The Frills of Fructose ... what happen to real sugar

HERE High-fructose corn syrup (HFCS) — also called glucose-fructose syrup^[1][2] in the UK, glucose/fructose^[3] in Canada, and high-fructose maize syrup in other countries — comprises any of a group of corn syrups that has undergone enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness. In the United States, consumer foods and products typically use high-fructose corn syrup as a sweetener. It has become very common in processed foods and beverages in the U.S., including breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments.^[4]

Health effects

Health concerns have been raised about high fructose corn syrup, which allege contribution to obesity, cardiovascular disease, diabetes, and non-alcoholic fatty liver disease. A study in 2005, published by Renee; LeBlanc, Blaise; Schnoll, Roseanne; et al. (2009), found trace amounts of mercury within nine of the twenty samples involved.^[40] Concerns regarding the safety of high-fructose corn syrup are being continually studied.

HERE  Another study done by the same group found that too much HFCS in the diet leads to increases in body fat and triglycerides, as well as higher rates of obesity.

HERE The American Heart Association says excessive consumption of high-fructose corn syrup, or HFCS, is playing a role in the epidemic of hypertension

HERE Over the past several decades, use of HFCS has grown substantially. At the same time, so have rates of obesity and diabetes. Scientists think the two trends are linked, but the American Medical Association says there’s no need to limit one type of sugar over another while evidence is still being explored.