What is High-Fructose Corn Syrup ????

As its name implies, high-fructose corn syrup (HFCS) comes from corn, not sugarcane or sugar beets. Created in the 1960s, this additive is now found in numerous processed foods, including many sodas. The syrup has become popular for food makers because it's cheaper than white sugar.

HFCS has a reputation for being unhealthy and fattening, which you can read more about in the article How bad for you is high-fructose corn syrup? It's also stigmatized as unnatural and artificial because the production process requires the addition of enzymes and fiddling with the molecular arrangement of regular corn syrup.

Some say that high-fructose corn syrup is a major contributor to the obesity epidemic because obesity rates have risen in lockstep with HFCS consumption. But the available scientific evidence is inconclusive. That doesn't mean that HFCS is healthy. It's still "empty" calories -- no nutritional value, easily and quickly processed by the body.

There is, however, some evidence that the body treats HFCS differently than glucose, another common form of sugar. When a person's liver is deciding what to do with glucose, it has several options: use it for energy; convert the glucose into triglycerides or store the glucose as fat. A 2008 study found that fructose seems to go directly to fat. The problem may also be more severe with those who are overweight. The study concluded that fructose itself isn't bad -- particularly fructose found in fruits, which are nutrient rich -- but that many people could be better served by limiting fructose consumption and avoiding overeating.

One misconception about HFCS stems from its name. In fact, HFCS isn't that much different than standard, processed white sugar. A commonly used form of HFCS contains 45 percent glucose and 55 percent fructose. White sugar is split 50-50 between glucose and fructose. HFCS is higher in fructose than conventional corn syrup, which is 100 percent glucose. But other types of HFCS, especially those used in non-soda products like certain breads, are 58 percent glucose and only 42 percent fructose.

Thanks for reading ! Be sure to visit our partners "DEALS" page on our website to get great discounts on everything & more you need to assist you with healthy living !!

PLEASE SUBSCRIBE TO OUR BLOG BY CLICKING HERE --->>  SUBSCRIBE <<---

- "Drop Pounds, Live Longer"

BOILED EGG'S Vs. FRIED EGG'S ???

If you ever wondered which is healthier here's a breakdown.

Macro-nutrients

Each large hard-boiled egg provides 78 calories, 6.3 grams of protein, 0.6 gram of carbohydrates and 5.3 grams of fat, including 1.6 grams of saturated fat. Fry that egg and you'll increase the calories to 90 and the fat to 6.8 grams, including 2 grams of saturated fat, or 10 percent of the daily value for both fat and saturated fat.

Vitamins

Eat a large boiled egg and you'll be getting 15 percent of the DV for riboflavin, 10 percent of the DV for vitamin B-12 and 11 percent of the DV for vitamin D. Fried eggs have a similar vitamin content, although the amounts are slightly less. Riboflavin helps produce red blood cells and turn carbohydrates into energy. You need vitamin B-12 for nervous system and brain function and vitamin D plays a role in immune function and calcium absorption.

Minerals

Fried eggs have a slightly higher mineral content than hard-boiled eggs. However, the only mineral they contain in significant amounts is phosphorus, with each large fried egg providing 10 percent of the DV. Hard-boiled eggs provide about 9 percent of the DV for this mineral. Phosphorus is essential for strong bones, producing DNA and kidney function.

Considerations

Other than the fat content, boiled and fried eggs are similar in nutrition, with small differences due to the cooking method and the addition of oil to the fried egg. You can improve the nutrition of your eggs, regardless of your cooking method. If you opt for true free-range eggs, according to a 2007 article published in "Mother Earth News," free-range eggs are higher in beta carotene and vitamins A and E, while providing less saturated fat and cholesterol than conventional eggs. While in healthy individuals moderate egg consumption doesn't necessarily increase heart disease risk, it does appear to affect the risk for mortality more in people with diabetes, according to a study published in the "American Journal of Clinical Nutrition" in April 2008.

Thanks for reading ! Be sure to visit our partners "DEALS" page on our website to get great discounts on everything & more you need to assist you with healthy living !!

PLEASE SUBSCRIBE TO OUR BLOG BY CLICKING HERE --->>  SUBSCRIBE <<---

- "Drop Pounds, Live Longer"