High-fructose corn syrup vs table sugar
High-fructose corn syrup was introduced into our food supply about 40 years ago as a cheap substitute for cane sugar (sucrose). The past 40 years has also seen a dramatic rise in obesity, metabolic syndrome, and type 2 diabetes. Many have come to the conclusion that the two must be related, but is that true? Is there really a difference between high fructose corn syrup and table sugar?
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