> However, diets containing large amounts of sucrose, high fructose corn syrup, or fructose alone, overwhelm the ability of the small intestine to metabolize it all and under these conditions a significant amount of fructose is then metabolized by the liver and to a lesser extent by other organs such as skeletal muscle. It should be pointed out that the difference between the amount of fructose available from sucrose obtained from cane or beet sugars is not significantly less than that from corn syrup. Corn syrup is somewhat improperly identified as high fructose corn syrup (HFCS) giving the impression that it contains a large amount of fructose. However, whereas the fructose content of sucrose is 50% (since it is a pure disaccharide of only glucose and fructose), the content in HFCS is only 55% and in many cases is actually only 40-45% fructose. The reason that corn syrup (which is all glucose to begin with) is labeled as HFCS is because the glucose extracted from corn starch is enzymatically treated to convert some of the glucose to fructose. This is done in order to make the sugar sweeter which is why it is particularly popular in the food industry. Therefore, any disorder and/or dysfunction (see below), attributed to the consumption of fructose, can be manifest whether one consumes cane or beet sugar, HFCS, or pure fructose such as in honey and most fruits.