Just imagine that in 2007 the average consumption of high fructose corn syrup (HFCS) was 94 pounds! HFCS was not widely used until 1970.
Why do the food makers use HFCS? They use it because it is the least costly bulking ingredient for increased profit—after air, water and salt—in the food and beverage chain that is directly metabolized and converted to blood triglycerides (blood fat).
This stored fat is by far the main reason for the obesity pandemic.
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