David Hare-Scott wrote:
Frank wrote:

High fructose corn syrup is something else but is functionally
identical to sucrose when put in the high acid environment of sodas.

Please explain this matter of "functionally identical".

Glucose is less sweet calorie for calorie than sucrose. Fructose is
more sweet calories for calorie than sucrose. HFCS is a 55-45% mixture
of the two to make it calorie for calorie as sweet as sucrose.

There are studies that show that calorie for calorie HFCS is worse for
you than sucrose. Decades of overuse of any type of sugar is one of the
causes of the current epidemics of obesity and diabetes. Replacing HFCS
with sucrose may be of tiny benefit but better still is reducing the
total amount of any type of sugar in food.

For someone who's never been fat and who does not have any diabetic
relatives, the density of sugar in bananas, dates and pineapples is not
a problem. For the rest of us we really need to keep our sugar intakes
below that.

My own experimentation sees if I avoid anything sweeter than about a
peach or pear, starchier than about a rutabagas or sweet potato I do
not gain weight. Huh, eating natural food is beneficial to me. Go
figure.

On 9/17/2010 1:55 AM, FarmI wrote:
wrote in message
On 9/16/2010 5:14 PM, Dan L wrote:
wrote:
On 9/16/2010 11:20 AM, Dan L. wrote:
In ,
Bill who wrote:

http://preview.tinyurl.com/27ldgob

or

http://books.google.com/books?id=zvz...ntcover&dq=foo
d+politics&source=bl&ots=4rU9bKzNwB&sig=_rGXfRoSMn JragGHmKS4cuC1oJ8&hl=en
&ei=jyiSTJiYL8K78gb8semiBg&sa=X&oi=book_result&ct= result&resnum=3&ved=0CD
MQ6AEwAg#v=onepage&q&f=false

Seems some folks want to control what we eat and how we eat. I
think
that stinks.

Don't like it eat some artificial crab meat.

http://www.marksdailyapple.com/imitation-crab/

Nothing to Apologize about. Someday gardens are trees maybe not
needed.
Just like in the movie classic, "Silent Running" with Bruce Dern.
In that movie the entire planet consumed artificial foods.

Also the "high fructose corn syrup" to be renamed "Corn Sugar".
http://www.usatoday.com/money/advert...rn-syrup_N.htm

Sounds much nicer

It would be a misnomer as corn sugar is glucose.
High fructose corn syrup is something else but is functionally
identical to sucrose when put in the high acid environment of sodas.
Food police should bitch about something real.

Hmmm... Fructose and sucrose are two different types of sugar. Sucrose
causes an insulin reaction. Fructose does not cause an insulin reaction.
Fruticose is converted to fat by the liver. A high fructose diet is a
high fat diet.

Source: lookup YouTube.com for a video called "sugar: the bitter truth"
the good doctor explains how high fructose diets causes type 2 diabetes.
The video is one and half hours long, but worth while watching.

I'm a retired chemist, which is why some of this stuff bugs me.
Sucrose from sugar cane or beets is a disaccharide of glucose and
fructose. Corn sugar is glucose and high fructose corn syrup is corn
sugar treated with an enzyme to convert half of the glucose to fructose.
It is not a disaccharide but in the low pH soda environment, sucrose
inverts to the individual sugars, so functionally and nutritionally high
fructose corn syrup and sucrose are the same.
Fructose in the main sugar in fruits. I'm not familiar with the blood
chemistry but did spend a summer as a lab tech in a plant that converted
sucrose and glucose to sorbitol and mannitol.

With those quals, you really should look at the Youtube reference DanL
suggested. You might have the quals to fully understand it, I don't, but
even without them, after seeing it, I was very thankful that I don't live in
the US.


Oh, man, an hour and a half! Since wife and I have no sugar problems,
I'll pass

I do avoid refined sugar, use artificial sweeteners in my coffee and
don't drink soft drinks.

"Frank" wrote in message
...
On 9/17/2010 1:55 AM, FarmI wrote:
wrote in message
On 9/16/2010 5:14 PM, Dan L wrote:
wrote:
On 9/16/2010 11:20 AM, Dan L. wrote:
In ,
Bill who wrote:

http://preview.tinyurl.com/27ldgob

or

http://books.google.com/books?id=zvz...ntcover&dq=foo
d+politics&source=bl&ots=4rU9bKzNwB&sig=_rGXfRoSMn JragGHmKS4cuC1oJ8&hl=en
&ei=jyiSTJiYL8K78gb8semiBg&sa=X&oi=book_result&ct= result&resnum=3&ved=0CD
MQ6AEwAg#v=onepage&q&f=false

Seems some folks want to control what we eat and how we eat. I
think
that stinks.

Don't like it eat some artificial crab meat.

http://www.marksdailyapple.com/imitation-crab/

Nothing to Apologize about. Someday gardens are trees maybe not
needed.
Just like in the movie classic, "Silent Running" with Bruce Dern.
In that movie the entire planet consumed artificial foods.

Also the "high fructose corn syrup" to be renamed "Corn Sugar".
http://www.usatoday.com/money/advert...rn-syrup_N.htm

Sounds much nicer

It would be a misnomer as corn sugar is glucose.
High fructose corn syrup is something else but is functionally
identical to sucrose when put in the high acid environment of sodas.
Food police should bitch about something real.

Hmmm... Fructose and sucrose are two different types of sugar. Sucrose
causes an insulin reaction. Fructose does not cause an insulin
reaction.
Fruticose is converted to fat by the liver. A high fructose diet is a
high fat diet.

Source: lookup YouTube.com for a video called "sugar: the bitter truth"
the good doctor explains how high fructose diets causes type 2
diabetes.
The video is one and half hours long, but worth while watching.

I'm a retired chemist, which is why some of this stuff bugs me.
Sucrose from sugar cane or beets is a disaccharide of glucose and
fructose. Corn sugar is glucose and high fructose corn syrup is corn
sugar treated with an enzyme to convert half of the glucose to fructose.
It is not a disaccharide but in the low pH soda environment, sucrose
inverts to the individual sugars, so functionally and nutritionally high
fructose corn syrup and sucrose are the same.
Fructose in the main sugar in fruits. I'm not familiar with the blood
chemistry but did spend a summer as a lab tech in a plant that
converted
sucrose and glucose to sorbitol and mannitol.

With those quals, you really should look at the Youtube reference DanL
suggested. You might have the quals to fully understand it, I don't, but
even without them, after seeing it, I was very thankful that I don't live
in
the US.


Oh, man, an hour and a half! Since wife and I have no sugar problems,
I'll pass

I do avoid refined sugar, use artificial sweeteners in my coffee and don't
drink soft drinks.

:-)) Don't be a wimp Frank! I too thought that, but I couldn't believe how
fast the time went when I watched it. I really do wish I had spent more
time at school paying attention to my sciene teachers because I really did
want to understand what he had to say. I got some of it, but you'd
certainly take it all in.

On 9/16/2010 7:13 PM, David Hare-Scott wrote:
Frank wrote:
Also the "high fructose corn syrup" to be renamed "Corn Sugar".
http://www.usatoday.com/money/advert...rn-syrup_N.htm

Sounds much nicer

It would be a misnomer as corn sugar is glucose.
High fructose corn syrup is something else but is functionally
identical to sucrose when put in the high acid environment of sodas.
Food police should bitch about something real.

Please explain this matter of "functionally identical". How does the
high acid environment bring this about?

David


Think I covered this. The acid inverts the sucrose to the same mixture
of glucose and fructose. They should taste the same and have the same
nutritional value and effect on blood sugar. That's why I don't think
there should be such a big fuss about high fructose corn syrup.

In article ,
"David Hare-Scott" wrote:

Frank wrote:
It would be a misnomer as corn sugar is glucose.
High fructose corn syrup is something else but is functionally
identical to sucrose when put in the high acid environment of sodas.
Food police should bitch about something real.

Hmmm... Fructose and sucrose are two different types of sugar.
Sucrose causes an insulin reaction. Fructose does not cause an
insulin reaction. Fruticose is converted to fat by the liver. A high
fructose diet is a high fat diet.

Source: lookup YouTube.com for a video called "sugar: the bitter
truth" the good doctor explains how high fructose diets causes type
2 diabetes. The video is one and half hours long, but worth while
watching.
I'm a retired chemist, which is why some of this stuff bugs me.
Sucrose from sugar cane or beets is a disaccharide of glucose and
fructose. Corn sugar is glucose and high fructose corn syrup is corn
sugar treated with an enzyme to convert half of the glucose to
fructose. It is not a disaccharide but in the low pH soda
environment, sucrose inverts to the individual sugars, so
functionally and nutritionally high fructose corn syrup and sucrose
are the same.

Sounds plausible. The question is though how fast? I would expect this
fission to require heat and/or enzymes to proceed at any reasonable speed.
By the time the sugars are in your gut and being absorbed how much sucrose
has been broken down? Unless it is a substantial proportion your argument
fails.

But even if true the argument is rather pointless.

If historically we used to get sucrose in soft drinks (which you say breaks
down to glucose and fructose) and now get it pre broken down how does that
show that complaining about HFCS in food is inappropriate? If regular high
intakes of fructose are harmful, as some studies suggest, we should be
reducing the intake rather than saying it is no worse than what was
previously doing harm.

David

The deal is that glucose will satiate your appetite, fructose won't. As
a result, you will consume more food sweetened with fructose.
--
- Billy
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.
http://www.democracynow.org/2010/7/2/maude
http://english.aljazeera.net/video/m...515308172.html

In article
,
Billy wrote:

In article ,
"David Hare-Scott" wrote:

Frank wrote:
It would be a misnomer as corn sugar is glucose.
High fructose corn syrup is something else but is functionally
identical to sucrose when put in the high acid environment of sodas.
Food police should bitch about something real.

Hmmm... Fructose and sucrose are two different types of sugar.
Sucrose causes an insulin reaction. Fructose does not cause an
insulin reaction. Fruticose is converted to fat by the liver. A high
fructose diet is a high fat diet.

Source: lookup YouTube.com for a video called "sugar: the bitter
truth" the good doctor explains how high fructose diets causes type
2 diabetes. The video is one and half hours long, but worth while
watching.
I'm a retired chemist, which is why some of this stuff bugs me.
Sucrose from sugar cane or beets is a disaccharide of glucose and
fructose. Corn sugar is glucose and high fructose corn syrup is corn
sugar treated with an enzyme to convert half of the glucose to
fructose. It is not a disaccharide but in the low pH soda
environment, sucrose inverts to the individual sugars, so
functionally and nutritionally high fructose corn syrup and sucrose
are the same.

Sounds plausible. The question is though how fast? I would expect this
fission to require heat and/or enzymes to proceed at any reasonable speed.
By the time the sugars are in your gut and being absorbed how much sucrose
has been broken down? Unless it is a substantial proportion your argument
fails.

But even if true the argument is rather pointless.

If historically we used to get sucrose in soft drinks (which you say breaks
down to glucose and fructose) and now get it pre broken down how does that
show that complaining about HFCS in food is inappropriate? If regular high
intakes of fructose are harmful, as some studies suggest, we should be
reducing the intake rather than saying it is no worse than what was
previously doing harm.

David

The deal is that glucose will satiate your appetite, fructose won't. As
a result, you will consume more food sweetened with fructose.

Now why would anyone want that when we have an obesity epidemic and
health care costing ....

http://en.wikipedia.org/wiki/Health_..._United_States

--
Bill S. Jersey USA zone 5 shade garden
http://www.youtube.com/watch?v=9Q0JfdP36kI
http://www.lascaux.culture.fr/index.php?lng=fr&acc=true

Frank wrote:
On 9/16/2010 7:13 PM, David Hare-Scott wrote:
Frank wrote:
Also the "high fructose corn syrup" to be renamed "Corn Sugar".
http://www.usatoday.com/money/advert...rn-syrup_N.htm

Sounds much nicer

It would be a misnomer as corn sugar is glucose.
High fructose corn syrup is something else but is functionally
identical to sucrose when put in the high acid environment of sodas.
Food police should bitch about something real.

Please explain this matter of "functionally identical". How does the
high acid environment bring this about?

David


Think I covered this. The acid inverts the sucrose to the same
mixture of glucose and fructose. They should taste the same and have
the same nutritional value and effect on blood sugar. That's why I
don't think there should be such a big fuss about high fructose corn
syrup.

hmmm... Sounds like your not sure about the presupposition "acid inverts
the sucrose" does this inversion occur instantly? Is this inversion
100 percent? Soda pop does tastes different with cane sugar than HFC's.
Sounds like your not sure "SHOULD tastes the same"? Were your lab
results the same as used in the soda pop industry? Same kinds of acids?
Same temps?

Enjoy Life... Dan L (Garden in zone 5a Michigan)

On 9/18/2010 11:49 AM, Dan L wrote:
wrote:
On 9/16/2010 7:13 PM, David Hare-Scott wrote:
Frank wrote:
Also the "high fructose corn syrup" to be renamed "Corn Sugar".
http://www.usatoday.com/money/advert...rn-syrup_N.htm

Sounds much nicer

It would be a misnomer as corn sugar is glucose.
High fructose corn syrup is something else but is functionally
identical to sucrose when put in the high acid environment of sodas.
Food police should bitch about something real.

Please explain this matter of "functionally identical". How does the
high acid environment bring this about?

David


Think I covered this. The acid inverts the sucrose to the same
mixture of glucose and fructose. They should taste the same and have
the same nutritional value and effect on blood sugar. That's why I
don't think there should be such a big fuss about high fructose corn
syrup.

hmmm... Sounds like your not sure about the presupposition "acid inverts
the sucrose" does this inversion occur instantly? Is this inversion
100 percent? Soda pop does tastes different with cane sugar than HFC's.
Sounds like your not sure "SHOULD tastes the same"? Were your lab
results the same as used in the soda pop industry? Same kinds of acids?
Same temps?

Enjoy Life... Dan L (Garden in zone 5a Michigan)

I'm not researching this: just speculation from what I know about sugar
chemistry. My actual lab experience was 50 years ago. I'd guess complete
inversion but I'll leave it to those interested to google. I don't
drink sodas, not even artificially sweetened ones. All that sugar is
not good for you and why pay big bucks for flavored water?

In article
,
Billy wrote:

In article ,
"David Hare-Scott" wrote:

Frank wrote:
It would be a misnomer as corn sugar is glucose.
High fructose corn syrup is something else but is functionally
identical to sucrose when put in the high acid environment of sodas.
Food police should bitch about something real.

Hmmm... Fructose and sucrose are two different types of sugar.
Sucrose causes an insulin reaction. Fructose does not cause an
insulin reaction. Fruticose is converted to fat by the liver. A high
fructose diet is a high fat diet.

Source: lookup YouTube.com for a video called "sugar: the bitter
truth" the good doctor explains how high fructose diets causes type
2 diabetes. The video is one and half hours long, but worth while
watching.
I'm a retired chemist, which is why some of this stuff bugs me.
Sucrose from sugar cane or beets is a disaccharide of glucose and
fructose. Corn sugar is glucose and high fructose corn syrup is corn
sugar treated with an enzyme to convert half of the glucose to
fructose. It is not a disaccharide but in the low pH soda
environment, sucrose inverts to the individual sugars, so
functionally and nutritionally high fructose corn syrup and sucrose
are the same.

Sounds plausible. The question is though how fast? I would expect this
fission to require heat and/or enzymes to proceed at any reasonable speed.
By the time the sugars are in your gut and being absorbed how much sucrose
has been broken down? Unless it is a substantial proportion your argument
fails.

But even if true the argument is rather pointless.

If historically we used to get sucrose in soft drinks (which you say breaks
down to glucose and fructose) and now get it pre broken down how does that
show that complaining about HFCS in food is inappropriate? If regular high
intakes of fructose are harmful, as some studies suggest, we should be
reducing the intake rather than saying it is no worse than what was
previously doing harm.

David

The deal is that glucose will satiate your appetite, fructose won't. As
a result, you will consume more food sweetened with fructose.

The other deal is
http://www.princeton.edu/main/news/a...dex.xml?sectio
n=topstories

A sweet problem: Princeton researchers find that high-fructose corn
syrup prompts considerably more weight gain
--
- Billy
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.
http://www.democracynow.org/2010/7/2/maude
http://english.aljazeera.net/video/m...515308172.html

It would be a misnomer as corn sugar is glucose.
High fructose corn syrup is something else but is functionally identical
to sucrose when put in the high acid environment of sodas.
Food police should bitch about something real.

In article , lencoo12 lencoo12
wrote:

'Dan L.[_2_ Wrote:
;900474']In article
,
Bill who putters wrote:
-
'TinyURL.com - shorten that long URL into a tiny URL'
(http://preview.tinyurl.com/27ldgob)

or

'Food Politics: How the Food Industry ... - Google Books'
(http://tinyurl.com/2uch3kd)
d+politics&source=bl&ots=4rU9bKzNwB&sig=_rGXfRoSMn JragGHmKS4cuC1oJ8&hl=en
&ei=jyiSTJiYL8K78gb8semiBg&sa=X&oi=book_result&ct= result&resnum=3&ved=0CD
MQ6AEwAg#v=onepage&q&f=false

Seems some folks want to control what we eat and how we eat. I think

that stinks.

Don't like it eat some artificial crab meat.

'Mystery Meat: Imitation Crab | Mark's Daily Apple'
(http://tinyurl.com/cwzstd)-

Nothing to Apologize about. Someday gardens are trees maybe not needed.
Just like in the movie classic, "Silent Running" with Bruce Dern.
In that movie the entire planet consumed artificial foods.

Also the "high fructose corn syrup" to be renamed "Corn Sugar".
'Corn syrup producers want sweeter name: Corn sugar - USATODAY.com'
(http://tinyurl.com/2asexss)

Sounds much nicer

--
Enjoy Life... Dan
Garden in Zone 5 South East Michigan.
Using a Laptop


It would be a misnomer as corn sugar is glucose.
High fructose corn syrup is something else but is functionally
identical
to sucrose when put in the high acid environment of sodas.
Food police should bitch about something real.

You are obviously mistaken. HFCS isn't functionally identical to
sucrose. At the risk of repeating myself:

http://www.princeton.edu/main/news/a...dex.xml?sectio
n=topstories

A sweet problem: Princeton researchers find that high-fructose corn
syrup prompts considerably more weight gain

Posted March 22, 2010; 10:00 a.m.


by Hilary Parker
A Princeton University research team has demonstrated that all
sweeteners are not equal when it comes to weight gain: Rats with access
to high-fructose corn syrup gained significantly more weight than those
with access to table sugar, even when their overall caloric intake was
the same.*
--
- Billy
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.
http://www.democracynow.org/2010/7/2/maude
http://english.aljazeera.net/video/m...515308172.html

lencoo12 wrote:
'Dan L.[_2_ Wrote:
;900474']In article
,
Bill who putters wrote:
-
'TinyURL.com - shorten that long URL into a tiny URL'
(http://preview.tinyurl.com/27ldgob)

or

'Food Politics: How the Food Industry ... - Google Books'
(http://tinyurl.com/2uch3kd)
d+politics&source=bl&ots=4rU9bKzNwB&sig=_rGXfRoSMn JragGHmKS4cuC1oJ8&hl=en
&ei=jyiSTJiYL8K78gb8semiBg&sa=X&oi=book_result&ct= result&resnum=3&ved=0CD
MQ6AEwAg#v=onepage&q&f=false

Seems some folks want to control what we eat and how we eat. I think

that stinks.

Don't like it eat some artificial crab meat.

'Mystery Meat: Imitation Crab | Mark's Daily Apple'
(http://tinyurl.com/cwzstd)-

Nothing to Apologize about. Someday gardens are trees maybe not
needed. Just like in the movie classic, "Silent Running" with Bruce
Dern.
In that movie the entire planet consumed artificial foods.

Also the "high fructose corn syrup" to be renamed "Corn Sugar".
'Corn syrup producers want sweeter name: Corn sugar - USATODAY.com'
(http://tinyurl.com/2asexss)

Sounds much nicer

--
Enjoy Life... Dan
Garden in Zone 5 South East Michigan.
Using a Laptop


It would be a misnomer as corn sugar is glucose.
High fructose corn syrup is something else but is functionally
identical
to sucrose when put in the high acid environment of sodas.
Food police should bitch about something real.

We went through this with Frank. If you can show some evidence of how long
it would take sucrose to split into glucose and fructose in a soda bottle at
room temperature it would advance the discussion. This reaction is usually
done at high temperature or with enzymes involved to make it happen quickly.

Consider also that HFCS is now replaces sucrose in many other foods that are
not so acidic where sucrose was stable. So even if it is true that all the
sucrose sweetened soft drink amounted to glucose and fructose (and so
switching from sucrose to HFCS made no difference there) the intake per
capita of fructose has been rising through direct replacement of sucrose
with HFCS in other foods. As Billy points out there is a growing body of
evidence that this is not good for us.


David

Rick wrote:
On Tue, 28 Sep 2010 12:56:59 +1000, "David Hare-Scott"
wrote:

lencoo12 wrote:
'Dan L.[_2_ Wrote:
;900474']In article
,
Bill who putters wrote:
-
'TinyURL.com - shorten that long URL into a tiny URL'
(http://preview.tinyurl.com/27ldgob)

or

'Food Politics: How the Food Industry ... - Google Books'
(http://tinyurl.com/2uch3kd)
d+politics&source=bl&ots=4rU9bKzNwB&sig=_rGXfRoSMn JragGHmKS4cuC1oJ8&hl=en
&ei=jyiSTJiYL8K78gb8semiBg&sa=X&oi=book_result&ct= result&resnum=3&ved=0CD
MQ6AEwAg#v=onepage&q&f=false

Seems some folks want to control what we eat and how we eat. I
think

that stinks.

Don't like it eat some artificial crab meat.

'Mystery Meat: Imitation Crab | Mark's Daily Apple'
(http://tinyurl.com/cwzstd)-

Nothing to Apologize about. Someday gardens are trees maybe not
needed. Just like in the movie classic, "Silent Running" with
Bruce
Dern.
In that movie the entire planet consumed artificial foods.

Also the "high fructose corn syrup" to be renamed "Corn Sugar".
'Corn syrup producers want sweeter name: Corn sugar - USATODAY.com'
(http://tinyurl.com/2asexss)

Sounds much nicer

--
Enjoy Life... Dan
Garden in Zone 5 South East Michigan.
Using a Laptop


It would be a misnomer as corn sugar is glucose.
High fructose corn syrup is something else but is functionally
identical
to sucrose when put in the high acid environment of sodas.
Food police should bitch about something real.

We went through this with Frank. If you can show some evidence of
how long
it would take sucrose to split into glucose and fructose in a soda
bottle at
room temperature it would advance the discussion. This reaction is
usually
done at high temperature or with enzymes involved to make it happen
quickly.

Consider also that HFCS is now replaces sucrose in many other foods
that are
not so acidic where sucrose was stable. So even if it is true that
all the
sucrose sweetened soft drink amounted to glucose and fructose (and so

switching from sucrose to HFCS made no difference there) the intake
per
capita of fructose has been rising through direct replacement of
sucrose
with HFCS in other foods. As Billy points out there is a growing
body of
evidence that this is not good for us.


David


I looked into the question and really do not think there is quality
emperic evidence comparing the effect of pure fructose, HFCS and
sucrose on metaboloic disorders and/or obesity- even in animal models.
Certainly not in humans. We tend to eat a complex mixture of
nutrients, including sugars and it is the overeating that causes the
real problems, not just one form of energy. Here are a couple of
references that are fairly decent reviews. Of course one can also
find reviews that claim fructose is the devil, HFCS and sucrose its
cousins and glucose a gift from the gods. However, a calorie is a
calorie, and the loss or gain of an ATP molecule or two during the
catabolism of a sugar molecule seems to me to be inherently less
important than the essentially nutritionally null 500 cals one might
consume in a softdrink.

Most of us grow fruit and veggies and so most of us enjoy our
fructose. All things in moderation said Aristotle- I think.

Ann N Y Acad Sci. 2010 Mar;1190(1):15-24.
Fructose consumption: recent results and their potential implications.

Stanhope KL, Havel PJ.

Department of Molecular Biosciences, School of Veterinary Medicine,
University of California, Davis, California 95616, USA.
Abstract

In addition to acquiring a better understanding of foods that may have
intrinsic health benefits, increasing our knowledge of dietary
components that may adversely impact health and wellness, and the
levels of consumption at which these adverse effects may occur, should
also be an important priority for the Foods for Health initiative.
This review discusses the evidence that additional research is needed
to determine the adverse effects of consuming added sugars containing
fructose. Current guidelines recommend limiting sugar consumption in
order to prevent weight gain and promote nutritional adequacy.
However, recent data suggest that fructose consumption in human
results in increased visceral adiposity, lipid dysregulation, and
decreased insulin sensitivity, all of which have been associated with
increased risk for cardiovascular disease and type 2 diabetes. A
proposed model for the differential effects of fructose and glucose is
presented. The only published study to directly compare the effects of
fructose with those of commonly consumed dietary sweeteners, high
fructose corn syrup and sucrose, indicates that high fructose corn
syrup and sucrose increase postprandial triglycerides comparably to
pure fructose. Dose-response studies investigating the metabolic
effects of prolonged consumption of fructose by itself, and in
combination with glucose, on lipid metabolism and insulin sensitivity
in both normal weight and overweight/obese subjects are needed.

PMID: 20388133 [PubMed - indexed for MEDLINE]

But...

J Diabetes Sci Technol. 2010 Jul 1;4(4):1008-11.
The health implications of sucrose, high-fructose corn syrup, and
fructose: what do we really know?

Rippe JM.

Rippe Lifestyle Institute, Shrewsbury, Massachusetts 01545, USA.

Abstract

The epidemic of obesity and related metabolic diseases continues to
extract an enormous health toll. Multiple potential causes for obesity
have been suggested, including increased fat consumption, increased
carbohydrate consumption, decreased physical activity, and, most
recently, increased fructose consumption. Most literature cited in
support of arguments suggesting a link between obesity and fructose
consumption is epidemiologic and does not establish cause and effect.
The causes of obesity are well-known and involve the overconsumption
of calories from all sources. Research employing a pure fructose model
distorts the real-world situation of fructose consumption, which
predominantly comes from sweeteners containing roughly equal
proportions of glucose and fructose. The fructose hypothesis has the
potential to distract us from further exploration and amelioration of
known causes of obesity. Randomized prospective trials of metabolic
consequences of fructose consumption at normal population levels and
from sources typically found in the human diet such as sucrose and
high-fructose corn syrup are urgently needed.

PMID: 20663468 [PubMed - in process]PMCID: PMC2909536 [Available on
2011/7/1]

and from the other side:

J Diabetes Sci Technol. 2010 Jul 1;4(4):1003-7.
Fructose: pure, white, and deadly? Fructose, by any other name, is a
health hazard.

Bray GA.

Pennington Biomedical Research Centre, Louisiana State University,
Baton Rouge, Louisiana 70808, USA.
Abstract

The worldwide consumption of sucrose, and thus fructose, has risen
logarithmically since 1800. Many concerns about the health hazards of
calorie-sweetened beverages, including soft drinks and fruit drinks
and the fructose they provide, have been voiced over the past 10
years. These concerns are related to higher energy intake, risk of
obesity, risk of diabetes, risk of cardiovascular disease, risk of
gout in men, and risk of metabolic syndrome. Fructose appears to be
responsible for most of the metabolic risks, including high production
of lipids, increased thermogenesis, and higher blood pressure
associated with sugar or high fructose corn syrup. Some claim that
sugar is natural, but natural does not assure safety.

PMID: 20663467 [PubMed - in process]PMCID: PMC2909535 [Available on
2011/7/1]

Hmmm...
As a consumer, I do not purchase any food products with HFCS or corn
sugar in them.

--
Enjoy Life... Dan L (Garden in zone 5a Michigan)