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New Princeton Study Confirms High Fructose Corn Syrup WORSE than Sugar

A Princeton research team has demonstrated that all sweeteners are not equal when it comes to weight gain -- rats with access to high-fructose corn syrup gained significantly more weight than those with access to table sugar, even when their overall caloric intake was the same.

In addition to causing significant weight gain in lab animals, long-term consumption of high-fructose corn syrup also led to abnormal increases in body fat, especially in the abdomen, and a rise in circulating blood fats called triglycerides.

High-fructose corn syrup and sucrose are both compounds that contain the simple sugars fructose and glucose, but there at least two clear differences between them. First, sucrose is composed of equal amounts of the two simple sugars -- it is 50 percent fructose and 50 percent glucose.  Typical high-fructose corn syrup features a slightly imbalanced ratio, containing 55 percent fructose and 42 percent glucose, with larger sugar molecules called higher saccharides making up the remaining 3 percent.

Second, the fructose molecules in high-fructose corn syrup are free and unbound, ready for absorption and utilization. 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.