on my mind as always

by Scott Smith

High Fructose Corn Syrup and the backlash against it highlighted in the New York Times. The experts in the article talk circles around the fact that sugar is sugar and an empty calorie is an empty calorie and then make my point at the end without getting to my point.

“If people really want to go back to where we were, that means not putting sugar in everything,” she said. “It means keeping it to desserts.”

The only way to do this is to avoid high fructose corn syrup completely. It’s in everything because of it’s preservative qualities not necessarily because of the sweetness it adds.

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