In the late 1970s, a seemingly innocent change in our food industry began to unfold. High fructose corn syrup (HFCS), an artificial sweetener derived from corn, made its debut as a cost-effective alternative to traditional sugar. Little did we know that this seemingly harmless shift would not only revolutionize the food and beverage industry but also cast a substantial shadow on our health, contributing to the rise of insulin resistance and type 2 diabetes.