Much has been written about the dangers of consuming soft drinks because of their hidden sugars and extra calories. However, is it as simple as just extra calories from sugar or is the high fructose corn syrup used as the sweetener that is particularly harmful?
It is important to understand that there are several different types of sugar.
The sugar our bodies use for energy is glucose. Dextrose is the same as glucose. Our bodies eventually break all sugars down into glucose.
Sucrose is our usual table sugar and is made from cane or beet sugar. This is a two-sugar molecule with one glucose and one fructose bonded together.
Fructose is the sugar found in fruits and vegetables. Fructose has a low glycemic index, which means that it takes a long time for the body to it break down, resulting in a slow, steady release of sugar, rather than a sudden rush. For this reason, fructose is sometimes recommended for people with diabetes.
Regular corn syrup is made from corn and is all glucose. High fructose corn syrup is a mix of glucose and fructose but with a higher percentage of fructose. The sugars in high fructose corn syrup are not bonded together.
High fructose corn syrup is less expensive to make and also preserves foods and soft drinks longer than glucose can. It did not exist until 1996. It tastes sweeter and adds to food texture. Because of this, food manufacturers prefer high fructose corn syrup to other sweeteners. All popular nondiet soft drinks are sweetened with high fructose corn syrup.
All sugars have the same caloric content but the effect on metabolism and hormones may be different. A recent study attempted to look how our bodies may differently metabolize some sugars:
In the Journal of Clinical Investigation, Dr. Peter J. Havel, professor of nutrition at the University of California at Davis, randomly assigned 32 overweight or obese men and women to drink three daily servings — 25 percent of their daily energy requirements — of a glucose- or fructose-sweetened beverage for 10 weeks. At the end of the study