Sweet Temptations, Industry Funded Studies, and new fangled “foods”

An American Agave

Good Morning, God

I’ve been sitting here looking up articles on High Fructose Corn Syrup (HFCS). Last night Kit showed me a letter to the editor of the Princeton Alumni Weekly that said Americans consumed 37.8 pounds of HFCS a year. I’ve been avoiding HFCS — yes, God, reading the labels of the few packaged “foods” we eat. But, I thought I’d try and see what the problem is.

One surprising and distressing (to me) bit of information was that agave syrup was pretty much the same as HFCS. That is to say highly processed and not at all Natural! Dang! I was had — not that I bought the product, just the idea — by advertising. We humans really do CRAVE SWEET! And there is money to be made on anything we humans crave. How sad to have to give up an appealing substitute. (All appealing substitutes?)

Here is what Wikipedia says about glucose as used in the brain. “When glucose is low, psychological processes requiring mental effort (e.g., self-control, effortful decision-making) are impaired.[8][9][10][11]”. My my. That explains a LOT!

So, I guess the real question is: Are all forms of sugar the same? Or is glucose what our bodies and brains were designed to run on? Let’s see. Chemists and Industry experts — who are making lots of money off of their CREATIONS — say they are all the same.

But there is a big difference in the results of INDUSTRY FUNDED studies verses INDEPENDENT studies. Sigh. Then, of course, there is the BIG BELLY SYNDROME (my term) diabetes, and assorted new kinds of cancers that are on the rise. Hmmm.

My money — at the store or Farmers’ Market — is on the OLD ways.

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Story teller,

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Posted in complexity, food questions

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