Girl Planting seeds

Sugar's sick secrets: How industry forces have manipulated science to downplay the harm

Walk into any grocery store, grab a few packaged products, and flip to the ingredients. You'll likely spot added sugars — lots of them — provided you can discern their dizzying array of names: sucrose, dextrose, barley malt, agave nectar, high-fructose corn syrup, treacle, to list just a few.  Why is our food saturated with all these sweeteners? When did they make their way into our yogurt, cereal, and oatmeal? How did they sneak into our salad dressing, soup, bread, lunch meat, pasta sauce, and pretzels?  And, most crucially, what forces are responsible for this deluge, which is making some of us very sick?  Read more...



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