August 5, 2010
Perhaps these headlines ring a bell: "Does high-fructose corn syrup cause cancer?"; "Fructose: The sugar of choice for cancer cells"; "High-fructose corn syrup linked to deadliest type of cancer"; and, of course, "Cancer cells slurp up fructose, U.S. study finds." ... All were published this week in the wake of a UCLA study on the effects (as observed in the lab) of glucose and fructose on pancreatic cell cancer metabolism. Today, both the coverage and the study net a critical -- but illuminating -- posting from Orac over at the blog Respectful Insolence . The researcher's comments about the public health implications and the potential response from the federal government particularly rankled.
March 24, 2003 |
Robyn Landis is a Seattle-based writer and educator who loves chocolate and has no intention of giving up cookies and cakes, at least in moderation. But when it comes to sodas and desserts sweetened with high-fructose corn syrup, she believes in abstinence, not moderation. "High-fructose corn syrup is a really low quality, really cheap sugar," the 38-year-old Landis says dismissively.
August 2, 2008 |
You can spot Dawn Wynne at the grocery store. She's one of those conscientious label readers busy studying cans, bottles and jars in aisle after aisle. But it's not calories, sodium or preservatives she is looking for. She is on patrol for high fructose corn syrup; it's an unadvertised part of sauces, cereal, candy and especially soda, and she wants none of it. The Redondo Beach resident looks for foods sweetened with "pure cane sugar, honey or fruit juice."
April 19, 2011 |
This post has been corrected. Please see note at bottom for details. Sugar is toxic, argues a recent incendiary article that, as could be expected, has drawn attention from health experts, journalists and the people who really count – those who eat. Not only does ordinary sugar (technically a glucose-fructose combo) add extra calories to our diet, writes Gary Taubes in the New York Times Magazine article “Is Sugar Toxic?” but its consumption is an independent risk factor for heart disease, high blood pressure and many common cancers.
February 10, 2011 |
Many food activists and public health researchers are ready to pin a substantial portion of blame for the nation's obesity epidemic on the skyrocketing consumption of high-fructose corn syrup, widely used to sweeten processed foods and beverages in the U.S. since the 1980s. But food and beverage makers are fighting back . Glucose and fructose are both simple sugars--and equal parts of each is the recipe for table sugar. (High-fructose corn syrup is a bit more intensely sweet because it's made up of 55% fructose.)
February 14, 2013 |
Happy Valentine's Day! If you're in a relationship, you can rejoice in knowing that married couples are not only healthier, but research also shows that they live longer than their single peers. But if you're single, you can take pleasure instead in knowing that there's nothing healthy about most Valentine's Day chocolate -- and lucky for you, you don't have to consume any of it! And that in and of itself could make you healthier, provided that you don't wallow in a pint of ice cream instead.
November 8, 2012 |
A California man is challenging the notion that 7-Up is naturally good for you. The Center for Science in the Public Interest has filed a lawsuit on behalf of a Sherman Oaks resident for touting the healthful aspects of an added antioxidant in some 7-Up varieties. The lawsuit, to be filed in U.S. District Court in California, says the claim is misleading because it gives the impression the antioxidants come from fruit rather than added Vitamin E. 7-Up Cherry Antioxidant, Mixed Berry Antioxidant, and Pomegranate Antioxidant were launched in 2009.
April 12, 2010
Sugar is sugar is sugar. That's what many dietitians said for years when asked about the difference between the sugars naturally contained in fruit juice and those added to, say, soda. New research at Princeton University, however, undercuts the familiar adage, showing that high-fructose corn syrup, a common ingredient in processed foods because it's cheaper and extends shelf life, has a remarkable ability to fatten rats. Even when rats were given much lower concentrations of the commercial sweetener than are found in soda, while other rats were given higher concentrations of table sugar, the corn-syrup rats gained more weight.