Nothing personal, just tryin to get the big elephant out of my room.
http://www.youtube.com/watch?v=dBnniua6-oM&feature=player_embedded
There's no synthetic molecule HFCS. There's no trickery involved. That's just the way carbohydrate metabolism is shifted when the diet has a carbohydrate overload and fructose is in the mix.
You're hijacking my thread when you have your facts wrong.
High fructose corn syrup, HFCS, is a mixture of mostly fructose and glucose, that's available in three concentrations, i.e. HFCS-90, HFCS-55 and HFCS-44, where the number represents the percent of fructose in the mixture. The HFCS-90 is the feeder stock for making HFCS-55, which is mostly used for sweetening soft drinks, and HFCS-44, which is mostly used for sweetening baked goods.
Fructose is a natural sugar found mostly in fruit. On a per weight basis, fructose is much sweeter than glucose. Because HFCS comes as a liquid, it also has a compounding advantage, i.e. it makes it easier to mix the ingredients, when making soft drinks and processing solid food. The discovery of the enzyme called glucose isomerase made HFCS possible. It's cheaper and easier to work with than table sugar, also known as sucrose, a natural sugar made of one part glucose and one part fructose, which dissolves into those two simple sugars when mixed with water.
If you click on the keyword hfcs, and check some of the articles posted by me, you'll find my sources for what I just wrote.
The article, "Fructose, insulin resistance, and metabolic dyslipidemia," explains how fructose is more easily metabolized to glycerol, aka glycerin, the backbone of the storage form of lipids known as triglycerides.
FReepmail me if you want on or off the diabetes ping list.
I addressed your misunderstanding in comment# 5. That's my error. HFCS is not a synthetic molcule.