He also says that:
"High-fructose corn syrup (HFCS) is nearly identical to sucrose in structure and function."
But we had this article recently on HN that shows the exact opposite:
"High-fructose corn syrup (HFCS) is nearly identical to sucrose in structure and function."
But we had this article recently on HN that shows the exact opposite:
Even though I'm predisposed to agree with it's conclusions --or perhaps because I'm so predisposed to agree with it's conclusions-- I'd prefer to wait for better science before calling the race.
From the article:
"Second, as a result of the manufacturing process for high-fructose corn syrup, the fructose molecules in the sweetener are free and unbound, ready for absorption and utilization"
Given that the body attempts to measure current calorie intake by calibrating past calorie consumption versus past perceived sweetness, this means that the glucose/fructose mix will prime the body to crave sweets more intensely. This is pretty much the only biologically plausible argument against HFCS.
Compare: the studies showing that diet sodas actually lead to an increased risk of diabetes (doi:10.2337/dc08-1799).
Compare: the various diets encouraging the daily consumption of nearly-flavorless olive oil (example implementation, unsuccessful: http://lesswrong.com/lw/a6/the_mysteries_of_shangrila_dietin...).
And here's a longer article about why at Ars: http://arstechnica.com/science/news/2010/03/does-high-fructo...