What is starch-based sugar, what are its damages?


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The President and Chairman of the AK Party Recep Tayyip Erdogan, AK Headquarters at the Presidential meeting of the Provincial Election Affairs, said at the meeting. In his speech, Erdogan also gave the good news about the starch-based sugar quota (NBŞ), which has been frequently raised in recent days. We are reducing the starch-based sugar quota, which is a matter of discussion between our nation, "he said.

What is the starch-based sugar often discussed by experts and the public, what are the damages of starch-based sugar? Istanbul University Cerrahpasa Dean College of Medicine, Endocrinology and Metabolic Diseases Specialists Prof.Dr. What Mustafa Sait Gönen said …

What is fructose? What foods do we take to our bodies?

Fructose is a monosaccharide used by the body to meet your energy needs. Because monosaccharides can not be divided into smaller units with water, they are also called simple sugars, isolated sugars, or monoses. These sugars are the smallest units of carbohydrates. They are grouped according to the number of carbon in their molecules. The most important are glucose, fructose and galactose.

In molasses, honey, fruits and vegetables, fructose is a natural type of sugar. It is not harmful if it is not taken in excessive amounts and still contributes to the body's glucose processing process. However, consuming excessive amounts exceeds the capacity of the body. Therefore, the amount consumed is very important and should be kept under control.


Are fructose and high fructose corn syrup the same thing? Which is dangerous?

In sucrose that we call normal sugar, glucose and fructose are 50 to 50% depending on each other. The corn syrup with high fructose content in the fructose rate can reach 93%. Sugar based on starch or fructose-rich corn syrup; It is a type of sugar that is derived from starch sources such as corn, wheat and potatoes, and is often used by food and other sectors for economic reasons rather than alternative functional properties of sugar. High fructose corn syrup is one of the main reasons for the intensive production of corn syrup around the world, is about 2.5 times sweeter than crystal sugar, it is melting more easily when added to foods and is easier to carry.

High fructose corn syrup is used in alcoholic beverages, carbonated beverages, cola-based soft drinks, fruit juice as a flavor, and is used in the production of chocolate, confectionery, sweets, biscuits and baked goods. High fructose corn syrup, also used to extend shelf life and maintain moisture balance; dairy products (especially yogurt), ketchup, mayonnaise, tonic, iced tea and ready-made foods like soup and fruits and vegetable products are in the brine. It is also used to increase the consistency of honey.

What kind of effects does high fructose corn syrup cause in our body?

A University of Los Angeles study shows that fructose promotes the proliferation of pancreatic cancer cells. A study published in the journal Nature shows that fructose activates the enzyme KHK-C, which plays a role in the growth of heart muscle cells. Researchers say that processed foods containing fructose may increase heart failure, while natural fruits containing fructose are not harmful to fruits, including pulp, vitamins and trace elements.


The main problem is that the progress made in technology in the recent period has taken up much of the food industry. Most corn syrups that can be found to be much cheaper than other sugars on the market are obtained from GMOs that are not yet foreseen, genetically modified products.

76% of high fructose corn syrup (YFMŞ) consists of carbohydrates, 24% water and 100 grams of 281 kcal energy. HFCS; The fructose content is 55%, 42% or 90%. YFMŞ-55 in refrigerants; YFMŞ-42 in alcoholic beverages, processed foods, corn flakes and baked foods; YFMŞ-90 is generally used to produce YFMŞ-55 by blending it with YFMŞ-42.

Does every metabolism we get in our body perceive the same kind of sugar? So there is no difference between the glucose and sugars hormones fructose and starch-based sugar (feeling satiety, insulin release)?

According to scientific studies, glucose is used in all cells of the body. Studies have shown that the body metabolizes fructose differently than glucose. The metabolism of fructose occurs mainly in the liver, independent of insulin, and quickly turns into fat. Fructose increases the level of uric acid, leads to obesity, hepatic steatosis, hypertension, increased blood fat, metabolic syndrome and type 2 diabetes. In fact, pancreatic cancer, cirrhosis, liver cancer, inflammation of the gallbladder, inflammation of the pancreas, coronary heart disease, dental caries, depression, gout, kidney failure, migraine and varicose veins are preparing the ground. In addition, fructose is strongly addictive in stimulating the nerves associated with nutrients in the brain, creating a vicious cycle that results in more fructose consumption.


Some scientists believe that the use of fructose in the food itself has an effect on insulin release, but this effect does not occur when glucose and fructose are used together. What does that mean?

Fructose in high fructose corn syrup turns to fat faster than glucose when compared to glucose. It also results in less release of insulin and leptin, suppressing the feeling of satiety. However, it increases the conversion of free fatty acids to fat and causes obesity. Consumption of fructose at a reasonable level has positive effects, such as appetite suppressant, lowering blood sugar and retarding fatigue if taken before exercise. For example, only 2.5 grams of fructose are found in a chopped tomato glass, while in carbonated drinks that amount is increased by about 10 times. According to the European Food Safety Authority and the European Codex Alimentarius Commission, it is recommended that 5% or more of corn syrup be present to provide packaging information because of its adverse health effects.

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