It is also important to note that arsenic can accumulate and be present in rice. Commercial-scale brown rice syrups typically use enzymes from bacterial or fungal origins, instead of barley. Unless you are specifically looking for gluten-free brown-rice syrup, you could be unknowingly perpetuating health problems if you are sensitive to gluten. In addition to the high glycemic index of rice syrup, another issue is that sometimes barley enzymes are used, which contain gluten. The fermentation makes the sugars easier to digest.
The enzymes break down the starch, and then it is boiled down to create a syrup. HFCS can also lead to another metabolic problem, leptin resistance, which contributes to weight gain and weight-loss resistance.Īlso known as rice syrup or rice malt, this sweetener is made from the combination of brown rice and enzymes. Research indicates 4 that HFCS can negatively affect lipid metabolism and contribute to insulin resistance and diabetes. Aside from being empty calories, HFCS and its higher proportion (higher than table sugar) of fructose is thought to be metabolized differently, and not in a good way.īy bypassing a key regulatory step 3 in glycolysis, fructose is rapidly taken up by the liver. HFCS is derived from corn starch (largely GMO corn) through an intensive chemical process that is anything but natural. High-fructose corn syrup (HFCS) is found in salad dressing, other condiments, soda, candy, baked goods, certain yogurts, frozen processed foods, canned fruit, bread, juice, granola bars, coffee creamer, jams, jellies, and ice cream. This artificial sweetener is so widely used it can be shocking to learn just how many products actually contain it even foods that you wouldn’t think need sweetening.
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