The Plague of High Fructose Corn Syrup in Processed Foods

While some health "experts" are still debating the nutritional value of high fructose corn syrup, there's plenty of evidence to the contrary, starting with the obesity epidemic largely fueled by sugary sweet drinks.

This interesting report highlights a host of health problems that have occurred as the result of the emergence of high fructose corn syrup in most processed foods, just as the obesity epidemic began gearing up, some 30 years ago.

A "double-danger" of sorts emerged when processed food manufacturers made the switch from sugar cane or sugar beets to less expensive corn-derived sugar. Typically, the ratio of glucose and fructose is usually evenly split in most fruits. On the other hand, high fructose corn syrup can be manipulated to contain far more fructose -- up to 80 percent -- which may explain why the average person consumes so much more of it and obesity has truly become an epidemic with little end in sight.

The consumption of high fructose corn syrup, not only exacerbates the obesity epidemic, it also harms the way primary organs like the liver and pancreas function, leading to bone loss, anemia and heart problems, just to name a few.

So, when you hear commercials for processed food products that pretend to be "natural," like 7-Up, remember high fructose corn syrup is anything but organic or natural.

Weston A. Price Foundation