The indisputable fact is that all sugars are NOT created equal when it comes to the physical end results they create. Scientists using function magnetic resonance imaging (fMRI) tests have now shown that fructose, the sugar found in most processed foods (typically in the form HFCS High Fructose Corn Syrup) does in fact trigger changes in your brain that lead to overeating and fat gain.
The hypothalamus in the brain helps regulate hunger signals and involves a number of hormones including insulin and leptin. If you consume glucose the brain area involved with satiety is activated leading to feeling full. When you consume fructose the desire to eat continues as the hypothalamic activity is not suppressed.
100% of the metabolic burden rests on your liver after eating fructose (compared with glucose at 20%) and it is metabolised to fat far more rapidly than any other sugar. The metabolism of fructose by your liver creates a huge list of toxins, including a large amount of uric acid which causes gout and additionally drives up blood pressure. It promotes visceral fat - the type of fat that collects around your organs in your abdominal area (spare liver tyre!) and associated with a greater risk of heart disease.
A basic recommendation would be to keep total fructose consumption to around 15-20 gms or less and for some people this would include fructose from fruit - equal to two portions of fruit a day depending on how insulin sensitive a person it and ideally that should be eaten with or after protein.
How insulin sensitive are you? Knowing the balance or imbalance of your insulin levels and other hormones, neurotransmitters, and your nutritional status (the ability to absorb the water, fat and nutrients that you are consuming) is priceless!
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