Manufactured High Fructose Corn Syrup contains a ratio of 55:45 Fructose to Glucose.
High Fructose Corn Syrup was invented in the early 1970s and began to replace regular sugar in prepared foods around 1975. The onset of the obesity epidemic coincides with the use of HFCS.
Current sweetened beverages made with HFCS have a fructose-to-glucose ratio of approximately 60:40, containing 50% more fructose than glucose.
“Several major brands appear to be produced with HFCS that is 65% fructose. Finally, the sugar profile analyses detected forms of sugar that were inconsistent with what was listed on the food labels.”