Sugar’s Sick Secrets: How Industry Forces Have Manipulated Science to Downplay the Harm
Why is our food saturated with all these sweeteners? When did they make their way into our yogurt, cereal, and oatmeal? How did they sneak into our salad dressing, soup, bread, lunch meat, pasta sauce, and pretzels?
And, most crucially, what forces are responsible for this deluge, which is making some of us very sick?
UCSF scientists are uncovering the answers to those questions.