High Fructose Corn Syrup vs. Sucrose

The process of creating high fructose corn syrup was established during the 1950s. It wasn’t till the 70s that HFCS was being manufactured with the quantities of today’s foods. The reason for the increase of production is that it was cheaper to make because of the tariffs on sugar. Corn is milled down into cornstarch, and then further broken down into syrup made of mostly glucose. They syrup then gets a bunch of different enzymes that converting the syrup into more fructose then glucose. Sucrose, our table sugar, is equally glucose and fructose. HFCS have different ratios of glucose fructose, with fructose being higher. In the body glucose is immediately converted into energy, and tells the body to produce insulin. Fructose on the other hand does not convert into energy right away; instead it has to travel down the liver before getting converted into fat. Fructose does not tell the body when it has had enough sugar, resulting in no production of insulin. In the debate on if HFCS is the cause of our obesity, I would have to say no. It is not the substance itself; it is the amount that we have.


Cassata, C. (2016). What is high fructose corn syrup? Everyday Health. Retrieved from http://www.everydayhealth.com/high-fructose-corn-syrup/guide/ .

Diabetes Health. (2011). How high fructose corn syrup (hfcs) is made. Diabetes Health. Retrieved from https://www.diabeteshealth.com/how-high-fructose-corn-syrup-hfcs-is-made/ .

Olson, S. (2015). Sugar vs. high fructose corn syrup: how each break down in the body. Medical Daily: Pulse. Retrieved from http://www.medicaldaily.com/pulse/sugar-vs-high-fructose-corn-syrup-how-each-breaks-down-body-333226 .

Reshanov, A. (2012). A brief history of high fructose corn syrup. EarthSky. Retrieved from http://earthsky.org/human-world/a-brief-history-of-high-fructose-corn-syrup.



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