|HIGH FRUCTOSE CORN SYRUP AND DIABETES|
High fructose corn syrup (HFCS) is a sweetener commonly found in many commercial food products-soda, pastries, desserts, energy drinks, etc. According to a report presented at the August 2007 meeting of the American Chemical Society in Boston, HFCS may contribute to the development of diabetes, particularly in children.
Scientists at Rutgers University found that carbonated beverages containing the common sweetener contained high levels of highly reactive compounds known as carbonyls.
Carbonyls have previously been linked to cellular and tissue damage implicated in triggering diabetes, and/or contributing to some of its complications.
"People consume too much high fructose corn syrup in this country," noted the lead scientists of the Rutgers study. They added that: "It's in way too many food and drink products and there's growing evidence that it's bad for you."
It's interesting to note that carnosine, a nutrient found in many body tissues that has antioxidant properties, has been shown to inhibit the effects of carbonyls in cells and tissues.
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