Re:Decrease of White Matter Integrity in Obese Adolescents [...
by 0xcde4c3db on Friday November 29, 2019 @12:09PM
(#21665491)
I'm pretty sure that the "high-fructose" part of the name is relative to an older process for producing corn syrup, rather than being relative to other sources of sugar. Some forms of HFCS are less than 50% fructose and are still called HFCS.
Re:Decrease of White Matter Integrity in Obese Adolescents [...
by hollerith on Friday November 29, 2019 @12:12PM
(#21665509)
In comparison, about 70% of the sugar in an apple is fructose (most of the rest being glucose).
Apples are probably the fruit highest in fructose relative to other sugars. Most fruits (and honey and carrots) hover around 50% fructose. Cherries are probably the fruit with the lowest amount, at 30%.
Re:Decrease of White Matter Integrity in Obese Adolescents [...
by Mirioron on Friday November 29, 2019 @01:09PM
(#21665864)
I'd like to mention that if you're interested in looking at more information like this then the US Department of Agriculture has a great database for it:
I recommend searching for things such as "apple, raw".
Re:Decrease of White Matter Integrity in Obese Adolescents [...
by User23 on Friday November 29, 2019 @12:20PM
(#21665569)
One fun thing I learned is that Germans often call glucose Traubenzucker, which literally translates as cherry sugar.
Table sugar, sucrose, is a disaccharide consisting of 1 unit of glucose and 1 unit of fructose, 50-50. “High fructose” corn syrup is high fructose relative to sucrose, but it’s generally 55% fructose and 45% glucose. Of course in HFCS they’re not bonded so do not require enzymatic decomposition. [3]
With that in mind, fructose has very low glycemic impact, and it does not trigger insulin secretion directly. Unlike glucose, it requires enzymatic decomposition (via fructokinase) in the liver. This enzyme becomes saturated and as a result the impact on blood sugar is attenuated and drawn out over time as compared to glucose. [2]
Fructose is often used as a sugar substitute for diabetics due to its lack of insulin response. It of course has its own issues, as too much can lead to NAFLD, non-alcoholic fatty liver disease — basically cirrhosis from non-alcohol causes. [1]
What is pretty clear is that sugar of any sort is bad for you.
[1] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5372893/
[2] https://en.m.wikipedia.org/wiki/Fructolysis
[3] https://en.m.wikipedia.org/wiki/High-fructose_corn_syrup