The Dangers of High Fructose Corn Syrup (Refined Sugar)
by David Wolfe
High fructose corn syrups lurks in many popular products on your shelf besides just
soda. Soups, candy, ice cream, and even energy drinks that are touted to be healthy
all have this processed ingredient. Don't be fooled! Read the labels on your food
carefully before you put this sweetener that has been linked to both diabetes and
obesity into your body.

According to the Mayo Clinic, HFCS is the leading ingredient after carbonated water in
soda. Women who drink at least one regular soda a day are 85 percent more likely
to develop type 2 diabetes than those who drink less. HFCS also leads to tooth
decay. If you were to put a baby's tooth in a glass of soda, it would dissolve
High fructose corn syrup is disguised under the name "crystalline fructose" which is
contained in Glaceau Vitamin Water and other energy drinks.

Research by the U. S. Department of Agriculture (USDA) reveals that high fructose
diets shorten the life span of laboratory mice from the normal two years to a mere
five weeks.

In my opinion, High Fructose Corn Syrup is one of the most destructive drugs in the
world. It is more destructive than cocaine and alcohol. High fructose corn syrup is a
button that gets constantly pushed in everybody who eats fast food, junk food,
processed food, conventionally grown food. Chronic consumption of high fructose
corn syrup has been known cause blood sugar disorders, mood swings, and
hypoglycemia. It can also cascade into diabetes type II, anxiety, and other more
severe mental disorders.

Quick Tips to Reduce High-Fructose Corn Syrup in your diet

Read food Labels. If the food contains high fructose corn syrup don't buy it! Cut all
foods with HF Corn Syrup from your diet. Use sweeteners that are healthier for you
like Stevia, Yacon, Raw Unprocessed Honey, Xylitol (from birch), Agave Nectar.

Excellent alternative sweeteners:


A healthy, non-glycemic, natural, raw, organic, low-calorie sweetener, yacon syrup is
fresh pressed from the yacon root, and has been enjoyed for centuries in the Andean
highlands of Peru. Yacon is both naturally low-calorie and low in mono and
disaccharides (containing less than 1 g per serving of the sugars that rapidly elevate
blood sugar levels). Yacon is a distant relative of the sunflower with edible tubers and
leaves. It is commonly grown and consumed from Colombia to northwest Argentina.

As a prebiotic, yacon is good for digestion, stimulates positive colon health, and helps
with the absorption of calcium, magnesium, and other vitamins. Yacon helps to
regulate friendly intestinal flora, and especially improves the growth of
bifidobacterium, thus helping to reduce constipation. Because of its high antioxidant
value, yacon is beneficial in reducing free-radical damage in the body, especially the

Though packed with sweetness, the sugar in yacon is mainly fructooligosaccharide,
which cannot be absorbed by the body. In fact, the root of yacon is considered the
world's richest natural source of FOS (Fructooliosaccharides). Most other roots and
tubers store carbohydrates as starch - a polymer chain of glucose; yacon stores
carbohydrate as FOS - a polymer chain composed mainly of fructose. This FOS can
be considered a subgroup of inulin because it has a similar molecular structure, but
with shorter fructose chains.Yacon roots contain important quantities of potassium
and antioxidants.

Tests from the Universidad Nacional Mayor de San Marcos in Peru [July, 2004]
tested how Yacon syrup affects blood glucose levels. Participants (60 non-diabetic
men and women between the ages of 20 and 60) fasted for at least eight hours
before ingesting varried sweeteners. Three groups were given different samples of
Yacon, one group was given bee's honey, another group was given maple's syrup,
and the last was given anhydrous glucose. The group ingesting Yacon syrup had the
least blood sugar varriance as measured before and after. These results showed that
Yacon had very little effect on glucose levels, while other sweeteners showed an
immediate significant rise and a slow decline back to normal.

Yacon helps manage cholesterol and triglyceride levels within the body, as well as fat
metabolism in general. Yacon also contains glyconutrients and helps boost the
immune system in a similar way to aloe vera. Yacon is ideal for low-calorie, low-
sugar, detoxification, and weight-loss diets.

How to use: Use it as you would honey, agave or maple syrup on foods, in recipes
and to sweeten beverages with a spoonful. Yacon syrup has very little influence on
the curve of glucose tolerance and is dramatically less glycemic than honey, agave or
maple syrup.


A critical consideration in a healing diet is retaining a low sugar intake. This makes
stevia one of the great herbs of the world because stevia is not a sugar at all! In fact,
it contains no sugar whatsoever! It is a now widely-used sugar substitute originally
from the Andes, South America that has a pseudo (false) sweetness. It is an
excellent substitute for sugar, especially in the case of when someone is on a
low/non-glycemic healing diet for a short period of time (as in reversing Candida).
Sugar feeds the unwanted guests as well as the bacterial, virus-infected, and free-
radical damaged cells. By cutting off their food supply, the condition can start to heal.

Stevia is available in both straight herb, concentrated liquid and powder form. There
are many flavored stevias available that are delicious added to superfood smoothies,
salad dressings, and deserts!


Agave syrup is a natural product that tastes like a cross between honey and maple
syrup, it dissolves easily and is the perfect sweetener to naturally enhance any food
or beverage. To produce organic agave syrup, juice is pressed from the core of the
agave plant. The juice is then selected to become dark agave syrup or is filtered to
create a light agave syrup. The syrup is then heated (the temperature depends on
the brand and quality), to hydrolyze the carbohydrates into sugars. There are over
100 species of Agave cactus in Mexico, Dark agave is produced from the more wild
Salmiana species, as opposed to the Blue Agave variety which is used to make
tequilla and amber agave nectars. Agave naturally contains Iron, Calcium, Potassium
& Magnesium.

Dark agave has a relatively low glycemic index (even when compared to other agave
products), meaning that it is metabolized more slowly into the bloodstream than
other sweeteners and does not cause dramatic blood sugar spikes. This special
quality makes it a valuable resource for diabetics, people with hypoglycemia, or
anyone who is concerned with maintaining a consistent energy levels. It is also a
valuable resource for all raw-food chefs and lovers of fine cuisine, as dark agave is
delicious and brings subtle flavor and depth to any dish or drink. Agave also has
unique hydrating properties. Ancient inhabitants of the Mexican region believed that it
purified the body and soul. It is very smooth, mixes in easily with cacao nibs, any
beverage or smoothie, and can be used to replace sugar in traditional recipes.

Blue Agave is higher in fructose-producing carbohydrates (85%) than other types of
agave, and is considered to be the finest agave in the world.

When choosing agave products, check to make sure they are unprocessed, unfiltered
and natural. This ensures that they retain valuable nutrients, minerals and enzymes
that would otherwise be lost when cooked.


Xylitol looks, tastes, and feels exactly like sugar; however, chemically speaking,
xylitol is not actually a sugar, but a sugar alcohol. Unlike other sweeteners such as
sorbitol, fructose and glucose, the xylitol molecule has five, instead of six, carbon
atoms. As a five-carbon sugar, xylitol has anti-microbial properties, whereas six-
carbon sugars can cause bacterial and fungal overgrowths.

Xylitol is naturally found in some fruits and vegetables, in addition to corn cobs and
various trees, especially birch. In humans and animals, xylitol is also found as an
intermediate byproduct of carbohydrate metabolism. Xylitol is actually so natural that
our bodies constantly produce 5-15 grams per day, under normal metabolism
conditions. The natural presence of xylitol in plants, food, and humans suggests that
consuming xylitol (in reasonable quantities) is safe for our health. Commercially-
obtainable xylitol is not a raw, whole-food product; however, xylitol itself is a natural

Xylitol was discovered almost simultaneously by German and French chemists in the
1890's. In the Soviet Union it has been used for decades as a sweetener for
diabetics, and in China, xylitol has been used for various medical purposes. In 1983
the Joint Expert Committee on Food Additives (JEFCA) a joint expert committee of
WHO and FAO, officially pronounced that xylitol is a safe sweetening additive.The FDA
also agreed to this fact in 1986.

Note: When choosing xylitol products, we recommend using only birch-derived xylitol.

For more benefits on Xylotol, and more information on other sugar substitutes
please see the LongevityNOW program by David Wolfe.

About The Author

David Wolfe

Learn how to get the best online super food secrets strategies that will be good and
helpful one in dealing with your diet by visiting
Where you can find the top 3 proven super food success strategies.
The use of HFCS began to spread in
the 1980s as food manufacturers
sought a sweeter and cheaper
alternative to sugar. High-fructose
corn syrup extends the shelf life of
foods thus making it a popular
ingredient in a long list of products
that includes: soda, salad dressing,
ketchup, breakfast cereals, and many
processed foods. Check for yourself.
Read your food labels. You might be
surprised by how many foods contain
high-fructose corn syrup. These types
of foods are high in calories and low
in nutritional value.
Copyright ©
These statements have not been evaluated by the Food and Drug Administration (FDA). The content on
this website is for educational purposes only.  Please consult with your physician before using natural
remedies and before making any drastic changes to your diet or exercise
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