Researchers warn common food ingredient unique to America turbocharges cancer

Eating a specific type of sugar can turbocharge cancers and make them more deadly, according to new research.

Fructose — which is added to thousands of US food and drinks — was found to speed up the growth of certain kinds of skin, breast and cervical tumors.

The study showed this type of sugar gets converted by the liver into components that tumors need to build new cells and grow.

The more quickly a tumor grows, the more aggressive the cancer may become - able to take over a person's body before they can fight back.

Added fructose is sugar that is extracted from sources like corn and added to processed foods, most commonly in the form of high fructose corn syrup.

Some early studies have suggested that eating more of these processed sugars might not just accelerate cancer growth, but could also be a cause of some kinds of cancer.

Added fructose is different from fruit fructose, a natural sugar found in fruits that is typically accompanied by fiber and other nutrients that slow down its absorption into the blood.

In the US, manufacturers are generally allowed to add fructose to foods without limitation, which means its found in high amounts in many different processed foods.

Similarly developed nations have issued caps on the additive — the EU only permits a fraction of the sugar in its processed foods.

This creates a food system in the US where fructose, and high fructose corn syrup, is found in sweetened items, like soda, fruit juice and yogurt, as well in unexpected items, like pasta sauce, salad dressing.

"Health Watch - A Certain type of sugar/fructose helps to turbocharge cancer,common to America."

We need, and every cell in the body can process Glucose, but only the Liver is able to process Fructose. This is not an issue if you are eating a few pieces of fruit every day, but the person having a super slurpy with HFCS is overloading the liver and pancreas. The volume of HFCS overwhelms the ability of the Liver to process the excess fructose and excessive amounts of insulin.

The Real Difference Between Corn Syrup And High-Fructose Corn Syrup

snip..."Health risks have been so strongly associated with high-fructose corn syrup that passing a bottle of "corn syrup" in the grocery store might cause you to think, "Why are they selling that stuff?" The truth is, corn syrup and high-fructose corn syrup are two different products, though it's understandable why people might get them confused.

Much has been made about the dangers of high-fructose corn syrup, but we don't really know if it is any worse than other sweeteners. In fact, high-fructose corn syrup is chemically similar to white table sugar.

The problem, as the world-renowned clinic points out, is that high-fructose corn syrup is extremely prevalent. It often shows up in products that we don't associate with sweetness. Because of this, it's easy for the average consumer to eat far too much high-fructose corn syrup without even realizing it.

The USDA's Dietary Guidelines for Americans recommends that 10% of daily calories or less come from sugar. When high-fructose corn syrup is in so many of the things we eat, it can be hard to stick to that limit. Advertisement

So what is the difference between high-fructose corn syrup and regular corn syrup?

Both types of corn syrup come from corn starch. According to Master Class, regular corn syrup is made by first adding water to corn starch. Then, enzymes are used to break long-chain corn starch molecules into shorter-chain molecules of glucose and maltose. The more time allowed for enzymes to break down starch molecules, the more glucose is produced, resulting in a sweeter, thicker syrup.

Pure corn syrup can be further processed into high-fructose corn syrup with the addition of more enzymes. According to the FDA, this process converts some of the glucose to fructose.

snip...High-fructose syrup typically contains either 42% (HFCS 42) or 55% (HFCS 55) fructose. HFCS 42 is commonly used in cereals and commercially-produced baked goods to lock in moisture, thereby extending shelf life. HFCS 55 is mostly used in the production of soft drinks because it stays in solution better than granular sugar (via FDA).

I have been avoiding HFCS and sugars in general by trying to keep my daily carb consumption below 40 mg. per day. So far at 86 I have had not issues with cancer or diagnosed diabetes although some in the family have. My brother in general ate healthy food, but for many years maintained a slight beer buzz, which he said helped some peculiar heart issue he had. Three years ago he had a large cancer removed from his colon and he was diagnosed with metastatic liver cancer. He was doing well with a standard chemo, but then had his 4th Covid Vax, and immediately got much worse and continued to slide down toward death.

So my question is whether standard beer, has the kind of glucose and maltose that gets converted to fructose and HFCS type sugars, and could that have predisposed him to cancer after other severe injury weakened his immune system?

Gleeaikin;

For most beer under 6% alcohol content, sugars like maltose and glucose are pretty thoroughly digested by yeast in the fermentation process, and what remains is pretty much alcohol, some carbohydrates, and proteins from the malted barley. (One exception is milk Stout has added lactose, which yeast are NOT able to digest.) That question I can answer. ( I did some home brewing back in the late 1980s, but I have not had much to drink in a number of years.

I have an opinion that alcohol might have been a contributing factor in the cancer, but a cancer question is better addressed to a doctor or oncologist.

Thank you for your answers to my question about the carb components of beers. I checked RB’s link regarding the diet fuss over beer and other carbs. So I decided to see for myself what the carb content is for beer. The main argument regards diet books putting beer carbs in the same category as carbs in pasta and potatoes. The objection is that beer is mostly water. See here are some beer carb facts:

* A typical 8oz serving of a commonly drunk beer contains around 5-8 grams of carbohydrates; however, this can vary significantly depending on the type of beer, with lighter beers having fewer carbs and heavier beers like stouts having more.
Key points about beer carbs:
* Light beers: Generally contain around 5-6 grams of carbs per 8oz serving.
* Regular beers: Typically have 10-12 grams of carbs per 12oz serving.
* Dark beers (stouts, porters): Can have significantly higher carb counts due to additional malts.

So, unless you are on the restrictive 20 gm. per day of carbs early phase of a very low carb diet, it is pretty easy to fit one glass of light or regular beer into your diet plan. Personally, I don’t like beer, but one 8 oz. glass of whole milk also has only 8 carbs. I also love potatoes, so like to cook small Yukon gold potatoes, less than 2 inches diameter, and cut them into half or quarters. One buttered piece with the meal satisfies the craving.

I was able to lose about 30 lbs over a 4 months period from BMI 27.5 to 23, after I got very sick, and saw the article posted by ConservativeMind that said people with a BMI over 25 store their Vitamin D in their fat, rather than their blood where it helps their immunity. At my recent Annual physical I had tested INSUFFICIENT in Vitamin D, and I had gained the weight from nervous nibbling while worrying and losing sleep over my 3 loved ones with cancer.

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