Fructose —A wolf in sheep ’ s clothing

  While sugar in processed foods comes as sucrose, a 50:50 mix of glucose and fructose, it also comes as the ubiquitous high-fructose corn syrup, containing as much as 66 percent fructose. High-fructose corn syrup is the sweetener of choice among manufacturers, whether in low-fat salad dressing or Bloody Mary mix. Fructose is the source of many of the problems of these sweeteners. Glucose, the same as the glucose of blood sugar, also has adverse consequences (e.g., glycation, glucose modification of proteins, an irreversible process), but fructose has greater potential to wreak havoc. This did not become clear until the processed food industry began loading up on high-fructose corn syrup, an inexpensive, cost-cutting, shelf-stable sweetener, putting fructose in virtually everything while not understanding the consequences, making you the human version of a fat lab rat. And as consumers got used to everything being sweet, it caused them to expect even greater degrees of sweetness, an appetite satisfied by increasing intake of high-fructose corn syrup—a vicious cycle, a feeding frenzy that has kids and adults alike desiring that everything be sweet and rejecting foods they should be eating. Ironically, fructose was originally billed (and still is) as a problem-free sweetener because it did not raise blood sugar immediately following consumption. It was even thought to be the perfect sweetener for those with diabetes for that same reason. But more recent studies are clea...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: High-Fructose Sugar Undoctored Wheat Belly Lifestyle blood sugar diabetes fructation glucose glycation glycemic grains Source Type: blogs