> Lustig is forgetting that most fructose in both the commercial and
> natural domain has an equal amount of glucose attached to it.
> You’d have to go out of your way to obtain fructose without
> the accompanying glucose.
According to Wikipedia, the most common HFCS mixture is a 55-45 fructose-glucose mix. How else would HFCS be sweeter tasting than sucrose?
55-45 is pretty close to equal. His comment still stands that get it would be hard to find straight fructose. In addition, I'm not sure how 55-45 invalidates any of his argument, mainly that glucose is always around with the fructose.
