High Fructose Corn Syrup Causes Oxidative Stress
Monday, July 21, 2008
Byron J. Richards, Board Certified Clinical Nutritionist
Just to keep the medical profession aware that I am keeping track of their utter incompetence in terms of recently stating that there was not enough evidence to warn against consumption of high fructose corn syrup (HFCS) – I would like to point out to them another recent study which was actually conducted to show the powerful antioxidant capabilities of cranberries.
The researchers fed healthy humans HFCS along with some vitamin C. The vitamin C was not adequate to offset the oxidative free radical damage caused by ingesting the HFCS. The antioxidant power of cranberries1 was adequate to more than offset the oxidative stress of the HFCS ingestion.
The researchers noted that the oxidative stress of HFCS was directly related to its excessive promotion of a post-ingestion rise in triglycerides – a necessary first step in inducing leptin resistance, elevating cholesterol, and increasing heart disease risk. It is a known fact that prolonged elevation of triglycerides between meals may be the single most important lab test reflecting cardiovascular disease risk – because it is reflective of body chemistry in a state of stress. This is not the first time I have pointed this fact out2, and most likely not the last. There is clear evidence that HFCS should be completely avoided by any person who cares anything about their own health.
It is obvious why the medical profession refused to warn against consumption of a horrid sweetener that makes kids fat, raises their cholesterol, and increases the risk for heart disease even at an early age. They had it planned all along that they wanted to give kids statin drugs.
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