Corn Syrup, which is comprised mostly of dextrose, is a sweet, thick liquid made when natural enzymes break down cornstarch into glucose. The glucose is heated and turned into what we call Corn Syrup.

Corn Syrup is almost exactly as sweet as the granulated sugar (sucrose) it often replaces. Corn Syrup contains no nutritional value other than calories and has been found to promote tooth decay.

Phosphoric Acid acidifies and flavors cola beverages. Calcium and Iron Phosphates act as mineral supplements. Sodium Aluminum Phosphate is a leavening agent. Calcium and Ammonium Phosphates serve as food for yeast in baking. Sodium Acid Pyrophosphate prevents discoloration in potatoes and sugar syrups. While excessive consumption of phosphates can lead to dietary imbalances that might contribute to osteoporosis, only a small fraction of phosphates in a typical diet come from additives. Most come from meat & dairy products.

Salt, at the levels present in most people’s diet throughout the world, is probably the single most harmful substance in the food supply. Salt is used liberally in processed and restaurant foods, with some meals containing more than the daily recommend level.

A diet high in sodium increases blood pressure in most people, thereby increasing the risk of heart attack and stroke. While the FDA has continued to ignore the effects of salt, the British government has made salt reduction one of its top health priorities.

Sucrose occurs naturally in fruit, sugar cane, and sugar beets. In total, Americans consume a whopping 65 pounds of sugar each year; that’s down from 102 pounds per year in 1970. However, the consumption of artificial sweeteners (high fructose corn syrup, dextrose) has increased. All told, Americans consume more sweetened foods today than at any time in history.

Sugar and artificial sweeteners make up 16% of the average diet, but provide no nutritional value beyond calories. They promote obesity, tooth decay, and in some individuals, heart disease.