Fructose is a very sweet sugar that occurs naturally in many fruits, root vegetables, honey, and corn. Fructose can be up to 2 times sweeter than sucrose. Advances in enzyme technology have made it possible to produce fructose on a commercial scale.
Fructose is absorbed into the gastrointestinal tract more slowly than other sugars, as a result, though the body converts some fructose to glucose, 80-90 percent of the sugar is absorbed intact and there is only a slight increase in blood glucose levels after consumption.
Fruits, fruit juices, vegetables. Including apples, pears, bananas, corn, sweet potatoes, lemons, cranberries, passion fruit, prunes, apricot, guava, date, cantaloupe, raspberries, clementine, kiwifruit, blackberries, cherries, strawberries, pineapple, grapefruit, tangerine, nectarine, peach, orange, papaya, honeydew, blueberries, watermelon, raisins. Also, carbonated water, soft drinks, baked goods (cookies, donuts, bread) ice cream, yogurt, energy drinks, candy and medicine.
Possible Health Effects
Excess use may cause tooth decay, obesity, gout, kidney stones, colon cancer, fatty liver disease, tumors
May be Genetically Engineered or Modified, Corn
Copyright November 2, 2012 Be Food Smart, Updated 3/12/13
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