High Fructose Corn Syrup Reality
I am an RN.
I am also a Wellness Consultant.
If you read my 'bio', you'll see that I have been involved in health care, both from the medical venue and the 'alternative' venue for many years.
In that light, this article addresses "High fructose corn syrup".
The first point to make is that corn provides sugar.
That's okay.
Sugar is sugar, right? Sure! The next point to make is that corn is a grain.
It's a "whole grain".
That's okay.
A grain is a grain, right? Sure! We need to define both of these points a bit more.
First, is the sugar aspect.
I want you to imagine a glass of sweetened tea.
Do you put one teaspoon of sugar in your tea? How about three packets of sugar.
What about 100 teaspoons of sugar.
Would you put 100 teaspoons of sugar in your tea? That is what it means to say "high fructose", it's "high sugar".
Second is the grain aspect.
Grains take time to digest.
So, it takes TIME for the SUGAR to be processed in your body.
This is very important and you need to pay close attention to this.
Corn is a grain that is high in sugar.
It takes time to be processed by your body.
Why is that important? Your pancreas processes your food.
It was meant to process balanced meals, and then rest.
When you take in 'high fructose corn syrup', your pancreas does not have the time to rest before you are eating your next meal.
The food industry likes high fructose corn syrup because it's cheaper to sweeten your food.
They don't see it as a problem.
Sugar is sugar to them.
But the concentration and duration of the sugar is definitely a problem for their consumers! Who has heard of 'insulin resistance'? What does that mean? Insulin resistance is when your body does not recognize it's own ability to process sugar via the pancreas.
That equals diabetes.
It is reversible.
How? For one week, go on a 'grain free', 'sugar free' plan and watch those blood sugars plummet! Whole grains that are fiber based will bind with the sugar so that your body can eliminate it readily.
Look at your nutrition label and subtract each fiber gram from sugar gram to determine your actual sugar or carbohydrate load of a food.
Please feel free to comment on this article for everyone's benefit and education!
I am also a Wellness Consultant.
If you read my 'bio', you'll see that I have been involved in health care, both from the medical venue and the 'alternative' venue for many years.
In that light, this article addresses "High fructose corn syrup".
The first point to make is that corn provides sugar.
That's okay.
Sugar is sugar, right? Sure! The next point to make is that corn is a grain.
It's a "whole grain".
That's okay.
A grain is a grain, right? Sure! We need to define both of these points a bit more.
First, is the sugar aspect.
I want you to imagine a glass of sweetened tea.
Do you put one teaspoon of sugar in your tea? How about three packets of sugar.
What about 100 teaspoons of sugar.
Would you put 100 teaspoons of sugar in your tea? That is what it means to say "high fructose", it's "high sugar".
Second is the grain aspect.
Grains take time to digest.
So, it takes TIME for the SUGAR to be processed in your body.
This is very important and you need to pay close attention to this.
Corn is a grain that is high in sugar.
It takes time to be processed by your body.
Why is that important? Your pancreas processes your food.
It was meant to process balanced meals, and then rest.
When you take in 'high fructose corn syrup', your pancreas does not have the time to rest before you are eating your next meal.
The food industry likes high fructose corn syrup because it's cheaper to sweeten your food.
They don't see it as a problem.
Sugar is sugar to them.
But the concentration and duration of the sugar is definitely a problem for their consumers! Who has heard of 'insulin resistance'? What does that mean? Insulin resistance is when your body does not recognize it's own ability to process sugar via the pancreas.
That equals diabetes.
It is reversible.
How? For one week, go on a 'grain free', 'sugar free' plan and watch those blood sugars plummet! Whole grains that are fiber based will bind with the sugar so that your body can eliminate it readily.
Look at your nutrition label and subtract each fiber gram from sugar gram to determine your actual sugar or carbohydrate load of a food.
Please feel free to comment on this article for everyone's benefit and education!
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