Ummmmmm......government subsidies of corn did not make HFCS cheaper than sugar.
Government protecting sugar producers by restricting sugar imports made sugar so expensive, that HFCS became an economical substitute.
Why won't you explain how quickly sucrose is broken down in your gut into those evil simple sugars?
Is it that you don't know?
Or did you find the answer and realize it destroys your claims?
Just what are you referring to? I’m trying to make sense of what you say here.
All I came in to this discussion saying was that HCl degrades simple sugars into 5-HMF. I said nothing about breaking down sucrose into glucose and fructose. So what are my “claims” in this respect? Most simple sugars, and some complex sugars, are reducing sugars; sucrose is not, and you’d need an excess of HCl to continue a reaction with the monosaccharides into the corresponding aldehydes after the glycosidic bonds of sucrose are hydrolyzed (and my guess is that you would have a severe case of indigestion at that level).
For the record, it’s a combination of both imposing tariffs and restrictions on sugar imports and subsidization of corn syrup production that renders HFCS cheaper. So I thank you for correcting me on at least that part.