diabetics and high fructose corn syrup, I see a link

The CDC the other day came out with revised estimates of how many people in this country are diabetic or pre-diabetic. It was a lot, almost 8 percent of the population. The New York Times (and other publications, probably) continues to report on this trend as well.

Most of these articles talk about people being obese and not exercising enough. However, they don’t mention my favorite topic of the day, the fact that High Fructose Corn Syrup is in just about everything one eats, if one eats mostly processed food.

Before she left, the stepdaughter and I had a not-very-heated argument about bread. I’ve settled on some wheat bread bought from my local market that has six ingredients, not one of which is sugar or HFCS. The stepdaughter wanted me to buy this omnipresent “high-fiber” bread because it tasted better. It had everything on the label that we think we need - lots of grains, lots of fiber. But if you look at the ingredient list, HFCS is third on the list! What do you need all of that sweetener in your high fiber bread for? And have a look at the ingredients in Jif peanut butter. This makes for a very sugary peanut butter sandwich - something one would think wouldn’t have any sugar at all!

I’ve said before, I’ll say again, I was shocked when I discovered my Kellogg’s Raisin Bran had HFCS in it; I stopped eating it shortly thereafter. My friend Randy pointed out that they add sugar to skim milk to add more taste, since it tastes funny when it is low fat. So a “healthy” breakfast of raisin bran and a snack of peanut butter sandwich have large doses of sugar/HFCS in them. No wonder people in this country have diabetes.

Posted by on June 30th, 2008 under Uncategorized

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