Diabets and High Fructose Corn Suyrup

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  • Topic: Nutrition, Food, High-fructose corn syrup
  • Pages : 1 (260 words )
  • Download(s) : 131
  • Published : January 20, 2013
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Because blood sugar lab results show that a high percentage of American subjects are either diabetic or pre-diabetic, I decided to look at the statistics. According to the American Diabetes Association (http://www.diabetes.org/diabetes-basics/diabetes-statistics/), 8.3%, or about one in every 12 Americans actually has diabetes and is in need of immediate treatment, while another 25% is pre-diabetic, in other words likely to need treatment for diabetes in the near future. The great majority of diabetes patients – maybe as high as 95% - have Type 2 diabetes, which is non-genetic and is acquired. Controlled experiments show that losing weight and increasing physical activity are both effective in preventing the onset of Type 2 diabetes. I have to conclude from this that eating carbohydrates is a factor in causing this form of diabetes. Yet when you examine the ingredients in the packaged and bottled foods and drinks we buy in the store, you find that 99% of them contain “high fructose corn syrup”, which is basically pure sugar. This means that the food industry is feeding a nationwide sugar addiction that is leading to a huge diabetes epidemic. It’s also interesting that the US government gives multibillion-dollar subsidies to the agribusiness corporations that grow and sell corn that ends up as high fructose corn syrup. Don’t you think our government should be working to protect our health, instead of using our tax money to support an industry that is making us sick for life and making us die sooner than we should?
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