High Fructose Corn Syrup Destroys Health

The excessive sugar content in the modern diet is taking a devastating toll on people's health. According to GreenMedInfo.com, scientific studies have linked fructose to about 78 different diseases and health problems. Fructose from corn syrup has been linked to the following health issues:-



High fructose corn syrup (HFCS) was invented in Japan in 1966 and introduced to the American market in 1975. Food and beverage manufacturers quickly began switching their sweeteners from sucrose (table sugar) to corn syrup when they discovered that high fructose corn syrup (HFCS) could save them a lot of money. Sucrose costs about three times as much as HFCS. HFCS is also about 20 percent sweeter than table sugar, so you need less to achieve the same amount of sweetness.

In the mid 1970s, dietary fats were blamed for heart disease, giving rise to the "low-fat craze," which resulted in an explosion of processed nonfat and low fat convenience foods—most of which tasted like sawdust unless sugar was added. Fructose was then added to make all these fat-free products more palatable. Yet as the low-fat craze spread, rates of heart disease, diabetes, and obesity skyrocketed...

Clearly, there was a major flaw in the plan, and it's not difficult to see that trading fat for sugar is not a wise move.

The problem is that excessive fructose consumption leads to insulin resistance, and insulin resistance appears to be the root of many if not most of the diseases listed above. Insulin resistance has even been found to be an underlying factor of cancer.