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Fructose is a fruit sugar.
It is naturally found in fruit like melon and berries and also in honey, agave nectar, and maple syrup. It, along with glucose, makes up sucrose, or common table sugar.
Fructose is metabolized only in the liver, so any excess gets converted into fat.
Glucose, on the other hand, is an energy source for every cell in the body. This means it is readily absorbed and easily used.
At the turn of the century, Americans consumed an average of 13 pounds of sugar a year. According to recent USDA reports, we now consume over 152 pounds of sugar a year, 64 pounds of which is HFCS. At this rate, we are consuming far more fructose than our bodies can handle.
Fructose, when eaten in extremely small quantities in the form of fruit or root vegetables, has an almost imperceptible affect on health. However, because fructose is found not only in sweet foods, but also in condiments, processed meats, breads, sport drinks, and other popular beverages, many people find it difficult to avoid.
AGEs happen when sugars, like glucose, cross-link with proteins in the body. Fructose speeds this process up.
Fructose is a natural fruit sugar metabolized by the liver, and any excess will be converted into fat by the body. According to the USDA, Americans now consume roughly 152 pounds of sugar per year, with 64 pounds from high fructose corn syrup. This is causing a fructose overload in our bodies.
Fructose in excess will still leave you feeling hungry after a meal, can contribute to hypertension, and can also trigger chronic inflammation in the body, making you susceptible to conditions like diabetes. The liver will convert the majority of fructose into fat, leading to abdominal obesity. But worst of all, sugar in general will contribute to advanced glycation end products, also called AGEs, that lead to premature aging and even heart disease.
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