It is not much different than high fructose corn syrup.
"Sucrose is composed of 50% glucose and 50% fructose, whereas the forms of HFCS used in most foods and beverages are typically composed of 55% fructose and 45% glucose "
Where are you getting the idea that fructose is the sugar people consider harmful? That's definitely not mentioned in your supporting link - yes, HFCS and sucrose are the exact same to within a rounding error - except that HFCS is pre-digested corn starch, while sucrose requires enzymatic decomposition before it can be utilized by your body - a rate-limiting step after consumption.
Fructose just the principal sugar in fruit, and is used by diabetics as a sweetener. It has to be enzymatically decomposed in the liver, and doesn't yield a large insulin spike. The only particular risk is of non-alocoholic fatty liver disease if you consume way too much of it.
The point I was making in my reply was exactly what you said - there's no real difference between sucrose and HFCS, while the parent was implying there was. So at least on that we agree.
Yeah, I don't agree with that. Plenty of people all over the world drink literal cane juice. [1]
Not to mention cane sugar is just sucrose, also called table sugar, and it's the same as beet sugar.
[1] https://en.wikipedia.org/wiki/Sugarcane_juice
'Sucrose' is made up of glucose and fructose. Fructose is what people are talking about when they are talking about harmful effects of 'sugar'.
https://en.wikipedia.org/wiki/Sucrose
It is not much different than high fructose corn syrup.
"Sucrose is composed of 50% glucose and 50% fructose, whereas the forms of HFCS used in most foods and beverages are typically composed of 55% fructose and 45% glucose "
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3649104/
Where are you getting the idea that fructose is the sugar people consider harmful? That's definitely not mentioned in your supporting link - yes, HFCS and sucrose are the exact same to within a rounding error - except that HFCS is pre-digested corn starch, while sucrose requires enzymatic decomposition before it can be utilized by your body - a rate-limiting step after consumption.
Fructose just the principal sugar in fruit, and is used by diabetics as a sweetener. It has to be enzymatically decomposed in the liver, and doesn't yield a large insulin spike. The only particular risk is of non-alocoholic fatty liver disease if you consume way too much of it.
The point I was making in my reply was exactly what you said - there's no real difference between sucrose and HFCS, while the parent was implying there was. So at least on that we agree.
2 replies →