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High Fructose Corn Syrup (HFCS)

Most of us would be surprised to learn that the majority of sweeteners used in processed food comes from corn, not sugar cane or beets. Developed in the 1970s, high fructose corn syrup (HFCS) has the same sweetness and taste as an equal amount of sucrose from cane or beet sugar but it's considerably cheaper to make than sugar. Processed in one of 16 chemical plants located throughout the US Corn Belt, in vats of murky fermenting liquid, fungus and genetically engineered chemicals the end product is piped into tanker trucks ready to be delivered to major food processors across the nation.

So who gets the benefits? Large scale food manufacturers. Cheaper and more convenient to use than natural sweeteners the cost savings turns into massive profits. But doctors and independent scientists are telling anyone who is listening that GE HFCS is linked to serious illness in both adults and children.

HFCS In Surprising Places

Try this. Go to the head of one of the interior aisles at the grocery store and look at the products. Seven out of 10 items will have some form of HFCS. Products include: dry roasted peanuts; bread - almost every brand including “whole grain”; yogurt; peanut butter; most snack foods including crackers; mayonnaise; soft drinks and fruit juices; and tragically infant formula.

So read the label carefully and don't be fooled by the word 'natural' . If the label reads corn syrup, cornstarch, or HFCS consider alternatives. Until we know more, it is simply better to make a conscious choice and stay away from it as much as possible. There is too much growing evidence not to be concerned.