# Giving up HFCS **URL:** \ **Category:** Miscellaneous and Personal Stuff I Must Share\ **Created:** [April 21, 2011, 7:59pm UTC](https://boards.straightdope.com/t/giving-up-hfcs/579275 "2011-04-21T19:59:43Z")\ **Posts on this page:** 1\ **Showing post:** 30
**Author:** ![Peremensoe](https://avatars.discourse-cdn.com/v4/letter/p/ce7236/32.png) [@Peremensoe](https://boards.straightdope.com/u/Peremensoe)\ **Post date:** [April 23, 2011, 5:40pm UTC](https://boards.straightdope.com/t/giving-up-hfcs/579275/30 "2011-04-23T17:40:23Z")
> [@Guinastasia](#): > > > [@spark240](#): > > > > The basis for avoiding HFCS in particular, relative to other sugars, is flavor. > > Is that true? What IS the difference in taste, really? I mean is it sweeter, less sweet, etc? People experience tastes different ways. A previous thread on HFCS vs. cane sugar Coca-Cola: **[So why DOES Mexican Coca Cola taste different?](http://boards.straightdope.com/sdmb/showthread.php?t=550364)** For me personally, I want to say HFCS seems sweeter, cloying, but it may be more a matter of the character of the sweetness. HFCS sweetness seems heavier, more “filling” and “coating” the mouth, and simpler, drowning out other flavors. Cane sugar seems livelier, or just seems to let other flavors through more distinctly. The best anyone can tell you, really, is to do a fair comparison for yourself. For home cooking, I find turbinado and Demerara type cane sugars are better still, adding a little more complexity and depth that neither corn syrup nor refined-white cane sugar products carry. The degree of difference varies depending on what you’re making, though. My point, though, is that it’s a matter of taste, not nutrition and health. Except that usually any impulse to eat better and cook more for yourself is good. --- _[View the full topic](https://boards.straightdope.com/t/giving-up-hfcs/579275)._