Why Does A Diet Fail?

When we look at the ingredients from which a food is made, the nutritional value of that food doesn’t always match up with its advertised value. In an interesting test, food scientists at the University of Missouri found that when people eat 100% of the ingredients in one brand of cereal, they are only 42% as satisfied with that brand, as they are when they eat only 45% of those ingredients.

The nutritional value of a food is measured in calories. There are many reasons why we don’t get as satisfied when eating foods that are not in the nutritional guidelines. Many of them are linked to the high level of “added sugars” that are used in the manufacturing process of many processed foods. The most common of those is high fructose corn syrup.

The first “added sugars” in the human diet came from corn. Since all humans are mammals, and we all produce insulin, we are adapted to eating a diet of corn, which contains all of the necessary sugars. This doesn’t make us less human, but it does make us different from many other mammals.

One “added sugar” used by humans is high fructose corn syrup, often called HFCS. Although HFCS is the most popular form of added sugar in foods, HFCS is a complex, energy draining substance. It is the most common ingredient in diet soda. It’s used in most processed foods, and is used in baked goods, in frozen desserts, and almost everywhere.

The amount we’re eating has changed, but the average American is consuming more calories than ever. The Food and Drug Administration (FDA) says that in 1963, the average American ate about 1,912 calories a day. In 2012, the average American ate about 2,000 calories a day.

In that time period, we’ve gone from eating the food we ate during childhood to eating food that is very similar to what the people who lived during our most recent Ice Age had to eat. Many studies have shown that it’s the foods we eat that are the key determinants of our health, not the amounts of food we eat.

The most common way humans obtain calories is through eating (eating and drinking) carbohydrate. That type of caloric intake, when combined with the fact that we can’t store as much energy in fat, gives the body enough of a fuel supply to burn for hours.

The problem, and the reason that most people aren’t in the Nutritional Guidelines is because a large percentage of food sold in every store is composed of high fructose corn syrup. Many processed foods are even made with HFCS, as much as 25% of the caloric content of each.

The reason the Food and Drug Administration (FDA) allows a “sugar” to be called “sugar” but make it appear as if it were HFCS is to make it look less unhealthy than food made from regular sugar. When we eat HFCS, we eat more calories than we consume without it, therefore making it the more “empty” sugar. However, this is misleading. With the way HFCS products are designed, the caloric content is the same or higher than sugar, and it has the same effect and effect on the heart.

There are other problems with HFCS that include:

•It affects the liver, and leads to the production of harmful fatty acids.

•It has an effect on hormones and can cause fat storage in the liver.

•It can decrease bone density and increase the risk of fracture.

•It affects the digestive tract, and can lead to the growth of harmful bacteria in the gut.

If we eat a diet that has more HFCS than the FDA’s recommended maximum of 5% of total calories, we can end up with a significant risk of obesity, diabetes, and metabolic syndrome.

Another reason the Nutrition Guidelines aren’t adequate is because the amount of added sugar we’re eating is increasing rapidly.