I know that apples are a high fructose fruit. Apples and pears have about the same amount of free fructose. Of course it depends on the variety.
Some people have said that cooking apples to make apple sauce reduces the amount of fructose but I have not been able to find evidence to support the idea that heat degrades fructose. I do know that heating white sugar produces inverted sugar - that is sucrose is broken into its constituent components of glucose and fructose. I suspect that people who can tolerate apples and apple sauce are not very sensitive to fructose.
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Re: fructose
