Reply #19: Huh?? HFCS is at least half fructose.

[valerief]

In the same article

According to the Corn Refiners Association, HFCS is made up of about 50% fructose and 50% dextrose, which they say is about the same composition of table sugar or sucrose. HFCS 42 contains 42% fructose (This product is used primarily by food processors of canned goods, baking and ice cream products) and HFCS 55 contains 55% fructose (and is used primarily by the soft drink industry).

Then again, it looks like I'd better just stick to stevia.

http://lowcarbdiets.about.com/od/nutrition/a/fructosedangers.htm

Fruits and vegetables have relatively small, "normal" amounts of fructose that most bodies can handle quite well. The problem comes with added sugars in the modern diet, the volume of which has grown rapidly in recent decades. The blame has often been pinned to high fructose corn syrup (HFCS), which is made up of 55% fructose and 45% glucose. However, sucrose is half fructose and half glucose. So, HFCS actually doesn't have a whole lot more fructose than "regular" sugar, gram for gram.