I have been trying to avoid HFC for about a year. After awhile of not having it, when I do get some in my mouth, the sensation is not very pleasant. It is very hard to avoid, but since trying to avoid it, I do feel better.

The issue isn’t whether HFCS is worse for you than sugar (though it may well be.) The issue is that, because of its cheapness due to its subsidies, HFCS has been added to foods over the years that don’t even need sugar. It’s the third ingredient in Campbell’s Tomato soup right after tomato puree and water. When I cook tomatoes down, know what happens? They get sweet. All by themselves.

And now the consumers are used to some extra sweet in these foods. Switch to sugar and we’re still getting more calories than we should be due to the engineered infantalizing (spell check says that isn’t a word. . . I disagree) of our palates.

/Harrumph
//IMO
///the real issue is the Major Interpretations of American History final that I should be studying for right now.
////Would pretty much have to turn in a blank exam tomorrow morning to finish below a “B”, but I might be on the “A” bubble so I can’t blow it off entirely
/////one pot of coffee + one well packed bowl = obnoxious slashie overshare

Good point, GB. It’s just that they’ve found a way to make everything out of corn. So all we eat is corn now. Corn is in our steak, it’s glazing our fresh produce. It’s in our toothpaste. Too much corn.

And you’re right, if they subbed sugar, the diabetes epidemic would not be curtailed.

I way overstudied. Dozens of historians throughout the semester and the IDs on the test are almost all the starting lineup, Grand Theory guys.

So that means it’s an A? Way to go!