Since I started grad school in physiology, I get a lot of questions from friends and family about the science that goes on in their daily lives. It’s part of the reason why I decided to start blogging in the first place, to finally give people well-researched, thought-out, and long (yeah, they’re usually very long) answers to their questions. I can’t answer all questions, obviously, but when it comes to something I can research on Pubmed, the world is my oyster!
One of the questions I’ve gotten most often goes something like this: “What is high fructose corn syrup and why is it evil”, or “I know high fructose corn syrup is evil, but why?” It’s taken Sci a lot of time to think about answering these questions. It’s not because I can’t access the information, but rather because I know that, whatever I end up telling people, I’m going to get a response like “OMG! You are in the pocket of teh evil cornz industries!” or “You just hate corn! You are a horrible evil cornz haters!” The reality is that Sci is neither of these things.
But, despite possible repercussions on Sci’s relationship with corn, I want to answer the question. Especially because the New York Times is bringing back the corn syrup debate. And so today, Sci will attempt to talk about High Fructose Corn Syrup (HFCS). In an effort to check this out I did a big literature search. I was careful to choose articles from researchers that didn’t receive company money as well as those that did. Citation list will be at the end.

Image via alibaba.com, where apparently you can buy this stuff in little bottles. Who knew?
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