HFCS explained: Here’s why it’s far more dangerous to your health than table sugar
Mike Adams in the attached article FAILS to sight other hard chemistry, like freezing points and boiling point of HFCS, being totally different than sucrose as well as Natural News apparent tacit endorsement of criminally fraudulent “agave” which is chemically derived 70 to 90 DE high fructose hydrolyzed inulin syrup, that causes internal hemorrhaging in healthy ingestees, and pregnancy failure in expecting mothers. Chemically refined agave is also not Generally Recognized As Safe, and illegally labeled to deceive consumers of the massive chemical fructose content, twice that of HFCS.
~ Uncle Russ
High-fructose corn syrup (HFCS) is a popular sweetener because it is chemically different from sugar — it has a longer shelf life and mixes better into beverages. Yet the corn industry likes to downplay these differences, pointing out that sugar is 50 percent fructose and 50 percent glucose, while HFCS is 55 percent fructose and 45 percent glucose.