As the name implies, corn syrup is in fact made from corn. This is done through a long and arduous process. First, corn is smashed down into a cornmeal like substance. This is also called corn starch which is a carbohydrate. Then an enzyme, usually amylase, is added to the starch to break down the starch into subunits of disaccharides and oligosaccharides. After this, another enzyme is added to the smaller units to produce pure glucose. Finally, a third enzyme is added to convert 42% of the glucose into fructose and this is called HFCS 42. It can be used in this state and is usually just called corn syrup but more commonly it is purified once more to produce a mixture that is 90% fructose. The HFCS 90 and the HFCS 42 are usually mixed to produce HFCS 55 which is what is found in most soft drinks. The term high fructose corn syrup refers to the HFCS 55 which is 55% fructose and 45% glucose (Bray). The chemical formula for glucose is C₆H₁₂O₆ and the chemical formula for fructose is also C₆H₁₂O₆. They are structural isomers of each other possessing the exact same chemical formula yet they differ in how they act on the body. When fructose is absorbed by the small intestine and travels to the liver it signals the liver to start a process called lipogenesis. Lipogenesis is the body's production of cholesterol and triglycerides (Parker). This increase in fats contributes to a multitude of negative health effects including fatty liver disease which affects nearly 50 million Americans. When glucose is absorbed by the small intestine you get a spike in your blood sugar levels. This triggers the pancreas to release insulin. Insulin is the fat storage hormone and it has so much glucose to work with that any extra glucose is converted into body fat. This leads to weight gain and a multitude of negative health effects such as obesity, diabetes, and heart disease (Hyman). .
Sucrose, also known as table sugar is also a contributing factor to weight gain.
