Highly processed sweetener causes genetic changes in the brain that increases disease risk

(NaturalHealth365)  It is no secret that sugary drinks, sweets, and other processed foods containing high fructose corn syrup are detrimental to your health.  The pervasiveness of high fructose corn syrup in the American diet has even been blamed for the epidemic of obesity, type 2 diabetes, and related diseases.  Now, scientists at the University of California, Los Angeles have discovered why this highly processed sweetener is linked to so many health problems.

Researchers have found that high fructose corn syrup can alter hundreds of genes in the brain.  Those changes are linked to the development of many diseases, including diabetes, cardiovascular disease, Alzheimer’s disease, Parkinson’s disease, depression, bipolar disorder, and attention deficit hyperactivity disorder, among others.  However, scientists have also discovered a nutrition-based, natural solution: the omega-3 fatty acid known as DHA can reverse these harmful effects.

Scientists find high fructose corn syrup affects metabolic and memory areas of the brain

An eye-opening new study in the Nutrition Journal found that for over 40 years, food companies have been sneaking more fructose into high fructose corn syrup than what’s deemed “safe.”  The result?  Many people are now dealing with fructose malabsorption, gut problems, and inflammation – all of which are connected to chronic health issues and even the increasing rates of asthma in kids.  And that’s not all.

Another study examined how fructose messes with our brains, particularly areas that control metabolism, learning, and memory.  The researchers discovered that consuming too much fructose disrupts hundreds of genes, creating a chain reaction that might lead to obesity, diabetes, and even cognitive problems.  But there’s some good news – they found that DHA (an omega-3 fatty acid) seems to offer protection against these harmful effects, helping to maintain better brain function and metabolism.

The takeaway from both studies is clear: fructose isn’t just about consuming too much sugar – it’s about your long-term health.  Being mindful about what you eat, keeping your fructose intake in check, and making sure you get enough healthy fats like DHA could go a long way in protecting both your gut and brain health.

Major health problem: High fructose corn syrup has become a staple ingredient in American diets

The U.S. food manufacturing industry has found high fructose corn syrup among the cheapest sweeteners available.  Because of this, it is found in a vast array of foods, including not only soda and candy bars but also baby food, breakfast cereal, yogurt, salad dressing, baked goods, and even so-called nutrition bars.

Americans consumed an average of about 27 pounds of high fructose corn syrup.  While fructose is also found in most fruit, the fiber present significantly slows the body’s absorption of sugar, and the other healthy components of fruit help offset fructose’s drawbacks.

Omega-3 fatty acid DHA can reverse the harmful effects of fructose

You can avoid the harmful changes caused by high fructose corn syrup by carefully reading food labels.  Fructose in the form of corn syrup is added to a growing number of products you would not expect to find it in.  Try to get a major portion of your food from whole foods with no added ingredients, and incorporate plenty of vegetables and a selection of nutritious fruits.

To reverse any damage from fructose, incorporate the omega-3 fatty acid DHA into your diet.  Your body cannot produce DHA, but you can supplement your healthy diet with a high-quality DHA supplement or get adequate amounts of DHA from your chosen foods.

DHA is mainly found in animal products such as wild fish, pasture raised eggs, and 100% grass fed meats.  Oily fish, such as salmon, herring, mackerel, trout, and sardines, are some of the richest dietary sources, with from 10 to 100 times more DHA than other food sources such as nuts, seeds, whole grains, and dark green, leafy vegetables.

Sources for this article include:

NIH.gov
UCLA.edu
UPI.com
Sciencedaily.com

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