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).
Another reason why it is used so extensively, and not yet mentioned why it is used in so many products, is that it is cheaper than sugar.
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?