Dr. Kimber Stanhope

Do you know that if you're overweight or can't lose weight, it's the sugar?

I'm Dr. Kimber Stanhope.

I'm a research scientist at the University of California, Davis.

And she says the way our bodies react to sugar depends on what kind it is.

So let's start with the natural sugars first.

The three important ones are glucose, fructose, and sucrose.

Glucose is not only in fruits and vegetables as a glucose molecule, but you put it together in chains, you get starch, and then you have glucose in every single grain, in beans, every single plant food.

So glucose is massively important.

It has chemically the exact same chemical composition as fructose.

However, the two are shaped different.

And then we have sucrose, and sucrose is simply one glucose bonded to one fructose.

Fruits have all three.

So let's move on to the processed sugars.

It was probably around the early 1800s that scientists learned they could take the starch—

from corn and add enzymes to it and break the chains down into a glucose syrup.

Cooling drinks are delicious sweetened with Karo.

They worked on that process and they learned to refine and extract that fructose until now they can make a fructose syrup that is 90% fructose.

And they use this fructose syrup to make any formulation of high fructose corn syrup they want.

You know what they say about it?

Like what?