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Fructose is a monosaccharide found in honey and many fruits. It joins with glucose to make sucrose, or table sugar.

"Before the European encounter with the New World 500 y ago and the development of the worldwide sugar industry, fructose in the human diet was limited to a few items. For example, honey, dates, raisins, molasses, and figs have a content of >10% of this sugar, whereas a fructose content of 5–10% by weight is found in grapes, raw apples, apple juice, persimmons, and blueberries. Milk, the main nourishment for infants, has essentially no fructose, and neither do most vegetables and meats, which indicates that human beings had little dietary exposure to fructose before the mass production of sugar."[1]

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  1. "How Bad Is Fructose?," American Journal of Clinical Nutrition, 2007.

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