It’s fruit, so it’s good for you.


The syrup ruins everything. Fruit canned in syrup holds its shape, colour and flavour, but it also adds extra calories and boosts its glycemic index. The most common syrup used in commercial fruit cocktails is corn syrup, made from the starch of maize and used to soften texture, add volume, prevent crystallization of sugar, and enhance the flavour of anything it’s added to. It’s not the same thing as high-fructose corn syrup, though, which is sweeter and contains more fructose. Since corn syrup isn’t as sweet as HFCS, some companies add more sugar to their fruit cocktails. Sugar, corn syrup and HFCS are all very similar in that they all contain glucose and fructose, but in different ratios. While glucose is absorbed directly into the blood and taken up by your cells for energy or storage, fructose must first be transported to your liver for processing. The trouble with fructose is that it can lead to a buildup of fats in the liver — a condition known as nonalcoholic fatty liver disease — and contribute to diabetes, heart disease and other health problems. Buy the fruit cocktails that are canned in water or make a better version at home. Just leave out the extra syrup.

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