This is the first article that clearly links diabetes and HFCS.
In my cooking class I explain why calorie for calorie HFCS is worst then sugar and I make a good argument already. although this article does not dispute my explanations it adds to my concerns.
I foresee that this article could be a turning point that signals the beginning of the end for HFCS in food (probably years from now). Pretty soon the wave of discontent for this ingredient will swell like it did for transfats.
Soft drinks with HFCS may be a risk factor for diabetes
What do you think?
Luc H