I've heard it said (but not verified, so this is pure hearsay) that if sugar and corn syrup were new additives the FDA would never allow them anywhere near food. Considering the adverse effect it has to physical health and to behaviour it isasy to understand why.

I definitely agree about whole foods. Go with unrefined foods where you can. There is also a huge upsurge in people eating only raw unrefined foods and I know two vegetarians who have switched to raw with huge improvements in their health. After all folks, we were not really designed to eat cooked food slathered in rich sauces.

To be fair to corn syrup though, the study only found mercury in 50% of corn-syrup high foods. It did not directly analyse the corn syrup and the article definitely did not form sufficient linkage of the mercury to corn syrup as a source (though it did point a finger at the fact that some older processes use mercury in the production of input chemicals). Since the mercury was prevalent in foods with a high dairy concentration maybe milk was to blame?


http://www.poin4d.com/