What is high-fructose corn syrup, and is it actually bad for you?
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- čas přidán 21. 02. 2021
- Thanks to Helix Sleep for sponsoring this video! Click here helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the U.S.
The latest from Luanne DeChristopher and Dr. Katherine Tucker on the link between excess free fructose and childhood asthma: pubmed.ncbi.nlm.nih.gov/32576...
Study from a different research team that reaches supporting conclusions: www.annfammed.org/content/16/...
Study in which DeChristopher and Tucker found African Americans are more prone to fructose malabsorption: bmcnutr.biomedcentral.com/art...
USC study looking at the fructose content of soft drinks: pubmed.ncbi.nlm.nih.gov/20948...
The pro-HFCS commercial at 6:16 paid for by the Corn Refiners Association: • Corn Refiners Associat... - Jak na to + styl
Hi, thanks for watching! Fructose is commonly pronounced the way I pronounced it in this video. And it's commonly pronounced some other ways. Now let's talk about something else. How's your day? www.dictionary.com/browse/fructose?s=t
First
What are you going to do with all that syrup Adam
I LOVE how it is pronounced, nothing wrong with it! :D
Pretty good. Thanks for asking Adam.
Ratio
"So I returned to school, got a masters in biochemistry, molecular biology" she mentioned in passing
So inspiring - this lady is my new hero
Cool as shit ngl
That is a mother you do not want to get in the way of. 👩🎓👩🔬👩🍳👸
Ordinarily I really try not to dip into this kind of language, but the phrase “Slay, Queen” springs to mind.
Everyone deserves a mother like her
That woman is taking the "Do your own research." adage to a whole new level.
By actually doing her own research instead of blindly following what some dipshit on facebook said.
I’ll say this to everyone who didn’t understand the joke: GOOGLING ISN’T RESEARCH
@@hmwat1623 it's more accurate to say googling without analyzing your resources is not research. What, you're gonna stop using google scholars cause googling isn't research?
@@earthpcCHClS true
@@earthpcCHClS Oh yeah, Google Scholar is one of the most important resources known to man, if you ask me.
This is an amazing example of a mother who actually took "do your own research" seriously and did her own science, but properly and solved a problem for maybe thousands of other kids.
She's a hero in my opinion!
I just wanna say thank you so much for making this video. My boyfriend has been struggling with a mystery disease for over two years now, which affected to the point where he couldn't work. It was only through this video, and subsequently cutting out high fructose corn syrup, that he got his life back. Thank you for saving us
HFC and fructore is metabolized via the same pathway as alcohol.
Wow!
With any hope you can see a doctor and see if you can get a diagnosis. I hope he stays healthy wish you both the best!
Could you please tell me what his disease is and what the symptoms are?
God bless you guys
@@marugotofromMCGI At its worst it was lots of phlegm, nausea, vomiting, and occasionally throat closing a little.
Imagine you get weirdly sick one time and one of your parents decides to go get a master's degree to research why you got sick
Would one say that is Karen level energy without the attitude?
That is a loving mother who cares deeply about her children’s health.
That's some comic book level of scientific motivation
@@Kwijiboi no, Karen energy would be putting crystals and essential oils all over her child and then screaming at the doctors.
Weirdly sick? Wasn't the daughter hospitalized?
Adam’s pantry: MSG, sodium citrate, & corn syrup
I know a lot of Adams audience is European but like, we genuinely used to have bottles of corn syrup in the cupboard to put on pancakes and stuff. Not 5 gallon drums, but we straight up ate corn syrup.
@@thejesusaurus6573 classic americans
obese
And brown sugar
@@thejesusaurus6573 used to?
you know, the essentials.
I feel like being allergic to high fructose corn syrup is a blessing disguised as a curse. Imagine how much healthier you are knowing you HAVE to stay away from high fructose corn surup
If you live in the us There are thousands of things with it, that might be even more of a curse.
i think you missed the point of this vlog there's nothing intrinsically bad about HFCS that we know of ...yet , unless you have an allergy
junk food is unhealthy because of how much we eat not specifically because of one ingredient such as hfcs , junk food contains way too much of everything, salt , sugar , fat etc none of them are dangerous poisons unless you combine them and eat way more than you should .. which is also true of just about anything we ingest including "healthy" foods
@@mahirooyama9424 no matter where you live - having to put more time and effort into non-fructose diet is way better than the alternative.
problem is that they put that crap everywhere in America
we can all do with far far less sugar anyway, so allergic or not, we should avoid eating anything that has corn syrup and sugar as the main effing ingredient
@@mac2k2020 Realisticly your not going to eat too much of something like cabbage
I first watched this video 2 weeks ago. I stopped consuming anything with high fructose corn syrup since then. I have been able to go on short runs and live my life without needing my inhaler 24/7 or coughing up mucus as if I was a smoker. Your video has actually changed my life.
"My kid is sick, let me get a Master's degree to understand how and why" Luanne DeChristopher, you are badass!
So, I've been scrolling through the comments, an I'm pretty sure you're the only one to learn her name. Everyone else is just calling her "The Lady" or "The Mom".
@@freednighthawk I mean... She is literally mentioned by name multiple times in the video and the description.
Doesn't seem like a good foundation for producing unbiased research
@@mrbouncelol wdym? Wanting to "understand how and why" is as pure as research intention gets. What's even your alternative?
@@randomnobody660 She may be too emotionally invested to prove that fructose is what gave her child asthma
I can’t be swayed into unlearning my pronunciation of “Froocktose”
agreed
It's okay, the US pronunciation is that one anyways. I think Adam is just being a teaboo/showing his love of Britain again and is using the UK pronunciation which is closer to what he says in the video.
thats how i have always pronounced it
@@Reveiller I am from England, but live in New England, and I have only ever heard it Adam's way.
I don't get how one would use the pronunciation of frucktose but not also use suckrose. If you think the "u" doesn't have an oooh sound in one word, why would you give it that sound in the other word?
Thank you. For a while I was a “sugar is sugar” guy and thought this was just an angry mom thing. Now I know otherwise. Thank you for spreading knowledge Adam.
Meanwhile, the real issue is the science asking the wrong questions. We should stop asking, "Is it healthy?" and start asking instead about the food culture that makes our digestive health so poor, whether it be indigestion in the nineteenth century or obesity now.
@@ladymacbethofmtensk896which is what “is it healthy” means to me
@@ladymacbethofmtensk896So... "is it healthy?"
@@alalalala57 I really don't care, because that is entirely the wrong question.
@@ladymacbethofmtensk896You're kinda asking the same question though tbh, just in more detail. Concern about poor digestive health and what solves that is very much, in a broadly expressed way, a question of "is it healthy?", just in regards to more specific aspects of the topic. You seem to be missing the forest for the trees and unproductively and only partly accurately disagreeing with people expressing a broader version of your own position.
I love it when I get to see what journalism is supposed to be. I am so inspired by Adam and this woman.
Meanwhile, they probably assume that more government regulation will make things better, when government regulation is precisely how high fructose corn syrup (among many other nutritional abominations) came to be a thing to begin with. First there are the health geeks at the FDA who want everything to be without flavour, and then you have the Keynesians at the Fed. And, if you want a better economy and for good food to be more affordable, you would make promoting Keynesian economics a capital crime.
@@ladymacbethofmtensk896 Because the free-est of the free markets would've given us a healthy food paradise that is both cheap and insanely profitable. As Laffer, Raegan, and God intended. In that order.
that woman you interviewed near the end literally went back to school and got a degree because something was wrong with her daughter. what a badass.
I'm surprised nobody has mentioned how much work that mom did to understand her daughter's allergy.
Yeah its really impressive
All preparation to speak to the manager.
@@alicebonnet4607 bruh
Yeah, she went and took an university degree just for it
There should be more people like her,not a lot just, more
I can't stop watching your content, Mr. Ragusea. It's all done well, and I'm generally learning pertinent info about things I thought I mostly knew about. The relative sweetness of fructose being the most basic example in this case. And the "excess free fructose" was totally new to me. I'm going to follow up on this topic.
You have a talent for being both down-to-earth and an independent thinker, though not in a crazy, reactionary conspiracist way. Great show!
This is cool to see. For several years I thought I had an ulcer. I couldn't figure out what foods did it, but something would often trigger an agonizing pain my stomach. It would feel like being stabbed in the gut. Finally a few years ago I realized there seemed to be a correlation with drinking coke, eating watermelon, drinking tequila, eating apples, etc. and my this pain-- - The only correlation I could see between those seemingly random things was Fructose. So I searched the web, and using what little info I had, I found that paper on fructose mal-absorption. And it covered a litany of other issues that I thought were unrelated.
I feel like buying 5 gallons of high-fructose corn syrup for a video is like when you claim to the cop your pound of weed is for personal use.
He had to go through a seedy back channel to get the good stuff.
I can get through a lb in....oh god that would still take me a year and I am a pretty heavy user....but I want a pound of weed now....
@@sfurules this fool clearly does not understand the superior joy of 5gal of HFCS
no officer, I just hate going out to get weed, buying in bulk is just easier
Now that weed's legal up north, I sorta wish I could carry more than 30g in my car. It'd be funny for a cop to pull me over, see a kilo of weed and say "You enjoy that for me ok?" right before he waves me through.
Adam: "I should probably be eating less of it"
Also Adam: "I bought 55 lbs of it"
A quick google search shows that a 5 gallon drum of HFCS is about $35, so pretty cheap for a prop.
@@thatissomeBS damn that is cheap. No wonder corporations love the stuff.
Next video: HFCS under a microscope!
damn I bet you could poison a waterway with that much sugar
The only thing he could possibly do with that much corn syrup is making candy or something. either that or just keep that bucket around for decades.
Just finding your videos. Love them. Your transitions to ad reads are so smooth and clever I dont even realize Im being sold something. Keep up the great work!
When I got sick my mom told me to knock it off 💀 this lady is the most inspiring human I’ve ever seen
"My daughter is allergic to corn syrup."
"Damn, what did you do about it?"
"I became a scientist."
Updated autopsy
My mom actually was breaking out in hives and a few other digestion-related-allergy symptoms, and so she with guidance from a doctor started removing things from her diet until she was hardly eating anything at all, but was still getting the hives. Finally, when she removed the chocolate milk from her lunch, the hives cleared up. The chocolate milk was being sweetened with HFCS, and it was found that she has a corn allergy.
If anyone thinks HFCS is in nearly everything in the USA, OMG, corn proteins show up basically _everything_, she even had a reaction to the glucose drip that they put her on while she was in the hospital once. Like, you think wheat has got to be in tons of things, and it is, it was like half a page in the allergy resource book she ended up getting, but corn went on for _two and a half pages._ Things you maybe wouldn’t even think of, like almost all fortified US wines.
It’s kind of astonishing.
Must be nice to have all that money huh
Ragusea's Rebuttal
It's about passion really. You can't be a professor without a motivation
The mom was legit holy, she was unsatisfied and went back into college to study and concoct really experiments that have been peer reviewed!!!!
I know! I was gonna comment the same! The amount of respect I got for her just then was insane
What's her background lol. Would be nuts if she didn't have a chem/bio background
@@ouya_expert even more respect if she didn’t
She's privileged.
@@JM-fo1te maybe... but unlike most people who are privileged, she actually used it for something good. To contribute to society and most importantly help her child.
I don’t even understand why being privileged or not has anything to do with this...
Recently, I've been reading food labels and being surprised at how many so-called "foods" have some variety of sugar as the largest or second largest ingredient. (Some ice cream has more sugar that cream. Perhaps they should call it "ice sugar.) I've adopted a policy of not buying anything that has sugar, fructose or not, as a major incredient.
There is virtually no cream in almost all ice cream. It is ice milk. And damn little milk, mostly skim milk.
Also good vid. I really appreciate the tone of presenting studies without pushing an idea
You had me at "my daughter had an allergic reaction to fructose, so I became a biochemist to figure out how."
Shouldn't take a scientist to know sugar is poison
@@tommj4365 There is no such thing as being allergic to sugar.
@@tommj4365 There's a lot of sugar in fruits, so it means fruits are poison.
@@seethisth4753 The way your body breaks down sugars found in fruits vs a donut is different. This is about refined, added sugars, not sugar in general. I could've been more clear but I thought the context was clear
@@tommj4365 everything is poison if you consume a sufficient amount of it, ever heard of oxygen poisoning? yes, that oxygen, the gas that we need to survive, it can poison you. in an absudrly concentration or you somehow got the worst luck and have very low tolerance of it. which is the case with luanne dechristopher's child, the child has low frutose tolerance or some sort
Jesus that woman is insane. I wish I had the kind of dedication and love for anything, that she has for her child.
Hats off to her. We need more people like her.
Yeah seriously Mom of the Century there!
I love how when she was explaining her findings, you could just tell how passionate she was about the topic
I can see her meeting with research teams and making it very clear she is not out to villainize HFCS, she just wants to understand what is going on and see if she can help others.
Instead of saying we need more people like her, I think we should be saying we should all strive to be like her
Did you just call her "insane", and then say we need more people like her? Do you want a world full of "Jokers"? LOL
I am just absolutely in love with your channel. I've been watching for a few months now, and I would go as far as saying it is the most informative, educational, and interesting cooking channel I have come across. If I recall, I heard Kenji mention your channel and never searched it. It came up as a suggestion ans the name rang a bell. I've been hooked ever since. Thank you !!
Just found your channel. I've watched A LOT of CZcams videos, and you have an exceptionally pleasant and easy to follow delivery of info. You have a new fan!
"It takes extremely sweet and silky smooth, almost as smooth as this ad transition"
Adam Ragusea? More like Adam Food Tips
I always skil the ad part, but love the transitions. He really puts in the effort to make the transition seamless
It tastes smooth, as smooth as Adam’s sponsor transitions.
almost as smooth
I swear alpha m and adam have the best ad transitions.
Not as smooth as Baumgartner Restoration's transitions, but close
And in the opposite end, Linus Tech Tips transitions.
Smooth as Tweek's coffee?
Honestly this video is so great. I came into it with a bias thinking you were going to tell people that its really not that bad for you but you gave a TON of great information and it was well constructed. Thank you bro!
Good job. Very informative. Thanks Adam.
"A nerd who likes to eat" is a perfect description of this channel.
Underrated.
that is scarily accurate
eat geek
And to think I got here from his broiling cookie video
@@Eastern-Asia hahahahahaha
Can I just say how cool it is that this mom got a degree and became an expert JUST to know what was going on with her daughter? What a badass.
Sometimes an individual has to make a great sacrifice to correct garbage. Science can be corrupted and the fix very late due to humans being humans.
to bad she did not explain what is happening
@@DeminicusSCA ..she did though? Very explicitly.
@@niclaswerther1569 no, she made an explicit claim. She didn't provide any evidence or method of mechanics. In which supposed negative reactions were taking place.
@@DeminicusSCA ..did you watch the video?
I always find your presentations of interest - Thank you
Man, the way you handle ads is great, wonderful transitions
Said by someone who just happens to be bingeing this channel like mad this week haha
My mom is allergic to corn (not just corn syrup, corn in general, but the syrup does set her off) and good lord you never realize how much corn syrup is in *absolutely everything* until you start looking.
Breads. Sauces. Ice cream. Frozen dinners. There's so much of it.
I hope she can cook!
@@themonkeyhand Thankfully yes. And thankfully it's not a life-threatening allergy. It just makes her sick.
I wonder if that’s a problem mostly concentrated in the US
I don’t really see HFCS on labels taht often here in Canada.
Is that a policy difference or do they just not label it?
@@flamingpi2245 It's particularly common in the US. We subsidize corn production so it's SUPER CHEAP to use in everything. A lot of places where we use corn syrup other countries use sugar or fat. Yeah, fat, because one of the uses of corn syrup/sugar is to add extra flavor to something that lost flavor from fat removal so they can sell it as "low fat" and pretend it's healthier.
same story with soy, god help you if you have a soy allergy
"so I got a masters in bio-chemistry."
What a badass
Why is it hard???
@@backyardgrillmaster2910 because like all things in chemistry, stuff goes wrong just because it wants to.
...and molecular biology, wasn't it? I mean, c'mon!
@@backyardgrillmaster2910 getting a masters in much of anything isn’t typically that easy, and also costs quite a bit of money. Calling her a badass is mostly in relation to her returning to school solely in accordance to her wanting to understand what was up, too.
Right? This is so impressive. A huge display of privilege, but equally impressive.
Adam: As a Southerner, you should know or be told about Tupelo honey, a naturally high-fructose honey made from the blossoms of Tupelo trees growing in Southern swamps. It's great, so unless you're one of the unfortunate people who have trouble digesting fructose, then you should definitely try it. :-)
Honey in general tends to be mostly fructose. I still like a little in my tea or oatmeal but it's definitely in the "treat" category than something to eat every day
I'll pass on the bee vomit.
It’s the high levulose levels in Tupelo honey that make it an excellent choice. It it’s raw, because levulose is converted to dextrose when heated. The levulose has a sweeter taste than dextrose.
@@telegramsamI have 1/2 to 1 cup of honey every day and at 69, I feel better than when I was 18, and my blood sugar levels are perfect. As is my blood pressure, and my pulse rate and blood oxygen saturation…after being sick as a dog my whole childhood.
Great video on this topic!
“I should probably be eating less of it", says the guy who just bought 5 gallons of it
Get 5 gallons of glucose to mix with it, and he's set for sugar for a while.
@@ernestsmith3581 HFCS 55 is already 45% glucose.
I sorta wonder if we should donate to his pouring it down a drain, so it doesn't hurt anyone else... :-)
You really think he bought it to eat it as a snack? That the video was made because he had this lying around?
hes trying to get really sick to raise awareness.
Dude just buys 5 gallons of high fructose corn syrup.
Absolute legend.
5 gallons*
power of his new beard
It's a 5 gallon bucket.
An amount worthy of an american!
5 gallons!
That is one devoted mother, really honestly powerful
Just when I thought I found all the great content creators, thus I must subscribe yet again great job Mr.Ragusea.
Adam at the start of the video: "What is high FUCKtos corn syrup?"
What even is high, fucked up corn syrup, and why is it in everything these days?
It hurts every time I hear him say fRUCKtose😂
I actually do pronounce it "high frucked-up corn syrup" in relation to cane sugar.
So frucked-up lol
@@Mackin3 exactly I was doing the eye twitch every single time loool
Adams next recipe video: "so the secret to getting the desired texture is slowly adding about 55 pounds of high fructose corn syrup during the mixing stage"
NO!! JUST PUT IT IN THE BOWL!!
@@workingtitle7049 WHO ARE YOU TRYING TO IMPRESS????? ALL THAT MATTERS IS THAT IT TASTES GOOD TO YOU AND YOU ONLY SO WHO CARES IF THE EDGES LOOK A LITTLE ROUGH, NO ONE BUT YOU WILL EVER SEE THEM
@@geekmac9349 i completely forgot i posted this and became really scared by this
😂😂😂😂
If you want to know what something sweetened just with glucose tastes like, Smarties are made almost entirely of glucose (along with some citric acid, calcium stearate, flavors, and colors). Sprees are another example (though with maltodextrin as well, which has basically no flavor). They definitely aren't as sweet as sugar cubes, but they are still very sweet.
33 year old with asthma since I was in middle school, I’ve suspected my diet my play a larger part in my symptoms than I realize. Now I will be hyper aware of what I consume that has high fructose corn syrup and I will try to eliminate it as much as possible. Thanks for the video.
My uncle was on a school board for a (relatively small with respect to the nation as a whole) district in Montana, and he received a full book from the corn industry after he implied a difference between HFC and sugar. Pretty scary how much work they put in to change public opinion.
Any source coming from an industry that stands to profit massively if they get the changes they want, the changes they are incentivizing in our policy makers, should be tossed out.
Company doesn't want Right to Repair and sites a bunch of stuff about how it puts people and data at risk? Disregarded.
Government is easily corruptible. Why some people want more govenrment and less of their own money is something I will never understand.
@@ZeldagigafanMatthew Everyone should talk to a large scale farmer once. Many farmers fall under the category where the government actually takes 75% of their crop and sends it overseas for food aid or to make biofuel that makes our petrol go bad quicker and gums up our engines. It's literally against the law for them to take the crop they don't sell to the food industry to a farmers market and sell it themselves. And that's a major reason we spend billions of tax dollars in subsidies go farmers.
You can be critical of companies but understand governments role in this. They're even worse. There have been libertarian candidates like Ron Paul and his son Rand that have wanted to go after the insane crap like this but good luck ever getting them into office. The forces against change should be obvious to everyone after the last several years.
Sugar is bad too. Both go straight to liver fat when eaten with a typical sized meal.
They are just fighting "misinformation".
*damn that’s a lot of high fructose corn syrup*
At least 5 cans of Coke worths in there...
bruhify gang
@@motionlesscoma2909 :)
Murica!
Now he can take a bath in it, see if it makes your skin smooth
Im surprised you didn’t address the satiety issue. While not uncontested, there are many studies that indicate that people consume more calories if Fructose goes above certain proportions of sweetened products due to feeling less full. I personally remember when HFCS showed up in fruit juices in 1982 that drinking it compared to non fortified juices not only made me terribly thirsty as it it were soda, but also made me jittery and hangry like having low blood sugar.
I've been dealing with indigestion issues for most of my life since childhood and since sometime in my twenties, apple juice/cider always gave me indigestion when drank it, and because of this video I can now understand why.
Having worked in food service during college I can indeed say that 65% fructose by dry weight is pretty standard and not a secret. The carton even says "HFCS 65" and I've had to restock a bunch of those.
Hated doing it because they always leaked.
A video on the food coloring red 40 would be very interesting. Ive been seeing alot of people talk about and say how bad it is for you, but its in almost everything
What about yellow 5 and yellow 6?
Very similar story to fructose, msg and many other food myths out there... many overreact and assume its totally bad, with little evidence to show that it is the evil food product they make it out to be. Truth is that there are probably some (rare few) that may actually be affected by the dye in a real way, but most aren't. Humans are really, really good at confusing correlation with causation. We are pattern seekers and that gets in the way more often than not, especially when it seems to be a temporal (time) relationship - that is, Thing A happened AFTER I ate Thing B.
Hmmm natural red is derived from ... beetles and super expensive
So is dihydrogen monoxide.
@@jermchu there is always truth to it. Princeton University found that high fructose corn syrup makes you gain 50% more weight than regular table sugar www.google.com/url?sa=t&source=web&rct=j&url=www.princeton.edu/news/2010/03/22/sweet-problem-princeton-researchers-find-high-fructose-corn-syrup-prompts&ved=2ahUKEwiChsLEqdTwAhUVHM0KHWbTCJkQFjAAegQIAxAC&usg=AOvVaw2kdSLsfVBVarSfd7MJAPaW&cshid=1621378559413
Your videos are fair, balanced and highly informative. More please!
Luanne is such a incredible human being.
When I was a kid back in the dark ages, we drank Kool-aid, or sometimes soda, and people worried that there was too much sugar in those. The next generation gave their kids "juice" (in the now-ubiquitous "juice box"), which was supposed to be healthier fruit juice, but if you read the label most "juice" drinks are mostly apple juice, with all its excess free fructose.
Idk I think most sodas and powdered drinks have way way more sugar than even very sugary syrup, and the quantity of sugar is probably way worse for you than the high fructose content.
@@johnmorrell3187 it’s not really the sugar that gets you anyway? And juice often shares some ingredients with soda.
@@johnmorrell3187 The thing is fructose hurts the liver more than the 3 other types of sugar and indeed induces the fatty liver more severely. All sugars are bad for the liver as well.
Club Soda is best soda.
We also had 10 oz bottle of soda or 12 oz cans. Now everything is 20 oz it seems like or more! …yes, 12 oz is available but not at every convenience store.
Can we all appreciate the fact that adam uploads on mondays, and its what gets us through them.
real heroes do not wear capes, but are from Macon.
I only woke up today cause of school and a new Shawn James track
Science on Mondays, deliciousness on Thursdays
I have ibs and was so disappointed when apples and other high fructose fruits such as pears were on the list of things to avoid. Apples in particular make my stomach extremely upset. Thank you for explaining why!
It’s not the fruit, it’s all the other food you eat. It reacts with the fruit acids and proteins, which are high in todays fruits and vegetables because they are bred and then picked way too green. It’s called unripe fruit syndrome. Go pick a fully ripe apple off a tree and eat it immediately, you will have no reaction unless your stomach is full of pizza or some such. Especially cooked starches. Which are why you have stomach problems. You see they don’t tell you …on purpose, that starch molecules are hundreds of sugar molecules in virtually indigestible chains. Totally indigestible if cooked, as each sugar molecule loses a hydrogen atom from the heat. It’s much more complicated than this video tries to convince the uneducated. The whole subject is so completely misrepresented in the media so they can sell cheap starchy foods to the masses and make a killing pretending it’s good for you. Starchy foods are the easiest to grow, store and process, and that’s why starch is like 60%-80% of the modern diet, cheap crap the corporations can make a fortune from.
Wow I have always had a stomach problem with fresh apple but not processed apples, like apple pie. I avoid apples because of what it does to my stomach. This might be the reason.
thank you for this informative video!
I figure my main issue with HFCS is that too much food has unneeded sugars added to it and most of it is in the form of HFCS. It’s just too cheap and easy to throw into foods when we really don’t need the extra sugars and carbohydrates in our diets in general.
Quite frankly we don't need any of that crap. It's added to food to get us hooked on it. They charge like wounded bulls for the stuff they've put it in, then it makes us sick and gives us diabetes and heart disease. The sooner we stop buying it the better.
I agree that something should be done to address this problem with more seriousness about the issue that HFCS more damaging to your heath then helpful. it wasn’t untill I was diagnosed with a fatty liver condition and gallbladder stones that I realized I had to watch eating certain things and started reading the ingredients in things I loved to eat but realized that is an ingredient you can’t avoid is unnecessarily added to practically all the drinks and certain other foods that we at one time considered healthy or thought we’re good for us, untill HFCS came Along it needs to be banned from the food industry.. PERIOD!!! I sure many other people agree with me
I noticed that a lot of the condiments in my kitchen were as high as 20% sugar. I was able to find alternatives from my usual supermarket with as low as 4 or 5 % carbs total, and I avoid HFCS completely.
@@ruthestrada4388 Maybe not banned, but it’s messed up that the US government subsidizes the production of HFCS. A tax instead of a subsidy would probably be enough.
Dried fruit sugars don't cause acne in me and most every sugar does
- daughter got an allergy
- finally knows it is caused by high fructose
- isn't convinced
- took an entire degree to know the truth
She's a madlass
My mom's thesis was about my strange allergy to artificial food coloring. There was nothing published on the subject at the time and she wanted to find out what was going on.
@@Mister_Clean good mom
Yeah because it's just a type of sugar
Really enjoyed!
Thank you. Very informative
Half of the video is just Adam swishing the corn syrup in the bucket with a ladle and pouring it out as he slowly descends into insanity
Tru... but good B roll
the YTPers are gonna have a field day
I would choose insanity over stupidity, any day.
*I would love to have your thoughts on calorie free sugars such as stevia, Tagatose, Sucralose, Aspartame etc.*
I hated the taste of sweeteners so I thourgt rather nothing in my drinks and food.
@@everdinestenger1548 I mostly only use stevia atm for things like coffee and tea cuz in anything else the taste can be of putting. Not to mention that stevia isn't a replacement for sugar in many sweet things since they simply don't have the same volume, reactions etc.
@@teku6266 I am diabetic and I use sucralose in my coffee, not in my tea. Coffee has more intense flavor than tea, I guess. I get store-bought cookies and cake mixes without sugar. I can't tell the difference. I have used sucralose in some of my recipes. It does not do well in my baked goods that require a great deal of sugar (like brownies). It does do O.K. in things that do not require that much sugar (like apple pie). I think that yeast products (i.e. bread) require some amount of sugar to make rise properly. It says on the sucralose bag that it's just one-to-one in measuring. I don't find this to be true. It takes a lot less sucralose than sugar. That is my experience in things that require sugar. Stay safe.
@@saintmichael1779 I recommend you Allulose, Erythritol, even Xilitol.
If you can, grow your own stevia, I do that as it's a local easily available plant here in South America, and when I'm in Asia, I buy dried monk fruit.
Yes!!!!
your videos are so ridiculously well done
Can you do a video on what is cane sugar going more into depth on it like this video? Really love your videos btw
Very interesting video. Theres history, culinary science, nutrition, etc. Can we congratulate Adam for his great work very Monday and Thursday?
This man does amazing research with professionals in their fields for us every week and makes it easily digestible for everyone, love this channel
Adam's like a parent bird who eats the food first and then regurgitates it back into our mouths.
Haha "digestible", because it's food science right? :D
truly this channel is an artform
thank you for the video adam. i’ve been wondering since i was young why apple juice and other specific fruit juices and soda gives me chest pain in the stomach and lung area. this actually makes a lot of sense now and i’m sure it’s fructose malabsorption related
You have the perfect voice for voice over work.
I really like these types of videos, it seems most of the information on food science is either oversimplified to the point of being incorrect or misleading, or incredibly detailed and difficult for a layman to understand without spending hours of reading. This is a really nice in between :)
Yeah, can't wait for more videos like this
except not at all. it was extremely oversimplified and misleading. HFCS is way worse than it sounds in this video.
if you honestly think HFCS is not terrible to have in your regular diet, go a year with it and then a year without.
@@CantEscapeFlorida I'm just glad we aren't as fond of the stuff here in europe, and I did notice he was a bit soft on HFCS.
"High frucktose corn syrup".... Must be a southern thing.
Here in Florida (Tampa) we pronounce it as "frooktose"
@@Checkmate1138 Fair, but then Florida is kinda that state in the south that isn't really "southern" in culture or language.
@sprock Umm, We call it FRUCK-tose here! So yes it IS, Mr. Ignorant-American!
LOL! You Americans can't even say NUTELLA correctly! So WHAT hope have the rest of you got?
Checkmate may, but I personally don't think I've *ever* heard it pronounced any way besides "fruck-tose".
It's about where the syllable breaks, I think; "su-crose", the U is carrying the syllable. In Fructose, UC is a dipthing, which limits how you can reasonably pronounce it.
Holy cow what an amazing mom and person!!
ONCE AGAIN.... THANK YOU!
“I am not a scientist, I am just a nerd who likes to eat.”
Adam Ragusea, 2021
I don' think I have ever been as represented by a single sentence as this Adam Ragusea's quote.
adam ragusea has never been described better with a single sentence
Any home cooking nerds in the comments?
@@arek0200 i’m just a kid but i’m a bit of a cooking nerd lol
Alternate Ragusea is a food scientist for the Empire that hates eating, but likes to make people feel bad about what they eat.
"What even is high fructose corn syrup?" Is not the real question. The real question is Why do you have 5 gallons of it?
That's the answer we need! Also what is he gonna do with ut
He already answered why he has 5 gallons of it. No commercial high fructose corn syrup. I'm just curious what he will do with it
The answer is literally in the video..
"It's not typically available to consumers so I had to buy commercially, for which this was the smallest amount I could buy"
@@jameslloyd2540 yep I saw that later. The man puts lots of effort in his videos. I wonder what he'll do with all of that syrup
@@matteooliveira9580 eat it ?
Surprisingly balanced presentation. Seems the old adage applies. Eat more things that are plants, and less things made in plants.
Your ad was on point!
Adam: Thorough explanation of the history and health effects of high fructose corn syrup
Comments: F R U C K T O S E 👁️ 👄 👁️
I mean, I came here to comment on it, but this was literally the first comment I saw that mentioned it...
i dont hear the r its just fucktose
This is amazing and objective approach he takes here. I really appreciate that he didn't start off trying to either prove or disprove any thoughts. He followed the facts and delivered them in a clear and entertaining way (if you can say that entertainment in a video is like fructose and information is like glucose, you should not have elevated levels of entertainment or else the information gets harder and harder to absorb as life goes on). Very balanced and proper IMO.
That's generally what I like about him!
One of the problems with fructose is that it hits all at once. Spiking your sugar levels then crashing. (The sugar buz efect.) When compared sucrose sugar wich has to brake down to overtime. Giving you a much more stable energy source.
LOVE the outro !:-)
💜🙏⚡️
My body isn’t good at digesting fructose, Halloween used to make my stomach EXPLODE. It was both my most favorite, and least favorite holiday. Delicious candy, then I would cry myself to sleep.
I get insomnia if I have any sugar during or after dinner. I'll be wide-awake until 3am at least.
The 'some people are intolerant' aspect of particular food additives sure does muddy up the discussion about whether they are bad for you. I appreciate the clear and laid back explanation of what we know and don't know in this case.
This is great Thank you.
Fructose-intolerant (not an allergy just an absorption problem) here...I was told by the gastroenterologist that diagnosed me that many folks are mis-diagnosing themselves as gluten-intolerant when they really need to reduce fructose in their diets. It's not hard to get diagnosed as intolerant so if you're wondering - see a doctor.
There's another problem with HFCS compared to sugar--it simply doesn't taste as good, especially in soft drinks, where it produces this nasty "corny" aftertaste. There's a reason people in the US pay extra for Coca-Cola imported from Mexico.
Johnny Harris made a video on this I think. You should watch it.
Yes, but the last time I had a Mexican Coke or a Jarritos, it didn't taste right. Looked at the ingredients. HFCS now. I guess they're getting a sweet deal on rail tanker cars full of HFCS now.
@@jackandblaze5956 yup
@@jackandblaze5956 Jarritos used to taste amazing when I was a kid, although I have never been too fond of sodas. I just had one two weeks ago and yeah, it still tastes good but nowehere as good as some years ago.
Coke in Mexico is made with HFCS syrup, but Coca Cola does make "Mexican Coke" made with cane sugar instead
If HFCS is the first or second item listed on the ingredients of what you buy in the store, think twice about it. One quirk of HFCS is how it messes up your bodies perception of how much of it you are consuming.
Or better yet, don’t buy/eat it if HFCS is anywhere in the LOI.
A lot of foods aren't much more than sugar fat and water as their top 3 ingredients.
Eating things in moderation and having a varied diet solves all your problems (barring any intolerances or allergies)
I really like your videos. You do a great job explaining with graphics and pictures. I teach an organic chemistry class in a high school and frequently use your videos. I was hoping that there might be a way to show some of your videos without the “WTF” clickbait that you sometimes use. Thank you for what you do and keep up the great job.
I think your high school students will survive seeing "WTF" in the thumbnail
Get a real job
From what I understand, HFCS got into the food system post WW2 as a cheap way to increase the mass and texture of what food there was as there were food shortages and the average American was none the richer for it. Since then so many health problems like diabetes, fatty liver, metabolic syndrome and others have been on the rise. The large food industries could remove the stuff, but why would they, when they are there to make money and not care about the health of their customers...? As for the Fructose allergy, it is a thing. My late father used to love apples and other fruit. At some point in his 40's he started breaking out in a sweat nd turning red after eating an apple. After testing him, he was told that he is allergic to fructose. Great video, thank you!
"It tastes extremely sweet and silky smooth, as smooth as this transition to a word from my sponsor."
Not even mad. 😂
The pronunciation of fructose had me on edge
At least you weren't completely fruct out.
im going to start caling fruits fruhts
froocktöse
So table sugar is pronounced suck-rose, not soo-krose?
masterpiece of a video
The American Heart Association now lists sugar as a major CONTRIBUTOR to heart disease. Also, read Pure, White and Deadly by John Yudkin
I have fructose malabsorption and my whole life up to nearly age 30 doctors had no idea what I was talking about when I said sweet foods made me feel sick. Figuring out it was specifically fructose was life changing. While glucose isn't nearly as sweet I find baked goods I make with it amply sweet for me -- maybe because I learned to find traditionally sweet foods as way too sweet because of what I knew that sweetness would do to me. Which, specifically, is a mix of really bad gas, upset stomach, a sharp change in mood (like easily frustrated or annoyed), and just this general feeling of malaise. I have asthma and have never had an attack based on fructose consumption, was surprised to learn of that, but then again it does seem like this condition is so poorly understood that I'm not surprised there could be variations on it I've never heard of. I had hoped in the decade plus since I learned of my condition that something akin to the gluten free section of the grocery store would have emerged for us, but the lack of movement there may have something to do with the industry stronghold issues you mentioned. There are so-called "sugar free" options, targeted at diabetics or keto dieters, but they tend to use sugar alternatives that either still break down as fructose or come with their own unpleasant side effects. Maybe someday, but for now just knowing really has made a huge difference in my life and I hope others with this condition learn what's really going on so they can manage their diets accordingly and live happier, healthier lives. Thanks for putting together such an informative video on such a misunderstood sweetener!
I’ve been enjoying the same thing.
I don’t have fructose malabsorption, but IBS and fructose is one of the sugar types that causes issues for me.
Last thing I made was some brownies with dark choc chips in them.
@@sumdude1233 it’s surprising given how many sensitivities there are to fructose that glucose hasn’t caught on as an alternative more
Baked goods..a straight path to an early grave. It’s all the other crap in your diet that makes you react to the sugar in cooked fruit sugar. No one is allergic to sugar. Not fructose or glucose. It’s cooked food with no levulose and all the poisonous chemicals formed by the heat when cooking foods that are making you sick.
When to stop using a lot of sugar you find other things get sweeter. Least it worked that way for me.
I did the "sweetener purge", stopped them all then introduced one at a time. I stick with stevia, Ican buy big bags at Aldi. I feel so much better!
Adam's trying to make us forget recipes and convincing us about learning everything about anything in our kitchens. He's trying to avoid making french omelettes/omurice.
On another note, he's been rolling it with this late videos, making anything interesting and entertaining. Thanks Adam for 2 years of great homemade honest content.
I don't doubt he could do it, but I bet he would *hate* trying to make a video about french-style omelets
A lot of his videos revolve around removing the necessity for technique, and french omelets are essentially just scrambled eggs with extra technique. It seems like something he would have a rant *against*
@@AMTunLimited What would he do. Jesus I'm thinking about it now, getting the pan in the oven?
@@AMTunLimited
I predict a whole lot of "NO!!" if he ever made a vid about french omelettes.
Quiet adam- *Now you need to put your burner on low heat, melt the butter and add the beaten eggs to the pan, constantly stirring making sure you don't brown the eggs at all and then*
Angry Adam - NNO!! I LIKE BROWNED FLAVOR ON MY EGGS!! WHO CARES IF YOU GET A LITTLE BROWN ON YOUR EGGS?!! JUST LET THE EGGS BROWN!! If you let the eggs brown, that's a good indicator that you need to take it off the heat anyways, and they'll probably finish cooking via carry over on the plate.
@@AMTunLimited I just made scrambled eggs the way Chinese cooking Demystified/Kenji Lopez Alt advocated (diced butter, salt and a little bit of cornstarch in the eggs before cooking) and it was smoother, more buttery, and more delicious than any french style omlette i've ever had. French style omlettes are beautiful and I admire the technique, but I'm never going to make them again. These were way better and way easier with basically the same ingredients (sans the cornstarch) and in the end of the day I just want to eat delicious things.
@@pkattk I saw that. It looks really interesting, I'll have to try it soon. I usually go for a drier diner-style scramble when I'm in a hurry, and I like my omelets a bit drier than traditional as well
I definitely *am* one of those people that like to practice things like knife skills and making french omelets and stuff that'll never actually be important, but I recognize that that's not everybody and there's nothing wrong with either approach to cooking.
That would explain some things. As a kid I drank a lot of things with HFCS in them. I also developed asthma until my mid-late teen years. After gaining weight, I started dieting and the first thing I cut was anything with HFCS, and I've kept that up for almost 2 decades and had no asthma symptoms since.
As a question, do you occasionally indulge in things which contain HFCS? Based on this explanation, I would imaging that dose is everything. Much like for most things.
@@arthurmoore9488 Not really. I very occasionally have some candy and I know a lot of candy these days is made with HFCS, but I always feel bad after eating candy except dark chocolate, so I generally avoid it, and pretty much all sweets/desserts as well.
These days I'm cutting most processed foods out of an abundance of caution, even if they're fine in moderation. I did a bunch of research and found most of the disorders that have become much more common in the last century (athsma, diabetes, obesity, alzheimer's, heart disease, even many cancers) are rare in tribes that consume zero modern processed foods, and so I think something about those processed foods is causally linked to the underlying disorders in ways we don't fully understand yet. I'm glad people like Luanne are working on figuring out how all that works so our kids and grandkids won't have to be part of a giant science experiment.
Getting rid of HFCS in your diet pushed you into a caloric deficit causing the weight loss. I'm not saying you deny that's the reason, but very calorie dense foods like HFCS which contain a lot of carbohydrates may push you out of a deficit. Alone, they're fine and can be part of a healthy diet, the problem is overconsumption.