Tuesday, January 18, 2011

High Fructose Corn Syrup: What's the Big Deal?

The most disturbing fact is the genetic technology employed in growing modern corn.

High Fructose Corn Syrup has been rising in the food debates as of late, but why? It comes from corn, right? So it's natural. They're always telling us sugar is bad, so wouldn't this be better than sugar, or at least the same? It seems like every label I read has it, so could it really be harmful?

To look into this debate I started reading (and watching) information about high fructose corn syrup and what it is. I read Michael Pollan books and watched documentaries such as Food, Inc and King Corn.

Before this education, I assumed genetic modification of crops was perfectly fine. After all, don't cultivators all do this? They breed one animal with another to get offspring with certain characteristics: color, size, etc. They breed flowers to have a certain color or scent or size. Even nature adapts animals and plants with certain characteristics to assimilate with the surrounding environment. So why would the same technology be harmful for crops that we eat? Wouldn't it merely be an improvement just like natural adaptation?

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