19 March 2009
High Fructose Corn Syrup: Enemy #1
A few days ago my mom was seeing people in the house that were not here. I knew that I didn't give her anything that would trigger hallucinations because I don't keep anything with preservatives in the house. But, she was still seeing people so I knew that she must have eaten something like the sugar free hard candies that she bought religiously when she was driving for .99 from our local pharmacy chain.
We had stopped in to Walgreens just the day before her visitors returned. I left her to roam freely in the store while I was in a 2nd hand clothing store for children next door.
My mom tells me that she "needs" these candies to suck on when she gets a tickle in her throat. Then she said, "You weren't around for me to ask." Pretty lame excuse.
So, instead of getting mad at my mom, I told her the scientific facts about the hydrogenation process and how in the 1970's these "new" fats began to replace lard and butter.
Looking back in my family history, in the 1970's my dad was unemployed because he couldn't bend steel any longer. He had bursitis in his elbow, the one he shattered when he was 9 years old playing on the freight trains in Chelsea.
At this time, my family was forced to go on welfare to help us get by. During those years the government handed out food in totally generic labels. You'd get a big chunk of butter and cheese depending on how many people in your family. There were 7 of us so we got a lot.
Another item we got was corn syrup. High fructose, more than likely it was hydrogenated. My mom used to cook with this and we often used it as "maple syrup" on pancakes or french toast.
Shortly after our ingesting this food is when my mom began to have health issues and my dad died of pancreatic cancer.
So, this leads me to believe that the "new" HFCS is Enemy #1, it snuffs out lives.
Here's an article about it - The Enemy is in Your Food: High Fructose Corn Syrup