Sugar: The Bitter Truth (excellent)

[JohnQPublic]

http://youtu.be/dBnniua6-oM

He explains in detail, and interms a lot of people will understand the issue with fructose as consumed in our current diets.

[Ponce]

I havent seen the video but usually when someone post something about sugar it it has some negative connotation.

At 73 and with a BP of 165/119 I am very healthy.....but for broken bones, bullets and knife wounds and out of shape... I was born at a sugar mill back in Cuba, I would say that my ,now, daily dose of sugar is between 12-15 full table spoons of sugar.....as a matter of fact, I need sugar as some people needs insuline......however...... all the sugar that I know have is at least 10 years old and made from pure sugar cane, I do not trust the new made sugar at all.

V

[Cebu_4_2]

Current sugar is made from GMO sugar beets.

[Shami-Amourae]

Avoid all sweeteners completely unless it is the following:



Raw honey (http://www.swansonvitamins.com/YS014/ItemDetail)
Grade B organic maple syrup (http://www.amazon.com/NOW-Foods-Healthy-Certified-Multi-Pack/dp/B0041TXHS8/ref=sr_1_2?s=hpc&ie=UTF8&qid=1341716759&sr=1-2&keywords=Grade+B+organic+maple+syrup)
Stevia (herb (http://www.amazon.com/Pure-Green-Stevia-Powder-Promotion/dp/B0073YGCIU/ref=sr_1_41?ie=UTF8&qid=1341716688&sr=8-41&keywords=stevia+powder) and concentrate (http://www.amazon.com/Planetary-Herbals-Stevia-Concentrate-2-Ounce/dp/B001G7R7VG/ref=sr_1_4?s=hpc&ie=UTF8&qid=1341716720&sr=1-4&keywords=stevia+concentrate) forms only) <-----Not the extract!!!
REAL sugar cane (Heavenly Organics (http://www.heavenlyorganics.com/productsho/sugar.aspx) or Rapunzel's Rapadura (http://www.amazon.com/Rapunzel-Organic-Whole-24-Ounce-Packages/dp/B001E5DZIO/ref=pd_sim_sbs_gro_1))


These are the only sweeteners I know of that are safe for the human body, in moderation.

[Barbaro]

OP,

The first video is very well done.

There is also a short version (I'm putting here) that is very well done, informative, and for the layman a little more.

How do you embedd Youtube videos here? Thanks.


http://youtu.be/tdMjKEncojQ

[TheNocturnalEgyptian]

What do you all think of sugar derived from Coconuts Palms?

[Shami-Amourae]

What do you all think of sugar derived from Coconuts Palms?

Avoid it.
http://s8.postimage.org/cnjav31p1/3_8_2013_1_02_18_AM.png

[TheNocturnalEgyptian]

Gotcha.


My goto sweeteners have been grade B maple syrup (ever since I did the master cleanse) and raw honey anyway.


Just got on a coconut kick (mostly organic coconut oil & coconut shavings) and thought I'd try the sugar, even though I don't really put sugar in anything.

[Cebu_4_2]

OP,

The first video is very well done.

There is also a short version (I'm putting here) that is very well done, informative, and for the layman a little more.

How do you embedd Youtube videos here? Thanks.

https://www.youtube.com/watch?v=tdMjKEncojQ

tdMjKEncojQ


https://www.youtube.com/watch?v=tdMjKEncojQ

[JohnQPublic]

The issue is not sugar (i.e., glucose), but rather fructose. And the issue is the amount of fructose we consume, and the way we consume it. Basically, we are living with the chronic effects which are almost identical to the chronic effects (but not the acute effects) an alcoholic lives with. Watch teh video if you have not weatched it yet. Dr. Lustig also has a book. I will probably read it.

Mamboni should watch and comment on this.

[JohnQPublic]

I havent seen the video but usually when someone post something about sugar it it has some negative connotation.

At 73 and with a BP of 165/119 I am very healthy.....but for broken bones, bullets and knife wounds and out of shape... I was born at a sugar mill back in Cuba, I would say that my ,now, daily dose of sugar is between 12-15 full table spoons of sugar.....as a matter of fact, I need sugar as some people needs insuline......however...... all the sugar that I know have is at least 10 years old and made from pure sugar cane, I do not trust the new made sugar at all.

V

My friend- I strongly suggest you watch the film:

You said (http://gold-silver.us/forum/showthread.php?36859-The-end-of-the-leyend-of-Ponce-or-the-beginning&highlight=high+blood+pressure)

"...OK amigos, all together now............OH WOWWWWWWWWW I AM SOOOOOO SOORY PONCE, I HOPE THAT YOU WILL RECOVER AND THAT EVERYTHING WILL BE OK.

Anyway, what I had last weed was a stroke...a cloth?clothe?....whatever you call it.......in a vein in my brain........from now on baby aspiring and bp pills.........that's the pits for me."

Hypertension (high blood pressure) is directly linked to the fructose (sucrose and high fructose corns syrup are both roughly on glucos+1 fructose) overdose we are being subjected to. He also shows that gout, and other diseases are linked. I have heard bits and pieces of this, but there is a lot of contradicting information out there (chaff). He explains the exact biochemical pathways, and it makes a lot of sense.

[JohnQPublic]

I just ordered his latest book, Fat Chance: Beating the Odds...


(http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/159463100X/ref=sr_1_1?ie=UTF8&qid=1362760552&sr=8-1&keywords=lustig+fat+chance)Robert Lustig’s 90-minute YouTube video “Sugar: The Bitter Truth”, has been viewed more than two million times. Now, in this much anticipated book, he documents the science and the politics that has led to the pandemic of chronic disease over the last 30 years.

In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.

To help us lose weight and recover our health, Lustig presents personal strategies to readjust the key hormones that regulate hunger, reward, and stress; and societal strategies to improve the health of the next generation. Compelling, controversial, and completely based in science, Fat Chance debunks the widely held notion to prove “a calorie is NOT a calorie”, and takes that science to its logical conclusion to improve health worldwide.

[Santa]

73 isn't old.
My Uncle was running 10 miles a day well into his 80's.
He's dead now.

But still.... 73 ain't old.

[Ponce]

Sorry about your stroke and hope that you are better now........as for me?.....if I have to live in fear of everything that's going on now day I then may as well move to the moon........the only way that you can live, and not just exist, is to worry about nothing.......or like I like to say, be ready for all and afraid of none.

Death is my ultimate goal so that anything in between it and myself are only bumps on the road...if you are worried about death you are then worried about every thing else.

Wowwwwwwww Santa, that's great.......my dad did die at 98 in 2010 and all the male members, and a few females, lives to be over 100.

V

[JohnQPublic]

Sorry about your stroke and hope that you are better now........as for me?.....if I have to live in fear of everything that's going on now day I then may as well move to the moon........the only way that you can live, and not just exist, is to worry about nothing.......or like I like to say, be ready for all and afraid of none.

Death is my ultimate goal so that anything in between it and myself are only bumps on the road...if you are worried about death you are then worried about every thing else.

Wowwwwwwww Santa, that's great.......my dad did die at 98 in 2010 and all the male members, and a few females, lives to be over 100.

V

Ponce, regarding the stroke, I was quoting you! I hope you are well now.

[Ponce]

Hahahahahahah, that's how much attention I pay to all that stuff, I forgot all about it......as a matter of fact I never even went back for a check up, I have had so many accidents that many times I even forget what is what.

I will tell you this, I will have to stop eating so many candies.......looking next to my recliner I can see four differnt kinds of candies and three of cookies......plus more in the kitchen, stuff like donuts and cereals..... once in a while I do over do it and get sick to my stomack, I don't feel sick, only shit sick hahahahahhah.....thanks tp.

What's funny is that in winter all my injuries becomes a dark brown, specially both hands, so that I look like I don't know what.......what bothers me the most is the middle finger of my right hand that I broke doing a karate number 50 years ago on some boards and the pointing finger that has a deep cut from when I was a machinest from 43 years ago, altogether I have about 16 injuries in both hands.......last one was when I almost chop off my left hand about 7 months ago...funny part about that one is that it never did hurt......I already posted most of my injuries, may have forgoten some of them.

I am getting a little bit worried because many times I do forget simple names and things like that, usually I simply use another name with the same meaning.

V

[Hatha Sunahara]

I watched this video several years ago, and it got my interest going. Subsequently I discovered a really interesting book that gives historical perspective about sugar--Sugar Blues by William Dufty

http://www.scribd.com/doc/33887927/Sugar-Blues

Also a widely circulated piece of health literature by Ron Rosedale, MD called Insulin and Its Metabolic Effects

http://drrosedale.com/resources/pdf/Insulin%20and%20Its%20Metabolic%20Effects.pdf

These two give some depth to what Lustig says in his Video. It's a health problem because it is a cultural problem. One of the reasons the witches in medieval Europe were burned at the stake was because they told people not to eat sugar at a time when the elite were making tons of money from sugar sales.


Hatha

[Hatha Sunahara]

And then there is the book by John Yudkin about sugar called Pure White and Deadly--which for a long time was hard to find on the internet, but no longer so. Here's a link to where you can download it:

http://www.hcvsociety.org/files/Diet/Pure-White-and-Deadly.pdf

Here's a link to some reviews of the book--very closely tied to Lustig's presentation:

http://www.goodreads.com/book/show/5261610-pure-white-and-deadly


Hatha

[JohnQPublic]

Anti-sugar doctor Robert Lustig talks more about what's wrong with the American diet (http://articles.chicagotribune.com/2013-01-17/features/chi-food-policy-robert-lustig-dishes-on-low-carb-obama-toxic-sugar-juice-and-more-20130117_1_anti-sugar-food-industry-food-items)
Additional quotes from Tribune interview
January 17, 2013|By Monica Eng | Tribune reporter



The Chicago Tribune’s Good Eating section this week features an interview with Dr. Robert Lustig (http://www.chicagotribune.com/features/food/sc-food-0118-fat-chance-book-20130116,0,4351737.story) who gained fame for his anti-sugar lecture (http://www.youtube.com/watch?v=dBnniua6-oM) on YouTube and now his new book called “Fat Chance.” He posits that the nation’s increased consumption of sweetened food and drink (supported by industry and the government) is behind our obesity. The Tribune had limited space to run Lustig’s comments in the original print story, so here we offer additional questions and answers from the interview.


http://articles.chicagotribune.com/images/pixel.gif



http://articles.chicagotribune.com/images/pixel.gif
Q. You say that more regulation will improve national health, but what about the complaint that there are already too many restrictions on food and we are becoming a nanny state?
A. That is a huge question. We as Americans especially value our libertarian streak. God forbid you should tell me what to do. Every time someone tells me to do something I have two words for them and they ain’t "happy birthday." Everybody is like that. It’s just human nature to say keep your hands out of my kitchen and keep your hands off my food. The problem is we have already been told what to do by the food industry. Of the 600,000 food items currently in the American grocery store, 80 percent of them have added sugar. In many convenience stores you can’t find food that hasn’t been adulterated and processed. And processed food is high sugar, low fiber. High sugar for palatability and low fiber for shelf life. So you’ve already been told what to eat but you didn’t know it. Most of your food has been chosen for you. So the real question here is who do you want in your kitchen? The government, who will take your wallet and freedom? Or the food industry who’ve already taken your wallet, your freedom and your health?
What we really need is a dialogue at the highest levels of government but about what needs to happen. The problem is there is no reason for them to have this discussion because they say we don’t have the science on it. The fact is we do [have the science] and it’s all in the book with footnotes and references.
Q. But we already have high level people, like chef Sam Kass and first lady Michelle Obama, trying to change food policy.
A. No they’re not. It’s a nice thought but it isn’t so. In the book I talked about my meeting with Kass. He’s a good looking, charismatic dude. And he’s very smart. He’s not a standard chef. He’s a policy wonk in his own right and I have great respect for him. But he told me something that made me want to write the book even more.
In May 2011, I was at a [conference on obesity] in San Antonio and at that meeting I got 20 minutes with Sam Kass, along with Professor David Ludwig of Harvard who can vouch for the veracity of this quote. This was a month after Gary Taube’s "Toxic Sugar" article (which detailed the need to curb sugar intake in the American diet) had come out in the New York Times. Kass told me that everyone in the White House including the president had read the Times article and we are all in agreement.
He said, “You are absolutely right but we will not acknowledge it because we don’t want the fight.” … I think [Obama] has too many things on his plate and this just doesn’t rise to the top. He has more fights than he knows what to do with and this is not where he wants to spend his political capitalhttp://images.intellitxt.com/ast/adTypes/icon1.png (http://articles.chicagotribune.com/2013-01-17/features/chi-food-policy-robert-lustig-dishes-on-low-carb-obama-toxic-sugar-juice-and-more-20130117_1_anti-sugar-food-industry-food-items#).
Lately, [Michelle Obama] has spent more time talking about exercise than she did about the food itself and the food itself is the real problem. There is nothing bad about exercise. It’s all good. It’s just that it doesn’t cause weight loss on it’s own and that’s where the science comes in. There are no studies, zero, none in the world literature proving that exercise will cause weight loss on its own. Time Magazinehttp://images.intellitxt.com/ast/adTypes/icon1.png (http://articles.chicagotribune.com/2013-01-17/features/chi-food-policy-robert-lustig-dishes-on-low-carb-obama-toxic-sugar-juice-and-more-20130117_1_anti-sugar-food-industry-food-items#) came out with a cover story on this a couple of years ago and so it’s not that controversial.
So why does everyone say that that if we just get everybody to exercise we can control the obesity epidemic? It’s a crock of [expletive].
Q. You advocate avoiding processed food and cooking whole foods yourself. What do you like to cook?
A. Seriously, I like to cook everything but I really like to cook Italian.
Q. Could you walk me through your average meals?
A. We like to have chicken marsala with brown rice and steamed broccoli. We start with chicken breasts that are floured and sauteed, add the mushrooms, the marsala and chicken broth and reduce. Then brown rice on the side and steamed broccoli with seasoning.
Breakfast is my one disaster indulgence because I just don’t have enough time and I have to get my kids ready for schoolhttp://images.intellitxt.com/ast/adTypes/icon1.png (http://articles.chicagotribune.com/2013-01-17/features/chi-food-policy-robert-lustig-dishes-on-low-carb-obama-toxic-sugar-juice-and-more-20130117_1_anti-sugar-food-industry-food-items#), so I end up having half a bagel with some sliced cheese. I ended up saying so on Alec Baldwin’s pod cast and the low carb people have been merciless and savage.
But my ideal breakfast would be bacon and eggs or a cheese omelet but I just don’t have time. Dinner is always something appropriate because the day is over and I have a few moments and we can watch TV while we cook and make it happen.
For lunch, I’m often at the hospital and it’s often something like chicken curry with rice or vegetables or something on that order. If I’m running — and I often am — it might be a burrito or Chinese food.
I live the busy working parent life every day. I recognize there is a difference between knowing it and doing but you can’t do it until you know it.
Q. What stops people from putting education into action.
A. It’s called busy two-working-parent families, not enough time and not enough money.
Q. So how do you change that with policy?
A. That’s hard, and I’m not saying I know the answer. I know what’s wrong but the question is how best to fix it. One way is to change the availability of problem food and that’s what I’m talking about. But will that fix everything? Will that fix a one-parent household on food stamps having to feed seven kids? No, of course not. That’s a disaster. That’s bigger than me and bigger than the president. But if we changed the qualityhttp://images.intellitxt.com/ast/adTypes/icon1.png (http://articles.chicagotribune.com/2013-01-17/features/chi-food-policy-robert-lustig-dishes-on-low-carb-obama-toxic-sugar-juice-and-more-20130117_1_anti-sugar-food-industry-food-items#) of the food and made better food accessible on those food stamps, it could go a long way. Changing the food environment in general could go a long way.
There is nobody alive who can solve the world's ills, but admitting there is a problem is half the battle.
Q. This low carb vs. low fat battle keeps raging and your lecture was one of the first, I thought, to note that both can work because they both have something in common, very little sugar.
A. Once you understand how the cells burn energy and the science of mitochondrial function, it becomes very clear what’s going on. And that’s why both groups (the low carb faction and the high fiber, low fat faction) are right. It’s not like they’re making it up. The problem is they can’t see their way to understanding what’s good about the other side.
You might even be able to choose one for one meal and one for another meal as long as you stay away from sugar, which poisons the well in both directions. So you might not have to be on a low carb or low fat diet plan. You might be able to alternate between the two. I don’t know the answer to that. I don’t know if anyone has tried that, but from a purely physiologic mechanism, I don’t see why it wouldn’t work.
Q. You were one of the first people to loudly sound the alarm about the dangers of fruit juice, shocking parents. Why is juice not great?
A. It’s more sugar than Coke and when you take the fiber away there is nothing to slow the absorption. So you are getting that sugar [load] directly to your liver, the same way Coke does. In fact, calorie for calorie and ounce for ounce, there is more sugar in juice than in Coke. So you are actually doing more damage.
But when you eat a piece of fruit you are delaying the absorption of that sugar.
Let me read you the first paragraph of the Huffington Post op-ed I wrote:
“In Contra Costa County California, a high school student juices six oranges to make eight ounces juice and downs it in 12 seconds flat and says ‘I’m hungry, what’s for breakfast?’
"A second student cuts up six oranges taking 15 minutes to eat five of them and says, ‘I think I’m gonna be sick. I can’t eat another bite.’
"These students are participating in a pilot program to bring the lessons of food to an otherwise unsuspecting population, our nation’s impoverished youth.”
So that’s an experiment done in front of the kids and it shows just how important the fiber is. Basically you can’t make a kid eat five oranges (in the way nature made them) but if they drink a glass of orange juice their getting the sugar of six.
Q. You talk a lot about the difference between subcutaneous fat found under the skin and visceral fat that accumulates around your organs and contributes to your waist. I was shocked to learn that subcutaneous fat is good for you.
A. Subcutaneous fat may be ugly but it's good for you. The problem is it is hard to generate subcutaneous fat only. When you are gaining weight, you are gaining both. But in an of itself, it is actually beneficial. When you don’t have any subcutaneous fat you are sick as hell. It’s very useful and if you don’t have it, you’re sick. Obviously, the more you have the worse it looks and it can often mean big butts -- which is anathema to most American women -- but the fact of the matter is that it’s good.
The visceralhttp://images.intellitxt.com/ast/adTypes/icon1.png (http://articles.chicagotribune.com/2013-01-17/features/chi-food-policy-robert-lustig-dishes-on-low-carb-obama-toxic-sugar-juice-and-more-20130117_1_anti-sugar-food-industry-food-items#) fat is the problem and that is the fat that goes away with exercise. I am for exercise, but you have to know what it does. It’s not necessarily going to make you lose weight. You will gain muscle and lose visceral fat, which is good, but you won’t necessarily see it on the scale.

[JohnQPublic]

Here is a diagram showing the biochemical pathway for glucose and fructose in the liver:

http://www.jci.org/articles/view/37385/figure/6

[Shami-Amourae]

I don't want to hijack this thread, but I wanted to expand on the discussion. So based on the information above sugar is bad, people will naturally wonder what you should eat that still tastes good. That's where I want to also introduce some of Sally Fallon's discussions about fats and oils. Sally Fallon is in agreement with this discussion of limiting or removing refined sugars from your diet, but also focuses her discussion on what are good fats and what are bad fats. This expands on where the "Health Experts" and "Doctors" are wrong on, and what is the biologically the correct diet you should have.

I'm reposting this for those who haven't see it

The Oiling of America

http://www.youtube.com/watch?v=fvKdYUCUca8

[JohnQPublic]

When the liver gets fatty (http://www.health.harvard.edu/newsletters/Harvard_Health_Letter/2011/January/when-the-liver-gets-fatty) JAN 2011

[No mention of fructose pathway. None. From Harvard Health Publications.]


Is fructose bad for you? (http://www.health.harvard.edu/blog/is-fructose-bad-for-you-201104262425) Posted April 26, 2011, 1:28 pm

[The above article is linked into this one. Same publication.]

Interesting- they are just starting to get this.

[Shami-Amourae]

"They", the "Experts" always have to change tactics to go to the next thing that kills you when the last thing that kills you is overwhelmingly found out to be a fraud. The people on the sidelines who have been screaming and shouting at the top of their lungs about this stuff are still ignored and dismissed as crazies. The "Experts" will simply say "We had no warning!"

We've seen this over and over again. What you'll see most likely is the "Experts" embracing this new anti-sugar trend and moving things towards aspartame, and other "alternative" sweeteners that kill you even faster.

EXAMPLE:
http://www.infowars.com/olympic-medalist-promotes-new-7up-with-high-fructose-corn-syrup-and-aspartame/

http://www.youtube.com/watch?v=ytjo4eyOWXo

Anything OFFICIAL is a scam. It sickens me that people don't get this. It's not that they don't know, THEY DO know. This is all eugenics and population reduction ON PURPOSE.

[JohnQPublic]

Anything OFFICIAL is a scam. It sickens me that people don't get this. It's not that they don't know, THEY DO know. This is all eugenics and population reduction ON PURPOSE.

I don't think this fructose issue is official. What is official is the USDA food pyramid calling for a low-fat/high-carb diet (incorrectly) that led to the issue.

[vacuum]

http://youtu.be/dBnniua6-oM

He explains in detail, and interms a lot of people will understand the issue with fructose as consumed in our current diets.

Thanks, great video. I'm going to share this with people.

Wouldn't have seen it if it wasn't in general.

[JohnQPublic]

Thanks, great video. I'm going to share this with people.

Wouldn't have seen it if it wasn't in general.

It was dying in general, but I may move it back.

[JohnQPublic]

For those that want a more medically oriented summary, try this article:

Review Article: Fructose in Non-alcoholic Fatty Liver Disease (http://www.medscape.com/viewarticle/762680)
Y. Yilmaz

Aliment Pharmacol Ther. 2012;35(10):1135-1144.


Abstract Background The role of excess fructose intake in the pathogenesis of non-alcoholic fatty liver disease (NAFLD) has recently received increasing attention, but the pathophysiology of this relationship has been only partly elucidated.

Aim To provide an overview of the potential role played by fructose in the pathogenesis of NAFLD by focusing on both indirect and direct harmful effects.

Methods Experimental and clinical studies which investigated the relation of fructose with NAFLD are reviewed.

Results Several factors may potentially contribute to fructose-induced NAFLD, including the induction of the metabolic syndrome, copper deficiency, bacterial translocation from the gut to the liver, the formation of advanced glycation endproducts and a direct dysmetabolic effect on liver enzymes.

Conclusions Experimentally-increased fructose intake recapitulates many of the pathophysiological characteristics of the metabolic syndrome in humans, which may in turn lead to NAFLD. However, the majority of experimental studies tend to involve feeding excessively high levels of fructose (60–70% of total energy intake) which is not reflective of average human intake. Hopefully, the combination of in vivo, in vitro and genetic research will provide substantial mechanistic evidence into the role of fructose in NAFLD development and its complications.

[JohnQPublic]

I'm going to share this with people.



I am sharing it with my immediate family already (and all of you!). I will probably spread it around further.

[JohnQPublic]

How bad is fructose? (http://ajcn.nutrition.org/content/86/4/895.full)

2007


George A Bray (http://ajcn.nutrition.org/search?author1=George+A+Bray&sortspec=date&submit=Submit)





1From the Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, LA


This issue of the Journal contains another disturbing article on the biology of fructose (1 (http://ajcn.nutrition.org/content/86/4/895.full#ref-1)). Why is fructose of concern? First, it is sweeter than either glucose or sucrose. In fruit, it serves as a marker for foods that are nutritionally rich. However, in soft drinks and other “sweets,” fructose serves to reward sweet taste that provides “calories,” often without much else in the way of nutrition. Second, the intake of soft drinks containing high-fructose corn syrup (HFCS) or sucrose has risen in parallel with the epidemic of obesity, which suggests a relation (2 (http://ajcn.nutrition.org/content/86/4/895.full#ref-2)). Third, the article in this issue of the Journal (1 (http://ajcn.nutrition.org/content/86/4/895.full#ref-1)) and another article published elsewhere last year (3 (http://ajcn.nutrition.org/content/86/4/895.full#ref-3)) implicate dietary fructose as a potential risk factor for cardiovascular disease.

The intake of dietary fructose has increased significantly from 1970 to 2000. There has been a 25% increase in available “added sugars” during this period (4 (http://ajcn.nutrition.org/content/86/4/895.full#ref-4)). The Continuing Survey of Food Intake by Individuals from 1994 to 1996 showed that the average person had a daily added sugars intake of 79 g (equivalent to 316 kcal/d or 15% of energy intake), approximately half of which was fructose. More important, persons who are ranked in the top one-third of fructose consumers ingest 137 g added sugars/d, and those in the top 10% consume 178 g/d, with half of that amount being fructose. If there are health concerns with fructose, then this increased intake could aggravate those problems.

Before the European encounter with the New World 500 y ago and the development of the worldwide sugar industry, fructose in the human diet was limited to a few items. For example, honey, dates, raisins, molasses, and figs have a content of >10% of this sugar, whereas a fructose content of 5–10% by weight is found in grapes, raw apples, apple juice, persimmons, and blueberries. Milk, the main nourishment for infants, has essentially no fructose, and neither do most vegetables and meats, which indicates that human beings had little dietary exposure to fructose before the mass production of sugar.
Most fructose in the American diet comes not from fresh fruit, but from HFCS or sucrose (sugar) that is found in soft drinks and sweets, which typically have few other nutrients (2 (http://ajcn.nutrition.org/content/86/4/895.full#ref-2)). Soft drink consumption, which provides most of this fructose, has increased dramatically in the past 6 decades, rising from a per-person consumption of 90 servings/y (≈2 servings/wk) in 1942 to that of 600 servings/y (≈2 servings/d) in 2000 (5 (http://ajcn.nutrition.org/content/86/4/895.full#ref-5)). More than 50% of preschool children consume some calorie-sweetened beverages (6 (http://ajcn.nutrition.org/content/86/4/895.full#ref-6)). Children of this age would not normally be exposed to fructose, let alone in these high amounts. Because both HFCS and sucrose are “delivery vehicles for fructose,” the load of fructose has increased in parallel with the use of sugar.

Fructose is an intermediary in the metabolism of glucose, but there is no biological need for dietary fructose. When ingested by itself, fructose is poorly absorbed from the gastrointestinal tract, and it is almost entirely cleared by the liver—the circulating concentration is ≈0.01 mmol/L in peripheral blood, compared with 5.5 mmol/L for glucose.

Fructose differs in several ways from glucose, the other half of the sucrose (sugar) molecule (4 (http://ajcn.nutrition.org/content/86/4/895.full#ref-4)). Fructose is absorbed from the gastrointestinal tract by a different mechanism than that for glucose. Glucose stimulates insulin release from the isolated pancreas, but fructose does not. Most cells have only low amounts of the glut-5 transporter, which transports fructose into cells. Fructose cannot enter most cells, because they lack glut-5, whereas glucose is transported into cells by glut-4, an insulin-dependent transport system. Finally, once inside the liver cell, fructose can enter the pathways that provide glycerol, the backbone for triacylglycerol. The growing dietary amount of fructose that is derived from sucrose or HFCS has raised questions about how children and adults respond to fructose alone or when it is accompanied by glucose. In one study, the consumption of high-fructose meals reduced 24-h plasma insulin and leptin concentrations and increased postprandial fasting triacylglycerols in women, but it did not suppress circulating ghrelin, a major appetite-stimulating hormone (4 (http://ajcn.nutrition.org/content/86/4/895.full#ref-4)).

Fructose is metabolized, primarily in the liver, by phosphorylation on the 1-position, a process that bypasses the rate-limiting phosphofructokinase step (4 (http://ajcn.nutrition.org/content/86/4/895.full#ref-4)). Hepatic metabolism of fructose thus favors lipogenesis, and it is not surprising that several studies have found changes in circulating lipids when subjects eat high-fructose diets (4 (http://ajcn.nutrition.org/content/86/4/895.full#ref-4)). In the study conducted by Aeberli et al (1 (http://ajcn.nutrition.org/content/86/4/895.full#ref-1)), dietary factors, especially fructose, were examined in relation to body mass index, waist-to-hip ratio, plasma lipid profile, and LDL particle size in 74 Swiss schoolchildren who were 6–14 y old. In that study, plasma triacylglycerols were higher, HDL-cholesterol concentrations were lower, and lipoprotein (LDL) particle size was smaller in the overweight children than in the normal-weight children. Fatter children had smaller LDL particle size, and, even after control for adiposity, dietary fructose intake was the only dietary factor related to LDL particle size. In this study, it was the free fructose, and not sucrose, that was related to the effect of LDL particle size. Studies in rodents, dogs, and nonhuman primates eating diets high in fructose or sucrose consistently show hyperlipidemia (4 (http://ajcn.nutrition.org/content/86/4/895.full#ref-4)). The current report by Aeberli et al suggests that the higher intake of fructose by school-age children may have detrimental effects on their future risk of cardiovascular disease by reducing LDL particle size. It is interesting that this study did not find a relation of dietary fructose with triacylglycerols but did find a relation with the more concerning lipid particle, LDL cholesterol. Another recent report has proposed a hypothesis relating fructose intake to the long-known relation between uric acid and heart disease (3 (http://ajcn.nutrition.org/content/86/4/895.full#ref-3)). The ADP formed from ATP after phosphorylation of fructose on the 1-position can be further metabolized to uric acid. The metabolism of fructose in the liver drives the production of uric acid, which utilizes nitric oxide, a key modulator of vascular function (3 (http://ajcn.nutrition.org/content/86/4/895.full#ref-3)). The studies by Aeberli et al and Nakagawa et al suggest that the relation of fructose to health needs reevaluation.

[JohnQPublic]

Hepatology. (http://www.ncbi.nlm.nih.gov/pubmed/23390127#) 2013 Feb 6. doi: 10.1002/hep.26299. [Epub ahead of print]
Dietary fructose in nonalcoholic fatty liver disease.Vos MB (http://www.ncbi.nlm.nih.gov/pubmed?term=Vos%20MB%5BAuthor%5D&cauthor=true&cauthor_uid=23390127), Lavine JE (http://www.ncbi.nlm.nih.gov/pubmed?term=Lavine%20JE%5BAuthor%5D&cauthor=true&cauthor_uid=23390127).

SourcePediatrics, Emory University School of Medicine, Atlanta, GA, USA; Children's Healthcare of Atlanta, Atlanta, GA, USA.

AbstractNonalcoholic fatty liver disease (NAFLD) is the most common chronic liver disease in adults and children. A number of genetic and environmental factors are known to predispose individualsto NAFLD. Certain dietary sugars, particularly fructose, are suspected to contribute to the development of NAFLD and its progression. The increasing quantity of fructose in the diet comes from sugar additives (most commonly sucrose and high fructose corn syrup) in beverages and processed foods. Substantial links have been demonstrated between increased fructose consumption and obesity, dyslipidemia and insulin resistance. Growing evidence suggests that fructose contributes to the development and severity of NAFLD. In human studies, fructose is associated with increasing hepatic fat, inflammation and possibly fibrosis. Whether fructose alone can cause NAFLD or if it serves only as a contributor when consumed excessively in the setting of insulin resistance, positive energy balance and sedentary lifestyle is unknown. Sufficient evidence exists to support clinical recommendations that fructose intake be limited through decreasing foods and drinks high in added (fructose-containing) sugars. (HEPATOLOGY 2013.).

[JohnQPublic]

Abundance of fructose not good for the liver, heart (http://www.health.harvard.edu/newsletters/Harvard_Heart_Letter/2011/September/abundance-of-fructose-not-good-for-the-liver-heart)

Harvard Health Publications
SEP 2011


Another reason to avoid foods made with a lot of sugar.

The human body handles glucose and fructose — the most abundant sugars in our diet — in different ways. Virtually every cell in the body can break down glucose for energy. About the only ones that can handle fructose are liver cells. What the liver does with fructose, especially when there is too much in the diet, has potentially dangerous consequences for the liver, the arteries, and the heart.

Fructose, also called fruit sugar, was once a minor part of our diet. In the early 1900s, the average American took in about 15 grams of fructose a day (about half an ounce), most of it from eating fruits and vegetables. Today we average four or five times that amount, almost all of it from the refined sugars used to make breakfast cereals, pastries, sodas, fruit drinks, and other sweet foods and beverages.
Refined sugar, called sucrose, is half glucose and half fructose. High-fructose corn syrup is about 55% fructose and 45% glucose.

From fructose to fat
The entry of fructose into the liver kicks off a series of complex chemical transformations. (You can see a diagram of these at health.harvard.edu/172 (http://health.harvard.edu/172).) One remarkable change is that the liver uses fructose, a carbohydrate, to create fat. This process is called lipogenesis. Give the liver enough fructose, and tiny fat droplets begin to accumulate in liver cells (see figure). This buildup is called nonalcoholic fatty liver disease, because it looks just like what happens in the livers of people who drink too much alcohol.

Virtually unknown before 1980, nonalcoholic fatty liver disease now affects up to 30% of adults in the United States and other developed countries, and between 70% and 90% of those who are obese or who have diabetes.
Early on, nonalcoholic fatty liver disease is reversible. At some point, though, the liver can become inflamed. This can cause the low-grade damage known as nonalcoholic steatohepatitis (steato meaning fat and hepatitis meaning liver inflammation). If the inflammation becomes severe, it can lead to cirrhosis — an accumulation of scar tissue and the subsequent degeneration of liver function.



Liver comparison

http://www.health.harvard.edu/newsletter/images/H0911d-1.jpg




Beyond the liver
The breakdown of fructose in the liver does more than lead to the buildup of fat. It also:


elevates triglycerides
increases harmful LDL (so-called bad cholesterol)
promotes the buildup of fat around organs (visceral fat)
increases blood pressure
makes tissues insulin-resistant, a precursor to diabetes
increases the production of free radicals, energetic compounds that can damage DNA and cells.


None of these changes are good for the arteries and the heart.

Researchers have begun looking at connections between fructose, fatty liver disease, and cardiovascular disease. The early results are in line with changes listed above due to the metabolism of fructose.
An article published in 2010 in The New England Journal of Medicine indicated that people with nonalcoholic fatty liver disease are more likely than those without it to have buildups of cholesterol-filled plaque in their arteries. They are also more likely to develop cardiovascular disease or die from it. In fact, people with nonalcoholic fatty liver disease are far more likely to die of cardiovascular disease than liver disease.
A report from the Framingham Heart Study has linked nonalcoholic fatty liver disease with metabolic syndrome, a constellation of changes that is strongly associated with cardiovascular disease. Other studies have linked fructose intake with high blood pressure.

Limit added sugars
Experts still have a long way to go to connect the dots between fructose and nonalcoholic fatty liver disease, obesity, diabetes, and heart disease. Higher intakes of fructose are associated with these conditions, but clinical trials have yet to show that it causes them.
Still, it's worth cutting back on fructose. But don't do it by giving up fruit. Fruit is good for you and is a minor source of fructose for most people. The big sources are refined sugar and high-fructose corn syrup.
The American Heart Association recommends limiting the amount of sugar you get from sugar-sweetened drinks, pastries, desserts, breakfast cereals, and more, mainly to avoid gaining weight. The same strategy could also protect your liver and your arteries.

[JohnQPublic]

A couple of my observations:

1. Agave sweeteners (http://www.foodrenegade.com/agave-nectar-good-or-bad/) are up to 90% fructose. True they have lower glycemic indices, but if this info. is true, I would avoid them completely.

"Agave “nectar” is not made from the sap of the yucca or agave plant but from the starch of the giant pineapple-like, root bulb. The principal constituent of the agave root is starch, similar to the starch in corn or rice, and a complex carbohydrate called inulin, which is made up of chains of fructose molecules.Technically a highly indigestible fiber, inulin, which does not taste sweet, comprises about half of the carbohydrate content of agave.

The process by which agave glucose and inulin are converted into “nectar” is similar to the process by which corn starch is converted into HFCS. The agave starch is subject to an enzymatic and chemical process that converts the starch into a fructose-rich syrup—anywhere from 70 percent fructose and higher according to the agave nectar chemical profiles posted on agave nectar websites."



2. Dannon has a product called "Light and Fit (http://www.dannon.com/pages/rt_ourproducts_llight_and_fit_Nonfat.html)" yoghurt. It uses pure fructose as the sweeetner, meaning "light and fit" yoghurt will make you "fat and sick". What they are trying to do is to increase sweetness with lower sugar content and calories (on a sweetness scale, sucrose = 1, glucose = 0.7, and fructose = 1.7). Yoplait regular yoghurt (http://www.yoplait.com/products/yoplait-original-style) (6 oz.) contains 26g of sugar ( about 13 g of fructose + 13 g of glucose). In reality both are about equal an issue. From now on my yoghurt will be plain with some fruit (which contains some fructose, but along with fiber, etc.).

http://www.dannon.com/Images/products/lnf/LnF_Cup_Blueberry.jpg

[vacuum]

^ don't miss the aspartame and sucralose in there too!

[JohnQPublic]

^ don't miss the aspartame and sucralose in there too!

This is true. As though the fructose was not sweet enough. Sucralose is the new aspartame. I was just reading that aspartame is about $30/kg., and sucralose is $300/kg.!

[vacuum]

Pasteurized, defatted, yogurt with hormones and antibiotics in it, water with fluoride likely in it, gmo corn starch, blueberries with pesticides (irradiated?), (gmo?) fructose, aspartame, and sucralose. Potassium sorbate to maintain freshness, whatever that is.

Recommended for nursing and pregnant women.

[MNeagle]

Don't forget our invisible, not listed foe NEOTAME (http://gold-silver.us/forum/showthread.php?41239-Neotame-(Aspartame)-To-Go-Unlabeled-Into-Organic-Foods!)

[vacuum]

Here's a long and pretty comprehensive. Can't post the whole thing.



Nutr Metab (Lond). 2010; 7: 82. Published online 2010 November 4. doi: 10.1186/1743-7075-7-82 (http://dx.doi.org/10.1186%2F1743-7075-7-82)
PMCID: PMC2991323


Health implications of fructose consumption: A review of recent dataSalwa W Rizkalla (https://www.ncbi.nlm.nih.gov/pubmed/?term=Rizkalla%20SW%5Bauth%5D)https://www.ncbi.nlm.nih.gov/corehtml/pmc/pmcgifs/corrauth.gif1,2



AbstractThis paper reviews evidence in the context of current research linking dietary fructose to health risk markers.
Fructose intake has recently received considerable media attention, most of which has been negative. The assertion has been that dietary fructose is less satiating and more lipogenic than other sugars. However, no fully relevant data have been presented to account for a direct link between dietary fructose intake and health risk markers such as obesity, triglyceride accumulation and insulin resistance in humans. First: a re-evaluation of published epidemiological studies concerning the consumption of dietary fructose or mainly high fructose corn syrup shows that most of such studies have been cross-sectional or based on passive inaccurate surveillance, especially in children and adolescents, and thus have not established direct causal links. Second: research evidence of the short or acute term satiating power or increasing food intake after fructose consumption as compared to that resulting from normal patterns of sugar consumption, such as sucrose, remains inconclusive. Third: the results of longer-term intervention studies depend mainly on the type of sugar used for comparison. Typically aspartame, glucose, or sucrose is used and no negative effects are found when sucrose is used as a control group.
Negative conclusions have been drawn from studies in rodents or in humans attempting to elucidate the mechanisms and biological pathways underlying fructose consumption by using unrealistically high fructose amounts.
The issue of dietary fructose and health is linked to the quantity consumed, which is the same issue for any macro- or micro nutrients. It has been considered that moderate fructose consumption of ≤50g/day or ~10% of energy has no deleterious effect on lipid and glucose control and of ≤100g/day does not influence body weight. No fully relevant data account for a direct link between moderate dietary fructose intake and health risk markers.




https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2991323/

[JohnQPublic]

http://youtu.be/Qq_h_1m4uZY

[Shami-Amourae]

https://www.youtube.com/watch?v=MepXBJjsNxs