[kaktuskid]

The problem is corn syrup, especially HFCS. Most or our processed food has corn syrup, not so much sugar-due to costs.

[TexasGator]

“The problem is corn syrup, especially HFCS. Most or our processed food has corn syrup, not so much sugar-due to costs.”

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HFCS 55, primarily used in soft drinks, is similar to sucrose (regular table sugar), which is 50% fructose and 50% glucose.

https://www.healthline.com/nutrition/high-fructose-corn-syrup-vs-sugar#production

[The Truth Will Make You Free]

Dr. Mercola points out that excess sugar can be cleared out in a few days. However, linolic acid in seed oil is a more significant long-term danger.

In the mid-1800s consumption was about 1-2% of calories. Now it's around 30%. The problem is the oil becomes part of the cell membrane and takes years to get changed.

The video in the previous poster (#2) has similar info.

Now I've got to resist eating seed-oil chips when we go out for Mexican food tonight.