What Is Fructose?
Fructose is a sugar that is found naturally in most fruits and certain vegetables, and is one of the least carcinogenic nutritive sugars.
Fructose is found in significantly higher quantities in fruits than in vegetables. Reducing sugars, which are a combination of glucose and fructose, are the primary source of soluble carbohydrates found within most fruits as well as seedless raisins.
Although certain vegetables do contain fructose, it is in much lower quantities than fruits. The only vegetable that has a relatively high quantity of fructose is the sugar beet.
Fructose is also a major food and beverage ingredient in the form of high fructose corn syrup (HFCS), a potent sweetener that is an ingredient in sodas, processed juices, candy bars and sweets, canned fruits and white or whole-wheat breads.
HFCS is produced by subjecting corn to wet-milling in order to extract the starch. The second stage of the procedure is liquefaction and saccharification, the process from which grain-based starches are converted into monomer dextrose (a fermentable sugar).
The dextrose is then converted to fructose through isomerization (essentially re-arranging the atoms to form a new compound), and lastly goes through fractionation, a process that involves separating and enhancing the fructose concentration. (Source)
History Of Fructose
In the 1970’s and 80’s, fructose was believed to be a form of sweetener that was considered to have less negative effects than glucose, particularly on blood sugar. At the time, fructose was marketed as being a diabetic-friendly alternative to sugar.
Fructose has a low glycemic index (GI) – the number value given to the amount of carbohydrates in a certain food or beverage that will affect blood glucose. Compared to glucose (GI value of 100), fructose has a GI value…
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