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Message: <blockquote data-quote="catsclaw227" data-source="post: 5566429" data-attributes="member: 14197">True, but this research is about inulin in its raw state, not the state it finds itself in after being processed by chemists to make it cheaper. <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f642.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":)" title="Smile    :)"  data-smilie="1"data-shortname=":)" />You see, I agree with you here.  But the main issue, as Dannyalcatraz and my first post pointed out, is that HFCS has found it's way into almost EVERYTHING.  Ketchup, sweetened cereals, cakes, cookies, pasta sauces, barbeque sauces, salad dressings, etc.  It is cheap to manufacture and conglomerates like Monsanto (don't get me started on them...) hardball other companies to put it in their products.  Check the bottles of stuff in your fridge.  Your BBQ sauce, and salad dressing (unless it is a healthy or organic dressing), and you'll see it.  In BBQ sauce it's often the FIRST ingredient, and therefore the most predominant.The USDA findings are crazy scary.  You can have 1/4th of your calories come from HFCS, and you might never know it.</blockquote>