Yup. Two decades ago, things like fizzy drinks had Sucrose - rotted your teeth and potentially could cause diabetes but by and large was processable by the human body. But because of US farm subsidies on Corn, the food industry globally switched to Corn derived Fructose/Glucose syrup (HFCS). Both these sugars are fine in quantities you get from fruit but in processed foods the quantities are an order of magnitude greater and the liver is stressed much more.



The other lethal ingredient in processed foods (not discussed in the article) is Palm Oil - beloved of the food industry because foods cooked in it last longer on the shelf, but it eventually furs arteries.



Both HFCS and Palm Oil are purely industrial food ingredients, never used in a home kitchen because it requires industrial heat and machinery to produce them. And both have effects that manifest on the human body after many years, which is why the food industry has managed to get away with them.

Flavors nature never intended indeed.