Why Fructose Sugar Is Better Than
White Sugar!
Almost all foods contain natural
fructose sugar
Of all the questions we answer on a
daily basis, the one we hear most often is, "Why do so
many of Natural Ovens’ products contain fructose?"
Simply put, most of the foods you consume were not
designed for your optimal benefit, such as being alert
and focused, while feeling full with the fewest calories
possible. By contrast, all of Natural Ovens’ products
have been scientifically designed with a detailed
knowledge of nutritional biochemistry and metabolism to
provide the best possible nutrition for attaining
specific human goals.
The nutritional specifications are rationally planned
for your benefit, using information at the molecular
level about how the human body uses nutrients to
accomplish tasks. If you have a sweet tooth, you'll
appreciate that almost all of our foods contain
fructose, a natural fruit sugar that burns slowly in
your body to provide long-lasting energy, unlike
ordinary table sugar. You'd rather just eat an orange?
When you consider that the sugar content of an orange is
only about 30% fructose, along with 50% sucrose
(ordinary table sugar) and 20% glucose (grape sugar),
it's clear that this combination makes for a good
natural antifreeze for the orange, but it's a poor
carbohydrate system when you desire long- lasting energy
and carbohydrate hunger control.
White sugar and the glycemic index
Ordinary table sugar (cane or beet sugar, sucrose) and
grape sugar (glucose) are absorbed from your digestive
tract relatively quickly, causing your pancreas to
release a lot of insulin, the natural hormone required
to metabolize the sudden big surge in your blood sugar
levels. The average amount that your blood sugar rises
after you eat a given amount of a particular
carbohydrate is called that carbohydrate's glycemic
index.
Fructose sugar and the glycemic index
The natural fruit sugar fructose has one of the lowest
glycemic indexes of any food - with a rating of only 20,
compared to 31 for skim milk, 59 for sucrose (ordinary
table sugar), and 98 for an equal weight of mashed
potatoes. This means that 1 ounce of fructose raises
your blood sugar only about 1/3 as much as an ounce of
sucrose, and it releases only about 1/3 as much insulin.
And a mashed potato raises your blood sugar almost 5
times higher than a comparable amount of fructose! High
glycemic index carbohydrates can cause major problems
for your body's fat control program.
Fructose sugar and elevated insulin
First, your elevated insulin level makes the sugar that
you don't promptly burn enter your fat storage cells
where it is converted to stored body fat. Your genes are
preparing you to survive a famine, but in a country with
plenty of food this famine life insurance can make you
fat. Second, all that insulin can make so much sugar
leave your blood stream that you become hypoglycemic two
or three hours later (your body functions are not up to
par, and you will crave more carbohydrates, and you may
feel irritable. If the carbohydrates that you then eat
release another big dose of insulin, the same vicious
cycle repeats itself again and again every few hours.
This is precisely what happens to cattle when they are
fattened in a feedlot. In fact, doses of insulin can
make experimental animals hyperphagic (eat abnormally
large amounts of food), and obese.
Some scientists have even called insulin a "hunger
hormone." Substituting low glycemic index carbohydrates,
especially when you're choosing snacks, can improve your
blood sugar regulation, reduce your insulin release, aid
your weight loss program, and keep going stronger,
longer.
Natural Ovens Bakery draws upon current nutritional
research and selects from a wide range of media reports
to present timely, informative articles. This
information echoes our practice, philosophy and concern
that Americans need to be well informed to make
intelligent choices.
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