Fructose-Glucose Gullible

ZOIKS! Scooby! It's not a ghost, it's High-Fructose!

Despite its geo-political proximity to the Florida, as well as its economical dependancy on U.S. imports, and an ever-adopting of American culture, The Bahamas' exposure to the outside world is not exclusively American. Our history ties us to Britain, Europe, and Africa; Brazilian and Chinese immigrants are on the rise; and our children return from studies abroad in countries such as Canada. But, our exposure to American news and media leaves Bahamians subject to American food/health jargon, which can compromise our health, because nutritional labelling is so varying.

We're all aware (or should be) of the hazards of High-Fructose Corn Syrup. Those who read nutrition labels know to steer clear of it; but High-Fructose Corn Syrup by any other name -- is still High-Fructose Corn Syrup. Next time you're in Super Value or Fresh Market buying jellies and jams, err away from those containing Glucose-Fructose Syrup: the British alias to the infamous High-Fructose Corn Syrup. Canadian products will label it Glucose/Fructose Syrup. Different name, same bad stuff.

Courtesy of Wikipedia 

And I'd Have Got Away If It Weren't For You Educated Kids!

High-Fructose Corn Syrup (HFCS) was first introduced to consumer food after the American government began subsidising corn in the 1970s, in part as a way to neutralise the seasonal fluctuation of food prices. HFCS is the most common replacement of table sugar (sucrose) in processed and packaged American food because of strict, government-imposed production quotas on domestic sugar and high tariffs on imported sugar (as well as the aforementioned corn subsidies). 

The name, Glucose-Fructose Syrup, lends itself to be inferred as a blend between glucose and fructose, when in fact it's a manufacturing of both, the process itself creating the mixture of the two sugars (45-55%/55-45% depending on whether it's used in food or drinks, respectively): Corn is milled into cornstarch, which is then processed into corn syrup (primarily glucose), then mixed with enzymes that change the glucose to fructose. It's pretty complicated, but easy enough to be mass produced and put in almost every food you can buy, including stuff so once-simple as bread. Why the hell bread needs HFCS is beyond me, except that it sweetens it, and makes consumers crave the artificial taste. (For that matter, err away from bread with HFCS and high fat levels, especially saturated fats: unless it's entirely from nuts, your bread should contain no more than two or three grams of total fat.)

Many studies show that the body's inability to properly digest High-Fructose Corn Syrup can lead to increased chances of: obesity, diabetes, cardiovascular illnesses, cancers, and non-alcohol-related liver disease. That's bad new for Bahamians, considering our considerable alcohol intake -- a liver double-whammy.

Perhaps a vindictive form of revenge for dropping atomic bombs on his homeland twenty years previously, Dr. Yoshiyuki Takasaki (of the Ministry of International Trade and Industry of Japan) invented the production process that popularised HFCS in America. Much as we'd all love a scapegoat -- and let's face it, the inventors of Hello Kitty and Pokémon would be perfect -- it's our fault. However, we can also do something about it. Don't buy products with High-Fructose Corn Syrup, and stay as far away from sugar in general as you can; because while many nutritionists say HFCS is worse than standard sugar, others claim the differences are too slight to matter; this means the jury's still pretty much out. But one thing is certain, you're better off balancing meals with fat and calories than adopting a no-fat, no-sugar diet, which leaves HFCS a major player in anything that tastes good. See, your body can burn off fats an calories, but HFCS and regular sugar are difficult for your body to process (mainly, because they themselves are processed). So even no-cal, low-fat diets can make you sick and lead to obesity and maybe even cancer. You can't sweat off cancer.

Healthy Sugar Substitutes

Raw Sugar

Not processed, not milled, not white. Better tasting and (slightly) better for you. 

Stevia

My favourite sugar substitute is Stevia, a natural, zero-calorie sweetener derived from a naturally growing plant (the stevia plant). It's a bit sweeter than standard or processed sugars, so you don't need as much, but doesn't raise as well in baked foods. Which is probably for the better, so you can cut back on baked foods! 

Real Ingredients

But the best substitute is to use natural, real ingredients. You know, food.