Do either of you know the difference between fructose as mentioned in this article and fructose in the form of say an apple or berry? I wonder as the only ‘sugar’ I eat is in the form of an apple, berry, or lemon or veggies (limited amounts of course). I wonder if the fiber limits some of the negative reaction in the body vs the fructose used in article. Thoughts?
Not sure. There is one chemical used in manufacture of HFCS that does not appear in natural sugars, that being xylose isomerase, a non-animal enzyme that converts the glucose in normal corn syrup to fructose, not all of which would be d-fructose (naturally-occurring) but a great deal would be the sweeter l-fructose. Sugar isomers do react differently in body chemistry; some are even toxic.