[Charles H. (The_r0nin)]

Reading is fun...damental, oh industry shill (from the article):

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.

[Mase]

It's really a shame you never passed basic nutrition or high school chemistry. Had you done so, you wouldn't be embarrassing yourself here or wasting my valuable time.

If you look at my post (#48) you'll see where I said: Can you explain how glucose and fructose from hydrolyzed sucrose is chemically different than glucose and fructose from HFCS?

Please notice the word hydrolyzed. Do you know what that word means? Good thing you have lots of sucrase in your gut (it's an enzyme) to quickly break down the sucrose into it's monosaccharide components (glucose and fructose). At this point, the sucrose becomes a free sugar just like HFCS.

Maybe you're thinking that this process causes the glucose and fructose in sucrose to be absorbed at a slower rate than the glucose and fructose in HFCS. It's a good question. Rather than have you look it up, and risk hurting your brain in the process, let me tell you that the glycemic index for both sucrose and HFCS falls into the same rage: 55~60. But hey, I'm an industry shill so I won't ask you to take my word for it. Let's go to the research....

From Martine Perrigue and colleagues at the University of Washington: One question is whether HFCS-sweetened beverages have a different satiety profile from sucrose-sweetened ones. This study examined the relative impact of 16 oz. beverage preloads on motivational ratings and energy intakes at a test meal, using a within-subject design. Participants were 19 men and 18 women, aged 20-30 y. The iso-energetic (214 kcal) beverages were cola sweetened with either sucrose, HFCS 55 (55% fructose, 45% glucose); HFCS 42 (42% fructose; 58% glucose), or aspartame, and 1% milk. A no beverage control was also employed. Breakfast was consumed at 8:00 am and the beverages were consumed at 10:10 am. Subjective ratings of hunger, fullness, desire to eat, thirst, and nausea were collected at 20 min intervals until lunch was served 140 min later. Caloric beverages suppressed hunger ratings and increased satiety ratings relative to the no beverage control. However, there were no significant differences in satiety profiles among the sucrose- and HFCS-sweetened beverages, diet cola, and 1% milk.

4/07/2006-New research indicates that high fructose corn syrup (HFCS) is similar to sugar in the production of leptin, insulin and ghrelin, and regulation of the body's calorie control mechanisms. The research was presented in San Francisco at the Experimental Biology conference on April 1-5, 2006.

Kathleen J Melanson and others at Rhode Island University reviewed the effects of HFCS and sucrose on circulating levels of glucose, leptin, insulin and ghrelin in a study group of lean women. All four tested substances have been hypothesized to play a role in metabolism and obesity. The study found "no differences in the metabolic effects" of HFCS and sucrose in this short-term study, and called for further similar studies of obese individuals and males. ("Similar effects of high fructose corn syrup and sucrose consumption on circulating levels of glucose, leptin, insulin and ghrelin,"

Sugars and satiety: does the type of sweetener make a difference?

Finally, there are two types of HFCS commercialized today. One is 55% fructose, 42% glucose and 3% higher sugars (that are all converted by the body to glucose. It is used primarily in beverages. The other type is just 42% fructose, 53% glucose and 5% higher sugars. This mixture is used primarily in baked goods and processed foods. You may not realize it, but these proportions make it very similar to sucrose.

High fructose corn syrup is essentially the same as digested table sugar. Honey, is basically high fructose corn syrup made by bees.

The body will use this energy for any immediate needs. If there are no immediate needs, the body will convert it to glycogen, which is stored in the liver and muscles. If the glycogen reserves are full, the body will convert the energy to depot fat. This is human nutrition 101. It's unfortunate you never studied it.

If there was any other information in my post you'd like to take issue with, please be specific as to what that is and I will explain it to you further.

When you need medical advice, do you go to your auto mechanic or do you go to someone who went to medical school and has worked in his profession for years? When you're doctor explains to you how your body works, do you call him an industry shill?