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FRUCTOSE is NOT any better for you!

According to the latest statistics, new cases of diabetes have increased by 90 percent in the last 10 years, and diabetes or pre-diabetes now strikes one in four Americans. Those are absolutely astounding statistics to say the least.
One of the primary fuels for this epidemic is the excess consumption of High Fructose Corn Syrup. Several studies over the past few years have also come to this conclusion, including this latest study in Cell Metabolism,in which the researchers note:
“It is well established that fructose is more lipogenic (fat inducing) than glucose, and high-fructose diets have been linked to hypertriglyceridemia, nonalcoholic fatty liver disease (NAFLD), and insulin resistance.”
Scientists have clearly linked the rising High Fructose Corn Syrup consumption to the epidemics of obesity, diabetes and heart disease in the U.S., and medical researchers have pinpointed various health dangers associated with the consumption of high fructose compared to regular sugar.
The obesity and diabetes epidemics are no surprise when you consider the fact that the number one source of calories in America is High Fructose Corn Syrup in soda with about 9 teaspoons per can!
High Fructose is worse for you than sugar
If you need to lose weight, or if you want to avoid diabetes and heart disease, fructose is one type of sugar you’ll want to avoid, particularly in the form of high-fructose corn syrup.

Part of what makes high fructose such a dangerous sweetener is that it is metabolized to fat in your body far more rapidly than any other sugar.

According to Dr. Elizabeth Parks published in the Journal of Nutrition just last year:
"Our study shows for the first time the surprising speed with which humans make body fat from fructose. Once you start the process of fat synthesis from fructose, it's hard to slow it down. The bottom line of this study is that fructose very quickly gets made into fat in your body."
How HIGH FRUCTOSE Contributes to Heart Disease
HIGH FRUCTOSE is also known to significantly raise your triglycerides and LDL (bad cholesterol). Triglycerides, the chemical form of fat found in foods and in your body, are not something you want in excess amounts.

Intense research over the past 40 years has confirmed that elevated blood levels of triglycerides, known as hypertriglyceridemia, puts you at an increased risk of heart disease.
 
Dr. Iverson's Comment
 
Okay, it is time to have a little lesson in sugar… ready? 
 
What is sugar? Sugar, as most of us know it is the white crystal stuff that comes in cubes, powder and of course is loaded in candies, cookies, cakes and treats.
 
Sugar commonly made from two sources, sugar cane or sugar beets and it consists chemically of a molecule called SUCROSE. Raw dehydrated cane juice is 85-95% sucrose while refined white table sugar is 99% sucrose.
 
SUCROSE is a molecule called a DI-SACCHARIDE because it is made up of two MONO-SACCHARIDES or sugar molecules called GLUCOSE and FRUCTOSE joined together. 
 
GLUCOSE is the well known as the sugar our body runs off. It is what the brain uses for energy and our cells use as gasoline! When glucose is taken into the body, it raises your glucose level, or your blood sugar level.  When someone has low blood sugar, they may not be getting enough glucose and/or the body is breaking it down too fast. If someone has high blood sugar the glucose is too concentrated and the insulin that the body makes in reaction to the glucose, cannot push it into the cells. This is called type 2 Diabetes.
 
FRUCTOSE is combined with glucose to make SUCROSE or table sugar. It is plentiful in our diets naturally especially if we are eating a lot of fruit, honey, sugar, or HIGH FRUCTOSE CORN SYRUP found in sodas or sweet treats. Fructose is not absorbed directly into the blood stream and it is not metabolized by insulin and therefore it does not raise or lower blood sugars.  
 
When we think of glycemic index or the ability of foods to raise our blood sugar and affect our insulin levels we are thinking of GLUCOSE.   However, FRUCTOSE can choose one of two directions: either it passes out of the intestines OR it gets absorbed into the liver. FRUCTOSE gets absorbed if there is enough GLUCOSE to help it be assimilated. If it gets assimilated it is then processed in the LIVER. If there is not enough GLUCOSE present, then it passes out of the intestines where bacteria break it down and can cause bloating, gas, and loose stools. (commonly seen in children when they eat too much juice or fruit)
 
In Nature, glucose and fructose are found in low levels in fruits and vegetables. The absorption rate of glucose and fructose is greatly slowed because they already come in their perfect package: with FIBER! In this way, the sugar molecules are often trapped in the fiber and as they are absorbed, they are absorbed slowly. This means that the concentration of fructose or glucose in the bloodstream is much lower than we get if we consume it in processed form. This includes FRUIT JUICE! Juice is NOT natural! It is a processed food made by man and is stripped of its fiber so that is absorbed rapidly!
 
Honey is Nature’s most naturally concentrated sweetener. It is the essence of nectar from flowers, concentrated by bees and insects. It consists of about 50% GLUCOSE and 50% FRUCTOSE.   Because it is 50% GLUCOSE, it can be put under the tongue for someone having a low blood sugar response to bring them out of it.  BUT,,.,as you see in the charts below.. .it has AS MUCH FRUCTOSE AS HIGH FRUCTOSE CORN SYRUP!!! BE CAREFUL!!!  In small amounts it can be enjoyed as a treat, in excess it is just as harmful as any other concentrated sugars, raising blood sugar and causing fat storage (diabetes and high triglycerides). Honey is a SURVIVAL FOOD for BEES over the wintertime, not HUMANS!  Consider it the GLYCOGEN AND FAT STORES for the BEEHIVE. It is not meant to be eaten in large quantities. 
 
When sugars are absorbed slowly, as they are needed, then they can be converted into GLYCOGEN in the LIVER. Consider glycogen like a short term storage unit. When all the glycogen units are filled, then the body makes FAT with the excess sugar it can’t store as glycogen. Consider FAT like the long term storage units. When GLUCOSE is absorbed directly into the blood stream INSULIN is required to push it into the cells and store it as GLYCOGEN or FAT. When FRUCTOSE is absorbed, it goes DIRECTLY TO THE LIVER where some of it is stored as GLYCOGEN but the majority is SAVED AS FAT: TRIGLYCERIDES! If these start to elevate, then we get a FATTY LIVER!
 
Inherently, neither GLUCOSE nor FRUCTOSE is bad because they are both found in Nature and their purpose to provide us energy is very important. The problem with humans though, is we have to mess with everything that Nature provided for us. 
 
High Fructose Corn Syrup is a CHEMICALLY MADE FAKE SUGAR-- just like the other fake sugars of SPLENDA and NUTRASWEET.   It is originally made from corn starch which is turned into corn syrup. Corn syrup is almost 100% GLUCOSE and would raise a diabetic’s blood sugar very rapidly. Corn syrup is then processed by chemicals into HIGH FRUCTOSE CORN SYRUP. IT IS A FAKE CHEMICAL SUGAR.
 
Here is a comment from Wikpedia:
 
"The medical profession thinks fructose is better for diabetics than sugar," says Meira Field, Ph.D., a research chemist at United States Department of Agriculture, "but every cell in the body can metabolize glucose. However, all fructose must be metabolized in the liver. The livers of the rats on the high fructose diet looked like the livers of alcoholics, plugged with fat and cirrhotic."
 
Even though fructose doesn’t raise blood sugar in diabetics, it is still a MONOSACCHARIDE. This means that in excess quantity it still has the ability to stick to proteins in cells in the same way GLUCOSE does.   This process called GLYCATION is just as damaging with FRUCTOSE and is the cause of diabetics to have blindness, kidney disease, and nerve degeneration.
 
Another interesting tidbit about sugar has to do with our addiction to it. Many people that have never had an addiction to drugs or alcohol have a strong addiction to chocolate or sugar. What many do not know is that in our gut, yeast which are naturally occurring, actually convert the sugar of glucose or fructose to ETHANOL and CARBON DIOXIDE! That is right! SUGARaholics chemically are making ALCOHOL in their gut! No wonder it is such a strong addiction. It is also a well known that people that are recovering alcoholics will often help their cravings of alcohol by eating SUGAR! The SUGAR is broken down into ALCOHOL!
 
In summary, ALL SUGARS whether in natural fruit form or natural concentrated form, when taken in EXCESS, will cause hyperglycemia and can eventually lead to elevated triglycerides, diabetes, obesity, and heart disease. 
 
There are a few natural sweeteners that do not cause the same effects as those mentioned. Stevia is a natural sweetener from the plantStevia rebaudiana originally from Paraguay is by far one of the most popular. It is much sweeter than sugar, and since it is not made from sugar does not raise glucose levels in the blood and therefore is safe for diabetics. In fact, some studies are showing it actually helps reverse diabetes and metabolic syndrome by making insulin more receptive to the cells.
 
Xylitol and Erythritol are naturally occurring sugars that are 40% less caloric than sugar, are absorbed more slowly and do not cause the same blood sugar raises as regular sugar. They is found in fibers of plants and commercially extracted from trees. When used in chewing gums they have the ability to actually clean bacteria from teeth by preventing them from binding and causing plaque. They also have been able to wash bacteria from mucous membranes and improve immunity for infections (sugar actually has been shown to depress immunity).
 
At one time I was a fan of Agave. Thanks to the research it took to write this article, I am now going to withdraw it from my acceptable sheet. It really is as potent as honey with high amounts of FRUCTOSE and GLUCOSE. It is not good for diabetics because it is high in the monosaccharides which cause the diabetic glycation which affects the eyes, the kidneys and the nerves. Use it sparingly.
 
Below are the tables from WIKPEDIA so you can compare the content of sugars in your foods
 
Happy Easter!
 
Table 1 – Sugar content of selected common plant foods (g/100g)
Food Item
Total
Carbohydrate
Total
Sugars
Free
Fructose
Free
Glucose
Sucrose
Fructose /
Glucose
Ratio
Sucrose
as a % of
Total Sugars
Fruit
 
 
 
 
 
 
 
Apple
13.8
10.4
5.9
2.4
2.1
2.0
19.9
Apricot
11.1
9.2
0.9
2.4
5.9
0.7
63.5
Banana
22.8
12.2
4.9
5.0
2.4
1.0
20.0
Grapes
18.1
15.5
8.1
7.2
0.2
1.1
1.0
Peach
9.5
8.4
1.5
2.0
4.8
0.9
56.7
Pear
15.5
9.8
6.2
2.8
0.8
2.1
8.0
Vegetables
 
 
 
 
 
 
 
Beet, Red
9.6
6.8
0.1
0.1
6.5
1.0
96.2
Carrot
9.6
4.7
0.6
0.6
3.6
1.0
70.0
Corn, Sweet
19.0
3.2
0.5
0.5
2.1
1.0
64.0
Red Pepper, Sweet
6.0
4.2
2.3
1.9
0.0
1.2
0.0
Onion, Sweet
7.6
5.0
2.0
2.3
0.7
0.9
14.3
Sweet Potato
20.1
4.2
0.7
1.0
2.5
0.9
60.3
Yam
27.9
0.5
tr
tr
tr
na
tr
Sugar Cane
 
13 - 18
0.2 – 1.0
0.2 – 1.0
11 - 16
1.0
100
Sugar Beet
 
17 - 18
0.1 – 0.5
0.1 – 0.5
16 - 17
1.0
100
 
 
 
Commercial sweeteners (carbohydrate content)
Sugar
FRUCTOSE
GLUCOSE
SUCROSE
Other Sugars
WHITE Granulated Sugar
(50)
(50)
100
0
Brown Sugar
1
1
97
1
High Fructose Corn Syrup-42
42
53
0
5
High Fructose Corn Syrup -55
55
41
0
4
High Fructose Corn Syrup -90
90
5
0
5
Honey
50
44
1
5
Maple Syrup
1
4
95
0
Molasses
23
21
53
3
                  Agave
92
8
 
 
Corn Syrup
0
35
0
0

 

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