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I think you have it backwards: fructose is a monosaccharide which is metabolized almost instantly, and sucrose is a disaccharide which requires additional energ

I think you have it backwards: fructose is a monosaccharide which is metabolized almost instantly, and sucrose is a disaccharide which requires additional energy to metabolize. Glucose is the end result, but glucose isn't what is added to industrial foods. So more effort is required to use sucrose than fructose, and I believe that is the source of the issue.

code_duck 5y ago
I didn’t refer to sucrose. I said starches which are popular alternative carbohydrate sources to sugar. As far as sugars go, dextrose and maltose are much more easily digested than fructose.