The Story of High Fructose Corn Syrup. Sugar is everywhere!

Slides:

Advertisements

Similar presentations

High Fructose Corn Syrup, What Is the Truth?. Overview What is high fructose corn syrup (HFCS)? Why do food manufacturers use it? Which food products.

Advertisements

Carbohydrates: Simple Sugars and Complex Chains BIOL 103, Chapter 5 (Part 1)

Carbohydrates Fuel and Fibre. What is a Carbohydrate?

Carbohydrates. What are Carbohydrates? CHO make up 3% of the body’s organic matter CHO are compounds constructed in a ratio of one atom of carbon and.

Body’s main source of energy.  Carbohydrates are produced through a process called photosynthesis  plants convert radiant energy from the sun into chemical.

Ch. 7 Nutrition for Life Section 1 Carbohydrates, Fats, and Proteins

Carbohydrate Notes.

Carbohydrates, Chapter 4

CARBOHYDRATE METABOLISM CARBOHYDRATECARBOHYDRATE.

Carbohydrates: The Preferred Body Fuel

Nutrition and Diet Write answers in the white spaces below and pull the tabs for answers. How would you define nutrition? How would you define diet? Pull.

Fats, Carbohydrates, and Proteins

PRE/POST ASSESSMENT What is the overall function of a carbohydrate? Name the 3 different types of carbohydrates and give a food example for each. What.

Biological Molecules Carbohydrates Proteins Lipids Nucleic Acids.

Carbohydrates. CARBOHYDRATES 60% of our food should come from carbohydrates.

The Macronutrients Chapter 1. Macronutrients Carbohydrates Lipids Proteins Provide energy Maintain structure.

Sport Books Publisher1 Fats Also known as lipids Concentrated source of energy Fat serves to 1.Provide a source of energy 2.Insulate the body 3.Cushion.

Copyright © 2003 Delmar Learning, a Thomson Learning company Section 1 Fundamentals of Nutrition.

The Carbohydrates: Sugars, Starches, and Fiber Unit #4.

THANK YOU TO MRS. COUZENS AND MRS. DELINGHER Carbohydrates.

Biologically Important Molecules. There are four biologically important groups of molecules found in living organisms. They are:  Carbohydrate.

Nutrition: Carbohydrates Human Biology 11. Carbohydrates  What are Carbohydrates? What are Carbohydrates?  Stop at 1:38.

Carbohydrates (CHO) % of our daily caloric intake should be from carbohydrates Simple Carbohydrates – Monosaccharides Glucose, fructose, galactose.

 The energy you use comes from the carbohydrates in food  Your body changes carbohydrates into glucose– a form you can use for immediate energy  Your.

TABLE OF CONTENTS What is carbohydrate? How it’s made? Interesting facts! What sources to humans to get carbohydrates? How do humans use it? What is a.

Carbohydrates Sugar, Starch and Fiber. Carbohydrates in Foods Carbohydrates are the #1 source of energy for the body. They are the first source of energy.

Life With Carbon Chapter 7 Section 3. Nutrients – substances that provide energy and raw materials for an organisms to stay alive.

Carbohydrates Macro Nutrient Carbohydrates made by plants in PHOTOSYNTHESIS. Energy from sun turns water and carbon dioxide into carbohydrates (CHO) which.

CARBOHYDRATES. Why are carbohydrates important? Carbohydrate’s Function a.Provides the main source of energy for the body. - Brain cells / thinking –Breathing.

Nutrition: Carbohydrates Chapter 10 Lesson 2 Pg

Carbohydrates Athletes are not the only people who need carbohydrates. Everyone needs them. Carbohydrates are the sugars, starches and fibers found in.

Chapter 15 Review of Carbohydrates. The Chemist’s View of Carbohydrates 0 What three elements are carbohydrates made of? 0 carbon, hydrogen and oxygen.

Carbohydrates. Carbohydrates  Most easily metabolized nutrient for the body, converted into glucose  glucose provides energy for the brain and ½ of.

Lets Carb Up!!!. Carbohydrates - Composition Made of… (Hint: look at the name) Carbon Hydrogen Oxygen.

Carbohydrates Carbohydrates. What are Carbohydrates  An organic compound that is the body’s main source of energy.  They are found mainly in plants.

Carbohydrates. Made from atoms of carbon (C), hydrogen (H) and oxygen (O) Made from atoms of carbon (C), hydrogen (H) and oxygen (O) Examples are starch,

10/16 Objective: What are the properties of carbohydrates? * Chapter 5: The Molecules of Life Do Now: What is a small molecular unit called? A chain of.

___________________: The Preferred Body Fuel Carbohydrates game:

Chemistry of Foods Chapter 3.

CARBOHYDRATES CARBOHYDRATES A. Composed of carbon, oxygen, hydrogen B. Ratio of atoms: 1 C : 2 H : 1 O or (CH 2 O) n n=# Carbon Atoms C. Exists as rings.

“Carbohydrates” Do you ever: Think of carbs as providing nothing but calories to the body? Wonder why nutrition authorities recommend foods high in fiber?

Carbohydrates. Simple Carbohydrates  sugars –monosaccharides – single sugars –disaccharides – 2 monosaccharides.

Carbon & Carbohydrates

Nutrition: Carbohydrates Chapter 10 Lesson 2 Pg

MACROMOLECULES.  ORGANIC COMPOUNDS: molecules that contain carbon and hydrogen. In addition to these two elements, biological molecules may also contain.

Nutrition for Health professions Lecture 5  Mr. Adham I. Ahmed “BSN, RN, MCN” University of Palestine Health Sciences College Associate Degree Program.

Carbohydrates.  Almost all of our carbohydrates come from PLANT food sources.  We get most of our carbohydrates from the GRAINS group.  FRUITS and.

Food Macromolecules Macromolecules are large complex molecules essential for life Carbohydrates Lipids Proteins Nucleic Acids.

Carbohydrate Notes.

Six Classes of Nutrients

Carbohydrates – C, H, O Uses – sugars are for quick energy

Answers to the text questions.

Unit 9: Organic Composition of Food

CARBOHYDRATES Carbohydrates are the sweet molecules of biochemistry, since they are either sugars or made up of sugars.

IV. CARBOHYDRATES A. Two Types 1. Simple Carbohydrate

Four Types of Organic Molecules

USING CARBOHYDRATES.

Carbohydrates What’s the difference between these foods? All the same molecules of glucose and fructose.

Body’s main source of energy

The Major Biomolecules

ORGANIC COMPOUNDS The Chemistry of LIFE!!.

Carbohydrates Carbohydrates are sugars. They are key for metabolism (energy making) in our body. End in -ose. Types: Simple Small molecules for quick energy.

copyright cmassengale

Carbohydrates, Sugars, and Starches

Carbon Carbon is the basis of all organic compounds

Nutrient #1: Carbohydrates

Purpose Monosaccharides Disaccharides

Carbohydrates What’s the difference between these foods? All the same molecules of glucose and fructose.

Presentation transcript:

The Story of High Fructose Corn Syrup

Sugar is everywhere!

Ancestral human sugar consumption low –Annual sugar consumption for adults: 158 lbs. –Amount has increased every year –Sugar consumed in soda, candy, corn syrup, high-fructose corn syrup, and corn sugar

Sugars Monosaccharides - single sugars like glucose, fructose Disaccharides - double sugars Sucrose (1 glucose + 1 fructose): through photosynthesis, plants combine CO 2 + H 2 O + sun’s E n; use sucrose as transport sugar (sugar cane, beets: our table sugar) Lactose (1 galactose + 1 glucose): milk sugar (only animal- derived sugar) Fructose: fruit sugar (e.g. grapes, pears, and peaches have relatively high levels)

Excess glucose and fat storage Excess glucose stored into body fat after liver & muscles are full of glycogen The liver breaks apart the glucose molecules and puts them back together as fats Fat cells have a great ability to expand

Background 1970’s corn overproduction due to governmental subsidies Farmers losing money to overseas imports Demand to keep grocery prices affordable.

Background Japanese researchers developed a reliable way to turn cornstarch into syrup sweet enough to compete with liquid sugar. Formula was 55% fructose/45% glucose (since human taste buds recognize only fructose, this mix tastes sweeter than natural 1:1 mix from sucrose) Produced very cheaply, so most companies switched from sugar in the 1980s.

Why is it so heavily used? It mixes easily – fruit juices Extends shelf life by 20% by inhibiting microbial spoilage- yogurt Tastes extra-sweet Helps prevent freezer burn- ice cream Helps bread brown and keep it soft- hot dog buns and English muffins Results in soft textures- chewy cookies and protein bars

Problems with High Fructose Corn Syrup Primary sweetener in soft drinks = link to childhood obesity. Presence of soda machines in schools. Consumption of milk down 36% in 30 years, soda consumption up 200%

Problems with High Fructose Corn Syrup Because it is metabolized by the liver, fructose does not cause the pancreas to release insulin the way it normally does, but converts it to fat. Fructose does not enhance production of hormone leptin that signals satiety. Sugar uptake transporter in human gut transports 1 glucose + 1 fructose; 30% of US population suffer from “fructose mal-absorption” (when extra fructose present) and resulting diarrhea..

Problems with High Fructose Corn Syrup Fructose is more readily converted to fat in the liver, increases levels of fat in the bloodstream in the form of triglycerides May contribute to diabetic complications more readily than glucose Livers of test animals developed fatty deposits and cirrhosis

Problems with High Fructose Corn Syrup Interactions with oral contraceptive efficacy. Mineral losses – iron and magnesium (adolescents) Colorectal cancer (?)