Sources: The Journal of Pediatrics [abstract], Elsevier/Columbia Univ. [press release]
quote: HFCS is "high-fructose" which can be as high as 90% fructose where as natural sugar (cane sugar, table sugar, etc) and juice sugars are mostly, if not entirely, sucrose. HFCS is processed differently by the body. The industry claims to use HFCS-55 in soft drinks (55% fructose) and HFCS-42 in bakes goods and foods, but most lab studies show HFCS-90 is used in almost everything because it is cheapest to produce (less corn syrup is blended with "rear" sugar)
quote: While that could be true when comparing a favorable blend of HFCS to a high-fructose juice like orange juice, you have left "manufacturing" out of the equation.
quote: HFCS is highly chlorinated during production with synthetic agents. Sucralose (Splenda) is highly chlorinated as well. Chlorine is a toxin to the body.
quote: The true danger of HFCS is how we use it in honey production. There has been a world-wide bee epidemic for nearly a decade, coincidentally, right about the time HFCS was used as a sucrose replacement for honey bees.