Features

August 2015 Issue

The Scoop on Fructose

High amounts of fructose may pose a health problem, but consuming fructose in whole, unprocessed plant foods is not a risk.

If you were a natural foods enthusiast in the early 1980s, you might recall cookbooks that used fructose instead of table sugar as a sweetener. Fructose is a natural sugar in fruit, so it was viewed as a healthier option. Plus, fructose is sweeter than table sugar, potentially enabling you to use less in recipes and thus trim calories. However, today you’re more likely to find people avoiding high fructose corn syrup (HFCS) and bookstores selling low-fructose cookbooks. Here’s help understanding this shift in perspective and what it means for your grocery list.

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