Autumn Brooks writes:

High-Fructose Corn Syrup (HFCS) is a very low cost sweetener derived from milled corn, then processed again to form corn syrup, then again processed with fructose to form High-Fructose Corn Syrup. It’s very common in processed foods and beverages in the U.S., including breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments. Unfortunately, the overuse of such a toxic substance has led to an increase of metabolic syndrome in America that is supported study after study and proves that HFCS is not the same as sugar.

So, if HFCS is so damaging to the human body, why would a company prefer it over the other options? Not surprisingly, the main reason is it’s very inexpensive. But, it’s also easy to transport, keeps food moist and has a very long shelf life. It should also be divulged that the majority of HFCS is genetically modified and has a high potency of mercury. If you add up all of the information about HFCS, be prepared for a total catastrophe.

In 40 years since the introduction of HFCS, obesity rates have skyrocketed. In 1970, the obesity rate was 15 percent, and by 2010, the rate was around 33 percent – or one-third of the population. Princeton has been in the forefront of studies that are linking all of the information together. They have demonstrated that all sweeteners are not created equal when it comes to weight gain. HFCS isn’t recognized by the leptin receptors in your body, and leptin is the hormone assigned to tell you when you are full. Therefore, you aren’t told by your own body when to stop eating when it comes to foods that contain HFCS; that leads to overeating and weight gain.” Get the rest here: High-Fructose Corn Syrup Is a Total Catastrophe.