The Difference between Sucrose and High Fructose Corn Syrup

Sucrose, commonly known as table sugar or refined sugar, is a disaccharide molecule which means it is two smaller molecules combined together to make one larger molecule.  During digestion, the larger sucrose molecule is split into its two smaller molecules – fructose and glucose.

The glucose molecule provides fuel (or energy) for all the cells in the body.  The glucose molecule also suppresses the hunger hormone (ghrelin) and stimulates the production of leptin.  Leptin, in turn, tells the brain that you are full and therefore your appetite is decreased.

The fructose molecule, on the other hand, is only metabolized by the liver and is converted to free fatty acids and triglycerides.  Additionally, it has zero effect on the hunger hormone (ghrelin) and can actually interfere with leptin levels (telling the brain that  you’re still hungry) leading to overeating.    

High Fructose Corn Syrup is processed fructose made from corn.  In 1966 the average person in this country consumed “zero” amounts of HFCS.  Today, as much as 15% of total calories consumed can be fructose calories.   

HFCS, like the fructose molecule from sucrose, is 100% metabolized by the liver, and because it is consumed in massive doses (over 62 pounds a year per person), it causes an overworked liver and can actually lead to liver damage.  Just like half the sucrose molecule, the fructose from HFCS converts to free fatty acids and triglycerides, and consuming 120 calories of HFCS can result in approximately 40 calories of stored fat.  In other words, consuming HFCS is just like consuming fat;  leading to obesity, high blood pressure and increase triglyceride levels.

It is my opinion that individuals who consume high levels of HFCS are not only consuming empty calories, they are also consuming poison.

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