One of the underlying reasons for the heavy increase in the amounts of HFCS in our foods (and even in pet foods, which is ridiculous)is the government corn subsidies. Since the 1990s, the government has paid more than $40 billion to corn growers. That's a lot of money (even if it doesn't seem like such a big number in this age of bailouts) and an even larger amount of corn being processed into HFCS. A subsidy for one product (as well as tariffs and quotas on importers) can discourage a farmer from planting anything else.
Here's a thorough primer on HFCS and the details surrounding how it's processed in the body in comparison to other sugars:
Medical doctor Dana Flavin is head of the Foundation for Collaborative Medicine and Research. She worked in the foods division at the FDA when corn syrup was just becoming popular. She wasn't concerned about it until she was doing research for an article in Life Extension magazine, "The Metabolic Dangers of High Fructose Corn Syrup."
As someone who habitually read scientific literature, Flavin said she was shocked. "I was floored because I didn't want to believe it. And I'm a toxicologist from FDA and a physician. And I'm thinking, 'Oh, this is ridiculous, this is just corn syrup. I wish it were just corn syrup and were just that simple, but it's much more complicated."
To read more:
http://www.cbn.com/cbnnews/533279.aspx
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One of the underlying reasons for the heavy increase in the amounts of HFCS in our foods (and even in pet foods, which is ridiculous)is the government corn subsidies. Since the 1990s, the government has paid more than $40 billion to corn growers. That's a lot of money (even if it doesn't seem like such a big number in this age of bailouts) and an even larger amount of corn being processed into HFCS. A subsidy for one product (as well as tariffs and quotas on importers) can discourage a farmer from planting anything else.
Here's a thorough primer on HFCS and the details surrounding how it's processed in the body in comparison to other sugars:
http://en.wikipedia.org/wiki/High_fructose_corn_syrup
Medical doctor Dana Flavin is head of the Foundation for Collaborative Medicine and Research. She worked in the foods division at the FDA when corn syrup was just becoming popular. She wasn't concerned about it until she was doing research for an article in Life Extension magazine, "The Metabolic Dangers of High Fructose Corn Syrup."
As someone who habitually read scientific literature, Flavin said she was shocked. "I was floored because I didn't want to believe it. And I'm a toxicologist from FDA and a physician. And I'm thinking, 'Oh, this is ridiculous, this is just corn syrup. I wish it were just corn syrup and were just that simple, but it's much more complicated."
To read more:
March 17, 2009 - 8:55amhttp://www.cbn.com/cbnnews/533279.aspx
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