Originally Posted by
TGT1
I've never quite got the obsession with corn fructose as bad when just about all natural fruits have it as their primary sugar type.
Raisins for example have a higher Fructose/Glucose ratio than high fructose corn syrup.
So do most fresh fruits.
Fresh Fruits Highest in Fructose:
Grapes – 7.6g
Apple – 7.6g
Pears – 6.4g
Cherries – 6.2g
Pomegranate – 4.7g
Kiwi – 4.3g
Blackberries – 4.1g
Blueberries – 3.7g
Watermelon – 3.3g
Raspberries – 3.2g
Starfruit – 3.2g
Purple Passion Fruit – 3.1g
the differenc is you don't drink them out of a can.
It isn't the fructose or the glucose that is the issue. It is that the human body has never seen that particular chemical formulation (high fructose corn sugar) before. The problem comes when ask the body to process chemicals that are just enough different that the tools the body has don't quite work. Or we ask the body to deal with chemicals it has seen before but never in amounts to matter. (Sucrose. Where in nature can a human find a source of sucrose to get an ounce of it for a sugar high! That little drop of nectar at the base of flowers that hummingbirds get so readily? That would take a lot of flowers. Sap, like sugar maple sap that we make maple sugar from? At 1/40th the sugar of maple syrup, we'd get pretty sick drinking enough for that sugar high. We could eat sugar beets. Chew on cane sugar. Caribbean kids have been chewing on cane sugar for probably millennia. The sugar is so dilute that they had none of the sugar issues we see now.)
Ben