glucose vs. fructose
https://www.sciencedaily.com/releas...70119120447.htm
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You might think from this part Quote:
that the animals got fatter, but this wasn't really the case. Bigger isn't always fatter. From the study itself; Quote:
Not fatter, just sicker. Dropping fructose is a good idea--but if the solution is coca cola made with glucose instead of fructose, we might just get healthier people, but not necessarily leaner. http://ajpheart.physiology.org/cont...9.2016.full.pdf |
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It might be better, but still not healthy: now that we know fat doesn't just hang there, exiling your favorite pants; it's also messing with your endocrine profile. |
There's also the question of how long it would remain healthier. With fructose, fatty liver etc. might start a little sooner, but with glucose, eventually you might still come up against your personal ability to store fat subcutaneously and start accumulating it in the wrong places as well.
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Perhaps, sweeting with fructose should be banned. Fructose based sweetener use rose right along side the obesity epidemic, another villain along side vegetable oil we cannot get rid of.
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To add an additional wrinkle, I've been very satisfied with my Greek yogurt with berries. It satisfies me without making me hungry, my own method of determining if a meal is working for, or against, me.
However, it contains fructose and lactose. Is this a case of "dose makes the poison?" And they are naturally occurring, so I am getting them in a way my body can handle, not in a processed, enhanced, way? |
I cannot handle greek yogurt, but I think it is the dairy proteins, not the amount of fructose & lactose that makes me want to eat the whole tub. I can handle a few berries with no problems.
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The jury is still debating the impact of greek yogurt for me. While I find it satiating with a creamy effect, I'm in the process of determining how dairy in general impacts me, and that includes greek yogurt. I can limit myself with this delicious tasting medium upon which I add berries (usually blue) and nuts (usually hazelnuts or walnuts), but I also could gorge myself because the combination has the potential to encourage me to make exceptions regarding quantity. Bottom line, I have had some positive developments lately due to eliminating dairy for a period of time. More N=1 experiences are required. How fructose and lactose factors into that remains to be tested.
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Interesting. So the glucosie rats had their metabolisms increase a lot while the fructosie rats put more of their calories into fat, bad fat at that. How sweet is glucose? Potatoes don't taste that sweet to me. |
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You're more than welcome to come eat all (and I mean all) the Oikos Triple Zero Greek Yogurt my wife keeps in our fridge. |
So many people have trouble with dairy I used to edge away and then find myself craving ice cream. So I am currently making it part of my meal plans and it works for me.
I was misdiagnosed as lactose intolerant and went without dairy for years until Atkins. Then I tried cheese and it was fine. I now think it was the crackers, not the cheese; the cereal, not the milk. Because I am happily gluten free. My bottom line for any food is: does it make me hungry? If so, it's not food 😀 |
On the dairy subject, another thing to look into is the A1 versus A2 casein milk proteins, which is something I'm N=1-ing right now. Some people with dairy challenges might possibly find this issue involved if it's the protein rather than lactose giving them trouble. Basic idea is some cows spontaneously developed a mutation thousands of years or so back so they make a type of milk casein protein A1 instead of A2 like some other cattle breeds and all sheep, goats etc. still produce. The big Holstein/black-and-white type cows tend to be the ones making A1, which is where most milk in America and a lot of other places comes from because these big gals make a lot of milk on the cheap. Specialty A2 milk from genetically tested cattle is out there, but I've just been shopping at regular grocery stores for goat milk/cheese, sheep cheese and and cow cheese imports from southern Europe where A2 breeds are still popular for their traditional cheeses. Then I'll go back to A1 dairy and see what happens.
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I think the biggest culprit is lack of quality protein. Beef Jerky, even though fairly low fat, seems to sustain very well. It's also spicy and quite salty too, and it requires a lot to chew. Bacon, of course, is another. |
I've heard about the A1/A2 thing. There were stretches where I just did goat cheese. Made no diff to me, but it could be a way of having cheese for some people.
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Thanks for the offer. Is "Triple Zero Greek Yogurt" related to fat content, or zero fat? Never touch the stuff without fat, and my current N=1 is a 90 day dairy elimination to see how I react. Early indications are I'm better off staying away from dairy. Sounds like you have enough yogurt in your fridge to feed a posse. |
Three times as much not fat?
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