Re: HFCS
- From: "Tunderbar" <tdcomeau@xxxxxxxxx>
- Date: 23 Mar 2007 08:55:41 -0700
On Mar 23, 10:45 am, "Ron Peterson" <r...@xxxxxxxxxxxxxx> wrote:
On Mar 23, 9:31 am, "conrad" <con...@xxxxxxxxxx> wrote:
Is it the actual HFCS or the quantity that is important
in many ailments that are linked to HFCS?
It would have to be the quantity because HFCS is 55% fructose and 45%
glucose. Sucrose quickly breaks down to 50% fructose and 50% glucose.
The glycemic index of glucose is 100 and the GI of fructose is less
than 25.
And two unrelated questions, suppose you eat
a banana or cantaloupe or some other piece of
fruit along with a meal. Now fruits typically have
low GIs(due to fiber) but their effect on blood
glucose would be even less than what their
GIs tout, if and only if they are consumed
with other low sugar foods, right?
Apples have a low GI partly because they are high in fructose, but
your glucose load will depend on the GI and the quantity eaten.
--
Ron
HFCS is not the same as its simply stated constituent parts. It is a
highly processed mixture of the two sugars and is not handled by the
body in the same way as each sugar is because they are in different
more refined and/or processed forms.
it is a form of sugar that is completely foreign to our genetic
evolution and causes many many new and previously unseen problems.
Since its invention in the early 1970's we've seen a tripling of
diabetes T2, heart disease, obesity, osteoporosis and many other sugar
and obesity related diseases.
HFCS is the worst form of sugar in our food.
TC
.
- Follow-Ups:
- Re: HFCS
- From: monty1945
- Re: HFCS
- Prev by Date: Surprising similarities between soft drinks and battery acid
- Next by Date: Re: fats used to replace trans fats are dangerous
- Previous by thread: Re: HFCS
- Next by thread: Re: HFCS
- Index(es):
Relevant Pages
|
