High fructose corn syrup gets a bad rap in most health circles.  Here is another reason that it probably deserves it.  In this story in the Washington Post  recent findings about the mercury content of the sweetener are discussed.

The process of producing this type of sweetener is fairly complicated requiring several chemical processes to get the sweet liquid.  It sounds easy enough, but getting very sweet syrup out of corn is actually quite tricky.

I think we should try to avoid this product when possible; even if it does not contain mercury in the occasional batch.