Sourced from: Infinite Health Blog, by Dr. Davis,
originally posted on the Wheat Belly Blog: 2011-11-05
As we get deeper into recipes that require some
form of sweetener, I see too many people fall into the fructose trap.
Fructose is the stuff that makes sucrose bad.
(Sucrose = glucose + fructose.) Dietary glucose is
not entirely benign, but fructose is far worse. After wheat, fructose
is proving to be a far worse dietary ingredient than previously thought.
Where do you find fructose? Fructose can be found
in (roughly in order from worst to least):
High-fructose corn syrup
I’ve been discussing fructose for a number
of years on my Heart Scan
Blog (now Cureality Blog; use I.C.
credentials to access). Here’s a post I made from
July, 2009 that discusses some of the clinical data that demonstrate
the awful effects of fructose:
A carefully-conducted study by a collaborative
research group at University of California-Berkeley has finally closed
the lid on the fuss over fructose vs. glucose and its purported
The study is published in its entirety here.
Compared to glucose, fructose induced:
1) Four-fold greater intra-abdominal
fat accumulation–3% increased intra-abdominal fat with
glucose; 14.4% with fructose. (Intraabdominal fat is the variety that
blocks insulin responses and causes diabetes and inflammation.)
2) 13.9% increase in LDL cholesterol
but double the increase
for Apoprotein B (an index of the number of LDL particles,
similar to NMR LDL particle number).
3) 44.9% increase in small LDL,
compared to 13.3% with glucose.
4) While glucose (curiously) reduced the net
postprandial (after-eating) triglyceride response (area under the curve,
AUC), fructose increased postprandial triglycerides 99.2%.
The authors propose that fructose specifically
increases liver VLDL production, the lipoprotein particle that yields
abnormal after-eating particles, increased LDL, and provides building
blocks to manufacture small LDL particles. The authors also persuasively
propose that fructose metabolism, unlike glucose, is not inhibited (via
feedback loop) by energy intake, i.e., it’s as if you are always
Add to this the data that show that fructose
increases uric acid (that causes gout and may act as a coronary risk
factor), induces leptin resistance, causes metabolic syndrome (pre-diabetes),
and increases appetite, and it is clear that fructose is yet another common
food additive that, along with wheat, is likely a big part of the reason
Americans are fat and diabetic.
Fructose is concentrated, of course, in
high-fructose corn syrup, comprising anywhere from 42-90% of total
weight. Fructose also composes 50% of sucrose (table sugar). Fructose
also figures prominently in many fruits; among the worst culprits are
raisins (30% fructose) and honey (41% fructose).
Also, beware of low-fat or non-fat salad
dressings (rich with high-fructose corn syrup), ketchup, beer, fruit
drinks, fruit juices, all of which are rich sources of this exceptionally
fattening, metabolism-bypassing, LDL cholesterol/small LDL/ApoB
increasing compound. Ironically, this means that many low-fat foods
meant to reduce cholesterol actually
increase it when they contain fructose in any form.
When you hear or say “fructose,”
run the other way, regardless of what the
Corn Refiners Association says.