High Fructose Corn Syrup or HFCS (High Fructose Corn Syrup) is often used in the food industry because it is cheaper and sweeter than regular sugar and extends the shelf life of processed foods.
They are obtained from corn starch, in which part of the glucose, added by enzymes, is converted into fructose in a ratio of 55:45, which is 55% fructose and 45% glucose. This makes it much sweeter than sugar because fructose is sweeter than glucose, and in plain sugar, fructose and glucose are 50:50 in proportion.
Glucose-fructose syrup is healthier than sugar!
Fructose goes directly to the liver, where it triggers lipogenesis – the production of triglycerides, which is the leading cause of liver damage, called “liver fat”. Fructose affects the liver in the same way as alcohol. On the other hand, it raises the level of insulin in the blood, making diabetes, insulin resistance, hypertension, high cholesterol and the like more common.
Read the instructions, and avoid products that contain glucose-fructose syrup.
Also read … You asked the nutritionist: Healthier sweets – which one should I choose?