Corn syrup is the number one ingredient that makes us fat

This one ingredient is in almost all of our processed foods.


It’s in our soft drinks and juices, hamburgers and chicken, cookies and cakes, breads and crackers, yogurt and granola bars, pizza and fast foods and it’s making us fat.

Too Much of a Bad Thing


Most of our processed foods are being sweetened with the cheap and abundant high fructose corn syrup (HFCS).



When it was first introduced in the early 1970s, we consumed about 450 grams (one pound) per year.



Today we eat almost 27 kilos (60 pounds) per person per year.


An Epidemic



Scientists like Professor George Bray have been studying the effects of HFCS for many years.


As former executive director of the Pennington Biomedical Research Center in Baton Rouge, Louisiana, USA, and a former chair of the International Obesity Task Force, Bray had first hand experience with the growing epidemic and wrote about his findings in The Handbook of Obesity.



"Fructose is absorbed differently.



It doesn't register in the body metabolically the same way that glucose does.



It is a carbohydrate fat equivalent (that’s how I look at it) and the rise in high fructose corn-syrup is on top of the obesity epidemic," said Bray.

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