2 ms·

The problem with HFCS seems to be it's ubiquity and low cost, not its chemical makeup.

• Gibbon1 7y ago
  My current understanding is sucrose gets converted to glucose and fructose pretty much instantly once it hits your stomach[1]. The difference is, no one dumps a dozen teaspoons of sugar per serving in home prepared food and drink. Where drink and processed food manufacturers carefully buffer their recipes to accommodate the equivalent amount of HFCS. [1] Read though that low end processed foods and drinks often contain very high levels of fructose.