High Fructose Corn Syrup (HFCS) has been giving people quite the scare for some time now. It is a belief that the introduction of this product into our diet was the reason for increasing obesity in America; that the simple elimination of the product in our diets would make us lose that extra weight the American public has gained. Like many other Americans I believed this myth that HFCS was worse for you than the other sugars out there: honey, cane sugar, and brown sugar. But like many Americans, I was wrong. I used to read every label that I thought may have HFCS in it, and if it did I would put it back down and refrain from consuming the “evil” substance.
Just this year I have learned that HFCS is not as harmful as I thought it was. However, like other sugars, high fructose corn syrup should only be ingested in small amounts. The main reasoning for manufacturers to use HFCS as opposed to other sugars is that it is cheaper .
When choosing what food to eat, it helps to know what you are actually eating. Some foods that you wouldn’t expect to have sugar in it do, and thus it is still important to be aware of what contents you are actually eating. The best ways to go about doing this are to eat foods that are in their most natural form. This includes organic produce and excludes packaged foods. If you are choosing a food or drink item that has a variety of ingredients it may be important to read the ingredients and nutrition facts as HFCS is becoming more prevalent in foods that were once exempt of sugar additives.
The foods that many kids, and adults, find to be the most delicious are usually those foods that contain high fructose corn syrup. Kids especially are drawn to the sugary drinks and foods that are becoming more prevalent in our grocery stores and fast-food restaurants. Persuading children to eat fresher and healthier foods may be difficult, but will prove to be more beneficial for their health now and in the future. It is important to remember that high fructose corn syrup is still a type of sugar and should only be consumed in moderation.
About the author: Nicole Reising is an intern at the Office of Children’s Health Protection. She is a sophomore studying non-profit management at Indiana University.
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