The horrible significance of HFCS is almost beyond the scope of normal human consciousness. It is my assumption that most of the metabolic-related degenerative diseases (heart disease, solid tumor cancers, strokes, Alzheimer’s, Huntington’s, MS, and many others all share a common causation in the form of iron over-load (which is exascerbated by HFCS).
We are fortunate today to have the Internet for research. We are otherwise pretty much on our own to determine safety in our foods.
I drink very little soda these days, and then only the brands Jones, from Canada, or Polar Classics from the USA, both bottled only in glass and with sugar.
I read labels of everything and won't touch anything with HFCS.
Even the FDA, which is normally in bed with the chemical companies that now make the ingredients our foods are riddled with, says “Products containing high fructose corn syrup cannot be considered ‘natural’ and should not be labeled as such, the US Food and Drug Administration (FDA) has said. “
But if the truth and wide spread warnings follow the norm, it will be another 20 years, and many ill-effected lives, before anything is done to curb it...or until the chemical moguls come up with another profitable chemical...
High fructose corn syrup used in most foods is about 55% fructose and 45% glucose. Sucrose (cane sugar) is 50% fructose and 50% glucose. The only difference is the rate of absorption.