….and the Aware Parent
Obesity rates for adults and children remain a growing concern. With the rate of obese adults reported to have doubled in the past 30 years and the rate of obese children tripling in the same amount of time, there are several factors that may have led to these statistics.
While we know that sedentary lifestyles and poor dietary choices are a definite area of concern, research is showing that the actual manufacturing and production of some food items that are considered staples in many diets could be a primary factor.
The History of High Fructose Corn Syrup (HFCS)?
Until the year 1957, high fructose corn syrup (HFCS) didn’t exist. It wasn’t until a couple of researchers named Marshall and Kooi developed an enzyme called glucose isomerase that could work on corn syrup to rearrange the molecular composition of glucose and convert it to fructose.
Glucose isomerase causes the isomerization, or rearrangement, of glucose. When natural glucose in corn syrup is converted to fructose, the syrup becomes sweeter. High fructose simply means that the percentage of fructose is higher.
The significance of being able to genetically alter corn syrup from a mildly sweet syrup to a profoundly sweet syrup was not lost on the corn growers and it couldn’t have come at a better time. In 1977, new tariffs and sugar quotas made importing sugar more costly. With the increase of sugar costs, production costs on new dietary staples rose significantly. The producers of these items needed a more cost effective alternative sweetener.
It was in 1984, when soft drink makers like Coca-Cola and Pepsi began using high-fructose corn syrup, that it really jumped in general acceptance. Production grew from about 3 million tons in 1980 to about 8 million tons in 1995. Read the rest of this entry →