http://raypeat.com/articles/articles/glycemia.shtml
http://www.raypeat.com/articles/articles/sugar-issues.shtml
sol
Marshall wrote:
This is my understanding. Cane sugar is a complex sugar, containing
fructose and glucose. When the body gets the sweet taste, it
immediately starts producing insulin to "store" the excess sugar. The
glucose portion goes directly into the blood, and replaces the drop in
blood sugar that would normally accompany an insulin surge maintaining
a normal blood sugar level. The fructose portion is then stored,
either in muscle, or as fat for later use. Once the glucose is used
up, insulin levels drop and the stored fructose is converted to
fructose and burned. If only moderate amounts of sugar are consumed,
then virtually no sugar is converted to fat.
Now with pure or near pure fructose, the body once again produces
insulin, dropping the blood sugar (glucose) level. But no glucose
comes in, only fructose comes in. The fructose is stored in muscle
tissue, but is stuck there because of the high insulin levels. Blood
sugar drops, making you hungry, so you eat and or drink more to try to
get the glucose level back up. If it is sweet fructose then that only
adds to the problem. Once the level of fructose reaches a saturation
level in the tissues, it starts being stored as fat, which is much
more difficult to access and burn than sugar stored in the muscle.
Thus HFCS converts much more into fat than a mixture of glucose and
fructose, such as honey, or cane sugar.
Marshall
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