Why is high fructose corn syrup in everything? and when did this happen?

Apparently because it’s cheap, and at some point in the 1980’s it started creeping into our food supply. Why is it in Ketchup? I don’t know. Shouldn’t that be tomatoes? maybe some spices? eww.  I remember old coke…. you know the kind with cane sugar from the olden days? yeah… good times, good times. Like when I wasn’t sick all the time from “lunch”

When I discovered the allergy to corn, I made a cruise through my kitchen and was shocked at what all it was in. I understand “corn” in cornmeal. But powdered sugar? Shouldn’t that just be sugar? apparently not.

So no wonder simple things like frosting make me sick. It’s full of corn and corn by-products and for what reason? Simply to make it easier to sell. And sell cheaply. Thank you wally world grocery market that sells everything so cheap. Who wants lumpy powdered sugar? The American consumer is spoiled and full of corn. Gross.

So now my kitchen is a wheat free- and soy free- and a HFCS free zone.

I have made my own baking powder in the past, but recently found a commercial corn-free version that seems fine so far.

Good thing I never liked grits.


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