Bill Wilcox wrote:
> The worse part of high fructose corn syrup is the fructose, not the glucose.  It is, by the way, not much different than table sugar.  HFCS is 55% fructose and 45% glucose.  Table sugar is 50% fructose and 50% glucose.  Your apple is 55-60% fructose and 40-45% glucose.  The sugar in your apple and HFCS are about exactly the same.  If the apple was not just picked and eaten but bought from a grocery store, the time that has past has reduced any nutritive content of that apple significantly.  Todays fruits are just about the same as a sweet beverage.  But, more on fructose.
> 
> - Fructose has no enzymes, vitamins, and minerals… so it takes micronutrients from your body to assimilate itself.
> - Fructose is not converted to useable glucose, but instead is removed by the liver.
> - Fructose converts to fat more than other sugars leading to greater weight gain.
> - Fructose raises serum triglycerides.
> - Fructose increases total cholesterol and LDL cholesterol.
> - Fructose reduces insulin sensitivity.
> - Fructose interferes with the metabolism of minerals and chelates
> minerals out of the body including iron, calcium, magnesium, zinc and
> copper.
> - Fructose increase lactic acid in the blood.
> - Fructose can cause bloating, gas and diarrhea.

They way I look at Fructose is that since it's availability increases at 
season's end from ripe fruit, the body has adapted to it's availability 
as a way to increase fat stores for the winter.  Fructose is primarily a 
fattening agent.  It would be more natural to eat some fruit in season 
and have plenty of fasting days during the winter.  Unfortunately, 
modern fruit is much sweeter since hybridization has increase sugar 
content and size.

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