High-fructose corn syrup ups the sugar content of many
As the obesity rates continue to climb in developed countries, and research about hunger and how our bodies process food advances, researchers are finding more clues that the epidemic’s cause is more complex than simple overeating. And one contributor may be the increase in the amount of sugar in processed foods, especially with the rise of mass-produced, cheaper-than-cane-sugar high-fructose corn syrup in the 1970s.
At The Guardian, documentary maker Jacques Peretti has written a detailed history of the food industry’s role in popularizing high-fructose corn syrup and fueling obesity. Peretti’s story begins with corn overproduction in the 1970s causing a surplus, which led to the mass production of corn-based foods, including high-fructose corn syrup, long before worries about obesity had arisen.