How not to die Pre-maturely Corn Syrup Suger Diabetic disease warning

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How Not to Die Prematurely 101:

High-fructose corn syrup is a liquid sweetener made from corn. When corn starch is broken down into individual molecules, it becomes corn syrup, which is 100% glucose, a simple sugar. Enzymes are added to convert some of this glucose into fructose.

High-fructose corn syrup was introduced in the 1970s. It has the same calories as other added sugars. High-fructose corn syrup is cheaper than sugar, with better flavor enhancement and longer shelf life. It’s more stable and consistent, especially in acidic foods and drinks. ‌

As a result, high-fructose corn syrup went from 1% of sweeteners in the U.S. in the 1970s to 42% by 2004. From 1977 to 1978, the average American consumed about 37 grams of fructose per day. In 2008, this jumped to 54.7 grams, about 10.2% of total daily calories. The number was even higher in teenagers, at 72.8 grams per day.

Americans get fructose mostly in sweetened drinks (30%), grains (22%), and fruit or fruit juice (19%).

Foods with high-fructose corn syrup include:

Fast food items

Breakfast cereals

Breakfast foods (processed)

Bread and baked goods

Sweetened dairy products like yogurts

Candies

Canned foods like soups and fruit

Ice cream

Popsicles

Soft drinks

Ketchup

Applesauce

Crackers

Steak sauces

Relish

Processed, flavored oatmeal

Cold cuts

and many others.

*Soda intake is strongly associated with a variety of health concerns, including an elevated risk of:

Type 2 diabetes

Heart disease

Obesity

Autoimmune conditions

Non-alcoholic fatty liver disease

High-fructose corn syrup isn’t all that different from sugar. The two most common forms contain either 42% or 55% fructose, as well as glucose and water. Regular sugar is 50% fructose and 50% glucose.

Diets rich in HFCS (high fructose corn syrup) have been linked to major health concerns, including fatty liver, high triglycerides, insulin resistance, high blood sugar, and an increased risk of type 2 diabetes.

** "Cancer patients undergoing chemotherapy treatment are advised to increase food intake to overcome the therapy-induced side effects, and weight loss. Dietary restriction is known to slow down the aging process and hence reduce age-related diseases such as cancer. Fasting or short-term starvation is more effective than dietary restriction to prevent cancer growth since starved cells switch off signals for growth and reproduction and enter a protective mode, while cancer cells, being mutated, are not sensitized by any external growth signals and are not protected against any stress.

This phenomenon is known as differential stress resistance (DSR). Nutrient signaling pathways involving growth hormone/insulin-like growth factor-1 axis and its downstream effectors, play a key role in DSR in response to starvation controlling the other cell maintenance systems, such as autophagy and apoptosis, that are related to the tumorigenesis. Yeast cells lacking these effectors are better protected against oxidative stress compared to normal cells. In the same way, starvation protects many cell lines and mice against high-dose chemotherapeutic drugs. According to a series of studies, fasting results in overall reduction in chemotherapy side effects in cancer patients. Data shows that starvation-dependent differential chemotherapy is safe, feasible and effective in cancer treatment, but the possible side effects of starvation limit its efficacy.

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