"(NaturalNews) While new research suggests that beverages containing high fructose corn syrup may increase a person's risk of contracting diabetes, the same study has also found evidence that a chemical in tea vastly counterbalances the cell-damaging effect of the sweetener.
Researchers discovered that beverages made with high fructose corn syrup contain high levels of reactive carbonyls, a free radical linked to tissue damage, the development of diabetes, and the occurrence of diabetes complications. When they added a chemical naturally occurring in tea to the..."Click here for the rest of "Green Tea Nutrient EGCG Blocks Diabetes-Promoting Effects of High Fructose Corn Syrup" at Naturalnews.com
