CORN SYRUP VS CORN SUGAR

5/30/2014

A lot of people ask me the difference between corn syrup and high-fructose corn syrup and whether they are the same thing. They are not the same thing at all. And to make things even more confusing, the name “corn sugar” is about to be thrown into the mix. So here is a quick breakdown of each of them.

Corn Syrup: Corn syrup is extracted from corn starch and is made into glucose. Some recipes call for corn syrup as a sweetener and it is sold in grocery stores, often under the brand name Karo.

High-Fructose Corn Syrup: HFCS goes through additional processing. Three different types of enzymes are added, one after the other, to change the corn starch into first glucose and then into fructose. Additional glucose is then added to THAT to finally create high-fructose corn syrup.

Corn Sugar: Just a new name for High-Fructose Corn Syrup that the Corn Refiner’s Association is trying to get the FDA to approve for food labeling.

So, hopefully not TOO confusing. Corn Syrup – syrup which has undergone an extraction process from corn starch. High-Fructose Corn Syrup – syrup which has been extracted from corn starch, then processed again to turn it into fructose, then has the final whammy of adding yet more glucose to it. Corn Sugar – just another name for HFCS!

1 Comment

Gennefer Ellsworth link

8/29/2015 07:56:27 am

Thanks Julie this info was just in time since I just read about HFCS. Here is what Dr Oz and Dr Roizen said,
A major gang leader against your body is fructose, found in high-fructose corn syrup (HFCS), a sweetener in many processed foods. Here's how it works: When you eat calories from healthy sources, they turn off your desire to eat by inhibiting production of NYP or by producing more CART. But fructose in the HFCS, which sweetens our soft drinks and salad dressings, isn't seen by your brain as a regular food.

Because your brain doesn't see any of the fructose in the thousands of HFCS containing foods as excess calories or as NPY suppressants, your body wants you to keep eating (which means that even low fat foods can have extremely bad consequences, calorie- and appetite-wise). Americans have gone from eating no pounds of this stuff per person in 1960 to eating more than sixty-three pounds of it every year (that's 128,000 calories). That's a contributor to weight gain, since the fructose in HFCS doesn't turn off your hunger signals. Foods with fructose – which may in fact be labeled as low-fat – make you both hungry and unable to shut off your appetite. They are also rich sources of calories: the perfect storm of weight gain. So you constantly get the signal that you're hungry, even after you've jammed your gut with two baskets of calorie-laden, fructose-loaded biscuits. That HFCS causes your liver to be over whelmed by fructose, which in turn causes inflammation. See, your liver can handle a small amount of fructose, as it would if you ate a piece of fruit every hour. But large amounts of it quickly overwhelm your liver. Your liver can't fully handle it, so it processes it by an alternate pathway that produces inflammatory substances that damage your liver, arteries, and immune system, promoting heart disease and cancer.

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CORN SYRUP VS CORN SUGAR

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