For most of our human history, we consumed about 15 grams of fructose a day in the fruits and vegetables we ate. That works out to about 11.4 pounds of fructose per year.
Then in the 1970’s, the corn processing industry developed High Fructose Corn Syrup (HFCS), and sold it into processed foods. We now eat, on average, 50 to 60 pounds of HFCS per year.
From the 1970s to today, obesity rates have more than tripled and the incidence of diabetes has increased more than seven fold. HFCS may not be the only reason for the increase, but according to many, it may be one of the big reasons.
But obesity and diabetes may not be the only problems associated with HFDC.
According to a peer-reviewed study published in Environmental Health Magazine, 45% of HFCS samples tested were tainted with mercury, which the EPA states is a powerful neurotoxin that can impair speech, memory and attention.
All that corn sweetness leads us to ask...
Is High Fructose Corn Syrup too sweet to eat?
Food Chain Radio & Forums #1,063 (Tags: Dr. Dana Flavin, Foundation for Collaborative Medicine and Research, High Fructose Corn Syrup, HFCS, corn sugar, fructose, sucrose, obesity, diabetes, mercury poisoning)