BASICS
- Fructose is one half of Sugar
- Prolonged Appetite Stimulant
- Addictive
- Elegant ‘Summer’ Metabolism
- Metabolised largely to Fat storage in every organ
- Causes subintimal vascular chronic inflammation in EVERY artery in the body
- Toxic in Current Doses
IDEAS
The consumption of Sugar and Polyunsaturated Seed Oils combine in our diet to create inflammation in every blood vessel wall and in every tissue in every organ of the body. The inflammatory process makes everything susceptible to damage and disease.
Read about the Metabolism
Read about the Damage Process
The NoFructose Handout Starter Sheet is your take away summary of this web site. Read it at the NoFructose Starter Sheet area of this web site or download it.
MORE INFORMATION
Sugar
Sugar in all forms is Sucrose – 50% Glucose and 50% Fructose.
We have been told that we need Glucose all the time but the only cells dependent on it as a fuel are erythrocytes (red blood cells) fuel. The liver can produce glucose via a process called gluconeogenesis and all other cells and organs in the body will work vey well with ketone bodies sourced from healthy fat consumption.
Fructose is our summer ‘necessity’ to convert to fat for Winter hibernation. It makes us hungry and effectively goes to fat and along the way is involved in some harmful pathways.
Sources of Fructose
Sugar – 50% Fructose and 50% Glucose (ALL sugars including honey).
Honey – 55% Fructose and 45% Glucose as a proportion.
High Fructose Corn Syrup (HFCS) – 55% Fructose and 45% Glucose. Used largely in North America as cheaper to produce.
Whole Fruit – large quantities of fructose but generally with fibre which slows uptake, particularly if you eat the skin. Fructose is often known as ‘fruit sugar’
‘Natural’ sugar is still sucrose. There is no difference between white, raw, brown and caster sugar.
If a food has sugar in it then that sugar is almost certainly at least 50% fructose (unless it is a milk product). This includes all honey.
Sugar Consumption Estimates for Australia
1800 – Estimate 1-2 kg per annum per person
1900 – Estimate 5 kg per annum per person
2010 – Estimate 50 – 65 kg per annum per person
Gary Fettke 2050 Prediction – Less than 5 kg per annum
ARTICLES
Sugar, Uric Acid, and the Etiology of Diabetes and Obesity
RJ Johnson et al, Diabetes October 2013 vol. 62 no. 10 3307-3315
The intake of added sugars, such as from table sugar (sucrose) and high-fructose corn syrup has increased dramatically in the last hundred years and correlates closely with the rise in obesity, metabolic syndrome, and diabetes. Fructose is a major component of added sugars and is distinct from other sugars in its ability to cause intracellular ATP depletion, nucleotide turnover, and the generation of uric acid. In this article, we revisit the hypothesis that it is this unique aspect of fructose metabolism that accounts for why fructose intake increases the risk for metabolic syndrome. Recent studies show that fructose-induced uric acid generation causes mitochondrial oxidative stress that stimulates fat accumulation independent of excessive caloric intake. These studies challenge the long-standing dogma that “a calorie is just a calorie” and suggest that the metabolic effects of food may matter as much as its energy content. The discovery that fructose-mediated generation of uric acid may have a causal role in diabetes and obesity provides new insights into pathogenesis and therapies for this important disease.
Read about the Metabolism
Read about the Damage Process
Read about the Health Issues
Read about the History of Sugar
Read about the History of Food
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