So it has peaked my interest, as non-caloric sweeteners just aren't doing it for me (stevia, splenda... they have bitter aftertastes and are useless in baking), and factoring in the occasional calories isn't so hard for me, it's trying to satisfy my sweet tooth without spiking my blood sugar with sucrose. The GI index lists fructose as low GI (around 20), I hear that it is sweeter by weight than regular sugar, BUT... I've read that the body doesn't process it too well and it's really hard on the liver when eaten in excess.

Is it okay to use it occasionally in baking? How much pure fructose is too much for the body to handle at one time/over the course of a day? Does pure fructose have an aftertaste, or is it very close to sugar?

i'd be interested in hearing a response to this as well. Maybe the kent nutrition rep or jeremy or swole knows?

Good question guys,

I don't know what to think of fructose... It's naturally present in fruits (hence the name) but recent studies suggest a link between high doses (mostly through high fructose corn syrup) and the increase in obesity in America (darn sodas...). So, even if it has a lower GI, it seems to be affecting insulin/glucacon balance in a complex fashion.

Anybody has more data on that?

thanks