Ok, I’ve heard and read a lot about high fructose corn syrup (HFCS) lately. Claims range from the source of America’s obesity epidemic to a substance of pure evil. What I just learned is that HFCS is not 100% fructose. It’s either 42% fructose, 58% glucose (HFCS-42) or 55% fructose, 45% glucose (HFCS-55). And as that article describes, ordinary table sugar (sucrose) is 50% fructose, 50% glucose. So, please, someone explain to me how HFCS is more dangerous or more fattening the table sugar because I’m not seeing the problem. Many of the alleged problems of HFCS seem to revolve around studies measuring the effects of fructose on people. These studies unfortunately look at fructose in isolation, not paired with glucose, which makes them rather useless, in my opinion. If fructose is that bad for ya, then so is normal table sugar and most fruits. Bottom line is HFCS is just a sweetener folks! And it’s not much different (chemically) than table sugar. It’s certainly closer to table sugar than Equal, Sweet-n-Low, Splenda, or whatever your favorite “sugar substitute” is. It’s just used over sugar because it’s cheap, even if it is “processed”.