High Fructose Corn Syrup

Linked by some researchers to increase in obesity since the 1980s. FDA decided in 2008 that HFCS is not 'natural'. [ultra-processed-people] The exemplar industrial sweetener: turn cheap corn (low margin) into a high-margin flavour-vehicle that goes into every aisle of the supermarket. Van Tulleken's broader point is that the body cannot distinguish HFCS, table sugar, agave, golden syrup or maple syrup — they're all the same fructose/glucose mix metabolically. Linked to overconsumption via the flavoured-drink-and-everything-else market. [metabolical] HFCS is enzymatically isomerized corn glucose with unbound fructose (analysis of Los Angeles sodas found up to 65% fructose, not the assumed 55%). Because fructose and glucose are not bound, fructose hits the liver even faster than sucrose, accelerating de novo lipogenesis, NAFLD, and insulin resistance. HFCS production also yields mercury contamination as a by-product. [salt-sugar-fat] Replaced sucrose in sodas starting in the 1970s because it was cheap (subsidized by corn price supports) and liquid, letting it be pumped directly into food and drink. Now also added to bread, ketchup, salad dressing, yogurt, and 'fruit drinks' like Capri Sun.