Sweet Confusion

High-fructose corn syrup was created when scientists experimented with the molecular structure of cornstarch. Their goal was to transform glucose into fructose. Even though their discovery was in 1957, it was widely overlooked until skyrocketing sugar prices in the 1980's pushed corporations to look for a less expensive alternative. High-fructose corn syrup became a leading ingredient in many foods ranging  from baked goods to ketchup. This didn't stir the public who, until a game-changing study was published in 2004, simply wanted their food to be sweet and cheap. However that study done by the American Journal of Clinical Nutrition linked the sweetener to obesity, high blood pressure, and metabolic disorders. But why does high-fructose corn syrup cause so many health problems? When eaten in normal amounts, fructose is turned into energy by your body. But when consumed excessively, the problems start. If the liver absorbs too much fructose, the excess energy is stored as fat, which can cause enough health problems on its own. Too much fructose can also cause insulin resistance which leads to diabetes. Basically, the main problem with high fructose corn syrup is that it is very concentrated fructose. However it is important to keep in mind that this can happen for any type of sugar. As Miriam Vos, a pediatric liver specialist asks, “If you replaced all of the high fructose corn syrup with cane sugar, would we be better off? No. We would be exactly in the same place.”

NOS themes:
Science is subject to change, these studies are not final and could be disproved with more research.
Science is collaborative, many researchers worked together to come to these conclusions. 
Article link: http://www.sciencenews.org/view/feature/id/350460/description/Sweet_Confusion