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EricT · 02-27-2008, 12:42 PM

I understand...that is what is leading to this whole fruit bashing thing...people thinking that fruit is all fructose but really no "sugar" is all fructose or all one thing. That's actually one reason, besides fiber content, that some fruits have a higher GI...they contain more dextrose than lower or medium GI fruits. Grapes for instance.

The sucrose part should be about 50% each fructose and glucose, btw, so that really is only about 1250 mgs fructose...it's not even a whole gram really but some apples are sweeter so you figure a gram for a cup should be close enough.

BTW, something I wanted to point out to everyone. I've mentioned table sugar (surcrose) a few times and so have the articles. There's really, as far as I know, not much of a difference between the fructose content of HFCS and sucrose table sugar on average. Some HFCS may contain a bit more fructose (different kinds for different things)...up to 55%. But some contains 50% just like sucrose. High fructose corn syrup just means higher than regular not that it's actually higher than regular old sugar. The reason they make HFCS is because it is sweeter because of the fructose content but CHEAPER than sucrose sugar. SO: don't think regular table sugar is somehow better than HFCS.

BTW, for all the GI nazi's: Apples have a GI of around 38, right? Well that means that enough apple to EQUAL 50 grams of carbohydrate makes a GI of 38. Which is pretty LOW. BUT as you can see...a cup of apples has only about 14 total grams of carbs. That's about 125 grams of total apple so the glycemic LOAD of that is only around SIX. Apply this to other fruits and CHILL OUT!