Does High-Fructose Corn Syrup Really Make You Fat? (6 reasons to avoid)

Corn syrup can be enzymatically converted to change some of its glucose to fructose, yielding high-fructose corn syrup (HFCS). HFCS first made its debut in the American food supply around 1970, when it accounted for about 0.5% of total sweetener use. It is produced when corn syrup undergoes processing to convert glucose to fructose. By the mid-2000s, almost half of all sweetened foods were sweetened with HFCS.

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Glycemic Index, Carbohydrate Loading, and Type 2 Diabetes

Glycemic index (GI) is a value used to rate or categorize the impact that a carbohydrate-containing food has on blood glucose levels. The use of GI as a weight-loss tool has been accepted in consumer publications and debated by the scientific community. Foods have been categorized as low, moderate, or high, compared to the reference food, which is glucose or white bread.

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