High fructose corn syrup is something that we commonly hear we should avoid. When we ask why, we're told that it's bad for us. But is it really that bad? The New York Times takes a look at that question by going straight to the source and talking to the scientists who put out some of the first research linking HFCS to obesity, as well as many other members of the scientific and medical community.
Basically, the upshot of all this hype is that high fructose corn syrup isn't that bad - certainly no worse than other forms sugar. In fact, it is only high in fructose when compared to regular corn syrup and actually has less than table sugar. This doesn't mean that the medical community isn't saying it is health food, but experts like Dr. Walter Willett, the chairman of the nutrition department of the Harvard School of Public Health, say '"There's no substantial evidence to support the idea that high-fructose corn syrup is somehow responsible for obesity," and seem to believe that we would still have an obesity problem if all the HFCS in food disappeared overnight.
More recent medical studies, instead of focusing on HFCS specifically, have looked at products that have added sugar in any form and recommend that they all be consumed minimally, whether the sweetener comes from corn, cane, beet or other sources.