There are several different formulas for High Fructose Corn Syrup, containing different ratios of fructose to glucose, so different formulas would put different strain on your body. Most commonly used is the 55/45 blend (55% fructose, 45% glucose).

I think, with regard to omega-6 fatty acids, you’re thinking of corn oil, which *is* high in omega-6 fatty acids. This is a byproduct of the process which produces hfcs, but hfcs itself contains no fats.

My problem with high fructose corn syrup, personally, is that it goes hand in hand with corn syrup (which is 100% fructose) and plenty of sucrose as well (generally speaking). Eating that much sugar in anything often enough will make you fat.

If we want to discuss labeling more appropriately for the consumer (which I am in favor of) or how tariffs on sugar make the price of corn syrup artificially lower in this country (which I disagree with, for a multitude of reasons), then I have plenty negative to say about hfcs - or, rather, the culture that produced hfcs. Healthwise, I think it’s too soon to say much about hfcs. Instead, I think we all should focus on taking in less sugar and fat calories.

It becomes too easy to overeat when the brain doesn’t tell you you are full.

I recently read that hfcs has a lot of omega-6 fatty acids. We already eat far too many of those and the ratio with the omega-3 fatty acids is out of whack for most people.

Also, sugar and honey taste better.

It annoys me that the food manufacturers use hfcs and still charge too much for these processed foods.

I’d like to see less of it on the market and I do hunt for bread and crackers without it.

It just boils down to everything in moderation and eating less processed junk.

Incidentally, our bread is sold to yuppies with nothing better to worry about, and is therefore free of HFCS.