Well honey is almost identical to HFCS.
100 grams of honey has 41g fructose, 36g glucose, 3 g galactose, 1 g maltose, 1 g sucrose and 17% water
If you add 17% water to HFCS 55, it is 46% fructose and 37% glucose.
In many fruits, such as pineapple and apricot, sucrose is the main sugar. In others, such as grapes and pears, fructose is the main sugar.
A the end of the day it is all broken down into glucose and fructose and turned into glycogen.
Getting it into your system a bit slower doesn't change the fact that it is there. You just don't get such a one off spike in blood sugar.
The "Seven Deadly Sins"
• Grains (wheat/rice/oats etc) . . . . . • Dairy (milk/yogurt/butter/cheese etc) . . . . .• Nightshades (peppers/tomato/eggplant etc)
• Tubers (potato/arrowroot etc) . . . • Modernly palatable (cashews/olives etc) . . . • Refined foods (salt/sugars etc )
• Legumes (soy/beans/peas etc)