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Fructose overload linked with 20% diabetes prevalence – Infographic

A sea of research now suggests that fructose, especially high fructose corn syrup (HFCS), is taking a devastating toll on your health. It is a MAJOR factor in the increasing rates of obesity and chronic diseases all over the world.

But if fructose is wreaking havoc on everyone’s health, then why is it still found in a wide array of food products today?

Appalling Facts About Fructose:

Fructose is a sweetener usually derived from corn, and is now the single largest calorie source of Americans. Fifty-five percent of sweeteners used by food and beverage manufacturers today are made from HFCS, because it’s cheaper and 20 percent sweeter than regular table sugar (sucrose). In fact, the number one source of calories in the United States today is soda, which is sweetened with large HFCS amounts.

It is unsurprising that an average American now consumes roughly 47 pounds of cane sugar and 35 pounds of high-fructose corn syrup every year.

Just take a look at the wide array of health conditions that fructose is linked to:

-Insulin resistance and obesity
-Elevated blood pressure
-Elevated triglycerides and LDL (bad) cholesterol
-Depletion of vitamins and minerals
-Cardiovascular disease, liver disease, cancer, arthritis, and gout

And here’s the sad truth: not everyone is aware that fructose lurks in most processed foods and fast foods, even in those that have been touted “sugar-free” or “low-calorie”!

Read the full article at: www.mercola.com

According to ahealthblog.com, countries which make use of HFCS in their food supplies had a 20% greater prevalence of diabetes compared to countries that didn’t make use of HFCS. The study also showed that association of HFCS with the increase in the prevalence of diabetes happened independent of obesity levels and total sugar intake.

Out of 42 countries analyzed, the US has the highest per capita HFCS consumption. Countries having higher usage of HFCS had an average type 2 diabetes prevalence of 8% in comparison to 6.7% in countries not making use of HFCS.

The researchers suggest that this link is most likely driven by larger amounts of fructose in beverages and foods manufactured with HFCS. Glucose and fructose are both found in ordinary sugar in equal quantities, but HFCS has a higher percentage of fructose. The greater content of fructose makes HFCS sweeter and gives processed foods better appearance and greater stability.

See full infographic here:

http://www.mercola.com/infographics/fructose-overload.htm

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