High-fructose corn syrup is a common sweetener that is used in soft drinks, breakfast cereals, cookies, snacks and many other baked goods.

Like sucrose (table sugar), high-fructose corn syrup is made up of a combination of the sugars fructose and glucose. The main difference is that high-fructose corn syrup is processed to change the ratio of fructose and glucose. Why does that matter? Higher levels of fructose can make high-fructose corn syrup sweeter than sugar.

And although many experts think that fructose is digested the same way that sucrose is in the body, other experts think that high-fructose corn syrup has different effects and may be contributing to the current obesity epidemic. One study, "Dietary Sugars Stimulate Fatty Acid Synthesis in Adults," which appeared in the June 2008 Journal of Nutrition, concluded that fructose gets converted into fat more quickly than glucose.

Whatever you believe, the main warning about high-fructose corn syrup as an ingredient in food is that it is a sign that the food has added sugar, which you should likely avoid, whatever the source of the sugar.
Avoid High Fructose Corn Syrup [HFCS]. Read Labels!

High Fructose Corn Syrup, a popular sweetener – one you eat and drink every day – could be deadly particulalry for diabetics.
Past studies connected HFCS to obesity and diabetes. But new research links it to something worse – a lethal form of cancer. HFCS negatively affects insulin, GABA, Leptin to increase cravings and increase fat storage as published in scientific literature. There are hundreds of published scientific articles to document the link between the over consumption of high fructose corn syrup and diabetes as well as obesity in teenagers and adult population worldwide.
You may be surprised to discover that HFCS can be found in the following products:
Baked goods
Tomato sauces
Soft drinks avoid all including diet drinks.
Cereals – Read Labels carefully!
Fruit drinks Avoid except home made.
Processed foods- TV dinners.
Salad dressings.
Yogurt. Use only Natural Plain Yogurt.
Cough syrups.

Author's Bio: 

Dr. George Grant, Ph.D., I.M.D.
Specialist in Integrative Medicine