High fructose corn syrup (HFCS) is a hidden source of sugar in a plethora of foods. Opponents of HFCS uphold that ubiquitous use of the product is to blame for the rocketing rates of diabetes and obesity. European countries have even banned widespread production of HFCS due to health concerns.
But HFCS is big business in other countries, including the US and Canada. When consumers began questioning the use of this product, manufacturers became up in arms. One response is an aggressive marketing campaign launched by the Corn Refiners Association, which centers on television commercials positioning HFCS as a “natural” product that is healthy in moderation.
Chiropractors, like Dr. Smith, are concerned about the indiscriminate use of the term “natural.”
The HFCS marketing campaigns focus on promoting the product as “natural’ because it is derived from corn.
However, HFCS is synthesized by scientific technology called enzymatic processing. The product made its debut in the late 1960s when scientists developed a process that transformed dextrose (glucose) from corn meal into a mixture of fructose and glucose. This process in not natural, rather it is one developed in the laboratory that involves multiple chemical processes.
The Food and Drug administration does not regulate the use of the term “natural,” so products labeled as such may still contain HFCS.
HFCS opponents argue that because HFCS is “hidden” in so many foods, many of which are marketed to children, it is difficult to limit its intake. What’s more, they maintain that HFCS is not “natural,” but instead a science experiment gone awry: one with deadly consequences.
If you or someone in your family has a weight issue, talk with the doctor about a temporary and supervised ban on HFCS. Based on the results, you can judge for yourself whether HFCS is guilty or innocent.