Fructose

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  • Sugar Fight Takes Another Bitter Turn

    boston.com 1 day, 13 hours ago

    What defines sugar? It's getting to be a stickier question. The Sugar Association is accusing the makers of high fructose corn syrup of trying to candy-coat their image by calling their product a "sugar." The Corn Refiners Association is firing back by calling the accusations another attempt to censor its efforts to explain to the public that high fructose corn ...

  • Sugar Makes You Stupid, But Omega-3s Will Smarten You Back Up - Forbes

    google.com 1 week, 2 days ago

    Sydney Morning Herald Sugar Makes You Stupid, But Omega-3s Will Smarten You Back Up Forbes Though we may not have fully come to terms with it, in theory we know that high-fructose corn syrup (HFCS) is an adversary of health. Lots of work has been done looking at the effect of fructose on weight, liver function, diabetes risk, ... This is your brain on sugar: UCLA study shows high-fructose diet sabotages ... Does Sugar Make You Stupid? Sugar can make you dumb, US scientists warn - -

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Fructose, or fruit sugar, is a simple monosaccharide found in many plants. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847. Pure, dry fructose is a very sweet, white, odorless, crystalline solid and is the most water-soluble of all the sugars. From plant sources, fructose is found in honey, tree and vine fruits, flowers, berries and most root vegetables. In plants, fructose may be present as the monosaccharide and/or as a component of sucrose. Commercially, fructose is usually derived from sugar cane, sugar beets and corn and there are three commercially important forms. Crystalline fructose is the monosaccharide, dried and ground, and of high purity. High-fructose corn syrup is a mixture of glucose and fructose as monosaccharides. Sucrose is the third form. All forms of fructose, including fruits and juices, are commonly added to foods and drinks for palatability, taste enhancement and improved browning of some foods, such as baked goods.

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