This is actually a pretty big deal. Most people don’t realize it, but North America is one of the few places in the world that uses high-fructose corn syrup (HFCS) to sweeten drinks and other items. Most other places in the world use pure glucose, which is the main sugar our bodies are built to run on. Fructose is far sweeter than glucose so you can use less of it to sweeten a product. High fructose corn syrup is typically composed of around 55% fructose and another 45% glucose. If you order a coca cola in the Caribbean, you’ll notice that is has a very different (and far more enjoyable IMO) ...