Thread: New site:for consumers about food ingredients and labels

New site launched on food identity and your right to know what your eating..

FoodIdentityTheft.com provides facts to consumers about food ingredients and package labels so they can make informed decisions about the food they purchase.

The High Fructose Corn Syrup Name Game

High Fructose Corn Syrup (a man-made sweetener) has a serious image problem. Sales are down. Shoppers are shying away from it. The corporate answer? Change the name and fool consumers.

The companies that make High Fructose Corn Syrup want the U.S. government to let them legally change its name to the misleading “corn sugarâ€

Although high-fructose corn syrup is chemically similar to table sugar (sucrose), concerns have been raised because of how high-fructose corn syrup is processed. Some believe that your body reacts differently to high-fructose corn syrup than it does to other types of sugar. But research about high-fructose corn syrup is evolving.

Some research studies have linked consumption of large amounts of any type of added sugar — not just high-fructose corn syrup — to such health problems as weight gain, dental cavities, poor nutrition, and increased triglyceride levels, which can boost your heart attack risk. But there is insufficient evidence to say that high-fructose corn syrup is less healthy than are other types of added sweeteners.
http://www.mayoclinic.com/health

The Four Sugars

Glucose is the sugar in blood, and dextrose is the name given to glucose produced from corn. Biochemically they are identical.

Fructose is the principal sugar in fruit. In fruit, it raises no issues because it is accompanied by nutrients and fiber.

Sucrose is table sugar. It is a double sugar, containing one part each of glucose (50%) and fructose (50%), chemically bound together. Enzymes in the intestine quickly and efficiently split sucrose into glucose and fructose, which are absorbed into the body as single sugars.

HFCS is made from corn starch. It contains roughly equivalent amounts of glucose (45 to 58%) and fructose (42 to 55%).

Read more: http://www.thedailygreen.com/healthy-ea ... z1ZBcMFKhl