Sweet, slow death.

[Chicomagiko]

Archi clearly did not know what the fuck. I am disappoint.

[Sol-Blackguy]

This is why I've been eating mostly natural foods, cooking from scratch, and avoiding sodas. I probably lost 40 lbs (without additional exercise) in the past two years. Shit like this really makes me think the government is trying to kill us faster and jack up the retirement age so we can't collect social security.

[archibaldcrane]

So yes, consuming High Fructose Corn Syrup (which is 100% Fructose, unlike table sugar which is only 50% Fructose) will make you fat if you consume it in large enough amounts.

Except you're completely wrong.

HFCS in most beverages is only 55% fructose. In baked goods and such, they use a blend that is, I believe, 45% fructose.

Sucrose, aka cane sugar, is 50% fructose.

Thinking HFCS is 100% fructose is one of the biggest misconceptions about it.

I'm not the one who needs to learn what the fuck in this thread.

[kuronosan]

No, it's just that like most corporations all they care about is money and profits.

Except you're completely wrong.

HFCS in most beverages is only 55% fructose. In baked goods and such, they use a blend that is, I believe, 45% fructose.

Sucrose, aka cane sugar, is 50% fructose.

Thinking HFCS is 100% fructose is one of the biggest misconceptions about it.

I'm not the one who needs to learn what the fuck in this thread.

I don't give a shit if it's 20% fructose. It still has the same effect on your liver you dumb fuck.

http://diabetes.diabetesjournals.org...54/7/1907.full

I will, however, go on record and say that I was wrong about ratios of fructose in high-fructose corn syrup. That being said, it does not invalidate the fact that high levels of fructose (sugar or not) coupled with the fact that it is sterically altered causes deposition of fat tissue and NOT normal glycolysis through insulin production.

[Slapper]

Now if splenda turns out to be the devil, my tea will have to go unsweetened

Splenda is actually pretty bad for you. Sure, it has no calories so you wont get fat off it, but when it gets metabolized it makes a whole mess of toxins inside the body.

[archibaldcrane]

Glucose is a healthier sugar than fructose, yeah. (which is the point of the article) But noone is like "should I sweeten this with glucose or cane sugar or HFCS?" - glucose isn't really an option for most commercial food production, and whether you use cane sugar (sucrose) or HFCS doesn't really matter.

I know you want to argue this "sterically altered" point, but the onus is on you here Kuro - studies, links, etc. Make your case that HFCS fructose is worse for you than the fructose from sucrose.

The idea that fructose is worse for you than glucose is apparent, but people hear that and consistently draw faulty conclusions, like "oh I'll drink mexican coke! cane sugar is the cure! HFCS is bad because it has fructose, unlike other sugars!"

I'm not arguing here that fructose is a better or comparable sugar health-wise to glucose. I'm arguing that swapping HFCS for cane sugar is virtually a wash, health-wise.

[Reiju]

glucose isn't really an option for most commercial food production

Actually, dextrose (glucose) can replace sucrose partially or totally in baked goods, depending on the final product. The main problem of dextrose is that it only has about 75% of the sweetening power of sucrose. And God knows we can't live without our sweet sweetened foods...People crave sugary products; they don't care if it kills them in the long run.

[CDF]

The reference to "steric alteration" doesn't make much sense. First, heating an aqueous solution of sucrose favors formation of the 5-member ring (furanose), not the 6-member ring (pyranose), the latter form being more sweet. (In non-aqueous solution, the furanose form is favored at 33 C.) Metabolically, it doesn't matter what proportion of pyranose to furanose is because when fructose is phosphorylated, it doesn't exist in pyranose form, especially with phosphorylation at C6.

[archibaldcrane]

Actually, dextrose (glucose) can replace sucrose partially or totally in baked goods, depending on the final product. The main problem of dextrose is that it only has about 75% of the sweetening power of sucrose.

There we go, a real suggestion. I can't find much info on how dextrose (glucose) is created/used in commercial food production. I recall reading it on labels fairly frequently (I've always read labels since I was a kid - not so much because I'm super health-conscious, but because I'd always just read whatever was in front of me - especially cereal boxes). A move to dextrose as a sweetener would be an actual improvement, as opposed to just smoke and mirrors.

@CDF I'm not a chemist, but I'll take your word for it.