On Wed, 01 Jul 2009 12:41:34 -0500, Bill Wilcox <[log in to unmask]>  
wrote:
>
> The worse part of high fructose corn syrup is the fructose, not the  
> glucose.

Actually I think the worst thing about HFCS is that it is added to almost  
everything these days.  It is amazing to me how hard it is to find  
anything in the grocery store outside the produce and meat aisles that  
don't have added sugar, HFCS, or some other form of sugar.

> 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.

I am trying to grow my own fruits and nuts for that reason (among  
others).  Unfortunately, no apples this year (late freeze killed all the  
blossoms), but I do have lots of nice blueberries and blackberries.

> Todays fruits are just about the same as a sweet beverage.

Possibly.  But I still remain unconvinced that an apple or a cup of  
blackberries is something I should beware of.  I suspect I'd be tired of  
eating fruit long before I ate enough of it to hurt me.

Now, the added sugars in modern foods, whether it be fructose, glucose,  
dextrose, or whatever -- those I will agree to avoid like the white  
plague.  :-)

-- 
   Robert Kesterson
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