High fructose corn syrup, or HFCS, is the most common sweetener found in processed foods and beverages today.  Developed in Japan in the 1970s, HFCS soon became popular with American food manufacturers because it is cheap, has a long shelf life, and is as sweet as table sugar. It is found in many types of food including soft drinks, salad dressings, jams, ketchup, soups, and baked goods. It is estimated that the average American consumes over 40 pounds of corn syrup each year, so it behooves us to consider what exactly is in this corn syrup, and what affect it has on our bodies.