When President Trump preemptively announced that Coca-Cola would be replacing high-fructose corn syrup with cane sugar in its iconic soda in the United States — an assertion that was only partially true, as previously reported — some saw it as a health win.

But dietitians and physicians say this isn’t the nutritional miracle it’s made out to be. Before you start celebrating or stocking up on cane sugar-sweetened Coke in your fridge, here’s what you need to know. 

What’s the difference between cane sugar, corn syrup, and high-fructose corn syrup? 

These three sweeteners have some key differences in production and appearance that set them apart. Cane sugar is usually spotted on shelves as granulated white sugar, raw cane sugar, turbinado sugar, or evaporated cane juice in sugar-sweetened beverages. “Cane sugar is derived from sugarcane and is comprised of 50% glucose and 50% fructose molecules,” explains Megan Meyer, PhD, a science communications consultant with a degree in microbiology based in Durham, North Carolina.

Read the rest of the article at FoodandWine.com -Cane Sugar vs. High-Fructose Corn Syrup: Which One Is Actually Better for You? To view more of my writing – visit my portfolio.