Why HFCS Is the Devil

So I'm doing all this research, right? Because I like to (sometimes) actually know what I'm talking about.

And, drumroll...the problem with HFCS isn't its freaky chemical origins or the fact that your body treats it differently than regular sugar (it's 55% fructose and table sugar is 50% fructose, so some people say that it is metabolically similar)...it's the devil because it's CHEAP. And (therefore) it is in everything.

The thing is, our bodies are wired to seek out foods high in sugar and fat. It's a survival thing from back when we all lived in caves and had terrible personal hygeine. The sugar (even fake sugar) and fat aren't to blame, our brains are. Our poor unevolved, stuck-in-the-paleolithic-era brains are still wired to really dig the sweet stuff. So if crackers are secretly sugary, we (and our kids) eat more of them and then we buy more, too.
Think of your average lunchbox lunch: PBJ, cheese crackers, applesauce, juice, maybe cookies if you're "nicer" than me. HFCS is in all of that stuff, unless you have specifically chosen the one or two products that do not contain added sugars. Why is peanut butter sweetened anyway? Or cheese crackers? Isn't juice sweet enough already? These are the sort of questions I wish more people would ask.

So anyway, added sugars are the devil, whatever they're called. I'm still not buying anything with that garbage in it. We'll see you next time with "Why Food Dyes Are The Devil." =)