>>19689924 lb
>They put corn syrup in everything.
No, it's not your grandmother's light or dark corn syrup which she used to make those great pecan pies. It's HIGH FRUCTOSE CORN SYRUP. It was first introduced into our foods in the early 1970s. IT'S AN ENZYME discovered in 1965 by a Japanese Agency.
And IT IS IN EVERYTHING. Town House crackers have it. Every sausage in America has it. (back in the day nobody but any sugar in sausages, salamis or any cured meats.) Dairy Queen is over 80% high fructose corn syrup as their sweetener.
Google it and see what you get. Every article says both high fructose corn syrup and pure cane sugar has the same chemical structure so they are identical. (note: they don't talk about the enzyme). Some people believe it was the first chemical bio-weapon.