The Negative Effects of High Fructose Corn Syrup and the Potential Alternatives that Can Replace It
Abstract: High fructose corn syrup (HFCS), like many other unhealthy constituents that are used in foods, is cheap and retains the taste of the natural products it emulates, possibly even surpassing them in many areas. However, experiments have shown that fructose is not an ideal sugar for human consumption, not to mention the fact that the use of GM ingredients can be dangerous. In order to prevent the continued consumption of this noxious sugar, food producers should use healthy alternative sweeteners to prevent the further dependence on HFCS in our foods and drinks.
With dental, digestive, and other corporal problems such as diabetes and obesity proliferating in the United States, the public is becoming increasingly aware of the dangers of unhealthy foods. Some ingredients that had previously been deemed harmless and have been in use for decades have recently been proved to be harmful and even potentially lethal. Thus, scientists, nutritionists, and food manufacturers are becoming more concerned about detrimental eating habits originating from the consumption of damaging ingredients that are copious in foods. A greater concern, however, is that these ingredients can still be found in a variety of food products and have yet to be withdrawn from grocery shelves. It is difficult to conceive that such toxic ingredients as high fructose corn syrup can still be found in a plethora of foods and drinks, even after multiple experiments that have proven that high fructose corn syrup is severely detrimental to the human body and the usage of HFCS, instead of diminishing, has dramatically augmented over the decades.
It is undesirable for the food industry should continue to use high fructose corn syrup in its products. One concern about this product is that, previously claimed to be a natural ingredient, HFCS has been proved to be the contrary. “High fructose corn syrup is spawned from a complex, multi-step industrial process by which starch is extracted from corn and converted with acids or enzymes into glucose and fructose through the use of centrifuges, hydroclones, ion-exchange columns, and buckets of enzymes” (Center for Science in the Public Interest para. 3). Still, despite the usage of so many enzymes, HFCS still has the same sweetness and taste as sucrose from cane sugar and beet sugar and is cheaper than natural sugars- it is easier to transport and can be carried it in tanker trucks (Forristal para. 9). Thus, many food companies refuse to stop using it because they can make more profit by using this cheap sweetener.
A second concern is that HFCS is a genetically modified product, and can be potentially dangerous for this reason. “The risks…include the potential transfer of antibiotic resistance genes into pathogens, the uptake of DNA from GM foods by human cells or micro-organisms in the gastrointestinal tract and more indirectly...