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Watch out for the fructose-glucose syrup!
Table of Contents
1. Glucose and fructose syrup origin
It was cheap to produce, showed microbiological stability and low viscosity, and liquid consistency ensured ease of use. An additional advantage was that fructose was much sweeter than sucrose, so syrup could be more efficient. What was sweet was always considered good. It was then added to food from preferred cornmeal or sugar cane flavours, followed by the use of simple and uncommon methods. However, it was not until 1957 that it was perfectly suited for the production of fruit and vegetable products, which were made from sugar-salted syrup, which was the first enzyme in the world to replace sugar-containing syrup.2. If you want to know what's going on, you've got to be able to do it
Unfortunately, in the food industry, fructose has been isolated and in the form of glucose-fructose syrup is added to many products. Its intake is controlled by the nervous system when there is too much of it, hunger is inhibited. Fructose differs in its chemical structure and action from glucose. High fructase intake promotes the development of metabolic syndrome and overproduction of glycemic tissue, which accumulates around the internal organs. It stimulates appetite and increases the desire for sweet foods in people.3. The Commission shall adopt implementing acts in accordance with the opinion of the Standing Committee on Plants, Animals and Food
If a product has to be sweetened, it's better to have sugar or glucose than glucose syrup, and fiber. Unfortunately, the list of products that might have it is very long. It's a source of so-called empty calories that don't provide anything but energy. Their energy value is small, they support saturated fructose, and they're high in vitamins, antioxidants, minerals, and minerals. So interestingly, if you eat fruit before meals, you're likely to eat less.
