New Book, "The Farm Program", Details how US Food Became Fructose-ridden
During the 1970s, high fructose corn syrup emerged as a costeffective alternative to sugar, finding its way into various processed foods.
These findings reflect the broader concern about the impact of increased fructose intake on public health.
The relationship between Big Agriculture and the USDA has shaped agricultural policies and influenced food production.
Government reports like those from the USDA outline the subsidies and regulations that have favored corn production, indirectly contributing to the prevalence of HFCS in the American diet.
Understanding these policies is crucial to comprehend the factors that have influenced the availability and affordability of high fructose corn syrup.
"The Farm Program" provides an in-depth analysis of these interconnected factors, relying on verifiable data and research studies.
The story is told through the eyes of a University of Illinois professor and his wife. Together, they worked for over 30 years to improve the quality of corn grown and exported from the Midwest. Their work was sidetracked dozens of times by American corporations wanting cheap prices for commodities.
By examining the synergy between agricultural policies, food industry practices, and nutritional trends, the book offers readers a comprehensive understanding of the fructose-laden reality of American food.
Through education and collective action, we can foster a food environment that prioritizes health and well-being.
T H. Harbinger's Investigative Works
"Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity." American Journal of Clinical Nutrition.
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