Scientists and farmers alike have known for decades that high-fructose corn syrup is bad news for land management. Growing the monoculture of corn needed to provide for high fructose corn syrup is devastating for natural ecosystems that were originally inhabiting farm land. The unnatural need for this stuff requires extra fertilizer and soil manipulation to guarantee a good crop, and the water used for irrigation is literally draining the Midwest out through the Mississippi and into the oceans where we will never be able to bring it back into America’s aquifers.
So amongst all this bad news for the environment, Princeton has conducted a study showing us exactly how bad it is for our health, too. I want to know; what is the point in consuming, and therefore producing, this destructive stuff?
A sweet problem: Princeton researchers find that high-fructose corn syrup prompts considerably more weight gain
by Hilary Parker
A Princeton University research team has demonstrated that all sweeteners are not equal when it comes to weight gain: Rats with access to high-fructose corn syrup gained significantly more weight than those with access to table sugar, even when their overall caloric intake was the same.
In addition to causing significant weight gain in lab animals, long-term consumption of high-fructose corn syrup also led to abnormal increases in body fat, especially in the abdomen, and a rise in circulating blood fats called triglycerides. The researchers say the work sheds light on the factors contributing to obesity trends in the United States.
“Some people have claimed that high-fructose…
Not enough? How about you add some liver scarring on top of that?
High fructose corn syrup linked to liver scarring
By Andrew Nusca | Mar 23, 2010
High fructose corn syrup, which some studies have linked to obesity, may also be harmful to the liver, according to a new study.
According to research from Duke University Medical Center, increased consumption of high fructose corn syrup was associated with scarring in the liver or fibrosis among those with non-alcoholic fatty liver disease, or NAFLD.
A team led by associate professor Manal Abdelmalek studied 427 adults, analyzing dietary questionnaires collected within three months of the adults’ liver biopsies.
Among the participants with NAFLD who consumed high