High-fructose corn syrup was created as a result of this surplus and became less expensive to manufacture than sugar. So it ended up all over the place.
Thanks to agricultural advancements during World War II, seed oils—such as sunflower, canola, maize, and grapeseed—became widely used in the United States.
According to some estimates, the typical American now eats about 100 pounds of them annually, a 1,000-fold increase from the 1950s.
According to Dr. Abreu, these substances severely damage the microbiome, which is a network of beneficial microorganisms in our digestive tracts.
We are less able to defend the digestive tract against microorganisms that irritate our cells and cause inflammation when this fragile ecology is compromised.
