High Fructose Corn Syrup

Besides, of course, avoiding the consumption of fruit, high fructose corn syrup (HFCS) is probably the most common problem sufferers of hereditary fructose intolerance will encounter. One might imagine that with a name like “high fructose corn syrup” it would be a pretty easy substance to eliminate from one’s diet. However, HFCS is included in many processed foods. The Weston A. Price Foundation maintains a webpage that offers a great description of the production of high fructose corn syrup and its prevalence in the American food supply:

The process for making the sweetener high fructose corn syrup (HFCS) out of corn was developed in the 1970s. Use of HFCS grew rapidly, from less than three million short tons in 1980 to almost 8 million short tons in 1995. During the late 1990s, use of sugar actually declined as it was eclipsed by HFCS. Today Americans consume more HFCS than sugar.

High fructose corn syrup typically contains 55 percent fructose and is found in many unexpected places. HFCSfacts.com lists many uses of high fructose corn syrup, which include everything from breakfast cereals to hotdogs to mustard. Clearly, those afflicted with HFI must pay close attention to their diets.