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Aught3 said:What's HCFS, high corn fructose syrup?
Anyway, thanks for the link Scaly fascinating research - I note that their explanations of the effect don't make a lot of sense and am wondering what the real answer is.
It's not much of a shortcut the bond is broken fairly quickly on the magnitude of seconds or minutes. Our bodies are designed to get sugar molecules from our GI tract and into ours cells quickly. If you heat the sugar before eating it also breaks the chemical bond.scalyblue said:The problem with HCFS isn't the fructose content so much as the fructose isn't chemically bound to anything like it is in cane sugar, giving it a shortcut to metabolize.
Which is why (as you pointed out) this research is new and interesting, and does contradict things he said in that video. I posted it because (1) I didn't read the article very well and (2) it's still worth watching anyway because we all know sugar is bad for you we just never realize how bad.Aught3 said:It's not much of a shortcut the bond is broken fairly quickly on the magnitude of seconds or minutes. Our bodies are designed to get sugar molecules from our GI tract and into ours cells quickly. If you heat the sugar before eating it also breaks the chemical bond.scalyblue said:The problem with HCFS isn't the fructose content so much as the fructose isn't chemically bound to anything like it is in cane sugar, giving it a shortcut to metabolize.
Also the more common type of HFCS is actually on 42% fructose, the HFCS55 is mainly used in soft drinks.