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Why are most products in supermarkets laden with high fructose corn syrup - which is certainly absorbable, but is a de facto poison when glucose is at those levels.
High fructose corn syrup (or HFCS) is one of those things where I just have to be amused at the way “organic” kooks talk about it, as if it is some horrible deadly poison, and part of some deep sinister conspiracy to poison us all and make us fat.
As it happens, I am a type 2 diabetic, so sugar in any form (although in moderate amounts, is as vital to my life as that of any other human) can be dangerous to me if I take it in excess. But sugar is sugar is sugar is sugar is sugar is sugar is sugar. HFCS is exactly as potentially harmful to me as honey, or maple syrup, or table sugar, or any other form of any digestible sugar.
As it happens, the widespread high use of HFCS in this country is an artifact of corn subsidies, which artificially reduce the price of corn and corn-derived products, and create an unusual incentive for industry to make as much use as they reasonably can of any products derived from corn. I think that one effect of this is that a lot of processed foods are overly-sweetened, but they are not any more harmful than if they were sweetened to exactly the same degree with other forms of sugar.