HFCSfacts.com - the facts about high fructose corn syrup

This editorial, from the American Journal of Clinical Nutrition, discusses the rise of the theory that high fructose corn syrup (HFCS) is uniquely obesogenic. According to the author, "there is no evidence that the ratio of fructose and glucose consumed from sugars has changed over the past 4 decades as a result of HFCS replacing sucrose in many applications."

This Food Processing article, which clarifies that high fructose corn syrup (HFCS) is simply sugar made from corn, addresses how the reputation of HFCS has been unfairly demonized.

This article, written by the medical director of the George Washington University Weight Management Program, touches on the use of sweeteners (specifically high fructose corn syrup and sugar) citing that there is nothing ominous about either and that "just like all of life and eating, moderation is obligatory."

This Food Technology article clarifies 10 myths about high fructose corn syrup (HFCS) and highlights how HFCS is metabolized by the body.

This New York Times article provides a science-based approach to high fructose corn syrup and its proper context in the obesity debate.

This article compares the two primary sweeteners used by the U.S. food and beverage industry: high fructose corn syrup (HFCS) and sucrose (table sugar) and emphasizes that HFCS and sucrose share similarities in sweetness, composition, consumption and metabolism.