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do not forget that from 1980 to 2019 we went from using pure sugar to using fructose as the sugar added in food products..fructose way higher in insulin resista

do not forget that from 1980 to 2019 we went from using pure sugar to using fructose as the sugar added in food products..fructose way higher in insulin resistance etc

conistonwater 7y ago
As far as I know, that particular theory of obesity is contradicted directly by studies conducted in metabolic wards such as https://www.cell.com/cell-metabolism/fulltext/S1550-4131(15)00350-2 https://www.cell.com/cell-metabolism/fulltext/S1550-4131(15)... and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4962163/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4962163/
- trasneoir 7y ago
  These studies compare short-term results of reduced fat vs reduced carbohydrate diets. I don't see how they relate to glucose vs fructose?
skissane 7y ago
That's not a global thing. In the US, they use high fructose corn syrup a lot due to artificially high sugar prices (caused by US agricultural subsidies). Here in Australia, most processed foods contain real sugar (not high fructose corn syrup) since sugar in Australia is cheap (massive export-oriented sugar cane industry and a much more laissez-faire agricultural policy). Obesity rates in Australia are a bit better than the US, but still pretty bad – US is around 40% of adults, Australia is around 25% – sugar vs corn syrup may be a factor, but I'm sure it is a lot more complicated than just that.
arcticbull 7y ago
I think you’ve got that backwards. Table sugar, sucrose, is a disaccharide consisting of 1 unit of glucose and 1 unit of fructose, 50-50. “High fructose” corn syrup is high fructose relative to sucrose, but it’s generally 55% fructose and 45% glucose. Of course in HFCS they’re not bonded so do not require enzymatic decomposition. [3] With that in mind, fructose has very low glycemic impact, and it does not trigger insulin secretion directly. Unlike glucose, it requires enzymatic decomposition (via fructokinase) in the liver. This enzyme becomes saturated and as a result the impact on blood sugar is attenuated and drawn out over time as compared to glucose. [2] Fructose is often used as a sugar substitute for diabetics due to its lack of insulin response. It of course has its own issues, as too much can lead to NAFLD, non-alcoholic fatty liver disease — basically cirrhosis from non-alcohol causes. [1] What is pretty clear is that sugar of any sort is bad for you. [1] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5372893/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5372893/ [2] https://en.m.wikipedia.org/wiki/Fructolysis https://en.m.wikipedia.org/wiki/Fructolysis [3] https://en.m.wikipedia.org/wiki/High-fructose_corn_syrup https://en.m.wikipedia.org/wiki/High-fructose_corn_syrup
- 0xcde4c3db 7y ago
  I'm pretty sure that the "high-fructose" part of the name is relative to an older process for producing corn syrup, rather than being relative to other sources of sugar. Some forms of HFCS are less than 50% fructose and are still called HFCS.
  - hollerith 7y ago
    In comparison, about 70% of the sugar in an apple is fructose (most of the rest being glucose). Apples are probably the fruit highest in fructose relative to other sugars. Most fruits (and honey and carrots) hover around 50% fructose. Cherries are probably the fruit with the lowest amount, at 30%.
    - User23 7y ago
      One fun thing I learned is that Germans often call glucose Traubenzucker, which literally translates as cherry sugar.
      - Luc 7y ago
        It translates as 'grape sugar' though... German for cherry is Kirsche.
      - dao- 7y ago
        Traubenzucker translates to grape sugar.
    - Mirioron 7y ago
      I'd like to mention that if you're interested in looking at more information like this then the US Department of Agriculture has a great database for it: https://fdc.nal.usda.gov https://fdc.nal.usda.gov I recommend searching for things such as "apple, raw".

do not forget that from 1980 to 2019 we went from using pure sugar to using fructose as the sugar added in food products..fructose way higher in insulin resistance etc

conistonwater 7y ago

As far as I know, that particular theory of obesity is contradicted directly by studies conducted in metabolic wards such as https://www.cell.com/cell-metabolism/fulltext/S1550-4131(15)00350-2 https://www.cell.com/cell-metabolism/fulltext/S1550-4131(15)... and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4962163/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4962163/

trasneoir 7y ago
These studies compare short-term results of reduced fat vs reduced carbohydrate diets. I don't see how they relate to glucose vs fructose?

skissane 7y ago

That's not a global thing. In the US, they use high fructose corn syrup a lot due to artificially high sugar prices (caused by US agricultural subsidies). Here in Australia, most processed foods contain real sugar (not high fructose corn syrup) since sugar in Australia is cheap (massive export-oriented sugar cane industry and a much more laissez-faire agricultural policy). Obesity rates in Australia are a bit better than the US, but still pretty bad – US is around 40% of adults, Australia is around 25% – sugar vs corn syrup may be a factor, but I'm sure it is a lot more complicated than just that.

arcticbull 7y ago

I think you’ve got that backwards. Table sugar, sucrose, is a disaccharide consisting of 1 unit of glucose and 1 unit of fructose, 50-50. “High fructose” corn syrup is high fructose relative to sucrose, but it’s generally 55% fructose and 45% glucose. Of course in HFCS they’re not bonded so do not require enzymatic decomposition. [3] With that in mind, fructose has very low glycemic impact, and it does not trigger insulin secretion directly. Unlike glucose, it requires enzymatic decomposition (via fructokinase) in the liver. This enzyme becomes saturated and as a result the impact on blood sugar is attenuated and drawn out over time as compared to glucose. [2] Fructose is often used as a sugar substitute for diabetics due to its lack of insulin response. It of course has its own issues, as too much can lead to NAFLD, non-alcoholic fatty liver disease — basically cirrhosis from non-alcohol causes. [1] What is pretty clear is that sugar of any sort is bad for you. [1] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5372893/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5372893/ [2] https://en.m.wikipedia.org/wiki/Fructolysis https://en.m.wikipedia.org/wiki/Fructolysis [3] https://en.m.wikipedia.org/wiki/High-fructose_corn_syrup https://en.m.wikipedia.org/wiki/High-fructose_corn_syrup

0xcde4c3db 7y ago
I'm pretty sure that the "high-fructose" part of the name is relative to an older process for producing corn syrup, rather than being relative to other sources of sugar. Some forms of HFCS are less than 50% fructose and are still called HFCS.
- hollerith 7y ago
  In comparison, about 70% of the sugar in an apple is fructose (most of the rest being glucose). Apples are probably the fruit highest in fructose relative to other sugars. Most fruits (and honey and carrots) hover around 50% fructose. Cherries are probably the fruit with the lowest amount, at 30%.
  - User23 7y ago
    One fun thing I learned is that Germans often call glucose Traubenzucker, which literally translates as cherry sugar.
    - Luc 7y ago
      It translates as 'grape sugar' though... German for cherry is Kirsche.
    - dao- 7y ago
      Traubenzucker translates to grape sugar.
  - Mirioron 7y ago
    I'd like to mention that if you're interested in looking at more information like this then the US Department of Agriculture has a great database for it: https://fdc.nal.usda.gov https://fdc.nal.usda.gov I recommend searching for things such as "apple, raw".