Invert Sugar
From Wikipedia:
Inverted or invert[1] sugar syrup is a mixture of glucose and fructose; it is obtained by splitting sucrose into these two components. Compared with its precursor, sucrose, inverted sugar is sweeter[2][3][dubious – discuss] and its products tend to retain moisture and are less prone to crystallization. Inverted sugar is therefore valued by bakers, who refer to the syrup as invert syrup.[4] It is similar to high-fructose corn syrup.
So it's just a form of sugar, and needs to be counted as such. HFCS may be implicated in metabolic syndrome because our bodies do not recognize it the same as simple sugars - less 'sweetness satisfaction'. Invert may possibly act the same way in our bodies. Your choice, but be careful as it is another name for 'sugar' which IS a simple carb.
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