BY JOHN DOUILLARD
I am sure you have noticed food manufacturers reverting back to using good old-fashioned cane sugar instead of high fructose corn syrup (HFCS) in sweetened foods.
While this is a good thing, few of us realize that cane sugar is actually sucrose, which is made of 50% fructose and 50% glucose. High fructose corn syrups average about 55% fructose, so cane sugar has only 5% less fructose than the HFCS that we all know is so bad.
We forget that cane sugar is a highly processed product too!
Remember the golden rule: if it is processed, beware!!!
Whenever these sugars are processed, they enter into the blood stream and liver much quicker and in a more concentrated form than when you, say, munch on an apple!
Some examples of processed or purified fructose:
o High fructose corn syrup
o Pasteurized fruit juices
o Cane sugar
o Any product with added sugar or HFCS
Fructose has a unique way of being processed by the body. It likes to turn into fat, which is why most of the really sweet fruits are harvested in the fall, when the body is working on storing some winter fat.
Fructose is seven times more harmful than sugar!
When fructose or sugar levels rise too high in the blood, bad things happen! Proteins like collagen andelastin attach to the excess fructose or sucrose in the blood. This pulls these proteins out of circulation, accelerating the aging and wrinkling of the skin, arteries, heart, gut and more! This process of proteins and sugars sticking together is called glycation, and is the leading cause of free radical damage in the body.
Fructoseglycates seven times faster than sugar!
Excess fructose in the blood has been linked to:
o Insulin Resistance (32 studies)*
o Fatty Liver (22 studies)*
o Obesity (13 studies)*
o Metabolic Syndrome (19 studies)*
o Hypertension (10 studies)*
o Elevated Uric Acid (9 studies)*
o Elevated Triglycerides (14 studies)*
o Belly Fat (2 studies)*
o Cardiovascular Diseases (4 studies)*
o Liver Stress (6 studies)*
o Pancreatic Cancer (2 studies)*
o Leptin Resistance (2 studies)*
The Solution
Make sweets a treat, like they were in the old days. Sugary snacks and desserts were a delicacy—something to get excited about! Today, those treats are an everyday event. Most desserts use highly processed sugars, which is why this constant glycemic impact on the blood sugar is much more devastating today than it ever was in the past.
Source
* These studies can be found Greenmedinfo
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