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| − | {{ingredient}} | [[Cookbook:Sweeteners|Sweeteners]] | [[Cookbook:Sugar|Sugar]] | + | {{wikipedia::Fructose|Fructose}} |
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| − | '''Fructose''' is the chemical name for the kind of [[Cookbook:Sugar|sugar]] found in most [[Cookbook:Fruit|fruits]]. Sugar found in [[Cookbook:Corn|corn]] and human [[Cookbook:Blood|blood]] is called glucose. Normal table sugar, produced from sugar cane or sugar beets, is called sucrose.
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| − | Fructose is sweeter than glucose and sucrose. It is thus useful for people who wish to reduce the sugar in their diet without reducing sweetness. It's also useful for people who simply want extra-sweet food. Note that reducing the sugar in a recipe can have bad effects; sugar is used for browning and for mold prevention.
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| − | ==Warning==
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| − | Fructose can cause diarrhea, farting, obesity, [[w:Low_density_lipoprotein|elevated LDL cholesterol]] and [[w:Triglyceride|triglycerides]], loss of minerals, and glycation-related cellular damage that may lead to age-related chronic diseases. | |
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| − | {{Wikipedia|Fructose}}
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| − | [[Category:Sweeteners|{{PAGENAME}}]]
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