Corn

http://www.rotten.com/library/medicine/corn/

"Corn is not inherently bad. There's a lot to be said for it. It's a hardy plant that grows with relative ease in a wide variety of climates. It can be served in a wide variety of ways. It can be mass produced affordably and it can be used to make a number of useful derivative products.

The question is: Did God in his infinite wisdom mean for every living thing on the planet to eat corn as part of every meal, every day, in mass quantities, from children to senior citizens to cows?

You see, it's not just gnawing on an ear of corn from the garden.

Corn starch is used in virtually every bread or pastry you can buy in a major chain grocery store. And with a few scattered exception, every bread you can buy anywhere else too.

Corn starch, syrup and cellulose are used in every medicine you can put in your mouth.

Then there's the sugar. Any time you see the simple word sugar on an ingredient list you can substitute "corn syrup." That means in soda, in cookies, in candy bars, even in BAGS OF SUGAR. And not just sugar. Almost every sugar-free sweetener on the market today is made from a corn product.

But just because it doesn't taste sugary doesn't mean you're clear. Corn syrup, starch and/or oil is added to french fries, peanut butter, saltines, steak sauce, table salt, margarine, iced tea, fruit juice (even ones that claim to be 100% juice), "raw" honey, fish sticks, soy milk, wine, beer, liquor, chicken nuggets, flour, barley, caramel, Vitamin C, vanilla extract, vinegar and/or yeast. Corn-derived glycerin is found in almost every soap, lotion, toothpaste and shampoo.

Anything on the label you can't pronounce is better than even odds to be corn. "