The three main types of sugar in question are:
Glucose: made when your body breaks down starches
Fructose: the sugar found naturally in fruits and widely used in the form of high-fructose corn syrup
Sucrose: table sugar
...This news may compel you to begin searching for glucose-sweetened versions of your favorite desserts and sodas, but most sugary products are made with either sucrose or fructose, often in the form of high-fructose corn syrup.
Sucrose is made of 50% fructose and 50% glucose, whereas high-fructose corn syrup can be either 55% fructose, 45% glucose, or 42% fructose, 58% glucose.
What this means is that you’ll be hard pressed to find products sweetened with glucose, and may risk the side effects discovered in this study no matter which type you choose. ...
I also found this website debunking the bad rap HFCS has been getting. Note: There is no date and it is backed by corn.org and Corn Refiners Association (could be a little biased). But I thought I'd give them a chance to say their piece:
High Fructose Corn Syrup FAQs by SweetSurprise.com, no date that I could find.
It's kind of a moot point because my goal is to drastically reduce any kind of sugar consumption. I'm not sure how to tame that sweet tooth. I haven't officially attempted that, yet, on this journey, but I know I'm coming to that bridge. The advice I hear is to have a plan. I better get a plan quickly to control my fructose, sucrose, and glucose before I become comatose.