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Both are more or less sugar, obviously. Devil is in the details. No need to polarize things by introducing words such as magic or poison. Do you have any links

by oblak 5y ago

Both are more or less sugar, obviously. Devil is in the details. No need to polarize things by introducing words such as magic or poison. Do you have any links to support the notion they are pretty much the same thing? Cause I just did some searching and literally all results (ddg, if that matters) are obviously politically motivated. To me, that means that no, they're not the same thing and there's been a lot of money spent on pushing that "agenda", if you will. Edit: Thanks for your input, guys. It would seem the problem with sugars is quantity, not quality. I am agreeing to that not so shocking fact.

ncmncm 5y ago
Honey has only trace amounts of anything except sugar. In particular, it has no fiber. If you can find anything that shows an important difference from sugar or high-fructose corn syrup, report that.
gruez 5y ago
>Do you have any links to support the notion they are pretty much the same thing "The average ratio was 56% fructose to 44% glucose" https://en.wikipedia.org/wiki/Honey https://en.wikipedia.org/wiki/Honey >"HFCS 42" and "HFCS 55" refer to dry weight fructose compositions of 42% and 55% respectively, the rest being glucose.[5] HFCS 42 is mainly used for processed foods and breakfast cereals, whereas HFCS 55 is used mostly for production of soft drinks.[5] https://en.wikipedia.org/wiki/High-fructose_corn_syrup https://en.wikipedia.org/wiki/High-fructose_corn_syrup
colechristensen 5y ago
Wiki articles linked below confirm. Both honey and HCFS usually contain a bulk composition of a 40:60 to 60:40 ratio of fructose to glucose. There are variations in honey and different grades of HCFS. Honey contains a few other sugars in considerably smaller amounts, and a few percent of "other" stuff, HCFS likewise contains a bit of other material. So either you believe that the minor components of one or the other is what is "good" or "bad" for you or you're the victim of magical thinking that something "natural" is better than something "synthetic" despite being substantially identical.
ThrowawayR2 5y ago
"The average ratio was 56% fructose to 44% glucose, but the ratios in the individual honeys ranged from a high of 64% fructose and 36% glucose (one type of flower honey; table 3 in reference) to a low of 50% fructose and 50% glucose (a different floral source)." https://en.wikipedia.org/wiki/Honey#Sugar_profile https://en.wikipedia.org/wiki/Honey#Sugar_profile "'HFCS 42' and 'HFCS 55' refer to dry weight fructose compositions of 42% and 55% respectively, the rest being glucose" https://en.wikipedia.org/wiki/High-fructose_corn_syrup https://en.wikipedia.org/wiki/High-fructose_corn_syrup So they're broadly similar.

by oblak 5y ago

ncmncm 5y ago

Honey has only trace amounts of anything except sugar. In particular, it has no fiber. If you can find anything that shows an important difference from sugar or high-fructose corn syrup, report that.

gruez 5y ago

>Do you have any links to support the notion they are pretty much the same thing "The average ratio was 56% fructose to 44% glucose" https://en.wikipedia.org/wiki/Honey https://en.wikipedia.org/wiki/Honey >"HFCS 42" and "HFCS 55" refer to dry weight fructose compositions of 42% and 55% respectively, the rest being glucose.[5] HFCS 42 is mainly used for processed foods and breakfast cereals, whereas HFCS 55 is used mostly for production of soft drinks.[5] https://en.wikipedia.org/wiki/High-fructose_corn_syrup https://en.wikipedia.org/wiki/High-fructose_corn_syrup

colechristensen 5y ago

Wiki articles linked below confirm. Both honey and HCFS usually contain a bulk composition of a 40:60 to 60:40 ratio of fructose to glucose. There are variations in honey and different grades of HCFS. Honey contains a few other sugars in considerably smaller amounts, and a few percent of "other" stuff, HCFS likewise contains a bit of other material. So either you believe that the minor components of one or the other is what is "good" or "bad" for you or you're the victim of magical thinking that something "natural" is better than something "synthetic" despite being substantially identical.

ThrowawayR2 5y ago

"The average ratio was 56% fructose to 44% glucose, but the ratios in the individual honeys ranged from a high of 64% fructose and 36% glucose (one type of flower honey; table 3 in reference) to a low of 50% fructose and 50% glucose (a different floral source)." https://en.wikipedia.org/wiki/Honey#Sugar_profile https://en.wikipedia.org/wiki/Honey#Sugar_profile "'HFCS 42' and 'HFCS 55' refer to dry weight fructose compositions of 42% and 55% respectively, the rest being glucose" https://en.wikipedia.org/wiki/High-fructose_corn_syrup https://en.wikipedia.org/wiki/High-fructose_corn_syrup So they're broadly similar.