Re you comment about my indicating that sucrose being good for diabetes… wasn't my intention. The fructose discussed in Wikipedia may be a different form than high-fructose corn syrup to give it a low glycemic index rating.

Perhaps reading the Mercola link in the above post will be interesting to you.

In this case, the science is pretty clear. If you're willing to spend the time, you can find reputable sources on the Web that report about the studies linking high-fructose corn syrup to many ills, including obesity and diabetes. I didn't make this up… as you suggest in your comment, I report what those who have educated themselves have to say.

The reason that whole fruit does not present a problem is (partly) due to the fiber contained in it which lowers the glycemic index (the rate by which the sugar is absorbed by the blood).

Also, your article suggests that sucrose is better for diabetes. Not true, according to the Wikipedia article on Fructose, “Fructose is often recommended for diabetics because it does not trigger the production of insulin by pancreatic ß cells, probably because ß cells have low levels of GLUT5. Fructose has a very low glycemic index of 19 ± 2, compared with 100 for glucose and 68 ± 5 for sucrose.”