(From the article)"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".(Emphasis Mine)
"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."
I’ve suspected HFCS as a villain for a long time now.
Mmm hmmm.
How long has F/HFCS been around??
How long have these turbo cancers been around? NOT long, at all.
Everyone knows cancers feed on sugar ... not anything new....like turbo-cancers are.
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).
BTTT