- May 11, 2008
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I am a person who reads the ingredients on my food because i like to know what i am consuming.
I thought it would be a good idea to clear a few things up for myself for once and for all and for others that may be interested. Also , adding a bit of proper information helps people who just loudmouth away without thinking.
High fructose corn syrup and the more general name : glucose fructose syrup.
High fructose corn syrup AKA hfcs, is as the c in the name implies made from corn starch.
In reality, glucose fructose syrup can be made from any starch or from sugarbeet or sugarcane.
glucose fructose syrup is the general name in the EU because in the EU mainly wheat starch is used if i am not mistaken.
Not much hfcs here but i would not be surprised that it is available in the EU.
saccharides are carbohydrates.
glucose (AKA dextrose) and fructose are called monosaccharides.
glucose (and starch) are a product of photosynthesis.
I am not 100% sure on this, fructose is not a direct result but it is synthesized by the same cells(chloroplasts) that do photosynthesis.
If anybody has detailed information, i am interested.
sucrose is called a disaccharide because it is made up of two monosaccharides called glucose and fructose.
Why do plants mainly have saccharides like for example sucrose in fruits.
Well, as it turns out monosacchrides like glucose and fructose are easy targets for bacteria and fungi to feed on.
And i have not yet verified this, but that is i assume, the main reason why plants store the saccharides as disaccarides like sucrose.
The glucose and the fructose are covalently bound to each other in sucrose.
Because it is more chemically stable then.
If anybody has detailed information, i am interested.
Most plants store glucose itself as starch possibly for the same reason and as efficient energy storage.
Starch is build up of 2 polysaccharides and the polysaccharide amylose or amylopectine is comprised of many monosaccharides glucose.
So all that is needed is to get the starch out of the plant and turn starch back into glucose.
Plants such as for example corn and wheat.
Fructose is generally separate or eather covalently bound to glucose to form sucrose.
Sucrose (AKA table sugar) is a result of a covalent bond between glucose and fructose.
This bond can be split by the enzyme invertase but many bacteria, plants, fungi, insects and some animals have this enzyme.
In humans and other mammals also an sucrase enzyme is used.
Enzymes that can do hydrolysis of sucrose are all called sucrase. Invertase being one of them.
This enzyme is called sucrase (isomaltase is also such an enzyme) in humans and produced by the duodenum(First section of the small intestine).
This is (what i have come to understand of it) because our cells can only absorb monosaccharides (because of the size , i think).
If anybody has detailed information, i am interested.
Monosaccharides are used for energy which is a long complicated process to ATP or either tryglicerides as energy storage.
Consumption of high amounts of fructose can lead to increase of tryglicerides production.
This is sure to be individual dependent, meaning for each person a different response but higly likely similar when looking between family members.
What happens to these tryglicerides and the overproduction of tryglicerides, i still have to look into.
Inverted sugar that is for sale is a disaccharide called sucrose split up into the individual monosaccharides glucose and fructose again by making use of acid (even lemon juice with sugar works) to split up the covalent bond or using the enzyme invertase.
As a sidenote, inverted sugar spoils much faster than sucrose (table sugar). See above why.
Most plants store in the fruits glucose but also have separate storage of fructose and glucose because these are not covalently bound yet.
It is an ongoing process of course.
So my question about glucose and fructose being separate and may being an issue is answered. It is not an issue.
The way carbohydrates are processed and split up in the human duodenum in colaboration with the pancreas and the Brunner's glands are for another post.
Because it is very complex and requirs a lot of glands and parts of organs to regulate ph value in the small intestines, to produce hormones and to produce enzymes.
As a sidenote, enzymes to function properly need the right ph value, the temperature is of course kept constant by our bodies.
To understand all of this, the body needs to split up in different smaller subjects that work independently but do rely on each other.
But that is for another post.
glucose syrup.
Glucose syrup can be made form any plant starch. Potatoes, cassave, rice, wheat, barley or corn.
With starch, the enzyme alpha-amylase is used to convert the starch to shorter glucose monosaccharides.
Chemicals can also be used, but for as far as i know, the enzyme is cheaper and inherently safer.
The enzyme alpha-amylase is also present in humans and other mammals.
glucose fructose syrup.
The glucose is converted to fructose by making use of an enzyme glucose isomerase.
The resulting fructose is then mixed together with glucose and water again to form the syrup.
How the enzymes are denatured, is for as far as i know is changing the ph value of the mixture and filtering it.
But i have no information on this yet.
If anybody has detailed information, i am interested.
Different levels of fructose in glucose fructose syrup:
hcfs 42
hcfs 55
hcfs 90
the number gives the percentage of fructose to glucose amount.
90 means 90% fructose, 10% glucose per unit of weight.
hcfs 90 is mixed with hcfs 42 to get hcfs 55.
I assume this is similar with the production of glucose fructose syrup from wheat or potato starch.
hcfs 55 is mainly used for soft drinks it seems, the others for food.
hcfs 90 is for as far as i know not used for food.
If anybody has detailed information, i am interested.
This leaves the problem to two possible issues :
Production of starch and over consumption of glucose and fructose.
Production of starch:
With corn starch , mercury chloride seems to be used by some sources.
But also caustic soda and hydrochloric acid is used to process the corn to turn it into starch.
To produce caustic soda or hydrochloric acid, mercury is used and when the process is not controlled properly, the caustic soda and hydrochloric acid can be contaminated with mercury which can end up in the hfcs.
Which is where all the news of mercury pollution came from in the past.
Should be resolved by now in 2017. (see second post about caustic soda)
On the wiki page there is mention of using mercury chloride directly on the corn seeds, but i have not found any detailed information how that corn to starch production process actually works.
If anybody has detailed information, i am interested.
Corn starch is mostly used in the USA because of the government subsidization for corn production and lobbying of the corn industry with the government.
Wheat starch is more commonly used in the EU.
Turning wheat or potatoes into starch and into glucose.
Well, it is just cleaning, milling, washing and drying. This will become starch milk.
Then use the enzyme alpha-amylase.
Overconsumption:
Assuming that processed foods are laced too much with glucose fructose syrup:
Every person eating a healthy amount of fruits and vegetables should be aware that consuming processed foods aside will increase the daily glucose and fructose consumption.
Besides the calorie increase which will lead to obesity, there is still the problem of consuming too much glucose and fructose in general which can lead to cardiovascular diseases and diabetes and other metabolic problems.
Now as some here on the forum mention to reduce or stop consuming fruits and vegetables, which is just plain stupid because fruits and vegetables contain much more than just carbohydrates(saccharides).
It is better to reduce the amount of processed foods as much as possible.
A little bit of processed foods is nothing to worry about.
Eating a bit of pie is not an issue, too much pie every day is.
If you eat healthy all the time then consuming fried foods with a little bit ketchup or mayo, it is not an issue.
Avoid foods where sugar is added as well glucose fructose syrup and fructose on top.
The thing that is worrisome to many people including myself is saturating ones body with high levels of glucose or fructose or both.
Some researchers say it is a problem, others say it is not. The truth is that it is an issue but does not have to be when thinking about what you consume on a daily basis.
I have to look into that more by reading what actually happens inside the human body when consuming a surplus of glucose or fructose or both.
The (human) digestive system is really a biological marvel in that respect.
From literature it is known that when not al fructose is digested in the small intestines, the fructose will end up in the large intestines where the bacteria can wreak havoc by
converting fructose into molecules that can cause problems like excessive gas buildup or diarrhea. Not every person has this as it depends from person to person and the individual bacterial composition inside the large intestines.
Also, giving infants food with high amount of fructose will give digestive problems because the infant is not yet able to handle fructose.
However, fructose is delivered to infants with the mothermilk in very very low doses when the mother consumes her healthy amount of fruits and vegetables without any side effects to the infant.
Not an issue here either as long as there is healthy but moderate consumption by the mother.
Infant formula with high amounts of fructose can cause digestive problems and distress for the child which in turn will lead to crying and behaving difficult because the poor thing has a lot of cramps and discomfort.
Of course, some people have a genetic fluke that prevents them from processing fructose properly and this is called fructose intolerance.
Websites that claim hcfs is dangerous
Well, here one should have caution and a critical eye while reading.
I read a few of those websites and some are really bluntly lying.
For example the mention that glucose and fructose do not exist together in nature is laughable if one reads how plants store energy for difficult times.
The mentioning that fructose is 173 times more sweeter than sucrose and therefore more dangerous is laughable.
The websites that mention possible mercury contamination got something right. But that should no longer be the case.
Websites that claim that alpha-amylase is dangerous, ignore them. The human body produces this enzyme as well.
tl,dr:
Conclusion:
* highly likely hfcs should no longer contain traces of mercury in 2017.
* glucose fructose syrup made from wheat or potatoes never contained mercury, so no danger here.
* should you avoid all glucose fructose syrup with 42% fructose ? No, there is nothing wrong with it in moderate quantities.
* Should you avoid sodas with glucose fructose syrup 55% ? Yes, because of the high calories and tooth decay issues and because in a healthy diet you already will consume enough sugars. Sugar free soda or water is best.
* high amounts of fructose can cause digestive problems.
* high amounts of fructose or either glucose or both can cause cardiovascular diseases, diabetes and other metabolic diseases.
* fresh fruits and vegetables are healthy and better for you than processed foods. (And do not come up with that nonsense that fruits and vegetables contain more pesticides, where do you think for example the starch comes from in processed foods , you schmuck.)
* If you want to prevent getting obese and sick, try to keep a healthy caloric intake by consuming fresh fruits, (unsalted,unsugared,uncooked) nuts, fresh vegetables, moderate amount of meat, some moderate use of dairy products and avoid processed foods with added sugars as much as possible.
But for enjoyment, have some processed foods once in a while.
* Nuts and muesli are a very good substitute for cookies. Especially with some yogurt with fresh fruits.
* But do not forget that processed foods contain starch, glucose, fructose, lactose and more of those (pun intended). So the hidden calories add up quickly.
* Also, try to have enough exercise.
Sources:
I should have added all my sources but some are in different languages.
Sorry, i want to stay healthy all my life, so in all honesty i wrote this without the desire to creating hysteria.
edit: Removed some grammar errors.
Updated text by removing errors.
I thought it would be a good idea to clear a few things up for myself for once and for all and for others that may be interested. Also , adding a bit of proper information helps people who just loudmouth away without thinking.
High fructose corn syrup and the more general name : glucose fructose syrup.
High fructose corn syrup AKA hfcs, is as the c in the name implies made from corn starch.
In reality, glucose fructose syrup can be made from any starch or from sugarbeet or sugarcane.
glucose fructose syrup is the general name in the EU because in the EU mainly wheat starch is used if i am not mistaken.
Not much hfcs here but i would not be surprised that it is available in the EU.
saccharides are carbohydrates.
glucose (AKA dextrose) and fructose are called monosaccharides.
glucose (and starch) are a product of photosynthesis.
I am not 100% sure on this, fructose is not a direct result but it is synthesized by the same cells(chloroplasts) that do photosynthesis.
If anybody has detailed information, i am interested.
sucrose is called a disaccharide because it is made up of two monosaccharides called glucose and fructose.
Why do plants mainly have saccharides like for example sucrose in fruits.
Well, as it turns out monosacchrides like glucose and fructose are easy targets for bacteria and fungi to feed on.
And i have not yet verified this, but that is i assume, the main reason why plants store the saccharides as disaccarides like sucrose.
The glucose and the fructose are covalently bound to each other in sucrose.
Because it is more chemically stable then.
If anybody has detailed information, i am interested.
Most plants store glucose itself as starch possibly for the same reason and as efficient energy storage.
Starch is build up of 2 polysaccharides and the polysaccharide amylose or amylopectine is comprised of many monosaccharides glucose.
So all that is needed is to get the starch out of the plant and turn starch back into glucose.
Plants such as for example corn and wheat.
Fructose is generally separate or eather covalently bound to glucose to form sucrose.
Sucrose (AKA table sugar) is a result of a covalent bond between glucose and fructose.
This bond can be split by the enzyme invertase but many bacteria, plants, fungi, insects and some animals have this enzyme.
In humans and other mammals also an sucrase enzyme is used.
Enzymes that can do hydrolysis of sucrose are all called sucrase. Invertase being one of them.
This enzyme is called sucrase (isomaltase is also such an enzyme) in humans and produced by the duodenum(First section of the small intestine).
This is (what i have come to understand of it) because our cells can only absorb monosaccharides (because of the size , i think).
If anybody has detailed information, i am interested.
Monosaccharides are used for energy which is a long complicated process to ATP or either tryglicerides as energy storage.
Consumption of high amounts of fructose can lead to increase of tryglicerides production.
This is sure to be individual dependent, meaning for each person a different response but higly likely similar when looking between family members.
What happens to these tryglicerides and the overproduction of tryglicerides, i still have to look into.
Inverted sugar that is for sale is a disaccharide called sucrose split up into the individual monosaccharides glucose and fructose again by making use of acid (even lemon juice with sugar works) to split up the covalent bond or using the enzyme invertase.
As a sidenote, inverted sugar spoils much faster than sucrose (table sugar). See above why.
Most plants store in the fruits glucose but also have separate storage of fructose and glucose because these are not covalently bound yet.
It is an ongoing process of course.
So my question about glucose and fructose being separate and may being an issue is answered. It is not an issue.
The way carbohydrates are processed and split up in the human duodenum in colaboration with the pancreas and the Brunner's glands are for another post.
Because it is very complex and requirs a lot of glands and parts of organs to regulate ph value in the small intestines, to produce hormones and to produce enzymes.
As a sidenote, enzymes to function properly need the right ph value, the temperature is of course kept constant by our bodies.
To understand all of this, the body needs to split up in different smaller subjects that work independently but do rely on each other.
But that is for another post.
glucose syrup.
Glucose syrup can be made form any plant starch. Potatoes, cassave, rice, wheat, barley or corn.
With starch, the enzyme alpha-amylase is used to convert the starch to shorter glucose monosaccharides.
Chemicals can also be used, but for as far as i know, the enzyme is cheaper and inherently safer.
The enzyme alpha-amylase is also present in humans and other mammals.
glucose fructose syrup.
The glucose is converted to fructose by making use of an enzyme glucose isomerase.
The resulting fructose is then mixed together with glucose and water again to form the syrup.
How the enzymes are denatured, is for as far as i know is changing the ph value of the mixture and filtering it.
But i have no information on this yet.
If anybody has detailed information, i am interested.
Different levels of fructose in glucose fructose syrup:
hcfs 42
hcfs 55
hcfs 90
the number gives the percentage of fructose to glucose amount.
90 means 90% fructose, 10% glucose per unit of weight.
hcfs 90 is mixed with hcfs 42 to get hcfs 55.
I assume this is similar with the production of glucose fructose syrup from wheat or potato starch.
hcfs 55 is mainly used for soft drinks it seems, the others for food.
hcfs 90 is for as far as i know not used for food.
If anybody has detailed information, i am interested.
This leaves the problem to two possible issues :
Production of starch and over consumption of glucose and fructose.
Production of starch:
With corn starch , mercury chloride seems to be used by some sources.
But also caustic soda and hydrochloric acid is used to process the corn to turn it into starch.
To produce caustic soda or hydrochloric acid, mercury is used and when the process is not controlled properly, the caustic soda and hydrochloric acid can be contaminated with mercury which can end up in the hfcs.
Which is where all the news of mercury pollution came from in the past.
Should be resolved by now in 2017. (see second post about caustic soda)
On the wiki page there is mention of using mercury chloride directly on the corn seeds, but i have not found any detailed information how that corn to starch production process actually works.
If anybody has detailed information, i am interested.
Corn starch is mostly used in the USA because of the government subsidization for corn production and lobbying of the corn industry with the government.
Wheat starch is more commonly used in the EU.
Turning wheat or potatoes into starch and into glucose.
Well, it is just cleaning, milling, washing and drying. This will become starch milk.
Then use the enzyme alpha-amylase.
Overconsumption:
Assuming that processed foods are laced too much with glucose fructose syrup:
Every person eating a healthy amount of fruits and vegetables should be aware that consuming processed foods aside will increase the daily glucose and fructose consumption.
Besides the calorie increase which will lead to obesity, there is still the problem of consuming too much glucose and fructose in general which can lead to cardiovascular diseases and diabetes and other metabolic problems.
Now as some here on the forum mention to reduce or stop consuming fruits and vegetables, which is just plain stupid because fruits and vegetables contain much more than just carbohydrates(saccharides).
It is better to reduce the amount of processed foods as much as possible.
A little bit of processed foods is nothing to worry about.
Eating a bit of pie is not an issue, too much pie every day is.
If you eat healthy all the time then consuming fried foods with a little bit ketchup or mayo, it is not an issue.
Avoid foods where sugar is added as well glucose fructose syrup and fructose on top.
The thing that is worrisome to many people including myself is saturating ones body with high levels of glucose or fructose or both.
Some researchers say it is a problem, others say it is not. The truth is that it is an issue but does not have to be when thinking about what you consume on a daily basis.
I have to look into that more by reading what actually happens inside the human body when consuming a surplus of glucose or fructose or both.
The (human) digestive system is really a biological marvel in that respect.
From literature it is known that when not al fructose is digested in the small intestines, the fructose will end up in the large intestines where the bacteria can wreak havoc by
converting fructose into molecules that can cause problems like excessive gas buildup or diarrhea. Not every person has this as it depends from person to person and the individual bacterial composition inside the large intestines.
Also, giving infants food with high amount of fructose will give digestive problems because the infant is not yet able to handle fructose.
However, fructose is delivered to infants with the mothermilk in very very low doses when the mother consumes her healthy amount of fruits and vegetables without any side effects to the infant.
Not an issue here either as long as there is healthy but moderate consumption by the mother.
Infant formula with high amounts of fructose can cause digestive problems and distress for the child which in turn will lead to crying and behaving difficult because the poor thing has a lot of cramps and discomfort.
Of course, some people have a genetic fluke that prevents them from processing fructose properly and this is called fructose intolerance.
Websites that claim hcfs is dangerous
Well, here one should have caution and a critical eye while reading.
I read a few of those websites and some are really bluntly lying.
For example the mention that glucose and fructose do not exist together in nature is laughable if one reads how plants store energy for difficult times.
The mentioning that fructose is 173 times more sweeter than sucrose and therefore more dangerous is laughable.
The websites that mention possible mercury contamination got something right. But that should no longer be the case.
Websites that claim that alpha-amylase is dangerous, ignore them. The human body produces this enzyme as well.
tl,dr:
Conclusion:
* highly likely hfcs should no longer contain traces of mercury in 2017.
* glucose fructose syrup made from wheat or potatoes never contained mercury, so no danger here.
* should you avoid all glucose fructose syrup with 42% fructose ? No, there is nothing wrong with it in moderate quantities.
* Should you avoid sodas with glucose fructose syrup 55% ? Yes, because of the high calories and tooth decay issues and because in a healthy diet you already will consume enough sugars. Sugar free soda or water is best.
* high amounts of fructose can cause digestive problems.
* high amounts of fructose or either glucose or both can cause cardiovascular diseases, diabetes and other metabolic diseases.
* fresh fruits and vegetables are healthy and better for you than processed foods. (And do not come up with that nonsense that fruits and vegetables contain more pesticides, where do you think for example the starch comes from in processed foods , you schmuck.)
* If you want to prevent getting obese and sick, try to keep a healthy caloric intake by consuming fresh fruits, (unsalted,unsugared,uncooked) nuts, fresh vegetables, moderate amount of meat, some moderate use of dairy products and avoid processed foods with added sugars as much as possible.
But for enjoyment, have some processed foods once in a while.
* Nuts and muesli are a very good substitute for cookies. Especially with some yogurt with fresh fruits.
* But do not forget that processed foods contain starch, glucose, fructose, lactose and more of those (pun intended). So the hidden calories add up quickly.
* Also, try to have enough exercise.
Sources:
I should have added all my sources but some are in different languages.
Sorry, i want to stay healthy all my life, so in all honesty i wrote this without the desire to creating hysteria.
edit: Removed some grammar errors.
Updated text by removing errors.
Last edited:
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