“The majority of carbohydrates found in garlic are fructose polymers known as fructans.”
So, where is the High Fructose Garlic Syrup?
High-fructose corn syrup (HCFS) seems like an unlikely villain, since HCFS is 55% fructose, 45% glucose, whereas cane sugar is 50% fructose and 50% glucose (molecularly bound, but separated before it even hits your stomach), and fruit sugar is 100% fructose.
But fructans are NOT digested into fructose from what this article seems to say. Some polymers are easily digested (starch), others are not (chitin, the exoskeleton of lobsters; or cellulose, also known as insoluble plant fiber.)