Here it is: http://en.wikipedia.org/wiki/Glycoside_hydrolase
It is a non-instantaneous process which is limited by the reaction catalyzed by the enzyme. Some diabetic drugs work off this enzyme by inhibiting it's function (as do some antimicrobial drugs/substances).
http://en.wikipedia.org/wiki/Acarbose http://en.wikipedia.org/wiki/Miglitol http://en.wikipedia.org/wiki/Voglibose
So I'm going to point at the existence of drugs working off this mechanism instead of finding the research that established them.
As GH works off complex carbohydrates and HFCS is a mixtures of simple carbohydrates, it is not slowed by any inhibition of the GH reaction in the stomach.
As my comment said: While this may be difference between drinking a pint of 100 proof alcohol vs a cup of 200 proof (i.e. not much), it may prove significant.
It appears to effect rats differently at least for instance: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi...
While this may be difference between drinking a pint of 100 proof alcohol vs a cup of 200 proof (i.e. not much), it may prove signifigant.
To me, people should have the labeling required to tell if this substance is in their food. I personally don't totally avoid it, nor do I look for it, but I feel people should have that ability.