Fruit, fructose and weight problems

The North American diet has an overabundance of sugar. Period.

Interesting new scientific studies are pointing the finger -with alarm- to the connection between sugar and obesity, hypertension, and diabetes. But we knew that. Without getting into mechanical detail, too much sugar in the body is converted into fat. That’s a fact you need to accept. However, it’s the fructose part of sugar that now has some doctors’ tongues a-wagging.

Sugar is technically called sucrose, and is made up of two simpler sugars: fructose and glucose. In its natural form – as fruit, for example – sugar has not typically suffered a reputation as the bad guy. Fruit is nutrient-dense and full of fiber – nature’s dream dessert! However, given the North American way of steering away from natural foods and favouring man-made food products, we are indulging in increasing amounts of sugar additives, like the dreaded high fructose corn syrup, for example, that is added to most of your store-bought sweet treats, condiments, and convenience foods of all types.

Add to this heavy consumption of fructose a daily diet that focuses on high-glycemic, processed carbohydrates and, well – suddenly that wonderful fruit can tip you over the sugar edge. Ouch.

If you’re battling obesity, diabetes, high blood pressure, and/or high cholesterol, you may want to seriously consider eliminating all man-made sugars and at least initially, minimizing high-glycemic, high-fructose fruit.

Make these lower-fructose fruits your go-to sweet gems:

  •  lemons and limes
  • cranberries
  • guava
  • apricots (fresh)
  • plums
  • avocados

I gave it a shot this morning and savoured a heavily-greened-up smoothie with a whole 1/2 organic lemon (rind and all), 2 plums, and a wee scoop of avocado flesh as my fruit counterpart. It was divine…and didn’t tip the sugar -or fructose- scale.




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