Last year in the spring, I asked a question: What makes brown syrup more healthy than high fructose corn syrup? This morning I found one answer.
A new study shows that as high fructose corn syrup gets warmer, it engages in a chemical reaction that produces hydroxymethylfurfural. That’s a chemical that breaks down in the human body to form other toxic substances. Hydroxymethylfurfural itself has also been linked with damage to DNA in humans.
The warmer high fructose corn syrup gets, the more hydroxymethylfurfural forms. 120 degrees seems to be a temperature point that triggers a particularly high level of the chemical.
It seems that the link between high fructose corn syrup and hydroxymethylfurfural may play a role in another sort of health problem – this one experienced by honeybees. Apparently, some beekeepers use high fructose corn syrup to supplement their bees’ natural feeding, in order to get lots and lots of honey. Over the last couple of years, some honeybee colonies have suddenly disappeared. It’s a phenomenon called colony collapse disorder. Some beekeepers are speculating that the use of high fructose corn syrup, and its production of hydromethylfurfural in the warm hive environment, could be part of the explanation for colony collapse disorder.