Additive 1 - High Fructose Corn Syrup

The first additive I want to talk about is High Fructose Corn Syrup (HFCS). This is a sweetener loved by manufacturers due to the fact that it is just as sweet as table sugar but way cheaper. It also blends better with other ingredients, it does not separate, and it helps maintain a longer shelf life.
 
HFCS is derived from corn using a long chemical process. There are two types of HFCS and they are both equally harmful. They are as follows:

- HFCS 42 which is 42% fructose and 53% glucose and some other sugars. This type of HFCS is most commonly used on foods and baked items.
- HFCS 55 contains 55% fructose and 42% glucose. This type of HFCS is mostly used in soft drinks.

Ok, so what if I eat a little of that in my food? can't be that bad, right? Wrong! Our bodies metabolize this additive and converts it into fat really fast. Also, HFCS does not suppress production of ghrelin, a molecule that stimulates the appetites so your body never gets the message that you've eaten enough food. As if it wasn't enough, your liver also converts HFCS into triglycerides, which in excess, increases the risk of heart deseas. 

You should also know, traces of mercury has been found in High Fructose Corn Syrup along with a few other unidentified chemicals researchers know nothing about.
You don't have to go far to find HFCS, foods such as ketchup, salad dressings, jams, ice creams, and specially soft drinks are home to this particular additive. In fact, the average adult consumes about 20 teaspoons of HFCS a day so remember, read you labels and always choose wisely!    
                                                                                   
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