In this podcast, we’re going to talk about the one food that has increased in our diets by over 8,000%. From 1970 to 2014, this food has increased significantly more than any other food.
Consuming this ingredient depletes vitamins and minerals. It’s one of the most potent triggers of metabolic syndrome, fatty liver disease, and inflammation.
We're talking about high-fructose corn syrup.
Corn products, skim milk, chicken, turkey, added fats, and oils have also increased, but nowhere near as much as high-fructose corn syrup. Consumption of vegetables, butter, eggs, beef, and refined white sugar has decreased.
High-fructose corn syrup is hidden in many foods and drinks. Most high-fructose corn syrup is made from inedible dent corn, which is typically GMO, so it’s herbicide-tolerant.
The U.S. is the top producer and consumer of corn.
In 1932, farmers extracted 20 ½ bushels of corn per acre, and in 2022, they extracted 173 bushels per acre. The arrival of GMO foods, herbicides, and pesticides allows farmers to grow significantly more corn in a small area, which isn’t good for the environment, soil, or our health.
Always check your food labels to avoid high-fructose corn syrup, modified food starch, modified corn starch, maltodextrin, glucose syrup, and seed oils.
