HFCS is the devil as far as I'm concerned. I read a book called Fat Nation a while ago, that talked about how food policy has evolved and its effects, and it also talks about how the liver makes cholesterol out of HFCS too if I remember correctly.
My understanding of food labelling is that they can just simply call it "sugar" in a list of ingredients.
I recently heard a radio documentary on the processing of corn (most corn is grown for HFCS). They were discussing how they want to use the remaining corn by-products as animal feed, but when they feed it to farmed fish, the flesh comes out a horrible deathly putrid looking GREY. So their scientists were busy at work trying to figure out more chemicals and processes to take away the grey effect.
Celeste, I got wicked headaches from Stevia. |