Reply #128: Clarifications: [View All]

[MrScorpio]

AS I mentioned in the OP, I know that processed high fructose and sucrose sugars are practically the same, they're both bad for us. But, in the interim I took some time to watch a video posted by Oldenuff. It was very eye opening indeed.

That informative video, which is a presentation by Dr. Robert H. Lustig, confirmed the fact that others in this thread have noted that the two are the same.

However, he also presented evidence as to why HFCS presents such danger to our diet. Now, although the mere chemistry issue is much more complicated, I confess, there are other factors about this HFCS issue that still makes it an extremely problematic ingredient in our foods.

A few points that he made: What we should be consuming is glucose vs. sucrose/fructose, as the body metabolizes sucrose/fructose as it would a toxin (they are), but not the same for glucose.

Next, the level of processed sugar toxicity has been heightened over the last 35 years; we are consuming much more of the stuff in more ways than ever before. We're consuming it at an earlier age and most of all, we're consuming it as a "replacement" of fat and without the benefit of natural fiber. Yes, I agree, the same applies to cane sugar! For example, the Doctor noted that cane field workers would chew on sugar cane all day long and still, they would be better off health wise than the sugar execs who ran the companies.

And the biggest problem with HFCS is that it's so freaking cheap. Which was part of the political factors are responsible for the dangerous impact that it has on our diet.

So, absolutely yes. It's all bad! Please check out this video for yourself: http://www.youtube.com/watch?v=dBnniua6-oM

Now, an anecdote: Between 1994 and 1998, I was living in Europe. For the most part, I had taken most HFCS out of my diet. I stopped drinking American sodas and most of my processed foods were either German and Dutch in origin: their sodas, breads, pastries, cookies, cereals and just about everything that you'd see infused with HFCS in this country didn't have it over there. The thing that I noticed was that, although I ate a lot of that stuff, I didn't suffer problems with weight gain and other health problems.

During that time, I also retrained my palate, which I didn't quite understand until I got back to the states, because when I did get back I realized that EVERYTHING MADE IN THIS COUNTRY WAS JUST TOO FUCKING SWEET. We're using too much of the stuff. Much more of it today than we did when the country used sucrose alone as a primary sweetener. It's not just the bad chemistry, it's more of the same bad chemistry and it's killing us.

My objection to the renaming of HFCS to "corn sugar" has to do with the suspicion that I have that the corn refiners know full well that they're pushing this highly concentrated toxin in so much of our foods and more and more people are objecting to it... Which, it could cause a restriction in its usage, would cut into their bottom line. Thus, they're conflating the issue by disregarding all the of problems that HFCS causes through its chemical make up, high rate of use and the change in our diets with the elimination of essential fats and fiber. "It's all the same"... Sure, but again, they leave out the fact that it's ALL BAD and they're giving much more of that bad stuff to us than ever before.

Now, I have a confession to make. I gave you all the impression that I sprinkle cane sugar on my shredded wheat. The truth is that I do not use cane sugar on my shredded wheat and I apologize for giving you all that false impression.

The fact is is that I actually sprinkle raisins and a little bit of honey on my shredded wheat. Much better, indeed.

Now although, it's not white sugar and that white sugar is practically they same as HFCS, my raisins and a little bit of honey still doesn't look like that HFCS shit.