Try Xylitol rather, my wife switched me over to this about a year ago, and I could barely tell the difference.
Possessing approximately 40% less food energy, xylitol is a low-calorie alternative to table sugar. Absorbed more slowly than sugar, it does not contribute to high blood sugar levels or the resulting hyperglycemia caused by insufficient insulin response. This characteristic has also proven beneficial for people suffering from metabolic syndrome, a common disorder that includes insulin resistance, hypertension, hypercholesterolemia, and an increased risk for blood clots.
My amateur understanding is that excess glucose still leads to high blood sugar and so the resulting insulin spikes and fat storage. So it may be a lesser evil than fructose, but is not a panacea by any means.
FWIW, I'm basing my current understanding on the book Body by Science. It has an explanation of metabolism similar to the Lustig video linked to in the NYT article. However, Body by Science wasn't as specifically anti-fructose, but more generally anti-blood sugar spikes.
Sure, but I'm still going to want to sweeten food in moderation, and it appears that tilting towards glucose in doing so is better. (Though glucose is less sweet, possibly meaning I'll use more, and that's worth watching out for.)
There are online food places where you can buy pure glucose (it has value in certain gourmet foods because of its different properties from sucrose). However, if you read more of Taubes than just this, you'll see that he presents evidence that too much pure glucose would also likely cause problems if I understand it correctly. Spiking your blood glucose to consistently high levels isn't good for you either, even if you avoid all fructose.
