Fructose Tied to Obesity as Study Shows It Doesn’t Cut Appetite
By Nicole Ostrow
Jan 7, 2013
Dr. Pinna says…
Anyone who has read this website know my opinion about
HIGH FRUCTOSE CORN SYRUP.
Strangely, in spite of all the evidence that condemns FRUCTOSE
as an independent sugar, (not as it is found in natural fruit which is
slowly released into the body)many physicians and other experts still consider
it acceptable to consume this poison.
I call it a poison, because it poisons the mind like a narcotic.
We have all seen these enormous tubs of lard struggling to
walk down the street, while the fat under their skin makes
waves like we see in the ocean.
In their hands they carry an enormous plastic container with
a straw that goes from their container to their mouth.
If you look at their eyes you can easily see that they are
in some distant paradise…a paradise of sweetness.
The major commodity corporations know that they have
created a major epidemic of obesity and dependency.
Their owners and officers care less. They are indifferent to
the death and disability they have created.
Like the tobacco executives and owners, their only interest
in life is their profits.
They will ultimately pay a penalty for this indifference.
In the meantime, the public is suffering and dying.
ARTICLE FROM BLOOMBERG
Fructose, a sweetener found on many food labels, may contribute to weight gain and obesity because it has minimal effect on brain regions that control appetite, a study by Yale University researchers found.
The research, published yesterday in the Journal of the American Medical Association, is the first to compare the human brain’s response to both fructose and glucose, two types of simple sugars used separately and together to sweeten food.
Researchers have long suspected that increased consumption of food flavored with fructose, a substance sweeter to the taste than glucose, may contribute to the U.S. obesity epidemic. The latest study used brain imaging to measure activity after the sweeteners were consumed. It found that only glucose had the ability to reduce blood flow in areas of the brain that regulate appetite, stopping people from wanting to eat more.
The data “surely suggest that it’s probably not in your best interest to have high fructose-containing drinks because they’re not going to cause you to be full, and you’ll tend to consume more calories,” said Robert Sherwin, a professor of medicine at Yale University School of Medicine in New Haven, Connecticut, in a telephone interview
The brain requires glucose as a fuel, Sherwin said. When there isn’t enough in the body, it turns on cells to try to get a person to eat more. Once glucose levels rise, the brain turns those cells off. The study found that fructose doesn’t have the ability to operate that off switch, he said.
“If you don’t turn off the areas of the brain that are driving you to eat, you have a tendency to eat more than you would,” Sherwin said.
Better understanding of how certain foods and obesity affect the brain and body is important, researchers have said, at a time when the number of obese American adults has more than doubled in the past 30 years to about 78 million.
The study included 20 healthy adults who underwent Magnetic Resonance Imaging. The researchers found a “significantly greater” reduction in blood flow after glucose ingestion, reducing activation of the hypothalamus, insula and striatum, brain areas that regulate food motivation and reward processing.
Glucose, the main type of sugar in the blood, is the top source of energy for the body’s cells. It comes from fruits, vegetables and other foods we eat, such as starches that the body breaks down into glucose. The healthiest source for glucose is natural complex carbohydrates like fruits and vegetables, Sherwin said.
Fructose is largely derived within the food industry from sugar cane, beets and corn. It’s added to foods and drinks because it is so sweet, helping food maintain its sweetness over longer periods of time and through the freezing process. While corn is also high in glucose, high-fructose corn syrup that’s added to processed foods, sodas, juices and sauces is made by adding fructose to corn syrup.
Jonathan Purnell, a professor of medicine at Oregon Health & Science University in Portland who wrote an accompanying editorial in the journal with colleague Damien Fair, said based on these results people should avoid processed and refined foods and drinks that contain fructose as well as glucose and eat more natural foods to reverse the trend in weight gain.
“It’s not that we are what we eat but what we eat influences what we become,” Purnell said in a Dec. 28 telephone interview. Future studies are needed to see what effect fructose has under real world conditions where people in the trial are eating and drinking typical foods.