Wow, this blows my mind just a little bit. Especially since I've been wrong about this for so long even though this study has been out for years. I always thoug

Wow, this blows my mind just a little bit. Especially since I've been wrong about this for so long even though this study has been out for years. I always thought that table sugar and HFCS were the same. 50/50 glucose to fructose (about). But then there's this: "...as a result of the manufacturing process for high-fructose corn syrup, the fructose molecules in the sweetener are free and unbound, ready for absorption and utilization. In contrast, every fructose molecule in sucrose that comes from cane sugar or beet sugar is bound to a corresponding glucose molecule and must go through an extra metabolic step before it can be utilized." So with HFCS you're just free-basing fructose? Amazing. Maybe I have to stop making fun of this trend toward "NO HFCS! PURE CAN SUGAR!" that I've been writing off as nonsense until now...