Tag: Fructose metabolism

Every day, the human body processes and recycles about its own body weight in adenosine triphosphate (ATP), the cellular energy currency, with a significant portion derived from the breakdown of sugar. So, what happens when sugar breaks down, and how is this energy generated and used by our cells?

Chronic overconsumption of high fructose corn syrup (HFCS) has been shown to damage the mitochondria, particularly in the liver. This cellular powerhouse is essential for converting nutrients into energy, and its dysfunction is linked to numerous chronic diseases. Scientific evidence shows that high intake of high fructose corn syrup can impair mitochondrial function and reduce energy production.

While glucose is the body's preferred source of energy, studies show that a significant portion of dietary fructose can also be converted to glycogen, specifically in the liver. This process, however, differs significantly from glucose metabolism and has distinct health implications depending on intake levels and context.

Over 95% of ingested carbohydrates are absorbed in the small intestine, but not all are created equal once they reach this stage. The final breakdown products of carbohydrate digestion, known as monosaccharides, are the only forms directly absorbed into the bloodstream. These simple sugars are then swiftly transported to the liver to be processed.

Recent research reveals a significant correlation between high consumption of added sugars, particularly fructose, and the increasing prevalence of non-alcoholic fatty liver disease (NAFLD) globally. This observation prompts a critical question: does sugar cause non-alcoholic fatty liver disease, and if so, what are the underlying mechanisms?

While most health organizations recommend eating more fruit, there are some potential downsides to overconsumption. The natural sugar in fruit, primarily fructose, is processed by the body in a unique way that can lead to health concerns if consumed in excess without proper balance. Understanding the difference between sugar from whole fruit and added sugars is key to maintaining a healthy diet.

Globally, the average person consumes far more added sugar daily than recommended, often exceeding health limits set by organizations like the American Heart Association. This excessive intake is the central reason some health experts controversially consider added sugar a chronic 'poison'.

According to the American Heart Association, many adults consume far more than the recommended daily limit of added sugars. When it comes to sweeteners, a common source of confusion lies in differentiating between fructose and sugar syrup, and which option, if any, is preferable.

According to the World Health Organization, added sugars should make up no more than 5-10% of daily caloric intake. However, a key difference exists in how your body handles these sugars, especially regarding liver function. This distinction answers the question: which is metabolized primarily in the liver, fructose or glucose?

According to the World Health Organization, excessive sugar intake is a major contributor to obesity and chronic diseases. This begs the question: is glucose-fructose bad for you, or is its reputation unfairly maligned? We'll dive deep into the science behind this common sweetener.