[Born to Conserve]

Almost all the sweeteners are loaded with fructose (or sucrose that is half fructose). Honey, agave, etc, they’re all about half fructose. The clear Karo brand corn syrup is straight glucose — no fructose. It’s the only sweetener in the store that is fructose free.

High fructose corn syrup (glucose and fructose) is the same as corn syrup (just glucose). HFCS has had some of its glucose turned into fructose.

Don’t talk to me about the bizarre sweeteners like mannitol, saccharine, stevia, etc. They’re worse than fructose.

I’ve found that I have keep my carbs low in general. No more big portions of bread, pasta, potatoes, etc.

[Born to Conserve]

Correction: HFCS is the same... should be HFCS isn’t the same.

[ConservativeMind]

“Karo was advertised as wholesome and good-tasting, and and as having a large variety of uses. Karo is made from a blend of sugars from cornstarch and 15 to 20 percent glucose. There are two varieties: light, which is almost clear and has vanilla flavoring; and dark, which is brown with a flavor similar to molasses. Karo is distributed all over the United States for home use. It is a liquid sweetener used in cooking and is fat- and cholesterol-free.”

https://diabetestalk.net/blood-sugar/is-corn-syrup-and-glucose-syrup-the-same-thing

It appears to only have a little glucose.

[ConservativeMind]

I think you want this:

Glucose syrup, also known as confectioner’s glucose, is a syrup made from the hydrolysis of starch.

https://en.wikipedia.org/wiki/Glucose_syrup