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
Carbs, added sugar and alcohol has nothing to slow down the glucose spikes and absorption. It’s also often overloading the liver / intestine to the point it can’t cope.
In nature we have fruit (glucose/fructose) which is paired with fibre and water. This is why fruit is ok to eat. The fibre / water slows down spikes and absorption. It’s also nutrient dense which boosts metabolism.
We also have fat and protein found in nature and fibre (an indigestible carb, digested by the gut microbiome).
Ultra processed foods are pure carbs, often lacking any fat or protein. Glucose spikes, which causes fat storage and insulin releases blocking fat burn. They also lack nutrients, slowing metabolism.
This is why it’s good to pair veggies, proteins, fats with carbs – to lessen their impact.
Latest Answers