Today, Michael Goran and his colleagues published an NIH-funded study demonstrating that the proportion of fructose in products made with high fructose corn syrup is often higher than 55%—as much as 60% to 67%.
This matters because of concerns that high intake of fructose might induce insulin resistance and other metabolic problems.
Today also, a different group of investigators published a study saying just the opposite. Fructose in products, it says, is in close agreement with the amount expected.
Really, these kinds of results are so predictable that all I have to do is see the results to guess who must have funded the study.
Coincidence? I don’t think so.