This is in response to Audrae Erickson, president of the Corn Refiners Association, who wrote that high-fructose corn syrup is no different than regular sugar ["High-fructose corn syrup no worse than sugar and juices," Dec. 9].
Science has proven the awful effects of HFCS and why it's such a problem more so now than ever.
First, I want to ask a simple question: Why has diabetes risen 400 percent in 20 years?
Diabetes is directly related to diet, which in turn is directly related to our health. It's not heredity, not coincidence, but our food supply.
A bit of science: Studies on the Maillard reaction indicate that fructose contributes to diabetic complications more readily than glucose.