High fructose corn syrup has been in the news for a long time. Nutrition experts believe that it can lead to weight gain and tricks your body into wanting to eat more. Some people think that it is also a toxic chemical that just can’t be good for you.
So why is this chemical so bad? According to the Corn Refiners Association HFCS is similar in composition to table sugar (sucrose). There have been several studies on HFCS that has linked it to obesity. In 2007, rats were fed a diet high in fat and HFCS and kept sedentary for 16 weeks. The rats were not forced to eat but could eat as much as they wanted. When observed researchers noticed that the rats were consuming large amounts of food. This led them to believe that the fructose was suppressing the sensation of being full. After four weeks the rats started to develop fatty liver disease and type 2 diabetes. These rats were then compared to rats that were on a fructose free diet. The rats that had been on the high fructose diet did not show any signs of unusual weight gain. But, when compared to the rats that had consumed a fructose-free diet, levels of leptin in the blood of rats fed a high-fructose diet indicated the development of leptin resistance. When the rats were switched to a high-fat diet, the leptin-resistant rats, those fed a high-fructose diet, gained more weight than those who had not developed the resistance and had been fed a fructose-free diet. (Shapiro, Alexandra; Wei Mu, Carlos A Roncal, Kit-Yan Cheng, Richard J. Johnson, and Philip J. Scarpace (November 2008). “Fructose-Induced Leptin Resistance Exacerbates Weight Gain in Response to Subsequent High Fat Feeding“. Am J Physiol Regul Integr Comp Physiol.)
More Health Concerns Regarding HFCS
In February, Susan a NESTA Certified Fitness Nutrition Coach wrote in her blog, Catapult Fitness about the health problems associated with HFCS. She states,
“I was listening to a podcast the other day that quickly demonized HFCS by referring to a study that indicates that un-bound fructose causes extremely elevated levels of reactive carbonyls – compounds that are typically elevated in the blood of people with diabetes.
Specifically, here is what was said during the podcast:
It is true that, in fact, high fructose corn syrup is far more sinister than regular sugar. They were doing a study with diabetics and they were finding a compound called carbonyl at extremely elevated levels in diabetics.
When high fructose corn syrup is manufactured there’s a reaction with fructose and glucose molecules where they become unbound and they elevate the level of carbonyls and this is obviously what’s going on with your soda.
With regular sugar, sucrose does not become unbound. The way that it’s processed is totally different.”
HFCS is found in many snacks and drinks that we feed our children, including soda. As parents what can we do about this? We certainly want what is best for our children. The first thing that we should do is avoid products containing this chemical especially soda.
Log Cabin brand syrup understands the importance of eliminating this chemical from our diet. Recently they have announced that they are the first national syrup brand to remove HFCS from their product and replacing it with natural sugar.
“Heritage and history or important to us, as our brand has proved to be a family household tradition since 1887” says Allison Meyer, Associate Brand Manager of Pinnacle Foods. “That said, Log Cabin is the first brand in a long time to bring innovation to the syrup category by removing high fructose corn syrup.”
The new Log Cabin syrup can be found on store shelved across the country in Log Cabin Original Flavor and Log Cabin Lite flavors. They also have Log Cabin Sugar Free available.
Try this delicious recipe made with new Log Cabin with No High Fructose Corn Syrup:
Apple Pecan Baked Pancake
1/2 c. favorite pancake mix
2 tbsp. butter (melted)
1 c. Granny Smith apple (peeled and sliced)
1/3 c. pecans (chopped)
3 c. Log Cabin syrup
1/2 tsp. of ground cinnamon
Heat oven to 350 degrees. Prepare pancake mix according to package directions; and set aside. Pour melted butter in a 9″ pie plate. Place apple slices in bottom of pie plate; sprinkle cinnamon and pecans and drizzle syrup over apples; carefully pour batter on top. Bake t 350 degrees for 30-45 minutes or until top springs back when touched. Loosen edges and invert onto serving plate. Cut in wedges and serve with warm maple syrup and or fresh apple butter. Serves 4 to 6. Good served with sausage links.