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The Glucose Factor - An additive disaster

The Glucose Factor - An additive disaster
Glucose syrup is a substance primarily used in commercial food production as a sweetener, thickener and as a moisture-retaining agent. As it doesn’t crystalize, it is often used to make candy, beer, fondant and certain canned and premade baked foods.

While excessive sugar is a major problem for the body to process, and the lack of exercise an ongoing factor, after much research that the critical factor is in fact the ‘added glucose’ in so many foods that already contain sugar. This is a product that is added to food products in most everyday manufactured foods and also in commercial baking.

The number of American with diagnosed diabetes is projected to increase 185 per cent from 11 million in 2000 to 29 million by 2050.  According to the World Health Organisation (WHO) the number of people with diabetes rose from 108 million in 1980 to 422 million by 2014 and was attributed to high blood glucose levels in food. According to a published study in 2009 (Plos Medicine), data from the study indicate that abnormal glucose metabolism, independent of BMI, is associated with an increased risk for cancer overall and at several cancer sites. So everyday manufactured foods are feeding our ill health.

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