Back in the ’70s, table sugar (a.k.a. sucrose) was the bad guy. People associated it (rightly) with tooth decay and diabetes, whereas fructose, the predominant sugar in fruit, seemed a more natural option. Gary Taubes, author of the nutritional bestseller Good Calories, Bad Calories, explains that manufacturers of items like Snapple and sweetened yogurt didn’t want sugar in the first few ingredients, because it made their products appear unhealthy. So corn-syrup marketers capitalized on fructose’s good reputation, and by the ’80s, food and beverage manufacturers were switching to HFCS in droves.
Another reason for this is the fact that sugar cane producers lobbied congress to make production caps keeping prices artificially high, in addition to the agro lobby for corn subsidies = HFCS in all of your drinks.
fructose is sent to the liver for processing. Robert Lustig, a pediatric endocrinologist at the University of California-San Francisco, has shown that it causes a buildup of fats there…”The way fructose is metabolized leads you to want to eat more,”
Dr. Lustig’s review is a scathing report on fructose, however in some points it is unclear if the effects are unique to fructose metabolism. Some of the best take aways, aside from primary liver metabolism, are the effects on ghrelin and the food reward system.
Fructose: Metabolic, Hedonic, and Societal Parallels with Ethanol
Richard Lustig MD