The problem with high fructose corn syrup is that corn is not a sustainable crop to grow and yet we are growing way too much of it because of the value of corn syrup. Sure, its a cheaper sweetener than sugar, but corn depletes the soil and requires lots of pesticides. Its much more ecofriendly to consume organic, natural-sourced sugar, such as agave nectar (delicious!) or honey. Its best to steer away from using such an energy-intensive crop in a society that has a sweet tooth!
High Fructose Corn Syrup is a very common ingredient in highly processed foods. Highly processed foods tend to travel further to market than locally produced foods, using more energy and fossil fuel to do so. High Fructose Corn Syrup has replaced natural sugar in many of these foods because it is cheaper – it is cheaper because of highly subsidized U.S. corn. This, along with the North American Free Trade Agreement, has forced many Mexican Corn growers out of business because they must compete with highly subsidized U.S. Corn. This results in more urbanization, immigration and again less localized food systems. A local food system is one of the pillars of sustainability. This is not to mention the health impacts of HFCS, and high glucose foods on our health.
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