The Political Landscape of Corn Farming and Its Health Consequences
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Chapter 1: The Ubiquity of Corn
Corn is an omnipresent agricultural product, often labeled as a “profitable and heavily-subsidized” crop. As one travels through the rural expanses of the Midwestern United States, particularly along routes like I-57 between Chicago and Champaign, large fields of corn are a common sight.
The subsidies provided to corn farmers aim to mitigate financial uncertainties stemming from shifting demand, unpredictable weather, and market volatility. Remarkably, in 2020, it was estimated that farmers relied on government subsidies for approximately 40% of their net income. This figure does not even account for the revenue generated from their actual crop sales, highlighting the significant reliance on these financial supports.
To understand the roots of this subsidy system, we must rewind to 1933, when the New Deal and the Agricultural Adjustment Act were enacted to assist farmers in sustaining their agricultural enterprises. Over the years, persistent lobbying has ensured that these subsidies remain intact, and their value has escalated, transforming them into a profitable resource that large-scale farmers are reluctant to abandon. Corn, in particular, benefits from robust political support due to its concentrated cultivation in a handful of states, such as Illinois.
But this raises a critical question:
If farmers prioritize receiving subsidies, how do they manage their crop outputs?
Consequently, it is not surprising that products made from corn, like high fructose corn syrup (HFCS), are often cheaper than traditional sugar in the United States. Similarly, subsidized oils such as soybean and corn oil dominate the cooking oil market. However, this political framework does not necessarily promote better health outcomes for the public.
Section 1.1: The Health Impact of Subsidized Ingredients
While HFCS offers a cost-effective sweetening option, it also presents numerous scientific concerns. According to Jacqueline B. Marcus, a food and nutrition expert, HFCS contributes to food preservation, lowers freezing points, retains moisture in cereals and snacks, enhances flavors, promotes browning, and aids fermentation. Yet, excessive fructose consumption can lead to non-alcoholic fatty liver disease, making HFCS beneficial for businesses but detrimental to health.
Similarly, the unsaturated vegetable oils can pose risks due to lipid peroxidation, which releases reactive by-products that can disrupt the body's biochemical balance. Research indicates that individuals consuming high amounts of these subsidized foods face increased risks: 41% higher for abdominal fat, 37% for obesity, 34% for inflammation, and 14% for abnormal cholesterol levels.
Subsection 1.1.1: Who Is Affected?
The prevailing assumption might suggest that wealthier individuals are at a higher risk of obesity; however, the reality is that lower-income populations are disproportionately affected. When financial constraints exist, cheaper, subsidized foods become the default choice.
Moreover, HFCS has addictive properties that can lead to metabolic dysregulation, encouraging a cycle of overconsumption. Fast-food establishments, which often offer HFCS-laden beverages, are prevalent in food-insecure areas, catering to those who are both financially and time-challenged.
Fast food becomes a means of survival, overshadowing concerns about weight gain. As we compile these factors, we recognize that a substantial portion of the obesity epidemic in the U.S. is intertwined with a political framework that seems resistant to change, given its extensive backing.
Chapter 2: Addressing the Obesity Crisis
To combat obesity, reducing the intake of these heavily subsidized products is essential, though achieving this goal is more complex than it sounds. Both farmers and processed food manufacturers are inclined to protect their profits, often resorting to emotionally charged marketing to maintain consumer interest.
Video: Why The U.S. Government Is (Still) Obsessed With Corn
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Ultimately, every subsidized food item we consume reduces the space in our diets available for nutritious options, presenting an entirely separate issue to address.