Meryl Horn

So maybe this is...

Ignorant, but table sugar, that's from beets, cane, sugar cane?

Both, yeah.

Those are the two main sources are either beets or sugar cane.

And that in both cases, it's half and half.

So 50% fructose, 50% glucose, which by the way, means that there's like no real reason to think that cane sugar is like especially healthy for us when it's basically the same thing as high fructose corn syrup when you look at what makes it up.

But so does this change your mind after all your, you know, brainwashing growing up in California about how terrible high fructose corn syrup was?

Well, that's what we're going to look at next.

So let's start with agave syrup.

You know, you'll see this in fancy coffee shops.

You can get it in your smoothie.

But I couldn't find that much research backing up this idea that agave deserves this, like, wellness glow-up.

So there's barely any research on it in humans at all.

And when you look at what's in it, it's mostly fructose.

Around 85% of agave syrup is fructose.

Oh.

Yeah.

And, you know, some scientists argue that fructose might not be that much worse than glucose, but a lot of studies say that it is.

So, like, I don't see any good reasons to, like, go for agave specifically.

Oh, okay.