The buzz on corn syrup

Jeff Broddle | Cadillac News Linda Esche, manager of Apple Valley Natural Foods, smiles as she explains to Don Samardich the benefits of using stevia as an alternative to high fructose corn syrup.

Lori Ridder awoke and immediately knew something was wrong. When she sat up she felt dizzy. Hoping she could shake it off, she proceeded to get out of bed. But she was so weak and nauseous she nearly fell onto a nearby desk, which she used to crawl down to the floor.

Her husband helped her back onto the bed where she stayed for a few hours, until she had enough energy and strength to walk again. This was a couple of weeks ago after she had a frozen soft drink.

For years, Ridder has dealt with nausea, dizziness, bloating and constant redness in her cheeks. But not as much as she used to - not since she quit consuming products with corn syrup in them about eight months ago.

“All my life I would have problems, but I never knew what it was,” the Interlochen woman said. “Because I am not a box cook - I am a from scratch cook who doesn't use chemical stuff - I can easily trace my food habits back and eventually figured out what I could and couldn't eat.”

Since she began eliminating foods with corn syrup from her diet, she immediately began to notice her cheeks were not bright pink anymore. She also didn't become bloated or feel sick like she used to.

“It is hard because corn syrup is in everything and it creates a bunch of sick people,” she said. “I have talked to others who are allergic, too, and it is frustrating.”

During the past eight months, Ridder said she has lost weight, has a healthier functioning heart and can see clearer. But on the occasion that she consumes something with corn syrup, like a few weeks ago, she said she can definitely feel it.

“I just have to be careful of what I eat. I can't eat jelly from a restaurant unless it is homemade,” she said. “It all came down to me changing my lifestyle to feel better.”

Because corn syrup can be found in more products than not, Ridder drives to Cadillac every week or so to shop at Apple Valley Natural Foods Inc. to get foods that don't include high fructose corn syrup.

High fructose corn syrup, like many other food additives, has been in the news lately and many people may wonder what it is and how it affects a person's health.

Eric Wald, of the University of Michigan MFIT community health promotions department, answered some questions about high fructose corn syrup such as what it is, why it is used and what products it can it be found in.

Q: What is high fructose corn syrup (HFCS) and how is it different from regular corn syrup?

A: HFCS is a liquid sweetener made up of a fruit sugar called fructose and glucose, which is a simple sugar. Regular corn syrup is just glucose units put together.

There really isn't much of a difference between that and regular corn syrup except for the addition of fructose.

Q: When did HFCS begin to be used and why?

A: In 1970, HFCS was available in the food supply at about 0.5 percent. It continued to increase in use and by 2001, studies showed its use went up to 42 percent. As the HFCS production went up, the table sugar availability decreased and was used less often.

Q: What kind of products typically have HFCS in it?

A: It is prevalent in both food and beverages. You can find it in baked goods, candies, jams, condiments - pretty much anything processed. A lot of times you see it in soda and energy drinks. People should be more leery in consuming it in liquids than foods because many times you drink the calories without noticing them. A bottle of regular pop usually has more sugar in it than a meal.

Q: How can you tell what has fructose in it? Are there other names to look for?

A: It usually has the words high fructose corn syrup right in the ingredient list on the label. Other sugars to look for are sucrose, fructose and glucose.

Q: Is HFCS bad for you?

A: People shouldn't be afraid of the product itself. If there is candy and you have only one or two pieces, it isn't a big deal. But if you are out with friends and have a lot of soda, then you should be concerned.

Like fat and anything else, you should keep your added sugar intake to a minimum. A person shouldn't have more than 25 percent of their calorie intake from sugars. It is really hard to get around eating HFCS because it is in a lot of foods and beverages. The studies that are out there say it is bad for you if you have too much. Just keep it to a minimum by looking at the food labels.

Q: Is HFCS connected to diabetes or obesity?

A: When it started being used more, at the same time obesity went up. People are co-relating it, but there aren't any official studies that were done saying it is in fact connected. So, there is no actual proof that it causes diabetes. And with obesity, many link that to cause Type 2 diabetes. Again, there are no studies out that give that proof.

Q: Are we the only country that uses HFCS?

A: I believe it is all over. Other countries drink the same soda we drink and eat a lot of the same food that we eat. But, there are many other cultures that use natural foods and have smaller portion sizes, so they don't have the same high obesity rates as we do.

I think the United States has the most out of control portion sizes than any other country. We really need to be aware of that and do something about it.

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Advantages of high fructose corn syrup, according to the Corn Refiners Association, are:

€ Cost. HFCS is cheaper than table sugar

€ Pourability. The freezing point of HFCS is lower, so juice and beverage concentrates sold in the freezer case can be poured from their cans or containers and are easier to mix with water.

€ Softness and browning. HFCS gives baked goods, cakes, cookies and granola bars a soft, moist texture and helps them brown nicely.

€ Flavor enhancement. Taste buds detect the sweetness of HFCS earlier than table sugar, making the natural flavors of spices, citrus and fruit flavors stand out.

€ Freshness and stability. HFCS extends shelf life, inhibits spoilage and helps maintain the flavor of sweetness of canned fruits, soft drinks and other sweetened beverages, ketchup and fruit preserves.

High fructose corn syrup statistics:

€ It became a food ingredient during the 1970s after the technology for making it was developed.

€ Since the 1970s the amount of HFCS in foods and beverages has soared. The average American's daily calorie intake from HFCS was 205 calories in 2003 - up from two calories in 1970, according to the USDA.

€ The relatively low cost of HFCS enables food companies to supersize food portions - especially soft drinks - for little cost, increasing profits and perceived value for customers.

€ Some research suggests HFCS may cause changes in metabolism that hinder appetite control, increase blood triglyceride levels or increase risk of diabetes and colorectal cancer. However, there isn't enough evidence to draw conclusions at this point.

tberkebile@cadillacnews.com | 775-NEWS (6397)