Oh I agree Scorpius, the data on this are conflicting (as are the data on most everything nowadays). But the mere fact that it isn't structurally the same as table sugar, and is a relatively new man-made food, and requires such a huge degree of processing that it wouldn't even be profitable to make if corn wasn't subsidized in this country... is enough to keep me away from it. I think perhaps this is a bone of contention in our community because it's vegan (where table sugar often isn't) and because it's so pervasive in our foods that we're not willing to give it up just yet because that would mean eliminating even more foods from our repertoire. I have yet to find a sweet relish in the U.S. that is not made with HFCS and frankly it's pissing me off. All just my opinion of course.