Different Sugars, Different Risks


Study shows fructose more damaging than glucose in fatty liver disease

If you’re one of the 2 billion people in the world who are overweight or obese, or the 1 billion people with fatty liver disease, your doctor’s first advice is to cut calories—especially cutting down on concentrated sugars such as high-fructose corn syrup, a sugar found in sweetened beverages and many other processed foods.

Harvard Medical School researchers at Joslin Diabetes Center have found that mice on a fatty diet who were given high levels of fructose in their diet suffered much worse metabolic effects than those given similar amounts of calories as glucose (another component of table sugar). The scientists went on to pinpoint biological processes that help explain the different outcomes.

Although fatty liver disease usually does not progress to dangerous levels of liver inflammation, the condition is an increasing concern as its rates climb in the worldwide obesity epidemic, said Samir Softic, first author on a paper in the Journal of Clinical Investigation describing the research.

Additionally, the condition has become a particular concern in children, said Softic, who is also an HMS instructor in pediatrics at Boston Children’s Hospital and a researcher in the lab of C. Ronald Kahn.

Researchers experimented in a mouse model used to study obesity, type 2 diabetes, fatty liver and other metabolic illnesses. These animals were given either regular or high-fat diets and drank either plain water or water sweetened with fructose or glucose.

Comparing these six diets, “gave us a much more precise way of saying what is the role of fructose versus glucose in the diet, and how bad is it when it’s added to a normal diet versus a diet high in fat,” said Kahn.

Over 10 weeks, none of the animals on a regular diet developed insulin resistance, a key factor in metabolic disease, although those consuming either form of sugar gained substantially more weight.

Among animals on the high-fat diet, however, significant differences emerged between the fructose and the glucose groups.

“Fructose was associated with worse metabolic outcomes,” said Softic.

Mice on the high-fat diet became much more obese and more insulin-resistant compared to their peers on the glucose diet. And while both groups of animals added fat to their livers, the fat composition was quite different.

The researchers also discovered that production of an enzyme called Khk (ketohexokinase), required for the first step of fructose metabolism, was increased in the livers of mice that drank fructose. When the scientists examined liver samples from obese human teenagers with fatty liver disease, they also found higher levels of Khk.

The Khk enzyme is specifically important in fructose, but not glucose, metabolism. “Although fructose and glucose are both sugars, cells handle them very differently,” said Kahn.

The scientists saw that this might offer a target to clamp down on fructose metabolism.

To follow up on this possibility, the team collaborated with researchers at Alnylam Pharmaceuticals in Cambridge, Mass., to tamp down on production of the Khk protein in the liver. The treatment lowered liver weight and improved glucose tolerance among mice on any diet, but most strikingly among those on the high-fat/high-fructose diet.

Looking ahead, the researchers will continue to explore the Khk biological pathway and to look for other promising molecular targets for treating fatty liver disease.

“This disease is almost always associated with obesity,” noted Kahn. “Once your fat cells get really full of fat, and they can’t hold any more, fat winds up going in other tissues, and the liver is the next best place.”

Almost all obese people with diabetes add some fat to their livers.

“These people are more at risk of developing fatty liver disease, just as those with fatty liver disease are more at risk of developing diabetes, since obesity is a predisposing factor for both conditions,” said Softic.

As obesity spreads worldwide, so will the burden of fatty liver disease and associated liver failure, which is predicted to become the most common factor driving the need for liver transplants, he said.

The disease afflicts people of every age, but has become a particular problem in children, now that about one-fifth of U.S. school-age children are obese, according to the Centers for Disease Control and Prevention.

“The disease is much more worrisome in a child of 13 who goes from normal liver to fatty liver to liver inflammation over the span of several years than in somebody who’s been overweight for 30 years,” says Softic. “Kids also eat more sugar than adults, so fructose may be even more of a risk factor in children, which would add to their years of poor health.”

New Study Finds Fructose Alters Genes in the Brain, Sabotages Learning and Memory


Since childhood, most of us received the memo loud and clear that sugar is bad — usually where our teeth are concerned. As we grew older, other worries came into the forefront, especially during teenage and adult years where body image played an important role in modifying our sweet indulgences. Add a few more years and the threat of diabetes, heart disease, cancer and inflammation became a motivating force to steer clear of the sweet stuff.

New Study Finds Fructose Alters Genes in the Brain, Sabotages Learning and Memory

Now scientists have added yet another reason: poor brain function — particularly inhibited learning and memory. But it’s a specific type of sugar that wields such devastating effects — one that can be found in almost every form of processed food in the U.S. and beyond. That sugar is fructose.

Glucose vs fructose: The devil is in the details

Usually, we tend to lump all sugars together as harmful, but emerging science is beginning to realize that not all sugars are the same. Research presented at the annual meeting of the American College of Neuropsychopharmacology discovered that the brain responds very differently depending on the type of sugar. Take for example fructose. When your brain is hit with this sugar, it excites the reward circuits in the brain, triggering a feeling of hunger whenever a food cue is present — like a television commercial for a restaurant. In contrast, when we ingest glucose, the brain reacts by prompting a feeling of satiety, instead of hunger.

Such wildly different reactions can mean the difference between obesity and maintaining a healthy weight. If we would like to avoid problematic forms of sugar, where do we begin? Medical Daily explains the three kinds of sugar and where they can be found in the food supply:

“Technically, there are three types of simple sugar: glucose, fructose, and galactose, which is not usually added to commercially processed foods as it is not as sweet. Glucose is the body’s primary source of energy and is usually produced through the breakdown of complex carbohydrates. Foods high in glucose include dried fruits, fresh fruits, and to a lesser extent grains, beans, vegetables, and nuts. While the same foods, especially fruit, also contain fructose, this type of simple sugar is added to many processed foods in the form of high-fructose corn syrup.”

Studies have established that glucose diminishes activity in the area of the brain called the hypothalamus, whereas fructose doesn’t. The hypothalamus is in charge of a range of metabolic processes — including hunger and thirst. When rats were fed fructose, researchers found that there was a smaller increase of satiety hormones compared to when the animals consumed glucose — the latter experiment prompted the rats to act as if sated.

Next, the research team tested their theory on human subjects, enrolling 24 men and women volunteers, ages 16-25. Each was given a beverage containing either fructose or glucose. While the participants viewed images of food, the researchers took fMRI scans of their brains. The volunteers documented how much they wanted to eat with each new image that they viewed.

The findings?

Food cues activated the brain’s “reward circuit” with both types of sugar. However, the activation was more pronounced in the group who consumed the fructose drink. They also reported higher levels of hunger and motivation to eat.

As if expanding waistlines and all the health complications tied to obesity weren’t enough, fructose has also been shown to play a major role in blunting our intelligence, hindering memory and obstructing learning.

The truth about your brain on fructose

“A range of diseases — from diabetes to cardiovascular disease, and from Alzheimer’s disease to attention deficit hyperactivity disorder — are linked to changes to genes in the brain. A new study by UCLA life scientists has found that hundreds of those genes can be damaged by fructose, a sugar that’s common in the Western diet, in a way that could lead to those diseases.” ~ UCLA Newsroom

Americans consume an inordinate amount of fructose — mainly in the form of foods sweetened with high-fructose corn syrup, an inexpensive liquid sweetener made from corn starch. According to the Department of Agriculture, Americans ingested a staggering 27 pounds of high-fructose corn syrup in 2014. Fructose is also found in fruit, but the fiber significantly slows absorption of the sugar. Plus it contains other healthy elements, which help to mitigate any negative effects.

New Study Finds Fructose Alters Genes in the Brain, Sabotages Learning and Memory - fb

During the study, researchers from The University of California, Los Angeles, sequenced more than 20,000 genes in test animals and found that over 200 genes in the hippocampus (the region that regulates learning and memory) were altered by fructose.

“The altered genes they identified, the vast majority of which are comparable to genes in humans, are among those that interact to regulate metabolism, cell communication and inflammation,” states the UCLA press release. Conditions associated with these alterations include Parkinson’s disease, depression, bipolar disorder and other brain diseases.

The team discovered that fructose disrupts the genes by removing or adding a biochemical group to cytosine — one of the nucleotides comprising DNA. These changes are responsible for turning genes “on” or “off.”

Lead researcher Fernando Gomez-Pinilla found in earlier research that “fructose damages communication between brain cells and increases toxic molecules in the brain; and that a long-term high-fructose diet diminishes the brain’s ability to learn and remember information.” He advises avoiding sugary drinks, reducing desserts and consuming overall less sugar.

The good news is that if one has already suffered harmful changes produced by fructose, they can be reversed by the omega-3 fatty acid called docosahexaenoic acid, or DHA.

“DHA changes not just one or two genes; it seems to push the entire gene pattern back to normal, which is remarkable,” said Xia Yang, a senior author of the study and a UCLA assistant professor of integrative biology and physiology. “And we can see why it has such a powerful effect.”

DHA strengthens the connections in the brain and strengthens learning and memory. The omega-3 fatty acid is abundant in wild salmon as well as walnuts, flaxseed, vegetables and fruits.

While DHA appears to be exceptionally beneficial, it’s not a cure all — more research is needed to establish the extent of it’s ability to reverse damage to human genes.

Science Explains How Fructose, Glucose Affect Our Appetite


Scientists have revealed how fructose and glucose have different effects on physiological and behavioral responses to food.

To assess the different effects of the two sugars on hunger and food cue responses in the brain, Kathleen A. Page and colleagues conducted fMRI scans on 24 people who had been given drinks sweetened with fructose on one day and glucose on another day.

Participants were shown images of high-calorie foods and then reported their level of hunger and desire for the foods. Participants reported greater hunger and exhibited greater activity in the orbitofrontal cortex and visual cortex of the brain in response to the food images after ingesting fructose, compared with responses after ingesting glucose.

Further, the authors found that fructose produced a smaller plasma insulin response than glucose. When presented with a choice between delayed monetary rewards or immediate high-calorie food rewards, participants displayed greater willingness to give up monetary rewards for food rewards after ingesting fructose than after ingesting glucose. The results suggest that ingestion of fructose may not produce the same satiety effects as glucose, according to the authors.

Due to differences in metabolism, fructose may enhance the reward value of high-calorie food and promote eating, compared with glucose. (ANI)

Fructose causes reproductive problems, earlier death, study shows


When fructose is discussed, it’s usually not just about normal natural sugars in fruits like apples, pears and watermelons. It’s usually about high-fructose corns syrup (HFCS).

It is ubiquitous in processed foods, especially sodas, because it packs more sweetness per gram than sugar and it’s cheaper. And no matter how much food processors cover it up by labeling ingredients as “corn syrup,” it’s still HFCS.

You’ll get all sorts of disagreements from the corn refiners’ industry, but the overwhelming nutritional scientific evidence proves that you’ll live healthier without it, perhaps even longer.
fructose

An unusual recent mouse study at the University of Utah

An open-air mouse barn, using mice that normally tend to inhabit homes and restaurants, was created to observe male and female mice over a 32-week period. Protected tubs and open trays with vertical tube feeding stations were used to feed sucrose and HFCS proportionally to what most humans eat.

The researchers discovered that female mice that ate HFCS died earlier and had very poor reproduction cycles compared to sucrose-consuming mice. On the other hand, male mice showed no difference in toxicity from HFCS to sucrose or table sugar.

Both were equally toxic, affecting their ability to hold a territory and reproduce. The researchers concluded that all added sugars are toxic in some way, but HFCS is worse.[1]

Note the key words — added sugars — the stuff of sodas or sweetened juices and processed foods, not naturally occurring fruit sugars in whole fruits.

Other experts weigh in on added sugar and HFCS

Dr. Robert H. Lustig, a professor of pediatrics and obesity specialist at the University of California, San Francisco, has probably the most powerfully intriguing and entertaining video lecture on sugar and fructose available online. It went very viral.[2]

Lustig points out that, during the early 1900s, the average American took in about 15 grams of fructose annually, mostly from eating fruits and vegetables. Today, the average American consumes 55 grams a day, with teenagers and children packing in 73 grams daily. Ten grams equates to a third of an ounce.

Dr. Lustig’s main concern is the increase in fructose. He says it’s worrisome because the increased amounts of HFCS since it first appeared in sodas and processed foods in the 1970s parallels increases in obesity, diabetes and a new condition called nonalcoholic fatty liver disease that now affects up to one-third of Americans.

At Harvard, Lustig lectured on how the rapid rise in obesity, diabetes and poor heart health has continued despite the obsessive pursuit of low- and no-fat diets. All these conditions increasing exponentially despite decades of no- or low-fat mania? Lustig asserts that it’s the sugar, especially HFCS, which is used in most all sodas, that’s the culprit.[3]

Even soda sizes have increased exponentially since those 6.5 ounce glass bottles of Coca-Cola during the 1950s. Double Big Gulp soda cups peaked at 64 ounces recently but were sized down to 50 ounces by the 7-Eleven convenience store chain, mostly because the 64 oz size was too much for most vehicle cup holders.[4]

Of course, those oversized cups get a lot of ice dumped into them, but the 20 ounce bottled sodas give you a full dose of tasty poison without being displaced by ice.

Other animal and human tests have determined that HFCS in amounts that somewhat exaggerate SAD (standard American Diet) consumption do cause insulin resistance, the precursor to type 2 diabetes.

And testing has also observed that HFCS rapidly affects the liver adversely even if consumed in moderate amounts, manifesting signs of early fatty liver development.[5][6]

Diet sodas are not the answer. They use artificial sweeteners containing neurotoxins that kill brain and nervous system cells and are carcinogenic. But you knew that, right?

Sources:

[1] http://www.newswise.com

[2] http://authoritynutrition.com

[3] http://www.health.harvard.edu

[4] http://www.theblaze.com

[5] http://www.greenandhealthy.info

[6] http://drhyman.com

 

High Fructose Corn Syrup Reduces Lifespan, Harms Reproduction .


The commonly used ingredient high fructose corn syrup (HFCS) has been linked to numerous health issues, leading countless individuals to shun any products containing the ingredient. Well new research shows that this is in fact the right move, finding that consuming high fructose corn syrup in ‘normal’ quantities is more toxic than sucrose or table sugar, leading to a reduced lifespan and hampered reproduction.

The study showed that when fed a diet containing 25% of calories from added fructose and glucose carbohydrates found in corn syrup, female mice died at a rate 1.87 times higher than female mice on a diet in which 25% of calories came from sucrose (table sugar). What’s more, the mice on the fructose-glucose diet produced about 26% fewer offspring.

hfcs_prod_ingredient

“This is the most robust study showing there is a difference between high-fructose corn syrup and table sugar at human-relevant doses,” says biology professor Wayne Potts, senior author of a new study scheduled for publication in the March 2015 print issue of The Journal of Nutrition.

Yet this still may not be the most concerning news

The research, funded by the National Institutes of Health and the National Science Foundation, is among the first to differentiate between the effects of the fructose-glucose mixture found in corn syrup and sucrose, or table sugar, said University of Utah biology professor Wayne Potts, senior author of the paper.

Potts says the debate over the relative dangers of fructose and sucrose is important because:

“…when the diabetes-obesity-metabolic syndrome epidemics started in the mid-1970s, they corresponded with both a general increase in consumption of added sugar and the switchover from sucrose being the main added sugar in the American diet to high-fructose corn syrup making up half our sugar intake.”

But this may not even be the most concerning news regarding the ingredient. In light of recent research on HFCS, it’s important to look back at one landmark study that revealed the presence of ultra-toxic mercury within the ingredient. Mercury is, as all of the experts admit, toxic in all of its forms. And as the study by the Institute for Agriculture and Trade Policy found, nearly a third of 55 popular brand-name food and beverage products that listed HFCS as the first or second ingredient were found to contain it.

Yet food corps are still trying to peddle HFCS-containing products on the public despite it being a health threat. They are even renaming the ingredient as to trick consumers, as a growing number of people are refusing to buy HFCS-laden food products.

In fact, individuals are steering away from sugar in general more than ever as the ingredient is quickly becoming known as a primary culprit when it comes to the development of nearly all disease. It even fuels cancer almost like no other substance we are consuming, and should be completely avoided to starve cancer cells.

James Ruff, the study’s first author and a postdoctoral fellow in biology, says:

“Our previous work and plenty of other studies have shown that added sugar in general is bad for your health. So first, reduce added sugar across the board. Then worry about the type of sugar, and decrease consumption of products with high-fructose corn syrup.”

 

After reading this, you’ll never look at a Banana in the same way again.


Bananas contain three natural sugars – sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy. 
Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world’s leading athletes.


  
But energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.
  
DEPRESSION:

According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

  
PMS:

Forget the pills – eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

  
ANEMIA:

High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

  
BLOOD PRESSURE:

This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit’s ability to reduce the risk of blood pressure and stroke.

  
BRAIN POWER:

200 students at a Twickenham school ( England ) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

  
CONSTIPATION:

High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

  
HANGOVERS:

One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

  
HEARTBURN:

Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

  
MORNING SICKNESS:

Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

  
MOSQUITO BITES:

Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

  
NERVES:

Bananas are high in B vitamins that help calm the nervous system..
 
Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.
  
ULCERS:

The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chroniclercases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

  
TEMPERATURE CONTROL:

Many other cultures see bananas as a ‘cooling’ fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

  
So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has FOUR TIMES the protein, TWICE the carbohydrate, THREE TIMES the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals.. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say, ‘A BANANA a day keeps the doctor away.

Is Fructose As Addictive As Alcohol?


Fructose, which literally means “fruit sugar,”* sounds so sweet and innocent. And indeed, when incorporated into the diet in moderate amounts in the form of fruit – always organic and raw, when possible – it’s about as pure and wholesome as as a nutrient can get.

Toxic Fructose Addiction: The 800 Ounce Gorilla In The Room

Not so for industrially processed fructose in isolate form, which may be as addictive as alcohol,[i] and perhaps even morphine [ii] [iii]and which according to USDA research published in 2008 into major trends in U.S. food consumption patterns, 1970-2005, we now consume at the rate of at least 50 lbs a year — the ‘800 ounce gorilla’ in the room.[iv]

Our dietary exposure to fructose, of course, is primarily through either sugar (sucrose), which is a disaccharide comprised of 50% fructose and 50% glucose by weight, or through high-fructose corn syrup (HFCS), which is mostly a 55% fructose and 45% glucose blend of monosaccharides, but goes as high as 90% fructose and 10% glucose in HFCS-90 form.  Pasteurized fruit juices are another concentrated source of fructose, but increasingly even pasteurized fruit juice is being adulterated with additional sugar or HFCS for reasons that have mostly to do with protecting the manufacturer’s bottom line.

Because high-fructose corn syrup contains free-form monosaccharides of fructose and glucose, it cannot be considered biologically equivalent to sucrose, which has a glycosidic bond that links the fructose and glucose together, and which slows its break down in the body. The attempt by the HFCS industry to re-label their product as “corn sugar,” which was recently denied by the FDA,[v] belies their anxiety about the differences, and also reveals growing awareness among the public of isolated fructose’s inherently toxic properties.

The reality is that fructose can cause far more damage than glucose, and we must look beyond caloric equivalences to understand this. While in times of need (e.g. starvation, post-workout glycogen depletion), fructose is as effective as glucose in replenishing glycogen stores, in “hypercaloric” states of excess consumption, it can lead to a process known as glycation whereby a sugar binds with protein or lipid molecules, often resulting in damage to cells and tissues.

For example, in vitro studies show that fructose damages proteins seven times more rapidily than glucose through a process known as protein fructosylation, which is when a sugar undergoes a Malliard reaction with a protein, which basically results in the caramelization (browing) of blood and tissue contents, “gumming up the works.” For example, if you try baking a pastry made with fructose, instead of white sugar, it will brown much more rapidly as a result of this Malliard reactivity.

Fructose actually shares great resemblance to alcohol (ethanol), such as being capable of stimulating dopamine production in our brain, as well as sharing similar metabolic pathways and effects on the liver (e.g. fatty liver). Their great similarities make even more sense when you consider that fructose can easily be converted into ethanol with a pinch of yeast in order to make alcoholic beverages.

So toxic is “purified” fructose that here at GreenMedInfo we have indexed research on over 70 adverse health effects associated with its excessive consumption, which include:

  • Insulin Resistance (32 studies)
  • Fatty Liver (22 studies)
  • Obesity (13 studies)
  • Metabolic Syndrome (19 studies)
  • Hypertension (10 studies)
  • Elevated Uric Acid (9 studies)
  • Elevated Triglycerides (14 studies)
  • Belly Fat (2 studies)
  • Cardiovascular Diseases (4 studies)
  • Liver Stress (6 studies)
  • Pancreatic Cancer (2 studies)
  • Leptin Resistance (2 studies)

To view the first hand research on 70+ forms of fructose toxicity click the hyperlink.

Like many foods consumed en masse, which may have a lesser known dark side (e.g. wheat), our global fixation on fructose may reveal something about it’s hitherto under appreciated addictive properties.

Fructose’s Drug-like Hold On Our Bodies 

Fructose addiction and alcoholism, in fact, share a number of parallels. In an article titled, “Fructose: metabolic, hedonic, and societal parallels with ethanol,” published in the Journal of the American Dietetic Association in 2010, Robert H. Lustig, MD broke new ground by identifying the great similarities between these two substances.

Rates of fructose consumption continue to rise nationwide and have been linked to rising rates of obesity, type 2 diabetes, and metabolic syndrome. Because obesity has been equated with addiction, and because of their evolutionary commonalities, we chose to examine the metabolic, hedonic, and societal similarities between fructose and its fermentation byproduct ethanol. Elucidation of fructose metabolism in liver and fructose action in brain demonstrate three parallelisms with ethanol. First, hepatic fructose metabolism is similar to ethanol, as they both serve as substrates for de novo lipogenesis, and in the process both promote hepatic insulin resistance, dyslipidemia, and hepatic steatosis. Second, fructosylation of proteins with resultant superoxide formation can result in hepatic inflammation similar to acetaldehyde, an intermediary metabolite of ethanol. Lastly, by stimulating the “hedonic pathway” of the brain both directly and indirectly, fructose creates habituation, and possibly dependence; also paralleling ethanol. Thus, fructose induces alterations in both hepatic metabolism and central nervous system energy signaling, leading to a “vicious cycle” of excessive consumption and disease consistent with metabolic syndrome. On a societal level, the treatment of fructose as a commodity exhibits market similarities to ethanol. Analogous to ethanol, societal efforts to reduce fructose consumption will likely be necessary to combat the obesity epidemic.

While the parallel between fructose and alcohol consumption may seem strange, the intimate connection between what we eat and our psychological health is beginning to gain wider recognition, especially considering new research linking aggression to trans fatty acid consumption, episodes of acute wheat mania, and the widespread presence of opiates in common foods

It may come as a surprise to many, but there is a fructose-opiate infatuation deeply embedded within mammalian biology, which has been the subject of scientific investigation since the late 80’s. A study published in the European Journal of Pharmacology in 1988 found that both glucose and fructose were capable of antagonizing morphine-induced pain killing effects, likely due to the direct opioid effects of these sugars or their metabolic byproducts on the central nervous system. In fact, the researchers found that fructose was more potent than glucose in accomplishing these effects.

Could the narcotic properties of fructose, or one of its metabolic byproducts, explain why we would consume such vast quantities of something so inherently harmful to our bodies?

As it turns out, not only has fructose’s manifold toxic properties been studied, but researchers have also investigated what natural substances reduce fructose’s adverse effects.

GreenMedInfo contains research on 21 natural compounds with fructose toxicity attenuating action, including

·         Berberine

·         Fish Oil

·         Astaxanthin

·         Bitter Melon

·         Chlorella

·         Coconut Water

·         Garlic

·         Ginger

·         Holy Basil

·         Quinoa

·         Resveratrol

·         Spirulina

To view them all, you can visit our Fructose-Induced Toxicity page.

Ultimately, avoiding fructose in any other than its naturally embedded form in the intelligent and infinitely complex structures of food, e.g. fruit, is ideal. Food cravings for sweets, after all, may conceal unmet emotional or spiritual needs, so sometimes it is best to search deeper within for the answers. Or, using natural non- or low-calorie sweeteners like xylitol or steviamay also take the edge off an intense sweet tooth.

But, beyond the increasingly obvious adverse effects of isolated fructose to human health, is the “hidden” damage that fructose does to environmental/planetary health. This is because fructose from HFCS is invariably produced from genetically modified (GM) corn, which requires massive environmental inputs of harmful pesticides, glyphosate, gene products with the ability to transfer horizontally, and other unsustainable practices. The “hidden tax” of fructose consumption is the accelerating, GM-mediated destruction of the biosphere; a biosphere, mind you, without which human health and human existence, is not possible. 

*Fructose: derived from Latin fructus (“fruit”) + -ose (“sugar”).


[i] Fructose: metabolic, hedonic, and societal parallels with ethanol. J Am Diet Assoc. 2010 Sep ;110(9):1307-21.  

[ii] Antagonism of the morphine-induced locomotor activation of mice by fructose: comparison with other opiates and sugars, and sugar effects on brain morphine. Life Sci. 1991 ;49(10):727-34.

[iii] Antagonism of antinociception in mice by glucose and fructose: comparison of subcutaneous and intrathecal morphine. Eur J Pharmacol. 1988 Feb 9 ;146(2-3):337-40.

[iv] USDA Economic Research Service, Dietary Assessment of Major Trends in U.S. Food Consumption, 1970-2005

[v] Packaging Digest, FDA rejects renaming of high-fructose corn syrup, 6/7/2012

 

Foods with Fructose Linked to High Blood Pressure.


As if you needed any other reason to reduce sugar intake, a study found that the over-consumption of foods with fructose is linked to high blood pressure. Not surprisingly, giant groups who want you to eat more HFCS (the worst kind of sugar) have spoken out against this and other similar studies.

applecause 235x147 Foods with Fructose Linked to High Blood Pressure


Fructose is a natural sugar found in fruit and vegetables, as well as many processed foods containing high-fructose corn syrup. What’s unnatural about it all is the sheer volume of fructose we find in foods in the form of HFCS and just how much of this sweet syrup Americans are taking in.

In the 1950s and 1960s, sucrose was the main source of sugar for Americans. Sucrose is the sweet substance in table sugar made from sugarcane or beets. But with the development of cheap HFCS, that changed dramatically.

Research shows that Americans consume 35 pounds of high-fructose corn syrup each year, although according to Princeton University, the average American consumes 60 pounds of HFCS every single year.

This most recent study found that those participants who took in 74 grams of fructose (the equivalent of about 2.5 sweet drinks), were at a 28% greater risk of blood pressure levels 135/85 or higher and a 77% greater risk of extreme high blood pressure, with levels greater than 160/100.

Soon after the findings were published, the Corn Refiners Association spoke out saying that the researchers overestimated the amount of fructose in the drinks being studied. The researchers denied this.

The American Beverage Association also weighed in, saying the findings, “furthers the confusion and misunderstandings about high fructose corn syrup and sugar-sweetened beverages,” adding that no cause and effect relationship could be established through this particular research methodology.

The researchers agree, to a certain extent, and admit that further research is needed in order to say for certain that foods with fructose caused the high blood pressure and weren’t simply a contributor or linked.

 

 

This is why high fructose corn syrup is dangerous.


High Fructose Corn Syrup, also known as HFCS, glucosefructose syrup, glucose syrup, fructose syrup, glucose/fructose, high-fructose maize syrup or corn sugar is a corn-based sweetener that is used in thousands of food products including sodas, soft drinks, fruit juices, ice cream, candy, baked goods, cookies, ketchup, soups, salad dressings, breads, crackers, etc.

HFCS is a mixture of fructose and glucose, and is used by food companies because it is cheaper than sugar and gives food products a longer shelf life.

HFCS is responsible for a host of health problems such as obesity, high cholesterol, insulin problems, Type 2 diabetes, liver damage, hypertension, high blood pressure, heart disease, cancer, migraines, ADHD, etc.
HFCS is often contaminated with mercury which can lead to brain damage.

Here is a great video about the dangers of HFCS:

Corn, the source of high fructose corn syrup, is now often genetically modified, which causes many serious health problems.

Glucose is used as fuel and metabolized by the cells in the body. In contrast, fructose can only be metabolized by the liver which turns fructose into fat. When consuming fructose, 30% will be stored as fat… Fructose, in contrast to glucose, has no effect on appetite, which results in overeating and obesity.

The fructose found in fruit and in some vegetables is actually quite healthy as it contains fiber, vitamins, minerals, enzymes and beneficial phytonutrients. In contrast, the fructose found in HFCS contains no nutrition and actually pulls nutrients from the body! HFCS hinders the absorption of minerals such as magnesium, copper and chromium and affects the receptors of insulin, leading to Type 2 diabetes. In addition, HFCS causes high cholesterol and impairs the immune system.

The food industry is trying to convince us that High Fructose Corn Syrup is natural, equal to sugar and therefore perfectly safe.

Do no longer believe the lies of the food industry and the ‘mainstream’ media. Contrary to what so-called ‘health experts’ claim, HFCS is not safe!

Avoid HFCS for 60 days and discover how your health will improve dramatically!

Other forms of fructose to avoid: crystalline fructose, chicory, inulin, iso glucose and Agave syrup, a highly processed sweetener that is nearly all-fructose.

Also avoid energy and sports drinks because they are loaded with sugar, chemical additives and artificial sweeteners.

Healthier HFCS alternatives:
Organic raw cane sugar, maple syrup, coconut nectar, palm sugar, raw honey and Stevia, the low calorie, all natural sweetener used in Paraguay for centuries.

Source: rawforbeauty.com