Until the 1970s, most sugar was sucrose derived from sugar beets or sugar cane.

But sugar
from corn, especially high fructose corn syrup (HFCS), is now more popular because it is much
less expensive to produce.

http://articles.mercola.com/sites/articles/archive/2007/02/01/the-plague-of-high-
fructose-corn-syrup-in-processed-foods.aspx

feb 1,2007

dr joseph mercola

, using sugar instead of HFCS in soft drinks almost doubles sweetener costs
1. NECG analysis, December 2011. (fully loaded COGS at bottler plant level before delivery costs)

http://www.cornnaturally.com/Economics-of-HFCS/Why-Use-HFCS

http://www1.cbn.com/healthyliving-23

Baking - The sugars in HFCS are quickly and easily fermented, resulting in sweeter bread
that is more economical to make than with table sugar. 2

2. International Food Information Council, Fast Facts about High-Fructose Corn

Syrup, April 19, 2011.

http://www.who.int/mediacentre/factsheets/fs311/en/ june 2016 by world

health org

Christopher J.L. Murray

http://www.healthdata.org/news-release/nearly-one-third-world%E2%80%99s-
population-obese-or-overweight-new-data-show