Date: 2008-02-25 04:40 am (UTC)
I honestly think that way too much attention is given to all these various industrial ingredients. The American diet is sick on a broad scale, and fighting fashionable "poison ingredients" isn't winning anything but a few ataboys.

HFCS is an example here, IMHO. HFCS50 is used quite widely in flavored beverages. It's true that HFCS50 has some less than desirable effects on the body. I have asked the following question probably a dozen times to various anti-HFCS people and none of them answer it. Few even respond:

Sucrose is a dimer consisting of a fructose molecule and a glucose molecule held by a weak bond. This bond breaks readily in weakly acidic environments, causing the sucrose to split back into its two monomer components. HFCS50 is a mixture of 50% fructose and 50% glucose. Given that they both become the same thing quickly in the stomach, what makes HFCS50 so much worse than sucrose?

It's not HFCS that is bad for people. It's the belief that we're supposed to have access to that much sugar.
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