason to be cautious about foods containing high-fructose corn syrup!.
To reduce high-fructose corn syrup in your diet, read food labels!. Avoid or limit foods that contain high-fructose corn syrup!. Some other easy tips for cutting back on high-fructose corn syrup include:
Buy 100 percent fruit juice instead of fruit-flavored drinks!.
Choose fresh fruit instead of fruit juices!. Even 100 percent fruit juice has a high concentration of sugar!.
Choose fruit canned in its own juices instead of heavy syrup!.
Cut back on soda!.
good luck and i hope i helpedWww@FoodAQ@Com
The process by which HFCS is produced was first developed by Richard O!. Marshall and Earl R!. Kooi in 1957[2]!. The industrial production process was refined by Dr!. Y!. Takasaki at Agency of Industrial Science and Technology of Ministry of International Trade and Industry of Japan in 1965-1970!. HFCS was rapidly introduced in many processed foods and soft drinks in the US over the period of about 1975–1985!.
In terms of sweetness, HFCS 55 is comparable to table sugar (sucrose), which is a disaccharide of fructose and glucose!.[3] This makes it useful to manufacturers as a possible substitute for sucrose in soft drinks and other processed foods!. HFCS 90 is sweeter than sucrose, while HFCS 42 is not as sweet as sucrose!.
Use as a replacement for sugar
Since its introduction, HFCS has begun to replace sugar in various processed foods in the USA and Canada!.[4] The main reasons for this switch are:[5]
HFCS is somewhat cheaper due to the relative abundance of corn and the relative lack of sugar beets, as well as farm subsidies and sugar import tariffs in the United States!.[6]
HFCS is easier to blend and transport because it is a liquid!.[7]
HFCS usage leads to products with much longer shelf life!.
Comparison to other sugars
Cane and beet sugar
Cane sugar and Beet sugar are both relatively pure sucrose!. While the glucose and fructose which are the two components of HFCS are monosaccharides, sucrose is a disaccharide composed of glucose and fructose linked together with a relatively weak glycosidic bond!. A molecule of sucrose (with a chemical formula of C12H22O11) can be broken down into a molecule of glucose (C6H12O6) plus a molecule of fructose (also C6H12O6 — an isomer of glucose) in a weakly acidic environment!. Sucrose is broken down during digestion into fructose and glucose through hydrolysis by the enzyme sucrase, by which the body regulates the rate of sucrose breakdown!. Without this regulation mechanism, the body has less control over the rate of sugar absorption into the bloodstream!.
The fact that sucrose is composed of glucose and fructose units chemically bonded complicates the comparison between cane sugar and HFCS!. The accuracy of saying that sucrose is "composed of 50% glucose and 50% fructose" depends on the context and point of view!. Sucrose, glucose and fructose are unique, distinct molecules!. Sucrose is broken down into its constituent monosaccharides - namely fructose and glucose - in weakly acidic environments by a process called inversion!. This same process occurs in the stomach and in the small intestine during the digestion of sucrose into fructose and glucose!. People with sucrase deficiency cannot digest (break down) sucrose, and thus exhibit sucrose intolerance!.
Both HFCS and sucrose have approximately 4 kcal per gram of solid if the HFCS is dried; HFCS has approximately 3 kcal per gram in its liquid form [8]!.
Honey
Honey is a mixture of different types of sugars, water, and small amounts of other compounds!. Honey typically has a fructose/glucose ratio similar to HFCS 55, as well as containing some sucrose and other sugars!. Honey, HFCS and sucrose have the same number of calories, having approximately 4 kcal per gram of solid; honey and HFCS both have about 3 kcal per gram in liquid form!.[8]
Production
High-fructose corn syrup is produced by milling corn to produce corn starch, then processing that corn starch to yield corn syrup which is almost entirely glucose, and then adding enzymes which change the glucose into fructose!. The resulting syrup (after enzyme conversion) contains approximately 90% fructose and is HFCS 90!. To make the other common forms of HFCS (HFCS 55 and HFCS 42) the HFCS 90 is mixed with 100% glucose corn syrup in the appropriate ratios to form the desired HFCS!. The enzyme process which changes the 100% glucose corn syrup into HFCS 90 is as follows:
Cornstarch is treated with alpha-amylase to produce shorter chains of sugars called oligosaccharides!.
Glucoamylase breaks the sugar chains down even further to yield the simple sugar glucose!.
Xylose isomerase (aka glucose isomerase) converts glucose to a mixture of about 42% fructose and 50–52% glucose with some other sugars mixed in!.
While inexpensive alpha-amylase and glucoamylase are added directly to the slurry and used only once, the more costly glucose-isomerase is packed into columns and the sugar mixture is then passed over it, allowing it to be used repeatedly until it loses its activity!. This 42–43% fructose glucose mixture is then subjected to a liquid chromatography step where the fructose is enriched to approximately 90%!. The 90% fructose is then back-blended with 42% fructose to achieve a 55% fructose final product!. Most manufacturers use carbon absorption for impurity removal!. Numerous filtration, ion-exchange and evaporation steps are also part of the overall process!.
Why is it so bad for me!?
High-fructose corn syrup is a sweetener and preservative used in many processed foods!. It is made by changing the sugar in cornstarch to fructose — another form of sugar!.
High-fructose corn syrup extends the shelf life of foods and is sweeter and cheaper than sugar!. For these reasons, it has become a popular ingredient in many sodas, fruit-flavored drinks and other processed foods!. Check your food labels!. You may be surprised by how many foods contain high-fructose corn syrup!.
Some nutrition experts blame increased consumption of high-fructose corn syrup for the growing obesity problem!. One theory is that fructose is more readily converted to fat by your liver than is sucrose, increasing the levels of fat in your bloodstream!. But this hasn't been proved!.
In addition, animal studies have shown a link between increased consumption of high-fructose corn syrup and adverse health effects, such as diabetes and high cholesterol!. However, the evidence is not as clear in human studies!.
Despite the lack of clarity in research, the fact remains that Americans consume large quantities of high-fructose corn syrup in the form of soft drinks, fruit-flavored beverages and other processed foods!. These types of foods are often high in calories and low in nutritional value!. This fact alone is reason to be cautious about foods containing high-fructose corn syrup!.
To reduce high-fructose corn syrup in your diet, read food labels!. Avoid or limit foods that contain high-fructose corn syrup!. Some other easy tips for cutting back on high-fructose corn syrup include:
Buy 100 percent fruit juice instead of fruit-flavored drinks!.
Choose fresh fruit instead of fruit juices!. Even 100 percent fruit juice has a high concentration of sugar!.
Choose fruit canned in its own juices instead of heavy syrup!.
Cut back on soda!.
good luck and i hope i helpedWww@FoodAQ@Com
