Have you seen the commercial claiming that High Fructose Corn Syrup is "all natural" and "no worse for you than sugar"?

See the video here.

The Corn Refiners Association has spent $30 million on this ad campaign to boost the reputation of High Fructose Corn Syrup.

Exactly what is "high-fructose corn syrup"? Well, it's not the same thing at all as the natural, healthy fructose in honey and fruit. "High-fructose corn syrup" is a highly refined, artificial product. It is created through an intricate process that transforms cornstarch into a thick, clear liquid. White sugar and "high-fructose corn syrup" are not the same. Industry advocates for corn growers say that they are the same. But nutritional science studies say that there is a big difference between the two. They say that "high-fructose corn syrup" is worse than sugar.

This manufactured fructose is sweeter than sugar in an unhealthy way, and is digested differently in a bad way. Research has shown that "high-fructose corn syrup" goes directly to the liver, releasing enzymes that instruct the body to then store fat! This may elevate triglyceride (fat in blood) levels and elevate cholesterol levels. This fake fructose may slow fat burning and cause weight gain. Other research indicates that it does not stimulate insulin production, which usually creates a sense of being full. Therefore, people may eat more than they should. Indications also are that the important chromium levels are lowered by this sweetener which may then contribute to type 2 diabetes. Obesity is a contributor too.

Many older Americans are overweight. As we age, our taste buds don't work as efficiently, prompting us to eat more of everything that tastes sweet. "High- fructose corn syrup" is in almost everything.

The dangers of white sugar have been known for a long time. But now the evidence seems clear that "high-fructose corn syrup" is an even more dangerous consequence for our love of sweets. Dietary experts are singling out this fake syrup as one reason for the startling rise in obesity in America and related increase in diabetes.

"High-fructose corn syrup" is not the corn syrup you buy in a bottle at the supermarket to use for baking. It's an artificial additive that's cheaper and easier for manufacturers of sodas and fruit juices to use. If you read labels, you'll find this additive in such products as pizzas, baked beans, candies, yeast breads, sweetened yogurt, baby food, ketchup, cookies, beer, sodas, juices and alarmingly in most brands of manufactured foods.
You have to read a lot of labels to find a brand that doesn't contain "HFCS". If the artificial additive "high- fructose corn syrup" is added to an otherwise healthy food, is it still healthy? If you add a speck of poison to vitamins, are they still good for you? After all, just a speck of poison probably won't hurt you on the spot, but accumulative amounts most probably will. 30 years of these accumulative affects of "high-fructose corn syrup" is evident in the obesity and health problems we have today.

Manufacturers of food products began substituting "high-fructose corn syrup" for white sugar in the 1970's. I believe that there's something meaningful in the fact that the increase of the use of "high-fructose corn syrup" in the 1990's, coincides with the obesity epidemic. This coincidence cannot easily be explained away. Annual consumption of this artificial sweetener today is more than 60 pounds per person. It was only about 1/2 pound per person in 1970. The U.S. Agriculture Department reports that Americans consume more "high-fructose corn syrup" than white sugar.

"High-fructose corn syrup" is highly valued by food manufacturers. It's easy to transport in tanker trucks. It isn't susceptible to freezer burn, as is sugar. It has a long shelf life and keeps foods from becoming dry. It gives bread and baked products a wonderful color. It's also cheaper than white sugar, partly because of generous federal subsidies and trade policies that encourage farmers to grow more corn. Fast food chains add it to their products because it is cheaper. It's in the sauces, in the condiments, in the breadings, in the buns and in the drinks. It is the commercially preferred artificial sweetener.

What's worse than sugar? Now you know.

Enzymes are the catalyst for every human function. We were born with the capacity to produce an abundance of enzymes and started life with a huge "bank account". However, the standard American diet uses up enzymes in digestion without replacing them, and over time we become enzyme depleted. We perceive this as a slowing metabolism. Of course our body is going to slow doen if we are running low on enzymes. When you feed your body live enzymes your metabolism will increase.

Going back to the concept of the enzyme "bank account", when you eat uncooked plant food you are taking in large amounts of live enzymes. Enzymes are destroyed at cooking temperatures above 112 degrees F. The more enzymes you take in through raw plant food, the wealthier your enzyme bank account becomes. The wealthier you are in enzymes, the more fuel you will have to complete the tasks that your body must do. If your body can get back to maximum production, as it did in your youth, you will suddenly find yourself living in a younger feeling body. We are living beings. Ask yourself, how can dead food sustain a living being without making those beings less vibrant? Eating living foods makes us literally "full of life".

If you would like to learn some ways to get more enzymes in your diet, sign-up for a Raw and Living Food Class. Learn to make some simple and delicious dishes to get more enzymes into your body daily.

2 cups water
1 bunch of flat leaf parsley , break off stems
1 banana
2 peaches
1 tablespoon of agave nectar (optional)

Blend and enjoy!

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