Comment Re:Burning food (Re:John Steinbeck) (Score 1) 101
how much has proper sugar in it versus high fructose
Sugar cane is a type of grass. Corn is a type of grass. What is "proper sugar" other than the desiccated remains of juice squeezed out of grass? What is high fructose corn syrup other than the not quite completely desiccated remains of juice squeezed out of grass?
Sure, the sugar juice maybe squeezed out of the stalks while the corn juice is squeezed out of the seeds, but in either case you're squeezing juice out of a particular species of plant in the general family of grasses and removing as much water as you conveniently can in order to make it lighter for transport.
In both cases you're doing it because the juice is a mix of sugar molecules in water. The exact ratio of glucose molecules to fructose molecules is different between the two juices, but both molecules are sugars and they are very similar to each other in general shape and constituent atoms as well as in how they are perceived by the human tongue.
I'm not suggesting you overindulge in either, but you're putting too much weight on the word "proper" when you write "proper sugar" as if that particular desiccated grass juice is the "correct" one.
If it were worthwhile, either one could be further processed to increase or decrease the fructose to glucose ratio to any desired ratio. It would cost money to do it, so there would have to be a good reason. But glucose and fructose are made of the same atoms, so converting either one to the other is just a matter of chemistry.