The Fat of the Land: Do Agricultural Subsidies Foster Poor Health?

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Abstract
Since the 1920s, American farmers have received various forms of federal support in an effort to keep farmers farming and provide Americans with an affordable, stable food supply. Wheat, soybeans, and especially corn are currently the most highly subsidized crops; products made from these crops, including high-fructose corn syrup and hydrogenated fats, have flooded the market as cheap means for making foods tastier, though not healthier. Now critics are asking whether subsidies for these crops are actually driving the U.S. epidemic of obesity.

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