According to this article we have yet another reason to avoid high fructose corn syrup. Since at our house we are actively trying to avoid DNA damage, I will be even more vigilant to avoid HFCS now.
Researchers at the USDA have measured dramatic increases in hydroxymethylfurfural (HMF) as temperatures increase. It is apparently a heat-induced decomposition of the product. It is interesting that there are limits on how much can be contained in the honey and yet I have heard of this before.
When I did a little research it seems to appear in many products. Since this seems to be a by-product of fructose dehydration I assume only sweet products (dried fruit was mentioned in one article) are at risk for this by-product. I interpret this as yet another reason to keep our sweet consumption to a minimum (bummer!).
Researchers at the USDA have measured dramatic increases in hydroxymethylfurfural (HMF) as temperatures increase. It is apparently a heat-induced decomposition of the product. It is interesting that there are limits on how much can be contained in the honey and yet I have heard of this before.
When I did a little research it seems to appear in many products. Since this seems to be a by-product of fructose dehydration I assume only sweet products (dried fruit was mentioned in one article) are at risk for this by-product. I interpret this as yet another reason to keep our sweet consumption to a minimum (bummer!).
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