HFCS is "high" in fructose in relative terms but is actually quite similar to "normal" sugar (55% fructose vs 50% fructose). I think you're right that the real

HFCS is "high" in fructose in relative terms but is actually quite similar to "normal" sugar (55% fructose vs 50% fructose). I think you're right that the real culprit is probably that sugar is being shoved into everything, including staples like bread.