What is high-fructose corn syrup, and is it actually bad for you?

[@aragusea]

Hi, thanks for watching! Fructose is commonly pronounced the way I pronounced it in this video. And it's commonly pronounced some other ways. Now let's talk about something else. How's your day? www.dictionary.com/browse/fructose?s=t

[@yeetusdefeatus1056]

First

[@RyanGuruleCello]

What are you going to do with all that syrup Adam

[@TheSlavChef]

I LOVE how it is pronounced, nothing wrong with it! :D

[@luxither7354]

Pretty good. Thanks for asking Adam.

[@user-ls4ck9xf6m]

Ratio

[@drego321]

That woman is taking the "Do your own research." adage to a whole new level.

[@quote8066]

By actually doing her own research instead of blindly following what some dipshit on facebook said.

[@hmwat1623]

I’ll say this to everyone who didn’t understand the joke: GOOGLING ISN’T RESEARCH

[@earthpcCHClS]

@@hmwat1623 it's more accurate to say googling without analyzing your resources is not research. What, you're gonna stop using google scholars cause googling isn't research?

[@hmwat1623]

@@earthpcCHClS true

[@maxvetter1336]

@@earthpcCHClS Oh yeah, Google Scholar is one of the most important resources known to man, if you ask me.

[@b34z47]

Imagine you get weirdly sick one time and one of your parents decides to go get a master's degree to research why you got sick

[@Kwijiboi]

Would one say that is Karen level energy without the attitude?

[@juju8470]

That is a loving mother who cares deeply about her children’s health.

[@DrMakak]

That's some comic book level of scientific motivation

[@guy-dev]

@@Kwijiboi no, Karen energy would be putting crystals and essential oils all over her child and then screaming at the doctors.

[@creeperizak8971]

Weirdly sick? Wasn't the daughter hospitalized?

[@simonbirrer958]

"So I returned to school, got a masters in biochemistry, molecular biology" she mentioned in passing

[@dzfz2100]

So inspiring - this lady is my new hero

[@george9371]

Cool as shit ngl

[@xurx2838]

That is a mother you do not want to get in the way of. 👩‍🎓👩‍🔬👩‍🍳👸

[@deadfr0g]

Ordinarily I really try not to dip into this kind of language, but the phrase “Slay, Queen” springs to mind.

[@nataliarodriguez3740]

Everyone deserves a mother like her

[@JohnYoo39]

This is an amazing example of a mother who actually took "do your own research" seriously and did her own science, but properly and solved a problem for maybe thousands of other kids.

[@ryleighs9575]

She's a hero in my opinion!

[@milesedgeworth132]

"My daughter is allergic to corn syrup." "Damn, what did you do about it?" "I became a scientist."

[@aerz8420]

Updated autopsy

[@puellanivis]

My mom actually was breaking out in hives and a few other digestion-related-allergy symptoms, and so she with guidance from a doctor started removing things from her diet until she was hardly eating anything at all, but was still getting the hives. Finally, when she removed the chocolate milk from her lunch, the hives cleared up. The chocolate milk was being sweetened with HFCS, and it was found that she has a corn allergy. If anyone thinks HFCS is in nearly everything in the USA, OMG, corn proteins show up basically _everything_, she even had a reaction to the glucose drip that they put her on while she was in the hospital once. Like, you think wheat has got to be in tons of things, and it is, it was like half a page in the allergy resource book she ended up getting, but corn went on for _two and a half pages._ Things you maybe wouldn’t even think of, like almost all fortified US wines. It’s kind of astonishing.

[@Mormodes]

Must be nice to have all that money huh

[@torri776]

Ragusea's Rebuttal

[@yunan9610]

It's about passion really. You can't be a professor without a motivation

[@kkim5000]

that woman you interviewed near the end literally went back to school and got a degree because something was wrong with her daughter. what a badass.

[@LukeBeks]

"My kid is sick, let me get a Master's degree to understand how and why" Luanne DeChristopher, you are badass!

[@freednighthawk]

So, I've been scrolling through the comments, an I'm pretty sure you're the only one to learn her name. Everyone else is just calling her "The Lady" or "The Mom".

[@LukeBeks]

@@freednighthawk I mean... She is literally mentioned by name multiple times in the video and the description.

[@mrbouncelol]

Doesn't seem like a good foundation for producing unbiased research

[@randomnobody660]

@@mrbouncelol wdym? Wanting to "understand how and why" is as pure as research intention gets. What's even your alternative?

[@mrbouncelol]

@@randomnobody660 She may be too emotionally invested to prove that fructose is what gave her child asthma

[@bogbeth]

I just wanna say thank you so much for making this video. My boyfriend has been struggling with a mystery disease for over two years now, which affected to the point where he couldn't work. It was only through this video, and subsequently cutting out high fructose corn syrup, that he got his life back. Thank you for saving us

[@GrzegorzDurda]

HFC and fructore is metabolized via the same pathway as alcohol.

[@chrisfuller1268]

Wow!

[@jackyichan4759]

With any hope you can see a doctor and see if you can get a diagnosis. I hope he stays healthy wish you both the best!

[@marugotofromMCGI]

Could you please tell me what his disease is and what the symptoms are? God bless you guys

[@bogbeth]

@@marugotofromMCGI At its worst it was lots of phlegm, nausea, vomiting, and occasionally throat closing a little.

[@ParticularCoconut]

Adam: "I should probably be eating less of it" Also Adam: "I bought 55 lbs of it"

[@thatissomeBS]

A quick google search shows that a 5 gallon drum of HFCS is about $35, so pretty cheap for a prop.

[@homermakes]

@@thatissomeBS damn that is cheap. No wonder corporations love the stuff.

[@ItsMrBozToYou]

Next video: HFCS under a microscope!

[@illeatmyhat]

damn I bet you could poison a waterway with that much sugar

[@Orinslayer]

The only thing he could possibly do with that much corn syrup is making candy or something. either that or just keep that bucket around for decades.

[@ganaraminukshuk0]

You had me at "my daughter had an allergic reaction to fructose, so I became a biochemist to figure out how."

[@tommj4365]

Shouldn't take a scientist to know sugar is poison

[@warrenlauzon5315]

@@tommj4365 There is no such thing as being allergic to sugar.

[@seethisth4753]

@@tommj4365 There's a lot of sugar in fruits, so it means fruits are poison.

[@tommj4365]

@@seethisth4753 The way your body breaks down sugars found in fruits vs a donut is different. This is about refined, added sugars, not sugar in general. I could've been more clear but I thought the context was clear

[@severe8773]

@@tommj4365 everything is poison if you consume a sufficient amount of it, ever heard of oxygen poisoning? yes, that oxygen, the gas that we need to survive, it can poison you. in an absudrly concentration or you somehow got the worst luck and have very low tolerance of it. which is the case with luanne dechristopher's child, the child has low frutose tolerance or some sort

[@jamessawley213]

I feel like buying 5 gallons of high-fructose corn syrup for a video is like when you claim to the cop your pound of weed is for personal use.

[@vigilantcosmicpenguin8721]

He had to go through a seedy back channel to get the good stuff.

[@sfurules]

I can get through a lb in....oh god that would still take me a year and I am a pretty heavy user....but I want a pound of weed now....

[@sparklesparklesparkle6318]

@@sfurules this fool clearly does not understand the superior joy of 5gal of HFCS

[@user-fs9mv8px1y]

no officer, I just hate going out to get weed, buying in bulk is just easier

[@leetman102]

Now that weed's legal up north, I sorta wish I could carry more than 30g in my car. It'd be funny for a cop to pull me over, see a kilo of weed and say "You enjoy that for me ok?" right before he waves me through.

[@merrick1384]

I first watched this video 2 weeks ago. I stopped consuming anything with high fructose corn syrup since then. I have been able to go on short runs and live my life without needing my inhaler 24/7 or coughing up mucus as if I was a smoker. Your video has actually changed my life.

[@jkxss]

I'm surprised nobody has mentioned how much work that mom did to understand her daughter's allergy.

[@blueflameofficial4737]

Yeah its really impressive

[@alicebonnet4607]

All preparation to speak to the manager.

[@xano2921]

@@alicebonnet4607 bruh

[@xano2921]

Yeah, she went and took an university degree just for it

[@null9922]

There should be more people like her,not a lot just, more

[@lettuce1626]

The mom was legit holy, she was unsatisfied and went back into college to study and concoct really experiments that have been peer reviewed!!!!

[@Whiskypapa]

I know! I was gonna comment the same! The amount of respect I got for her just then was insane

[@ouya_expert]

What's her background lol. Would be nuts if she didn't have a chem/bio background

[@lettuce1626]

@@ouya_expert even more respect if she didn’t

[@JM-fo1te]

She's privileged.

[@Whiskypapa]

@@JM-fo1te maybe... but unlike most people who are privileged, she actually used it for something good. To contribute to society and most importantly help her child. I don’t even understand why being privileged or not has anything to do with this...

[@lebronjames4705]

I feel like being allergic to high fructose corn syrup is a blessing disguised as a curse. Imagine how much healthier you are knowing you HAVE to stay away from high fructose corn surup

[@mahirooyama9424]

If you live in the us There are thousands of things with it, that might be even more of a curse.

[@mac2k2020]

i think you missed the point of this vlog there's nothing intrinsically bad about HFCS that we know of ...yet , unless you have an allergy junk food is unhealthy because of how much we eat not specifically because of one ingredient such as hfcs , junk food contains way too much of everything, salt , sugar , fat etc none of them are dangerous poisons unless you combine them and eat way more than you should .. which is also true of just about anything we ingest including "healthy" foods

[@tobongkim9687]

@@mahirooyama9424 no matter where you live - having to put more time and effort into non-fructose diet is way better than the alternative.

[@Lambda_Ovine]

problem is that they put that crap everywhere in America we can all do with far far less sugar anyway, so allergic or not, we should avoid eating anything that has corn syrup and sugar as the main effing ingredient

[@kuromu8467]

​@@mac2k2020 Realisticly your not going to eat too much of something like cabbage

[@A_Casual_NPC]

Jesus that woman is insane. I wish I had the kind of dedication and love for anything, that she has for her child. Hats off to her. We need more people like her.

[@JemRochelle]

Yeah seriously Mom of the Century there!

[@unknown_moon7570]

I love how when she was explaining her findings, you could just tell how passionate she was about the topic

[@colinmcc8564]

I can see her meeting with research teams and making it very clear she is not out to villainize HFCS, she just wants to understand what is going on and see if she can help others.

[@alejandroherrera6568]

Instead of saying we need more people like her, I think we should be saying we should all strive to be like her

[@nahor88]

Did you just call her "insane", and then say we need more people like her? Do you want a world full of "Jokers"? LOL

[@theb.a.r.strategy7254]

"A nerd who likes to eat" is a perfect description of this channel.

[@ChaseMcCain81]

Underrated.

[@_ruted]

that is scarily accurate

[@Eastern-Asia]

eat geek

[@broski499]

And to think I got here from his broiling cookie video

[@theb.a.r.strategy7254]

@@Eastern-Asia hahahahahaha

[@danielstorll4537]

It tastes smooth, as smooth as Adam’s sponsor transitions.

[@krollic]

almost as smooth

[@thesecretlegends6092]

I swear alpha m and adam have the best ad transitions.

[@richardlaan5721]

Not as smooth as Baumgartner Restoration's transitions, but close

[@quillnsofa8051]

And in the opposite end, Linus Tech Tips transitions.

[@spicemasterii6775]

Smooth as Tweek's coffee?

[@readysetreact1345]

0:01 high f*cktose corn syrup

[@foreststeel8842]

Thank youuuuu

[@dorothygale9648]

Can I just say how cool it is that this mom got a degree and became an expert JUST to know what was going on with her daughter? What a badass.

[@TehKaiser]

Sometimes an individual has to make a great sacrifice to correct garbage. Science can be corrupted and the fix very late due to humans being humans.

[@DeminicusSCA]

to bad she did not explain what is happening

[@niclaswerther1569]

@@DeminicusSCA ..she did though? Very explicitly.

[@DeminicusSCA]

@@niclaswerther1569 no, she made an explicit claim. She didn't provide any evidence or method of mechanics. In which supposed negative reactions were taking place.

[@niclaswerther1569]

@@DeminicusSCA ..did you watch the video?

[@jan_wh1tey]

"so I got a masters in bio-chemistry." What a badass

[@backyardgrillmaster2910]

Why is it hard???

[@Alsry1]

@@backyardgrillmaster2910 because like all things in chemistry, stuff goes wrong just because it wants to.

[@kindlin]

...and molecular biology, wasn't it? I mean, c'mon!

[@alexandermeeter]

@@backyardgrillmaster2910 getting a masters in much of anything isn’t typically that easy, and also costs quite a bit of money. Calling her a badass is mostly in relation to her returning to school solely in accordance to her wanting to understand what was up, too.

[@lunasophia9002]

Right? This is so impressive. A huge display of privilege, but equally impressive.

[@foxeltalks9069]

A video on the food coloring red 40 would be very interesting. Ive been seeing alot of people talk about and say how bad it is for you, but its in almost everything

[@ivetterodriguez1994]

What about yellow 5 and yellow 6?

[@jermchu]

Very similar story to fructose, msg and many other food myths out there... many overreact and assume its totally bad, with little evidence to show that it is the evil food product they make it out to be. Truth is that there are probably some (rare few) that may actually be affected by the dye in a real way, but most aren't. Humans are really, really good at confusing correlation with causation. We are pattern seekers and that gets in the way more often than not, especially when it seems to be a temporal (time) relationship - that is, Thing A happened AFTER I ate Thing B.

[@gcs7817]

Hmmm natural red is derived from ... beetles and super expensive

[@lohphat]

So is dihydrogen monoxide.

[@bradbeck2601]

@@jermchu there is always truth to it. Princeton University found that high fructose corn syrup makes you gain 50% more weight than regular table sugar www.google.com/url?sa=t&source=web&rct=j&url=www.princeton.edu/news/2010/03/22/sweet-problem-princeton-researchers-find-high-fructose-corn-syrup-prompts&ved=2ahUKEwiChsLEqdTwAhUVHM0KHWbTCJkQFjAAegQIAxAC&usg=AOvVaw2kdSLsfVBVarSfd7MJAPaW&cshid=1621378559413

[@GregConquest]

I can't stop watching your content, Mr. Ragusea. It's all done well, and I'm generally learning pertinent info about things I thought I mostly knew about. The relative sweetness of fructose being the most basic example in this case. And the "excess free fructose" was totally new to me. I'm going to follow up on this topic. You have a talent for being both down-to-earth and an independent thinker, though not in a crazy, reactionary conspiracist way. Great show!

[@person9513]

Can we all appreciate the fact that adam uploads on mondays, and its what gets us through them.

[@TheSlavChef]

real heroes do not wear capes, but are from Macon.

[@elderrusty541]

I only woke up today cause of school and a new Shawn James track

[@MCXL1140]

Science on Mondays, deliciousness on Thursdays

[@TaBunnie]

Adam at the start of the video: "What is high FUCKtos corn syrup?"

[@hellstoastt]

What even is high, fucked up corn syrup, and why is it in everything these days?

[@Mackin3]

It hurts every time I hear him say fRUCKtose😂

[@abyssimus]

I actually do pronounce it "high frucked-up corn syrup" in relation to cane sugar.

[@daisuke910]

So frucked-up lol

[@imadetheuniverse4fun]

@@Mackin3 exactly I was doing the eye twitch every single time loool

[@lescharle4695]

My uncle was on a school board for a (relatively small with respect to the nation as a whole) district in Montana, and he received a full book from the corn industry after he implied a difference between HFC and sugar. Pretty scary how much work they put in to change public opinion.

[@ZeldagigafanMatthew]

Any source coming from an industry that stands to profit massively if they get the changes they want, the changes they are incentivizing in our policy makers, should be tossed out. Company doesn't want Right to Repair and sites a bunch of stuff about how it puts people and data at risk? Disregarded.

[@RJT80]

Government is easily corruptible. Why some people want more govenrment and less of their own money is something I will never understand.

[@RJT80]

@@ZeldagigafanMatthew Everyone should talk to a large scale farmer once. Many farmers fall under the category where the government actually takes 75% of their crop and sends it overseas for food aid or to make biofuel that makes our petrol go bad quicker and gums up our engines. It's literally against the law for them to take the crop they don't sell to the food industry to a farmers market and sell it themselves. And that's a major reason we spend billions of tax dollars in subsidies go farmers. You can be critical of companies but understand governments role in this. They're even worse. There have been libertarian candidates like Ron Paul and his son Rand that have wanted to go after the insane crap like this but good luck ever getting them into office. The forces against change should be obvious to everyone after the last several years.

[@LTPottenger]

Sugar is bad too. Both go straight to liver fat when eaten with a typical sized meal.

[@cherubin7th]

They are just fighting "misinformation".

[@FoodFanBoy7845]

I love it when I get to see what journalism is supposed to be. I am so inspired by Adam and this woman.

[@ladymacbethofmtensk896]

Meanwhile, they probably assume that more government regulation will make things better, when government regulation is precisely how high fructose corn syrup (among many other nutritional abominations) came to be a thing to begin with. First there are the health geeks at the FDA who want everything to be without flavour, and then you have the Keynesians at the Fed. And, if you want a better economy and for good food to be more affordable, you would make promoting Keynesian economics a capital crime.

[@alalalala57]

​​@@ladymacbethofmtensk896 Because the free-est of the free markets would've given us a healthy food paradise that is both cheap and insanely profitable. As Laffer, Raegan, and God intended. In that order.

[@geekmac9349]

Adams next recipe video: "so the secret to getting the desired texture is slowly adding about 55 pounds of high fructose corn syrup during the mixing stage"

[@workingtitle7049]

NO!! JUST PUT IT IN THE BOWL!!

[@geekmac9349]

@@workingtitle7049 WHO ARE YOU TRYING TO IMPRESS????? ALL THAT MATTERS IS THAT IT TASTES GOOD TO YOU AND YOU ONLY SO WHO CARES IF THE EDGES LOOK A LITTLE ROUGH, NO ONE BUT YOU WILL EVER SEE THEM

[@workingtitle7049]

@@geekmac9349 i completely forgot i posted this and became really scared by this

[@Zaluskowsky]

😂😂😂😂

[@iau]

“I should probably be eating less of it", says the guy who just bought 5 gallons of it

[@ernestsmith3581]

Get 5 gallons of glucose to mix with it, and he's set for sugar for a while.

[@pjaypender1009]

@@ernestsmith3581 HFCS 55 is already 45% glucose.

[@baylinkdashyt]

I sorta wonder if we should donate to his pouring it down a drain, so it doesn't hurt anyone else... :-)

[@InservioLetum]

You really think he bought it to eat it as a snack? That the video was made because he had this lying around?

[@Dwaynetheroc]

hes trying to get really sick to raise awareness.

[@rruhland]

I figure my main issue with HFCS is that too much food has unneeded sugars added to it and most of it is in the form of HFCS. It’s just too cheap and easy to throw into foods when we really don’t need the extra sugars and carbohydrates in our diets in general.

[@toni4729]

Quite frankly we don't need any of that crap. It's added to food to get us hooked on it. They charge like wounded bulls for the stuff they've put it in, then it makes us sick and gives us diabetes and heart disease. The sooner we stop buying it the better.

[@ruthestrada4388]

I agree that something should be done to address this problem with more seriousness about the issue that HFCS more damaging to your heath then helpful. it wasn’t untill I was diagnosed with a fatty liver condition and gallbladder stones that I realized I had to watch eating certain things and started reading the ingredients in things I loved to eat but realized that is an ingredient you can’t avoid is unnecessarily added to practically all the drinks and certain other foods that we at one time considered healthy or thought we’re good for us, untill HFCS came Along it needs to be banned from the food industry.. PERIOD!!! I sure many other people agree with me

[@circleofsorrow4583]

I noticed that a lot of the condiments in my kitchen were as high as 20% sugar. I was able to find alternatives from my usual supermarket with as low as 4 or 5 % carbs total, and I avoid HFCS completely.

[@GogiRegion]

@@ruthestrada4388 Maybe not banned, but it’s messed up that the US government subsidizes the production of HFCS. A tax instead of a subsidy would probably be enough.

[@CipherAndre]

Dried fruit sugars don't cause acne in me and most every sugar does

[@cameronvanhook7388]

This is cool to see. For several years I thought I had an ulcer. I couldn't figure out what foods did it, but something would often trigger an agonizing pain my stomach. It would feel like being stabbed in the gut. Finally a few years ago I realized there seemed to be a correlation with drinking coke, eating watermelon, drinking tequila, eating apples, etc. and my this pain-- - The only correlation I could see between those seemingly random things was Fructose. So I searched the web, and using what little info I had, I found that paper on fructose mal-absorption. And it covered a litany of other issues that I thought were unrelated.

[@yet_another_user_]

Having worked in food service during college I can indeed say that 65% fructose by dry weight is pretty standard and not a secret. The carton even says "HFCS 65" and I've had to restock a bunch of those. Hated doing it because they always leaked.

[@teku6266]

*I would love to have your thoughts on calorie free sugars such as stevia, Tagatose, Sucralose, Aspartame etc.*

[@everdinestenger1548]

I hated the taste of sweeteners so I thourgt rather nothing in my drinks and food.

[@teku6266]

@@everdinestenger1548 I mostly only use stevia atm for things like coffee and tea cuz in anything else the taste can be of putting. Not to mention that stevia isn't a replacement for sugar in many sweet things since they simply don't have the same volume, reactions etc.

[@saintmichael1779]

@@teku6266 I am diabetic and I use sucralose in my coffee, not in my tea. Coffee has more intense flavor than tea, I guess. I get store-bought cookies and cake mixes without sugar. I can't tell the difference. I have used sucralose in some of my recipes. It does not do well in my baked goods that require a great deal of sugar (like brownies). It does do O.K. in things that do not require that much sugar (like apple pie). I think that yeast products (i.e. bread) require some amount of sugar to make rise properly. It says on the sucralose bag that it's just one-to-one in measuring. I don't find this to be true. It takes a lot less sucralose than sugar. That is my experience in things that require sugar. Stay safe.

[@sunwukong7567]

@@saintmichael1779 I recommend you Allulose, Erythritol, even Xilitol. If you can, grow your own stevia, I do that as it's a local easily available plant here in South America, and when I'm in Asia, I buy dried monk fruit.

[@tekla.international]

Yes!!!!

[@nowdefunctchannel6874]

Very interesting video. Theres history, culinary science, nutrition, etc. Can we congratulate Adam for his great work very Monday and Thursday?

[@funkgremlin2765]

When I got sick my mom told me to knock it off 💀 this lady is the most inspiring human I’ve ever seen

[@patrickplopper8372]

This man does amazing research with professionals in their fields for us every week and makes it easily digestible for everyone, love this channel

[@WanderTheNomad]

Adam's like a parent bird who eats the food first and then regurgitates it back into our mouths.

[@Draaza]

Haha "digestible", because it's food science right? :D

[@comdrive3865]

truly this channel is an artform

[@s34l_]

I really like these types of videos, it seems most of the information on food science is either oversimplified to the point of being incorrect or misleading, or incredibly detailed and difficult for a layman to understand without spending hours of reading. This is a really nice in between :)

[@woutermollema]

Yeah, can't wait for more videos like this

[@CantEscapeFlorida]

except not at all. it was extremely oversimplified and misleading. HFCS is way worse than it sounds in this video.

[@CantEscapeFlorida]

if you honestly think HFCS is not terrible to have in your regular diet, go a year with it and then a year without.

[@woutermollema]

@@CantEscapeFlorida I'm just glad we aren't as fond of the stuff here in europe, and I did notice he was a bit soft on HFCS.

[@g-l-o-s-s]

*damn that’s a lot of high fructose corn syrup*

[@jibcot8541]

At least 5 cans of Coke worths in there...

[@motionlesscoma2909]

bruhify gang

[@g-l-o-s-s]

@@motionlesscoma2909 :)

[@piguy3945]

Murica!

[@woutermollema]

Now he can take a bath in it, see if it makes your skin smooth

[@DJ_Force]

Surprisingly balanced presentation. Seems the old adage applies. Eat more things that are plants, and less things made in plants.

[@aidansilvia2663]

I can’t be swayed into unlearning my pronunciation of “Froocktose”

[@coolninjaboy0660]

agreed

[@Reveiller]

It's okay, the US pronunciation is that one anyways. I think Adam is just being a teaboo/showing his love of Britain again and is using the UK pronunciation which is closer to what he says in the video.

[@Bimgus9]

thats how i have always pronounced it

[@gavinathling]

@@Reveiller I am from England, but live in New England, and I have only ever heard it Adam's way.

[@gabegd23]

I don't get how one would use the pronunciation of frucktose but not also use suckrose. If you think the "u" doesn't have an oooh sound in one word, why would you give it that sound in the other word?

[@garrettcai115]

Half of the video is just Adam swishing the corn syrup in the bucket with a ladle and pouring it out as he slowly descends into insanity

[@kurogane2638]

Tru... but good B roll

[@Squaretable22]

the YTPers are gonna have a field day

[@jonmccormick6805]

I would choose insanity over stupidity, any day.

[@nicolascobe]

“I am not a scientist, I am just a nerd who likes to eat.” Adam Ragusea, 2021

[@gui1542]

I don' think I have ever been as represented by a single sentence as this Adam Ragusea's quote.

[@lsieman65]

adam ragusea has never been described better with a single sentence

[@arek0200]

Any home cooking nerds in the comments?

[@lsieman65]

@@arek0200 i’m just a kid but i’m a bit of a cooking nerd lol

[@Crowald]

Alternate Ragusea is a food scientist for the Empire that hates eating, but likes to make people feel bad about what they eat.

[@emcee_b]

Just finding your videos. Love them. Your transitions to ad reads are so smooth and clever I dont even realize Im being sold something. Keep up the great work!

[@trickvro]

"It tastes extremely sweet and silky smooth, as smooth as this transition to a word from my sponsor." Not even mad. 😂

[@aloysiuskurnia7643]

- daughter got an allergy - finally knows it is caused by high fructose - isn't convinced - took an entire degree to know the truth She's a madlass

[@Mister_Clean]

My mom's thesis was about my strange allergy to artificial food coloring. There was nothing published on the subject at the time and she wanted to find out what was going on.

[@Joaquin-xq5wo]

@@Mister_Clean good mom

[@GTAandApplechannel]

Yeah because it's just a type of sugar

[@WilliamPitcher]

The 'some people are intolerant' aspect of particular food additives sure does muddy up the discussion about whether they are bad for you. I appreciate the clear and laid back explanation of what we know and don't know in this case.

[@Inkling777]

Recently, I've been reading food labels and being surprised at how many so-called "foods" have some variety of sugar as the largest or second largest ingredient. (Some ice cream has more sugar that cream. Perhaps they should call it "ice sugar.) I've adopted a policy of not buying anything that has sugar, fructose or not, as a major incredient.

[@5400bowen]

There is virtually no cream in almost all ice cream. It is ice milk. And damn little milk, mostly skim milk.

[@dylanconlon1868]

Adam: Thorough explanation of the history and health effects of high fructose corn syrup Comments: F R U C K T O S E 👁️ 👄 👁️

[@shef_ratte]

I mean, I came here to comment on it, but this was literally the first comment I saw that mentioned it...

[@bay.727]

Adam's trying to make us forget recipes and convincing us about learning everything about anything in our kitchens. He's trying to avoid making french omelettes/omurice. On another note, he's been rolling it with this late videos, making anything interesting and entertaining. Thanks Adam for 2 years of great homemade honest content.

[@AMTunLimited]

I don't doubt he could do it, but I bet he would *hate* trying to make a video about french-style omelets A lot of his videos revolve around removing the necessity for technique, and french omelets are essentially just scrambled eggs with extra technique. It seems like something he would have a rant *against*

[@bay.727]

@@AMTunLimited What would he do. Jesus I'm thinking about it now, getting the pan in the oven?

[@anirudhviswanathan3986]

@@AMTunLimited I predict a whole lot of "NO!!" if he ever made a vid about french omelettes. Quiet adam- *Now you need to put your burner on low heat, melt the butter and add the beaten eggs to the pan, constantly stirring making sure you don't brown the eggs at all and then* Angry Adam - NNO!! I LIKE BROWNED FLAVOR ON MY EGGS!! WHO CARES IF YOU GET A LITTLE BROWN ON YOUR EGGS?!! JUST LET THE EGGS BROWN!! If you let the eggs brown, that's a good indicator that you need to take it off the heat anyways, and they'll probably finish cooking via carry over on the plate.

[@pkattk]

@@AMTunLimited I just made scrambled eggs the way Chinese cooking Demystified/Kenji Lopez Alt advocated (diced butter, salt and a little bit of cornstarch in the eggs before cooking) and it was smoother, more buttery, and more delicious than any french style omlette i've ever had. French style omlettes are beautiful and I admire the technique, but I'm never going to make them again. These were way better and way easier with basically the same ingredients (sans the cornstarch) and in the end of the day I just want to eat delicious things.

[@AMTunLimited]

@@pkattk I saw that. It looks really interesting, I'll have to try it soon. I usually go for a drier diner-style scramble when I'm in a hurry, and I like my omelets a bit drier than traditional as well I definitely *am* one of those people that like to practice things like knife skills and making french omelets and stuff that'll never actually be important, but I recognize that that's not everybody and there's nothing wrong with either approach to cooking.

[@veermistartmkwinstagramvee7067]

Adam’s pantry: MSG, sodium citrate, & corn syrup

[@thejesusaurus6573]

I know a lot of Adams audience is European but like, we genuinely used to have bottles of corn syrup in the cupboard to put on pancakes and stuff. Not 5 gallon drums, but we straight up ate corn syrup.

[@channelname4331]

@@thejesusaurus6573 classic americans obese

[@danielliao265]

And brown sugar

[@MrMurc2]

@@thejesusaurus6573 used to?

[@TheSlavChef]

you know, the essentials.

[@ramlin35]

Coming from Mexico where sodas were made with real cane sugar, I stopped drinking soda once I came to the states because it’s too sweet. Sodas in the US a made with High Fructose Corn syrup and/or aspartame are so sweet you can taste the difference coming from sugar cane sweetened sodas.

[@kathleenking47]

I only drink Cane sugar sodas..not HFCS.. UNLESS I fill my cup with ice

[@kathleenking47]

If i drink a soda, it's CANE SUGAR or nothing but water A HFCS..has to have lots of ice, for me to use it

[@SethMVO]

My body isn’t good at digesting fructose, Halloween used to make my stomach EXPLODE. It was both my most favorite, and least favorite holiday. Delicious candy, then I would cry myself to sleep.

[@trevorc4413]

I get insomnia if I have any sugar during or after dinner. I'll be wide-awake until 3am at least.

[@calebstg5279]

The pronunciation of fructose had me on edge

[@nicknumber1512]

At least you weren't completely fruct out.

[@Not_Tony]

im going to start caling fruits fruhts

[@cghbv1585]

froocktöse

[@80cardcolumn]

So table sugar is pronounced suck-rose, not soo-krose?

[@jbye5353]

From what I understand, HFCS got into the food system post WW2 as a cheap way to increase the mass and texture of what food there was as there were food shortages and the average American was none the richer for it. Since then so many health problems like diabetes, fatty liver, metabolic syndrome and others have been on the rise. The large food industries could remove the stuff, but why would they, when they are there to make money and not care about the health of their customers...? As for the Fructose allergy, it is a thing. My late father used to love apples and other fruit. At some point in his 40's he started breaking out in a sweat nd turning red after eating an apple. After testing him, he was told that he is allergic to fructose. Great video, thank you!

[@bry8063]

This is awesome to see Adam! I've got fructose malabsorption myself and rarely see it mentioned. Luckily not nearly to the extent as those mentioned in the video, but certainly an inconvenience due to HFCS's prevalence in food.

[@BusterDarcy]

I have fructose malabsorption and my whole life up to nearly age 30 doctors had no idea what I was talking about when I said sweet foods made me feel sick. Figuring out it was specifically fructose was life changing. While glucose isn't nearly as sweet I find baked goods I make with it amply sweet for me -- maybe because I learned to find traditionally sweet foods as way too sweet because of what I knew that sweetness would do to me. Which, specifically, is a mix of really bad gas, upset stomach, a sharp change in mood (like easily frustrated or annoyed), and just this general feeling of malaise. I have asthma and have never had an attack based on fructose consumption, was surprised to learn of that, but then again it does seem like this condition is so poorly understood that I'm not surprised there could be variations on it I've never heard of. I had hoped in the decade plus since I learned of my condition that something akin to the gluten free section of the grocery store would have emerged for us, but the lack of movement there may have something to do with the industry stronghold issues you mentioned. There are so-called "sugar free" options, targeted at diabetics or keto dieters, but they tend to use sugar alternatives that either still break down as fructose or come with their own unpleasant side effects. Maybe someday, but for now just knowing really has made a huge difference in my life and I hope others with this condition learn what's really going on so they can manage their diets accordingly and live happier, healthier lives. Thanks for putting together such an informative video on such a misunderstood sweetener!

[@BusterDarcy]

@@sumdude1233 it’s surprising given how many sensitivities there are to fructose that glucose hasn’t caught on as an alternative more

[@5400bowen]

Baked goods..a straight path to an early grave. It’s all the other crap in your diet that makes you react to the sugar in cooked fruit sugar. No one is allergic to sugar. Not fructose or glucose. It’s cooked food with no levulose and all the poisonous chemicals formed by the heat when cooking foods that are making you sick.

[@donut3946]

When to stop using a lot of sugar you find other things get sweeter. Least it worked that way for me.

[@2degucitas]

I did the "sweetener purge", stopped them all then introduced one at a time. I stick with stevia, Ican buy big bags at Aldi. I feel so much better!

[@levansegnaro4637]

Look into erithrytol, it's a pretty good sweetener. With benefits of killing back bacterial in your mouth and preve ting cavities.

[@ViaticalTree]

“Gloocose” “Soocrose” And then “frucktose” 😂

[@pcarnold9]

ya he be saying it weird

[@antoineolivier1287]

He's pronouncing all of them correctly.

[@ViaticalTree]

Antonio Oliva Nah. In American English (he’s American) it’s pronounced like glucose and sucrose. In British English it’s pronounced like book. Frooktose. He’s pronouncing it frucktose like duck. He’s the only person I’ve ever heard say it that way.

[@daviddorf]

@@ViaticalTree Yeah, like duck. That was the word that came to my mind ;-) Jason Fung, a doctor in Canada, also pronounces it this way.

[@antoineolivier1287]

@@ViaticalTree Ok, appreciate the explanation. I'm not a native speaker, but I must say that I have heard that pronunciation many times (with an /ʌ/ or even with an /ə/), and most dictionaries do reflect it (at least those I know). I didn't know it was that uncommon.

[@liezasims4164]

I have ibs and was so disappointed when apples and other high fructose fruits such as pears were on the list of things to avoid. Apples in particular make my stomach extremely upset. Thank you for explaining why!

[@5400bowen]

It’s not the fruit, it’s all the other food you eat. It reacts with the fruit acids and proteins, which are high in todays fruits and vegetables because they are bred and then picked way too green. It’s called unripe fruit syndrome. Go pick a fully ripe apple off a tree and eat it immediately, you will have no reaction unless your stomach is full of pizza or some such. Especially cooked starches. Which are why you have stomach problems. You see they don’t tell you …on purpose, that starch molecules are hundreds of sugar molecules in virtually indigestible chains. Totally indigestible if cooked, as each sugar molecule loses a hydrogen atom from the heat. It’s much more complicated than this video tries to convince the uneducated. The whole subject is so completely misrepresented in the media so they can sell cheap starchy foods to the masses and make a killing pretending it’s good for you. Starchy foods are the easiest to grow, store and process, and that’s why starch is like 60%-80% of the modern diet, cheap crap the corporations can make a fortune from.

[@glenncordova4027]

Wow I have always had a stomach problem with fresh apple but not processed apples, like apple pie. I avoid apples because of what it does to my stomach. This might be the reason.

[@secondblackjack1051]

08:49 She's like the polar opposite of a Karen; _"I did some 'research' and..."_ versus *"So I returned to school and got a masters degree in biochemistry..."*

[@plainOldFool]

Well she did some research. Lots and lots of research. From highly reputable, academic sources.

[@DMSProduktions]

@@plainOldFool Indeed! A Karen, is TOO stupid for this! She just operates on ego!

[@l_ndonmusic]

Soyjack: “I did a little research (aka looked at the handful of articles that have no academic basis to base their opinion on)” Chad: “I got a masters degree in biochem and molecular bio to know what was actually going on”

[@bigbrotheriswatching2680]

I hate you people. Academic does not mean true. DO YOUR OWN RESEARCH. YOUR DEFINITION OF KAREN WAS PROVIDED TO YOU BY THE SPYWARE RAN BY THE CCP!!

[@maplobats]

@@bigbrotheriswatching2680 lol, wtf do you think doing your own research is, karen?

[@garrettcai115]

"Mommy, what is the man doing with that big bucket?"

[@zaxtonhong3958]

12:39

[@theedgeofoblivious]

"Mommy, why is the man pronouncing that word like that?"

[@15oClock]

He's making meth.

[@Pana_John]

"I'm not a scientist, I'm just a nerd who likes eating" That's me in a sentence

[@vigilantcosmicpenguin8721]

There's a T-shirt slogan idea.

[@stuartbear922]

The American Heart Association now lists sugar as a major CONTRIBUTOR to heart disease. Also, read Pure, White and Deadly by John Yudkin

[@danielliao265]

Everything in this video is smooth: the sponsor transition, the mattress, and high fructose corn syrup

[@ehsan_kia]

Just wait until Big Fructose finds out about this video. 😳

[@j.c.f.m.2486]

And Adam's hand reaching into the corn syrup with thongs to get the spoon. 😂

[@matteooliveira9580]

"What even is high fructose corn syrup?" Is not the real question. The real question is Why do you have 5 gallons of it?

[@virtualabc7847]

That's the answer we need! Also what is he gonna do with ut

[@yahyashaikh7151]

He already answered why he has 5 gallons of it. No commercial high fructose corn syrup. I'm just curious what he will do with it

[@jameslloyd2540]

The answer is literally in the video.. "It's not typically available to consumers so I had to buy commercially, for which this was the smallest amount I could buy"

[@matteooliveira9580]

@@jameslloyd2540 yep I saw that later. The man puts lots of effort in his videos. I wonder what he'll do with all of that syrup

[@nonec384]

@@matteooliveira9580 eat it ?

[@steve25782]

Adam: As a Southerner, you should know or be told about Tupelo honey, a naturally high-fructose honey made from the blossoms of Tupelo trees growing in Southern swamps. It's great, so unless you're one of the unfortunate people who have trouble digesting fructose, then you should definitely try it. :-)

[@telegramsam]

Honey in general tends to be mostly fructose. I still like a little in my tea or oatmeal but it's definitely in the "treat" category than something to eat every day

[@terryjames548]

I'll pass on the bee vomit.

[@5400bowen]

It’s the high levulose levels in Tupelo honey that make it an excellent choice. It it’s raw, because levulose is converted to dextrose when heated. The levulose has a sweeter taste than dextrose.

[@5400bowen]

@@telegramsamI have 1/2 to 1 cup of honey every day and at 69, I feel better than when I was 18, and my blood sugar levels are perfect. As is my blood pressure, and my pulse rate and blood oxygen saturation…after being sick as a dog my whole childhood.

[@anirudhviswanathan3986]

I predict the YTP-ers are gonna have a field day with that clip right at the end there.

[@prmperop]

Luanne DeChristopher is a hero. Incredible stuff. She took the phrase "do your own research" to a whole new level....

[@Ottersauce]

Adam, can you do a video on artificial sweetners in general. I drink diet coke which uses aspartame and I cannot seem to find a clear point on if it's harmful or an ok artificial sweetner. Also it be cool to see what the deal is with the different sweetners.

[@drakedbz]

What I've been told (take it with a grain of salt) is that aspartame is significantly sweeter than table sugar, so it can be used in much less quantity than sugar for the same level of sweetness. Aspartame on its own is supposedly less healthy, but you generally have it in such low quantity compared to what you'd otherwise need in sugar, that you're making up for it. Sweet&Low is saccharin, which is in a similar boat. I feel like it was Adam that did this in a video, but I may just be misremembering.

[@HessianHunter]

It's a diuretic which may be a problem for some people, but if you're not prone to gastrointestinal issues it shouldn't hurt you. If I remember correctly, the scare that it causes cancer comes from a rat study that only showed negative effects of Aspartame at comically high levels - like the equivalent of 10 liters of diet soda every single day. I feel compelled to note that rat studies are inherently flawed because rats grow tumors at the drop of a hat. Among other things they can get tumors simply from overeating, regardless of what they overeat. So any time you see "'X' thing causes cancer!" you should check to see if the study involves feeding rats way too much of something. Source w/ references: science.howstuffworks.com/innovation/scientific-experiments/lab-rats-cancer.htm

[@jasperchase5811]

yes i would love to see a video on aspartame!!

[@readingisin]

From what I've read, there are studies linking aspartame to cancer in male rats - but they amount they were ingesting were insane. You'd have to be drinking liters upon litres of diet coke every day, for years, to even get near it.

[@jameswyre6480]

Im surprised you didn’t address the satiety issue. While not uncontested, there are many studies that indicate that people consume more calories if Fructose goes above certain proportions of sweetened products due to feeling less full. I personally remember when HFCS showed up in fruit juices in 1982 that drinking it compared to non fortified juices not only made me terribly thirsty as it it were soda, but also made me jittery and hangry like having low blood sugar.

[@tankermottind]

There's another problem with HFCS compared to sugar--it simply doesn't taste as good, especially in soft drinks, where it produces this nasty "corny" aftertaste. There's a reason people in the US pay extra for Coca-Cola imported from Mexico.

[@fikrihaikal837]

Johnny Harris made a video on this I think. You should watch it.

[@jackandblaze5956]

Yes, but the last time I had a Mexican Coke or a Jarritos, it didn't taste right. Looked at the ingredients. HFCS now. I guess they're getting a sweet deal on rail tanker cars full of HFCS now.

[@jacksmith-vs4ct]

@@jackandblaze5956 yup

[@richardmh1987]

@@jackandblaze5956 Jarritos used to taste amazing when I was a kid, although I have never been too fond of sodas. I just had one two weeks ago and yeah, it still tastes good but nowehere as good as some years ago.

[@handlesarecringe957]

Coke in Mexico is made with HFCS syrup, but Coca Cola does make "Mexican Coke" made with cane sugar instead

[@matro2]

We have you surrounded.

[@EebstertheGreat]

If you want to know what something sweetened just with glucose tastes like, Smarties are made almost entirely of glucose (along with some citric acid, calcium stearate, flavors, and colors). Sprees are another example (though with maltodextrin as well, which has basically no flavor). They definitely aren't as sweet as sugar cubes, but they are still very sweet.

[@joels5150]

If HFCS is the first or second item listed on the ingredients of what you buy in the store, think twice about it. One quirk of HFCS is how it messes up your bodies perception of how much of it you are consuming.

[@Nyx773]

Or better yet, don’t buy/eat it if HFCS is anywhere in the LOI.

[@Dennis19901]

A lot of foods aren't much more than sugar fat and water as their top 3 ingredients. Eating things in moderation and having a varied diet solves all your problems (barring any intolerances or allergies)

[@CherokeeBear]

I once heard a wise statement "Lack of evidence isn't evidence of lack..." I gotta admit that I drank more soda when I moved to Denmark than when I was in usa yet I've lost weight. High fructose CS is banned here.

[@ベストカジノボーナス]

You lost weight on Soda? BS.

[@slurples149]

You know you can buy soda without High Frutose corn syrup right?

[@idamira704]

Because it's horrible and unhealthy. I go to Europe on vacation, eat a lot, much more than at home in USA, and end losing weight. We eat garbage in America

[@brumhelldah917]

@@ベストカジノボーナス you don’t listen

[@tochka832]

if anything, you should be absorbing more calories without excess fructose, if you follow this video's statements

[@aaronthewhiz3160]

I'm always anxious when I watch Adam because I'm never prepared for such smooth transitions to the sponsor

[@BBWahoo]

I want Adam to breed me 🥵

[@bjornzek]

thank you for the video adam. i’ve been wondering since i was young why apple juice and other specific fruit juices and soda gives me chest pain in the stomach and lung area. this actually makes a lot of sense now and i’m sure it’s fructose malabsorption related

[@apothecurio]

0:15 that was god damn incredible. Thank you for being so unapologetically yourself in how you make and shoot your videos.

[@slrdarien]

I have fructose malabsorption, took me years to figure out. Eating HFCS makes me extremely sick. I hate the stuff.

[@stgigamovement]

Same. It's partially why I want to leave the USA, where it is subsidized. I have that condition, and it pisses me off that people defend this corn swill.

[@Beliserius1]

@@stgigamovement You want the entire country to conform to your rare circumstance?

[@5irus]

@@Beliserius1 It's not as rare as you think. HFCS is one of the biggest things causing obesity in America; it's extremely unhealthy, the farming of the corn causes desertification, and it's god damn everywhere. Furthermore, it's sickening to even those without allergies. Every god damn candy/chocolate I see in the stores these days has HFCS up the wazoo. I miss tasting normal sugar over this diarrhea and stomach pain inducing garbage, and I don't even think I have any allergies to HFCS. Monocropping is a huge issue and corn is one of its biggest offenders, alongside rice, wheat, soybeans, and some other crops. NO ONE should support them. *Especially* soybeans. Not corn, I know. Just fuck soybeans in particular, such a harmful plant.

[@thephilosopher5799]

Same. But it’s in everything processed nowadays. Stay away from the processed foods.

[@brokenpencil__]

Fructose malabsorption is a lot more common than I thought it was. Although it greatly varries in how it affects you.

[@danielcurtis1434]

Man she’s got some sort of determination. Who goes for a big degree just to prove your anecdotal experience is correct??? An absolute legend!!! Everyone should be so determined!!!

[@zelbinian]

This is what happens when the fuck in your "what the fuck?" is much larger than the what.

[@danielcurtis1434]

@@zelbinian I am so confused on so many different levels with what you mean!!!!

[@tcheled]

I really like your videos. You do a great job explaining with graphics and pictures. I teach an organic chemistry class in a high school and frequently use your videos. I was hoping that there might be a way to show some of your videos without the “WTF” clickbait that you sometimes use. Thank you for what you do and keep up the great job.

[@miriamg3689]

I think your high school students will survive seeing "WTF" in the thumbnail

[@rehman1995]

Get a real job

[@TheSpaceHipster]

Adam: *Opens video* "What even is High Fucktose Corn Syrup?"

[@alexclason]

I scrolled through the comments just to see if someone mentioned this. I am going to call it that for the rest of my life.

[@SuperMustache555]

Imagine completely switching your career path and going to medical school just to understand your daughter’s allergy... that’s one incredible mom

[@sourmane2790]

Speaking about sugar, could you do a video on artificial sweeteners; how much sweeter they are than regular sugar, is stevia better for you than sugar, links of artificial sweetener and cancer, etc.

[@cyberware5323]

Its common knowledge: "When large quantities of fructose reach the liver, the liver uses excess fructose to create fat, a process called lipogenesis. Eventually, people who consume too much fructose can develop nonalcoholic fatty liver disease, a condition in which too much fat is stored in the liver cells" An additional reason its in high concentration more worse as crystal sugar.

[@LTPottenger]

Actually all fructose goes to liver fat when eaten with a typical meal. You only have a small glycogen store in the liver which is usually full most of the time for people today.

[@janellemayer2618]

I was expecting him to bring up this up but it never came....like wut? Why not?

[@cognophile]

Yes, glucose and fructose are most definitely processed differently by the body. Table sugar (sucrose) is half fructose. KZbin has a video titled "Sugar: The Bitter Truth" on this topic. The video currently has 17M views, and covers a presentation on this topic given by UCSF doctor/professor (pediatric endocrinologist) Robert Lustig in 2009.

[@LTPottenger]

Actually it's even worse than that kzbin.info/www/bejne/hKDPhqidoN9jjKs

[@misham6547]

Source?

[@meow-meow-beans]

kudos to Lou anne, furthering her studies to be able to assess her daughters condition we need more people like her. Not some karens who think they know more than scientists after watching some yourube vids.

[@TQM470]

Luanne is such a incredible human being.

[@gregorycarter6391]

good to see you focusing on the science and suggesting to viewers to check it out them selves them selves. keep it up Adam , it's important; it is the longevity of your site and its integrity . keep up the good work.

[@thenewkhan4781]

My cousin doesn't tolerate fructose too... damn, it's so hard to live with that condition. High fructose syrup is hidden in almost all processed food, fast foods etc.

[@salguodrolyat2594]

Should go carnivore.😇

[@saims.2402]

Thanks for saving me from being super confused when reading ingredient’s lists.

[@kevinflick61]

I've been dealing with indigestion issues for most of my life since childhood and since sometime in my twenties, apple juice/cider always gave me indigestion when drank it, and because of this video I can now understand why.

[@sulaymansyed6345]

In my university biochem class, we learned that fructose skips a few important regulatory steps in the glycolysis pathway, which may lead to some problems. It's been a year though so I don't remember specifics lol

[@michaeltaylors2456]

No its exactly the same to your body a sucrose found in whole natural foods…. says the Fruk tose industry

[@dochudson9912]

@Namebrand PFK1 is a part of glycolysis, so why would it only be found in the liver? Wouldn't it be found in all tissues that perform glycolysis.

[@R2MintOptions]

Here's a nice video (UCTV) explaining the process, starting with Metabolism of Glucose from 44:20; Metabolism of Ethanol from 46:20; and finally Metabolism of Fructose from 47:20. Fat Chance: Fructose 2.0 kzbin.info/www/bejne/mZapqnlvpd1lZrs

[@mikehunt3436]

@@dochudson9912 From what I understand, and it is limited, the body converts glucose to fructose during glycosis. By adding more fructose (and I am assuming it is the substantially similar to the frustose the body creates during glycosis), you are basically cutting out an entire step of the glycosis process and giving the body more of a processed product at a later stage of the glycosis process, while every cell does produce PFK1, the liver produces PFKL, which also is involved converting fructose 6 to fructose 1,6. I suspect as the cells become overloaded with fructose the liver secretes PFKL to help the individual cells process the extra fructose. Over a long enough time frame this may cause liver damage.

[@field.palmer]

@@mikehunt3436 I would like to add the step fructose skips is the rate limiting step, or something similar to that. So, all fructose goes through the pathway without another option. Wish I could explain it better, it's been awhile since biochem, but that's what I remember

[@a-yona]

Every time he says fructose my heart stops beating because I've always thought it was pronounce frooctose.

[@theedgeofoblivious]

It is. His pronunciation is weird and jarring.

[@abuhajarstolemyrpg6795]

@@theedgeofoblivious Not according to Oxford

[@theedgeofoblivious]

@@abuhajarstolemyrpg6795 You mean the dictionary published by the university in England? Yeah, their pronunciation is British and not American.

[@abuhajarstolemyrpg6795]

@@theedgeofoblivious What university published American pronunciation?

[@bobkoure]

@@theedgeofoblivious Depends on whether you've been hanging around with biochemists (fruck) or foodies (frook). I'm kinda glad he picked the biochem one.

[@timothyvandyke9511]

9:58 "Other allergy type symptoms" Hey that's me! I stopped artificial dyes and artificial citric acid (a huge confounding variable being high fructose corn syrup to be sure) and I found my eczema and hives go away that were all over my body (I have pictures to remind myself how bad it was because they were literally all over my body head to toe keeping me from sleep). So glad that I tried it per my allergist suggestions

[@dreamingrightnow1174]

"Artificial citric acid ? Is there artificial and natural CA? I'm confused. should I stop putting it i sauces, etc?

[@stephenallen4635]

@@dreamingrightnow1174 theres ways to systhesise almost all small biomolecules, if youre buying it as any pure citric acid powdered or in solution youre most likely buying "artificial" citric acid. But theres nothing that separates that from natural citric acid so youre fine

[@TheWarriorpony]

@@dreamingrightnow1174 you can extract citric acid from citrus fruits, but that is time consuming and extremely expensive, considering the amount of citric acid needed industrially and how many lemons that would take. So citric acid can be fairly easily synthesized industrially. Interestingly, it's actually made through fermentation using Aspergillus niger fungi, aka black mold. Which sounds disgusting, but isn't actually bad for you. Citric acid is just part of the things produced in the fungi's digestion. So if you buy citric acid in a store for cooking it will never have met a lemon.

[@jasonreed7522]

@@TheWarriorpony so basically the real difference between artificial and natural citric acid (i would question calling the mold source "artificial") is the trace elements/componunds that are probably in the single digit ppm range and not worth removing because few people will react to them, except some unlucky souls will react to anything. (Including water and products made by the skin while in sunlight, allergies can be really weird in that somethings as vital to life as water and sunlight can set off the immune system).

[@warrmalaski8570]

One of the problems with fructose is that it hits all at once. Spiking your sugar levels then crashing. (The sugar buz efect.) When compared sucrose sugar wich has to brake down to overtime. Giving you a much more stable energy source.

[@Ottoow06]

"So I returned to school, got a masters in biochemistry, molecular biology" We have found our hero. The Anti-Karen

[@MichaelEllsworth]

Makes me think about my asthma flares, they loosely correlate with soda/sweets which I use to compensate for stress. Thanks for condensing this sweet topic.

[@DaDaDo661]

Condensing this sweet topic. I see what you did there

[@endofether]

that's why i love living in brazil: cane sugar is reasonably cheap and super available even in industrial quantities

[@javierrck18]

It is still bad

[@sbh_tx]

All sugar is large quantities is still bad for you. It’s like comparing vaping and smoking

[@kuchikimakoto]

They are not saying they are consuming large quantities of sugar, they are saying we have no necessity of using poison sugar because regular sugar is cheap.

[@akanji8285]

33 year old with asthma since I was in middle school, I’ve suspected my diet my play a larger part in my symptoms than I realize. Now I will be hyper aware of what I consume that has high fructose corn syrup and I will try to eliminate it as much as possible. Thanks for the video.

[@7modXx]

Another MAJOR point that Adam didn't mention is that high fructose consumption directly leads to increased fat production and obesity, and to a MUCH higher degree than glucose. For those interested in the biochemistry of it. This occurs due to 2 main reasons: 1- Fructose is not regulated by insulin. This means it enters cells without a lot of regulation as opposed to glucose which is tightly controlled by insulin and glucagon. 2- During glycolysis (The process by which our cells break down sugar to use as fuel) glucose breakdown is regulated by an enzyme called PFK-1 which slows down glycolysis and ensures that the process doesn't progress rapidly. This regulation is absent when it comes to fructose, meaning glycolysis can occur without anything slowing it down. Why is it bad that fructose breakdown becomes unregulated? Because the byproducts of fructose breakdown (namely Pyruvate and Acetyl-CoA) will stimulate lipogenesis (production of fat) without much inhibition.