For example, most fruits have around 10-20g of sugar per cup of fruit. How is this sugar any different than if I were to eat a granola bar with 10g of added sugar? Or have a drink with added sugar? The USDA says to limit added sugar consumption, but says nothing about limiting regular sugar consumption. Is added sugar chemically any different from sugar found in natural foods?
In: Chemistry
I’m not an expert, but my doctor explained it to me as having something to do with the fiber content of fruit. Not that the sugar wasn’t still sugar, mind you, but that the fiber (which is very good for you and slows down digestion) was more than worth it as long as I wasn’t just horking a bucket full of super sweet strawberries in one go. She did also tell me to avoid fruit juices, because it was all the delicious sugar with none of the helpful fiber, haha.
I think it’s also just sheer quantity, as someone else commented. You get a lot more other good nutrients with fruit along with that sugar, compared to something like a soft drink or a cake. Not getting too much sugar is important, but potentially significantly more important is getting a healthy amount of fiber, vitamins, etc, that come with a balanced diet.
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