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Old 09-16-2007, 08:50 PM
BrandonR BrandonR is offline
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What's the straight dope on "inverted cane sugar"?

As I sit here reading the ingredients list of my Jones Soda (excuse me, "Pure Cane Soda"), I notice in the list of ingredients that it lists "inverted cane sugar" as its second ingredient. So I must ask, exactly what is this stuff? The larger packages proudly proclaim their products don't have high-fructose corn syrup, yet some websites seem to think that this inverted cane sugar is nutritionally no better than HFCS. Wikipedia's stance on it seems poorly written and more relevant to a baker's POV.

So what's the deal? How much better for you is it than HFCS (if any) or how much worse than straight granulated sugar? Please try to explain this in a manner that won't fry my brain from the complex chemistry of the glucoses and fructoses and such.
 

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