Category: Food economics

In the United States, roughly 40% of added sugars come from high-fructose corn syrup (HFCS), not cane sugar. The primary driver behind this significant shift isn't a difference in safety or taste, but rather a complex web of agricultural policies and economic incentives that favor domestically produced corn over imported cane sugar.

Studies have shown that healthier food options often cost more per calorie than less healthy ones, but the truth behind whether processed meat is cheaper than fresh meat is more complex. The comparison depends heavily on factors like the type of meat, the cut, and the method of production and distribution.