(Heym, that was a long subject line!!!)
Trish Tipton shared an article entitled:

Glucose And Fructose Increase Fat In Bloodstream
April 7, 1999.

*.... Dr. Richard Mattes, a professor in the Department of Foods and
Nutrition
at Purdue University, West Lafayette, Indiana, told Reuters Health that
glucose raises the level of triglycerides in the bloodstream just as much as
fructose, the type of sugar that comes from fruit and is commonly found
in soda.*

I would like to correct what I think is a MAJOR ERROR HERE!!!!  (I was just
going over articles last week for an article I was writing called *Good
Reasons to Can Soda Pop!!)  What I discovered was that the type of sweetener
found in most soft drinks is not fructose.  It is HIGH FRUCTOSE CORN SYRUP
OR HIGH FRUCTOSE CORN SWEETENER!!!  Surprisingly, this stuff (<< nice
word!!!) does not come from fruit.  It has a different moleculur structure
and comes from corn (processed to the enth degree!!)

Her is what Dr. Alan Gaby says in his article, *Why fructose is not a health
food* in Nature's Impact magazine, Feb./March, 1998.   (Btw: He is referring
to HFCS not naturally occuring fructose in fruit!)  Says, Gaby, *The
availalbe evidecne that fructose is at least as toxic to the human body as
are sucrose and other refined sugars.  For that reason, I recommend that the
intak of soft drinks and other foods containing high-fructose corn syrup be
kept to a minimum.  On the other hand, there is not evidence that eating
fruit (which also contains fructose) is harmful.  To the contrary, most
research indicates that eating fruit can prevent heart disease, cncer, and
other diseases.  One might speculate that the vitamins, minerals,
flavinoids, fiber and other nutrients that occur in fruit inhibit the
fructose reaction.*

Here the fructose reaction to which he refers is *The frucose-protein
ineraction is known to people who bake cookies and pies as the *browning
reacion*; to chemists as *the Maillard reaction*; and to pathologists as
*glycosylation* or *glycation*.  When this reaction occurs in the human
body, it changes the structure of enzymes and other proteins, resuling in
tissue and organ damage.....and is widely believed to be one of the major
causes of organ damge in diabetics and one of the principal mechanisms of
aging...

Refs:  Nutr Rev 40:117-118, 128, 1982.
See also, Werman, MJ, et al:  The chronic effect of dietary fructose on
glycation and collagen cross-linking in rats.  AM J Clin Nutr  66:219, 1997.

Hope this helps clarify things!

Rachel
(on to new and exciting articles!)