The Downfall of High Fructose Corn Syrup (HFCS)

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In this podcast, we’re going to talk about the downfall of high fructose corn syrup. High fructose corn syrup has been a very popular sweetener for the past 30 years. In 1980 an average American was consuming about 20 pounds of high fructose corn syrup. The consumption of high fructose corn syrup spiked in the year 2000 to 61 pounds, and by 2015 it was down again to 39 pounds. Many different companies have been making the shift from high fructose corn syrup to other forms of sugar.

The problem with high fructose corn syrup is that it is 53% glucose and 42% fructose—the rest is different types of sugars. The fructose can do some serious damage to the liver. All of your cells have receptors for glucose, but not fructose. Only your liver can break down fructose. If you consume a lot of fructose, you can overload the liver and create all sorts of health problems.

High fructose corn syrup is also made in a lab with cornstarch. Corn is GMO, so you’re getting that added glyphosate.

Thankfully, high fructose corn syrup and even sugar are becoming less popular. I think it has something to do with the awareness of the keto diet.

Consumption of different products in the 70’s versus present day:

• Milk — down 44%

• Beef — down 33%

• Cheese — up 193%

• Yogurt — up 1600%

• Grains — up 12.7%

• Corn — up 180%

• Corn sweetener — up 300%

• Chicken — up 110%

• Vegetable oil — up 270%

• Soy — up 190%

Dr. Eric Berg DC Bio:

Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning.

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