I have to get going, so I'm not going to your links. The corn industry seems to be the only place that claims that chemically-processed HFCS is just like sugar, other studies say that it's only broken down by your liver (unlike sugar).

HFCS has two things going for it: it's cheap (heavily subsidized, taxpayers pick up the real costs at both ends), and it is shelf stable, extending the shelf life of packaged foods. Just how old ARE those Twinkies, anyway? And it's in EVERYTHING! Read the labels. Trying to avoid it is really difficult.

HFCS has virtually replaced sugar in the processed food industry since the late 1970s. Sugar and fat have been around for a long time, but it's been just for the last 30 years or so that you've seen so many 300-lb young people. And the same with Type II Diabetes.

That said, too much of anything is usually a bad thing.

Sue