"Have you ever wondered what High Fructose Corn Syrup is and why it is used so much?

Fructose is the primary sugar in fruit and honey, but those are not the sources of most of our fructose. 

High Fructose Corn Syrup was developed in the 1960's as a liquid sweetener made from corn starch. The manufacturers took corn starch and used a special process to boost the fructose content and thus made it sweeter.  It became an inexpensive way to sweeten soft drinks, breakfast cereals, baked goods, pasta sauces and many other foods.

We, as humans, have never consumed so much fructose as we currently do and there is some evidence that our bodies can't handle large amounts well.  Fructose doesn't stimulate insulin secretion.  This can be good for diabetics as small amounts of fructose can be used and blood sugar won't be too affected. 

But new research has found that fructose may actually increase the risk of diabetes by promoting insulin resistance.  Also because high fructose corn syrup does not stimulate insulin and may affect other hormones related to appetite, it does not reduce hunger much and thus can encourage overeating.

Studies have also shown that high fructose corn syrup intake has been linked to kidney and liver disease, high blood pressure, and inflammation.

Please avoid it at all cost to keep your body healthy."