Michael Prager makes an important point about HFCS in responding to a recent “maize-pimping website Corn Commentary” blog post (emphasis mine):
The globesity pandemic did take off in the ‘70s, about the same time that HFCS was synthesized in an industrially scaleable way. This is why many people thought that the substance was more harmful than other processed sugars.
But the danger laid not in its chemistry but in its economy. Manufacturers had previously known that sweetness sells but had been economically prevented from sprinkling it over … everything. HFCS was cheaper to make, making that possible, which is why today it’s in soda, bread, hot dogs and other protein, salad dressing, condiments, and many other products in which it’s neither needed nor expected.
One more reason to cut back on processed foods when/where possible!