Let’s start at the beginning - what is High Fructose Corn Syrup (HFCS)? Sugar as we know it traditionally came from sugar cane and later from sugar beets. HFCS was developed from corn in the late 1950s, refined for industrial production in the 1970s, and introduced into many processed foods from 1975-1985 - a big dietary and nutritional change that went largely unnoticed over the past 35 years.
According to a new report by the Environmental Working Group, an assessment of 84 popular children’s breakfast cereals revealed that only one in four meets the voluntary dietary guidelines proposed by the federal Interagency Working Group on Food Marketed to Children.
Americans spend about ninety percent of their food budget on processed foods, which, unlike whole foods, have been treated, stripped, altered, or refined in some way after being harvested or butchered. Almost all of these processed foods contain additives, substances intended to change the food in some way before it is sold to consumers.
The connection between the food we eat and our health is undeniable. Although the relationship is complicated, you can be sure of one thing: choosing sustainable food is a no brainer when it comes to achieving optimal health.
We're experiencing the food, water and energy nexus first-hand. The worst drought since 1956 will likely produce significant impacts on food and fuel prices and could cause urban water supplies in some regions of the country to dry up.