High Fructose Corn Syrup
We owe a great deal to the Native Americans who introduced the Pilgrims to the maize plant. They were the first to realize its great potential as a main stable in our diets. We took that simple little plant and transformed it into the most grown grain in the United States. It has been genetically enhanced to the point that it can now produce two hundred bushels of corn or better per acre (Pollan, p.37) making corn the ideal item to be transformed into our sweetener for numerous things. High Fructose Corn Syrup (HFCS) has become our new best friend as it is made from the corn plant by a process of enzymatic manipulation. It has made its way into our lives as a sweetener in almost anything that needs to be sweetened it is also used as a preservative for meat. Many studies and debates have come to light about whether High Fructose Corn Syrup is good or bad for you. High Fructose Corn Syrup has been attributed to the rise in Type II Diabetes in the world and obesity in America. Being inclined toward not wanting this man-made sugar in one’s diet may be a healthy choice but you have to find the products not made with it first. Many of our processed foods have it included in its many ingredients as a sugar substitute because it is cheaper to produce than table sugar. Bread is just one example of a processed food that normally does not have High Fructose Corn Syrup in it. Looking through the bread section at a local grocery store, only one company has not added High Fructose Corn Syrup to its list of ingredients.
High Fructose Corn Syrup (HFCS) was invented in the 1960’s in Japan and brought to the United States food supply in the early 1970’s where it was perfected and now used in roughly forty-five thousand products. The manufacturers hide it and you have to become a really good label reader to find it. HFCS is equally as sweet as or sweeter than table sugar. It can blend well with foods, can used as a preservative and is less...
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