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In sucrose, glucose and fructose are chemically bonded (a disaccharide). In high fructose corn syrup, converted 90% fructose corn syrup is blended with 100% glu
by nathos 16y ago
In sucrose, glucose and fructose are chemically bonded (a disaccharide). In high fructose corn syrup, converted 90% fructose corn syrup is blended with 100% glucose syrup.
Because the digestive system doesn't need to break the disaccharide bond in HFCS, the body can metabolize it more quickly, possibly leading to more dramatic blood sugar spikes and other nutritional weirdness.
- dmfdmf 16y agoThis is correct but I omitted it for the sake of simplicity. I think this will turn out to be important because it impacts the rates of metabolism of various bio-chemical processes. Also, per Taubes, its not just blood sugar and insulin spikes that are important but the processing of fructose in the liver that impact the levels and types of cholesterol, etc, that end up in the blood, not to mention actual liver damage if over taxed (which has similarities to alcohol induced cirrhosis).