Is High Fructose Corn Syrup what makes Americans fat?

Studies have shown that the obesity rates in the US exactly follow the trend and time line of the introduction of High Fructose Corn Syrup (HFCS) into our diet. Between 1970 and 1990 consumption increased by more than 1000% mostly due to the soft drink manufaturers switching to HFCS as their sweetnener.

Unlike other carbohydrates, the main sweetener in beverages — high-fructose corn syrup — does not spur production of insulin to make the body “process” calories. It also does not spur leptin, a substance that helps moderate appetite. For these reasons, beverages are not as satisfying as foods containing similar amounts of calories and fly under the radar of the body’s normal weight-regulating mechanisms.

HFCS is banned in Great Britain and is soon to be banned in Europe. Go figure.

It's ONE of the many, many things wrong with our food supply. I personally think that if there were a food ingredient that could be labeled "The Elixir of Pure Evil," it would be HFCS. Not only is it as pervasive in all of our foods and causes a sugar rush as you pointed out, but it is a highly processed sugar that breaks down very quickly, which makes you hungry soon after. Ever notice how you get hungry after cheap pasta (at least I do).

But by no means if HFCS the ultimate be-all-and-end-all problem with our obesity problem. Look into how fast food markets stuff now. Wendy's got on a "health kick" and offered salads, but they throw cheese all over it, and people have to douse it with ranch because they're not used to eating vegetables. We don't walk anywhere anymore; we all drive to work, drive down the block, drive to the neighbors house down the street...we aren't active anymore.

No. What makes americans fat (or ANY one fat), is when they eat until they're uncomfortably full, and then their stomach stretches out, leaving more space for the next time. And now you eat more. And then yo have so many unsed calories, fat, carbs, and too much protein, that you begin to gain a lot of weight.

And by the way, high fructose corn syrup is sweeter than sugar. It's really unhealthy. But you can buy breads that don't have that. And also, high fructose corn syrup isn't in Pergresso soups. I read the ingredients.

and high fructose corn syrup is meant to make things SWEETER. So I don't know why they're in SOUPS.

it can be in large amounts:

High Fructose Corn Syrup is extremely soluble and hydroscopic. Generally, baked products made with HFCS will be softer than those made with sucrose. This means if these products are "steamed" they may get gummy. Thus, if there is a fast-food hamburger place that precooks and wraps their product, they may prefer the firmer product.

Fructose and Fructose Products

Fructose is a monosaccharide that is approximately 75% sweeter than sucrose. For this reason, fructose and fructose products are frequently substituted for sucrose. High Fructose corn syrup is often used.

The high fructose corn syrup story is one of the most "revolutionary" in food science in the last decade. Consumption has increased since its inception. The products themselves are made up hydrolyzed corn starch. The corn starch is hydrolyzed and that corn syrup has a invertase which will change glucose into fructose.

High Fructose Corn Syrup

Fact: The truth is table sugar and HFCS are both about 50% fructose and 50% dextrose. An analysis of annual HFCS 55 & 42 production would reveal an average content of 49% fructose-nearly identical to the fructose content of sucrose.

Webbers Comment: HFCS is not generally 100% solids. Additionally, recognize that table sugar is 100% sucrose [this webber has had scanning electron micrographs made of cane table sugar and beet table sugar and there is a minute amount of unknown material on the crystals]. Sucrose is a disaccaride made up of equal amounts of fructose and glucose bonded together to give sucrose. Each of these three sugars have different characteristics: crystal shape, solubility, flavor. In regard to the purity of high fructose corn syrup, you need to check with your manufacturer to determine if the corn has been completely hydrolyzed and 50% glucose inverted to fructose.

It's corn syrup, sugary junk, processed foods, lots o' fat, all driving & no moving, - I could go on. You can't reduce it to a single culprit.

Cut HCFS out of your diet as much as possible (there's no good reason for it, really), but don't expect to suddenly get slimmer. Again, there's more in play here.

What is making us fat is more in the range of not enough physical activity. Not just formal exercise but just moving around.

HFCS's are a contributing factor and does cause even those not genetically predisposed, to carry fat around the middle, visceral fat. This fat is more dangerous and tends to lead to metabolic syndrome and diabetes among other illnesses.

I think it is one of many things that are making Americans more overweight... I'm sure fast food, ranch dressing on everything, and a lack of exercise are not helping either. It's good that you read the labels of what you eat as many people don't bother.

I think it is./ Every thing I've heard about it says it is.

And I've noticed food with it compared to food without (Breyer's Ice Cream vs anything else) is thicker and has a grainer consistency.

I stay away from it.

HFCS is what gives you a spare tire....if your looking to loose your spare tire, cut down on HFCS

lol among many other things, yes. that's why you eat organic :)