Originally Posted by DannoXYZ
There's been a steady movement from using HFCS-55 to higher levels of fructose in 80-95% ratios to boost the sweetening effects (HFCS-42 is used as an intermediary to produce HFCS-55 or higher).
I'm not arguing the health effects of increased fructose.
What I'm saying is that HFCS doesn't have significantly increased fructose as compared to other simple sugars (sucrose, honey, maple syrup, brown sugar, etc -- they all reduce to basically half and half fructose and glucose).
The difference between HFCS-42 and HFCS-55 is small enough that it's not even required to distinguish it in labeling. However, if what you are saying is true, that we are being served 90% fructose in HFCS, I think we have a major health scandal on our hands.
Do you have anything to support what you are saying about this 90% fructose bit? I did not see anything corroborating that in the studies and articles you posted. Most of the "studies" linking HFCS and obesity rely on correlation (a la, "HFCS is appearing in more foods, and more people are getting obese, hence HFCS causes obesity!"), but they do not actually prove causation. They cannot, without bringing along all of the other simple sugars.