Honey has glucose and fructose as seperate, while table sugar has them bonded. Does that fact alone make honey any healthier? I bake bread and honey is expensive. My bakers supplier can sell me 5 gal buckets of invert sugar for half of what honey costs. Invert sugar is the glucose and fructose seperate and not bonded. Would this form of sweetener be the next best to use next to honey?

Thanks!

For the story of what, in the field of micro-biology, we’re really talking
about. This is a great series of vids of a talk by someone who knows the
science. With respect to having eaten fruit for forever, Id say look at the history
of agriculture and how humans have ‘created’ the sweeter fruits. Apples of 5000
years ago were small and sour and not anything like its bred cousins.
Of course there are tropical fruits that have not been changed, but the circumstances of the environment and the diets of the hunter-gatherers were high in fat and protein, creating high enough levels of gherlin to satisfy on much smaller amounts of fruit/sugar than our current diets.
Its not that any of these things are ‘bad’. I think that way of thinking is rather childlike and unhelpful. Rather, there are consequences for the choices we make, and the knowledge to make informed choices, as well as to recognize individuals have vastly varied responses due to various factors…One of the things that fascinates me in these talks is the mention of the rice-farmer in Japan
that having a high sucrose diet, but no fructose, will still get you to a heart attack
due to the blocked arteries, but it will take 90 years. On the other hand, the Okinawans for example
eat very little rice or any sucrose, their diet being high in pork, veggies, and fish, and they live considerably longer than main island Japanese. So am I willing to eat very little of ANY carb (other than veggies, obviously or Id be a mess) to live an
extra couple decades? How do I feel? Is the damage worth the enjoyment? I am willing to sacrifice a bit of longevity for an occasional pizza, Ive decided that much at least.
Conscious choices I think are some of the most important elements to any of these conversations.

It is misleading to equate the glucose and fructose in sucrose to their monosaccharide brethren, because they are metabolized differently – they must be broken down by the body, whereas fructose and glucose are not. For conditions such as cluster headaches, polysaccharides such as sucrose do not seem to trigger the headaches, while straight glucose does.

Another key point is that corn syrup and high fructose corn syrup are not equivalent. Corn syrup is nearly straight glucose. High fructose corn syrup mixes in fructose so that the proportions of glucose/fructose are similar to those of honey.

It is, in my opinion, inaccurate and misleading to indicate that any one sweetener is “better” than others. Whether a sweetener is “better” depends on the health situation of the person and how much sweetener is being consumed in what form. Whole foods are, in all cases, infinitely preferable to their refined counterparts, as refined products cannot mimic the micronutrients and nutritional profile of whole food.

Juan, try coconut milk. I love black coffee!

Cheers
Scott

I’ve recently gone “fructose free” including fruit for weeks at a time. The benefits to my health have been great, but it hasn’t been easy. Those sugar pushers are everywhere, especially in our so called health food stores!

Cheers
Scott