Let's start at the beginning - what is High Fructose Corn Syrup (HFCS)? Sugar as we know it traditionally came from sugar cane and later from sugar beets. HFCS was developed from corn in the late 1950s, refined for industrial production in the 1970s, and introduced into many processed foods from 1975-1985 - a big dietary and nutritional change that went largely unnoticed over the past 35 years.
According to a new report by the Environmental Working Group, an assessment of 84 popular children's breakfast cereals revealed that only one in four meets the voluntary dietary guidelines proposed by the federal Interagency Working Group on Food Marketed to Children.
Americans spend about ninety percent of their food budget on processed foods, which, unlike whole foods, have been treated, stripped, altered, or refined in some way after being harvested or butchered. Almost all of these processed foods contain additives, substances intended to change the food in some way before it is sold to consumers.
We're experiencing the food, water and energy nexus first-hand. The worst drought since 1956 might produce significant impacts on food and fuel prices and could cause urban water supplies in some US regions to dry up.
It's virtually impossible to avoid either baking or eating sweet treats from Halloween straight through to the New Year. Sugar alternatives are becoming increasingly popular for a number of reasons - but how sustainable are these cane sugar replacements? And are some better for the environment than others?