There are many reasons to be concerned about your heart health, and the leading cause is bad food. The American Heart Association recommends eating a diet that is low in fat, saturated fat, and cholesterol, as well as refined sugars. Unfortunately, many of the foods we eat are loaded with sugar, particularly high fructose corn syrup. understood as a cleanser and stabilizer, it breaks down in the body as glucose, offering no nutritional benefit.
While glucose is the main ingredient in foods such as potato chips and soda pop, fructose is also found in fruit sorbet and is better for you than sucrose. Because fructose does not break down in the body as readily as glucose, it is used more often in foods such as frozen desserts, fruit drinks, canned fruit, yogurt, salad dressing, baked goods such as bread and cake, and breakfast cereals.
When sugar is added to a meal, the glucose is metabolized first and fructose is the residue left over. Because fructose is much easier to metabolize than glucose, it is typically the last carbohydrate consumed in a meal. Because fructose is the worst first choice of fuel for the body when the body has received glucose, only small amounts of fructose are used and the rest of the fructose is stored in the liver for future use.
When glucose is received from the digestive tract, one of the first things it is converted into is glycogen, which is then stored in the liver and depleted immediately ready for use. The liver is a storage place for glycogen, and when it is full, it is converted into glucose. If you leave it too long, it is converted into fat.
The fructose metabolized into glucose in the liver is paired with a molecule of fatty acid called a saturated fatty acid. If this fat is not used within a few hours, it is stored as triglycerides. triglycerides are manufactured by the liver but are also obtained from foods high in saturated fat, such as whole milk, butter, animal fat, and organ meats. Fructose is much easier to store in the fat cells, where they are converted to fat. This fatty acid is often called ” empty” or “empty fat”.
It is possible that routine dietary sugar intake may play a role in excessive gaining of weight, especially around the abdomen. Our bodies require only 5% of the fructose consumed daily to produce energy. Anything more than 10% or so leads to weight gain. In as little as three weeks of fructose intake alone, nearly half of the total daily calories can be converted to fat. Do not rely solely on fructose for energy; look instead to complex carbohydrates like whole-grain bread and whole-grain pasta, as well as fruits, vegetables, beans, and low-fat dairy.
The basic concern is whether sugar added to food is better than pure sugar. While it is true that fructose may contribute to weight loss by participating in a valuable energizing process, the concern is that fructose appears to cause problems that go beyond merely intrailing the body’s energy production and suggesting that fructose may be “poisonous”. There are far too many fructose-containing foods in our fast food environment and on the supermarket shelves. The trade Association of Food and Drug Programs (FDA) has acknowledged the fructose problem in light of past studies done on diabetics who were given fructose with their meals and/or told to limit their consumption of fructose. According to The New York Times, “One half of all [people] with type 2 diabetes could be affected by an unusually affluent, refined-grain-rich diet, which can also be a cause of obesity”.
Because past studies have shown that a high fructose corn syrup diet can damage glucose homeostasis and increase triglycerides and cholesterol – two primary regulatory systems of the cholesterol metabolism – a far more reasonable and less alarming measure for the control of body fat is to limit the use of added sugars rather than the intake of refined corn syrup (which itself is contaminated with fructose). Also, we should take fructose off the food bill, along with other corn products and soft drinks. Of course, drinking lots of soft drinks will result in a higher average person with higher blood pressure.
When we are assessing our risk of a disease, it is important to keep an eye on the total statistics of risks. Studies have shown that people who smoke are far more likely to develop heart disease.