Fructose is a form of sugar found in fruits, natural juices, and honey. In addition, in the form of a syrup, it is used in the food industry for the manufacture of sweet carbonated drinks, yoghurts, marshmallows, pastries and many desserts.
Although fructose is used by diabetics to replace sugar (because of its lower glycemic index), research suggests it may be harmful, especially in syrup form. In particular, excessive consumption of fructose is associated with hormonal disorders and obesity.
Fructose – what is it?
Fructose is the most common type of simple carbohydrate in nature. It is present in berries, fruits and fruit plants. Most fructose is found in oranges, bananas, apples and peaches. In the composition of honey, it is about 80%, in the composition of sugar – about 50%.
Since the glycemic index of fructose is 19 units – 4 times lower than the GI of sugar (80 units) – it is used as a sweetener by diabetics. In fact, although fructose contains carbohydrates and energy, it has a noticeably less effect on blood sugar levels.
Despite the fact that the use of fructose in its natural form (berries and fruits) is safe for the health of the body of most people, an excess amount of this substance disrupts metabolism. The use of fructose syrup in beverages is believed to be one of the causes of the world’s obesity epidemic.
Where is it applied?
It is fructose that forms the airy texture of most cakes, marshmallows, cookies and ice cream – it is added to the composition in the form of syrup, and is listed as “carbohydrates” in the nutrition information. In addition, fructose syrup is widely used to sweeten soda.
There are several reasons for its widespread use. Firstly, fructose has an increased sweetness and enhances the fruity taste. Secondly, whipped fructose syrup allows you to create a soft, yet elastic, baked texture. Thirdly, in drinks it does not precipitate like sugar.
Effect on the body
Research suggests that eating large amounts of fructose affects the mechanisms of satiety formation. In particular, the production of the hormones leptin and ghrelin is disrupted – provoking a rapid onset of hunger.
Also, fruit sugar forms a more persistent addiction to sweets than regular sugar. This can lead to overeating and weight gain, especially with fructose-containing sodas and reconstituted juices.
What is the harm to the liver?
The low glycemic index of fructose is explained by the fact that it requires less insulin for absorption – and part of the carbohydrates contained in it is processed into glucose directly in the liver. In the presence of problems with the level of cholesterol or triglycerides, this can negatively affect the course of a number of diseases.
Recall that the liver regulates the processes of carbohydrate and fat metabolism in the body. An excess of sweet and fatty foods harms its normal functioning, provoking insulin resistance, diabetes mellitus, fatty liver and obesity.
Where is sugar found?
The three main types of High Fruit Sugar Corn Syrup in foods are natural fruit sugar in honey, sweet berries and fruits; sugar-like white crystalline substance for use by diabetics; syrups for use in the food industry as a sweetener.
That being said, High Fruit Sugar Corn Syrup can hide behind a variety of names ranging from “juice fruit sugar cereal syrup” and “High Fruit Sugar Corn Syrup”, ending with the abbreviation HFC or even “natural honey” and “agave syrup” (they are 80% High Fruit Sugar Corn Syrup).
First of all, a similar syrup is added to reconstituted fruit juices and carbonated drinks. It is also found in marmalades, jams and sweet pastries. Plus, it can be found in ice cream, yogurt, cheese curds and many other products.
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