Citric acid is versatile, widely used, and safe. It is an important metabolite in nearly all living organisms and is especially abundant in citrus fruits and berries. It is used as a strong acid, a tart flavoring and as an antioxidant. Sodium Citrate, also safe, is used to buffer the acidity of desserts, jams, ice cream and candy.

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.

Fructose consumed in moderation is safe and does not increase blood glucose levels, making it attractive to diabetics. Large amounts do increase fat levels in blood and, consequently, increase the risk of heart disease. Regular ingestion of high levels of Fructose also affect levels of hormones such as insulin, leptin and ghrelin, which can result in weight gain and obesity.

Due to the fact that it is often cheaper to produce High-Fructose Corn Syrup (HFCS) than it is to produce sugar, our consumption has soared over the past few decades. HFCS is half fructose and half glucose, which are the same by-products our body create when they digest pure sugar.

While HFCS is safe, we consume way too much (77 pounds per year) of this calorie concentrated concoction and need to cut HFCS out of our diet as much as possible.