A got to see movie about the secrets of GMO corn, how it kills
you and cow, and how it is taking over our world creating
disease!Â Until the 1970s most of the sugar we ate came from
sucrose derived from sugar beets or sugar cane.Â Then sugar from
corn–corn syrup, fructose, dextrose, dextrine and especially
high fructose corn syrup (HFCS)–began to gain popularity as a
sweetener because it was much less expensive to produce. High
fructose corn syrup can be manipulated to contain equal amounts
of fructose and glucose, or up to 80 percent fructose and 20
percent glucose.2Â Thus, with almost twice the fructose, HFCS
delivers a double danger compared to sugar. (With regards to
fruit, the ratio is usually 50 percent glucose and 50 percent
fructose, but most commercial fruit juices have HFCS added.
Fruit contains fiber which slows down the metabolism of fructose
and other sugars, but the fructose in HFCS is absorbed very
quickly.) In 1980 the average person ate 39 pounds of fructose
and 84 pounds of sucrose. In 1994