LiveLongAgeWell

We will return to prescription brain drugs later this week, as today we make a brief news diversion to a substance many people consider a mind drug: sugar. An interesting article appeared in the New York Times a couple days ago about how the food industry is recently trending from using High Fructose Corn Syrup (HFCS) as a primary sweetener, back to “natural” sucrose, that is, simply, sugar.

It’s interesting since HFCS has, over the past 30 years, crept into most all sweetened sodas, fruit juices, cookies and salad dressings and most every other food available in a bottle or a can. As it has silently and rather stealthily taken the place of sugar, many health experts have claimed that HFCS is a much less healthy replacement, and has been a major contribution to the U.S. obesity crisis. Food manufacturers, aware of their bottom line, substituted HFCS for sugar to boost their bottom line, as it was cheaper than real sugar. HFCS is easier to keep and transport, and extends the shelf life of many products, so it cut production costs, and initially few people seemed to care.

But more and more consumers have become alert to HFCS as a potential villain; the Times article mentions that Michelle Obama has pledged not to allow her children to consume it, certainly not good news for corn farmers. HFCS comes in various forms, but most commonly is chemically very similar to simple sugar (about 50% glucose and 50% fructose), though HFCS has slightly more fructose. HFCS is of course made from corn, but only after an extensive chemical process, this corn is magically transformed into…basically liquid sugar, but of course, it’s not exactly the same as the truly “natural” product.

If you want to wade into a big mess of a controversy, look into the various merits of HFCS vs. sugar. It’s hard to come to any good conclusion…is HFCS one of the reasons Americans have become so fat? Is fructose so much worse than sucrose for our livers? Does HFCS prevent us from feeling full? Does it lead to a rise in VLDL (the worst of the blood lipids)?

It’s hard to know what to make of the various arguments, and one reason is that many of the studies have been sponsored—sometimes indirectly so it’s difficult to know—by the sugar cane or beet or corn industries, and they can “buy” and release whatever research results they want. But here is what I have concluded so far: I would stick to simple sugar (sucrose) over HFCS whenever possible. Moreover, try to cut your sugar consumption as best you can, as those empty calories don’t do your body much good except provide a very temporary energy boost. The long term effects of sugar are for my book and later posts, but sugar does nothing good for your aging. There is intriguing research suggesting that sugar damages our skin proteins, and is one reason for diminished elasticity of our skin as we get older, and…premature wrinkling.