Manufacturers began sweetening food and beverages with HFCS (High-Fructose Corn Syrup) in the 1970's. HFCS is less expensive than sugar, has a shorter shelf life than sugar, and is slightly sweeter. There are three levels of sweetness available for HFCS: HFCS 55, HFCS 42 and HFCS90. HFCS-42 means that the syrup contains 42% fructose, 58% glucose, and HFCS-55 contains 55% fructose. HFCS-55 contains 55% fructose, and 45% glucose. HFCS 90, which is 90% fructose, is not used in food but…