Fructose 101 ... Did you know?

All forms of sugar (including table sugar, HFCS and honey) contains some mixture of fructose and glucose. Table sugar is equal parts glucose and fructose; HFCS is 55 percent fructose and 45 glucose; and agave nectar is anywhere from 75 to 90 percent fructose. In other words, agave nectar has the highest fructose content of any commercial sweetener (with the exception of pure liquid fructose).

"Fructose (the sugar found naturally in fruit) is perfectly fine when you get it from whole foods like apples where it comes with a host of vitamins, antioxidants and fiber," says Jonny Bowden, Ph.D., author of The 150 Healthiest Foods on Earth. "But when it's commercially extracted from fruit, concentrated and made into a sweetener, it exacts a considerable metabolic price."

Instead of being used for energy (like glucose), fructose goes straight to the liver, where it's promptly converted to fat. And that triggers a cascade of detrimental effects. In fact, after a fructose-laden meal or snack, your body may not even register that it was fed.



Source: shine