Contact us now!Join us for a free Lectures & Biofeedback Scans. More!

Avoid HFCS

One of principal arguments food corporations have used to defend high-fructose corn syrup (HFCS) is that it is chemically similar to table sugar. Manufacturers have stated repeatedly that HFCS contains at most 55% fructose, little different from white sugar’s 50% fructose makeup. Avoiding High Fructose Corn Syrup and all Junk Foods is the key to Total Wellness and to avoid most chronic diseases associated with obesity.

But as it turns out, the specific amount of fructose in HFCS for any particular food product has never been officially tested. And when researchers tested brand-name sodas, they found that the fructose content is actually 65% with high glycemic index.

This is actually pretty shocking news, and could further explain just why soda in particular is so extremely detrimental to your health. As it turns out, the fructose content of the high fructose corn syrup (HFCS) used in many popular soda brands has been sorely underestimated.

… Remember, high fructose corn syrup in the form of soda is the number one source of calories in the United States, and it is very likely the primary cause of the obesity epidemic.

A single can of soda per day can add as much as 15 pounds to your weight over the course of a single year, not to mention increase your risk of diabetes by 85%.

Avoid HFCS in breakfast cereals, biscuits, cookies, jams, and hundreds of processed foods to avoid Obesity, diabetes or better known as Diabecity. See Our Lunch & Learn Seminars section for major corporations worldwide.
Americans’ reliance on processed foods and snacks is undoubtedly one of the primary factors driving our skyrocketing obesity and disease rates. Even many people who “know better” have trouble keeping their hands out of the Doritos.

In 2005 alone, Americans spent a staggering $60 billion on snack foods!1 Sugar and salt cravings are often blamed for snack attacks, but how can you stop them?

The truth is, processed foods contain carefully orchestrated flavors and other sensory factors designed to be as addictive as possible. This is in stark contrast to whole foods, the taste and consistency of which was created by nature and therefore work with your body to satiate hunger and nutritional cravings.

As discussed in a previous article, junk food manufacturers have taken flavor science to extraordinary levels, and the artificial ingredients used to produce that sought after “bliss point” can seriously confuse and befuddle your body’s metabolism.

For example, the sweetness from non-caloric artificial sweeteners tends to disrupt your metabolic response to real sugar,2 thereby exacerbating obesity and diabetes. Your body simply isn’t fooled by sweet taste without calories, so it keeps signaling your brain to keep eating, as the point of satisfaction has not yet been reached.

Fortunately, there are solutions to unhealthy junk food cravings. One of the most effective strategies I know of is intermittent fasting, along with particular diet modifications that effectively helps reset your body’s metabolism.

Another helpful technique, which addresses the emotional component of food cravings, is the Emotional Freedom Technique, demonstrated in a video below.

What Makes Processed Foods and Snacks Addictive?

Before we jump into the solutions, let’s take a quick look at what’s causing junk food cravings in the first place. You probably know that refined sugar is more addictive than cocaine,3 but sugar is not the sole culprit causing food addiction.

Another part stems from the way food manufacturers combine various flavors and textures to produce truly addictive products. This science is used not just for chips, cookies, and sodas, but for ALL processed foods, from condiments to pasta sauce.

Food scientist Steven Witherly has studied taste and addictive flavors for the last two decades. In his report: “Why Humans Like Junk Food,”4 he reveals what it is about a wide range of specific foods that stir our senses and taste buds. For example, the reason people love corn chips is because of the following combination of factors:

Corn chips contain lots of “taste-active solutes,” including salt, sugar, MSG, and others
Seasonings create a high salivation response
The chips melt quickly in your mouth, enhancing “dynamic contrast and evoked quality”

Compared to those who consumed the least amount of subsidized foods, these high intake groups had a:

37 percent higher risk of obesity
41 percent higher risk of dangerous visceral fat (belly fat associated with an increased risk for heart disease)
34 percent higher risk for symptoms associated with chronic inflammation
Corn, Soy and Wheat 3 Major Junk Food Ingredients

Youd be hard-pressed to find a processed food product that doesnt contain corn syrup, soybean oil and/or wheat, and theres compelling evidence showing that all of these ingredients cause significant harm to health when consumed in excess:

High-fructose corn syrup (HFCS): has been shown to cause more metabolic harm than other sugars.6

Research also shows that while HFCS accounts for about 8 percent of added sugar consumption worldwide, 42 percent of added sugar in the U.S. diet comes from corn syrup.7

So Americans are consuming far more HFCS than many other nationalities, and our disease statistics tend to mirror that as well.

For an excellent scientific analysis on fructose, I suggest reading the report titled Fructose, Weight Gain, and the Insulin Resistance Syndrome,8 published in The American Journal of Clinical Nutrition (AJCN). It will open your eyes to some of the major problems associated with this sweetener.

Soybean oil: is the most common oil used in the U.S., but this is a relatively new phenomenon. The consumption of soy oil has increased 1,000-fold over the last century,9 and now consists of 10 to 20 percent of all calories consumed in the American diet.

Diets high in soybean oil have been shown to upregulate genes involved in obesity, diabetes, inflammation, mitochondrial function and cancer.10 In fact, soybean oil was found to be more obesogenic and diabetogenic than fructose in mice.11

The excessive consumption of soybean oil is also troubling for a couple of other reasons. First, over 95 percent of soybeans grown in the U.S. are genetically engineered (GE), and therefore more prone to heavy contamination with Roundup or other toxic pesticides.

Second, this extreme increase has also contributed to widespread omega-3 to omega-6 imbalance. Soybean oil is primarily omega-6 fat, and a significant source of dangerous trans fat.12

According to researchers,13 the apparent increased consumption of linoleic acid (LA), which was primarily from soybean oil, has likely decreased tissue concentrations of eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) during the 20th century.

Wheat: has been identified as a potential trigger of poor health via a number of mechanisms. While no GE wheat is grown in the U.S., desiccating conventional wheat with Roundup is a common practice.

By applying the pesticide right before harvest, farmers can dry out the grain faster for the harvesting schedule. As a result, most non-organic wheat tends to be contaminated with this toxic pesticide, which in addition to the heightened level of gluten in modern wheat helps explain the rapid rise in gut disorders, such as leaky gut and celiac disease, and associated health problems.


Skip to toolbar