Sugar is metabolized immediately as an energy booster. High fructose corn syrup is stored in the body as fat.
Let's follow your logic:
Sugar = sucrose. Sucrose = glucose and fructose.
High fructose corn syrup = glucose and fructose.
This being a fact, how can sucrose be metabolized immediately as a source of energy while hfcs is converted to fat? Afrer all, they're comprised of the same two chemicals in almost identical proportions.
Why wouldn't they both be utilized for immediate energy if the body required it? Why wouldn't they both be stored as glycogen if the body didn't have an immediate need for energy? Why wouldn't they both be stored as fat if the body's glycogen reserves were full?
I suspect that this study is the reason for all the commercials touting ‘corn sweetener’ as being no different than sugar, from the CORN LOBBY of course.
Can you explain how glucose and fructose from hydrolyzed sucrose is chemically different than glucose and fructose from HFCS?
I suspect that there is an evolutionary factor that is involved. Raw sugar is rare in nature, mostly in honey and few other places. Fructose, fruit sugar, is more common. I think that when a person or animal consumes fruit, and therefore fructose, the body senses the difference between that and pure sugar.
The season that fruit is in abundance, summer, is when animals have to store up fat for the long winter months in order to survive.
When we eat fructose enhanced foods, the body says, “Hey! FRUCTOSE! It must be Summer! I must store this away for later!”
But, when we consume sugar, it says, “Hey! SUGAR! I’ll use this for energy immediately! I’ll store some leftovers for later!”
As for metabolization, The process is essentially the same. They may be similar molecules, but the body knows the difference........
First, sucrose is composed of equal amounts of the two simple sugars -- it is 50 percent fructose and 50 percent glucose -- but the typical high-fructose corn syrup used in this study features a slightly imbalanced ratio, containing 55 percent fructose and 42 percent glucose. Larger sugar molecules called higher saccharides make up the remaining 3 percent of the sweetener. Second, as a result of the manufacturing process for high-fructose corn syrup, the fructose molecules in the sweetener are free and unbound, ready for absorption and utilization. In contrast, every fructose molecule in sucrose that comes from cane sugar or beet sugar is bound to a corresponding glucose molecule and must go through an extra metabolic step before it can be utilized.