Comments on: Fructose, Insulin Resistance – Together At Last http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/ An in-depth guide to the world of nutrition Tue, 15 May 2012 17:03:00 +0000 hourly 1 http://wordpress.org/?v=3.0.4 Nutrition Wonderlandhttp://nutritionwonderland.com/wp-content/themes/nw_theme/images/NW_Logo_v2.0_144x56px.jpghttp://nutritionwonderland.com400156Nutrition Wonderland is an in-depth guide to the world of nutrition. By: John Serrao http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-2040 John Serrao Thu, 01 Apr 2010 17:57:27 +0000 http://nutritionwonderland.com/?p=308#comment-2040 Agave and maple syrups do have copious amounts of fructose, but in an unrefined form have other things as well. <a href=http://bit.ly/c3qqZZ" rel="nofollow">Recent research</a> shows maple syrup has an array of other things that help balance the its high fructose load - in this study it shows how it even has anti-diabetic properties. I wouldn't be surprised if similar findings come out about agave. HFCS is a refined product so it will act differently because heating destroys so much of its potential. Granted many agave syrups are refined in a similar fashion but there are raw versions out there. Maybe we should clarify that but I thought we made it clear that you want to seek out natural foods instead of their refined brethren. Agave and maple syrups do have copious amounts of fructose, but in an unrefined form have other things as well. Recent research shows maple syrup has an array of other things that help balance the its high fructose load – in this study it shows how it even has anti-diabetic properties. I wouldn’t be surprised if similar findings come out about agave.

HFCS is a refined product so it will act differently because heating destroys so much of its potential. Granted many agave syrups are refined in a similar fashion but there are raw versions out there. Maybe we should clarify that but I thought we made it clear that you want to seek out natural foods instead of their refined brethren.

]]> By: John Serrao http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-2823 John Serrao Thu, 01 Apr 2010 17:57:00 +0000 http://nutritionwonderland.com/?p=308#comment-2823 Agave and maple syrups do have copious amounts of fructose, but in an unrefined form have other things as well. <a>Recent research</a> shows maple syrup has an array of other things that help balance the its high fructose load - in this study it shows how it even has anti-diabetic properties. I wouldn't be surprised if similar findings come out about agave. HFCS is a refined product so it will act differently because heating destroys so much of its potential. Granted many agave syrups are refined in a similar fashion but there are raw versions out there. Maybe we should clarify that but I thought we made it clear that you want to seek out natural foods instead of their refined brethren. Agave and maple syrups do have copious amounts of fructose, but in an unrefined form have other things as well. Recent research shows maple syrup has an array of other things that help balance the its high fructose load – in this study it shows how it even has anti-diabetic properties. I wouldn’t be surprised if similar findings come out about agave.

HFCS is a refined product so it will act differently because heating destroys so much of its potential. Granted many agave syrups are refined in a similar fashion but there are raw versions out there. Maybe we should clarify that but I thought we made it clear that you want to seek out natural foods instead of their refined brethren.

]]> By: Rob http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-2038 Rob Wed, 31 Mar 2010 13:58:04 +0000 http://nutritionwonderland.com/?p=308#comment-2038 How can you recommend Agave Syrup as an alternative, it's even worse in terms of fructose content, like 70-90%? Avoid Agave. How can you recommend Agave Syrup as an alternative, it’s even worse in terms of fructose content, like 70-90%? Avoid Agave.

]]> By: Rob http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-2822 Rob Wed, 31 Mar 2010 13:58:00 +0000 http://nutritionwonderland.com/?p=308#comment-2822 How can you recommend Agave Syrup as an alternative, it's even worse in terms of fructose content, like 70-90%? Avoid Agave. How can you recommend Agave Syrup as an alternative, it’s even worse in terms of fructose content, like 70-90%? Avoid Agave.

]]> By: Paul http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-1734 Paul Thu, 14 Jan 2010 07:57:29 +0000 http://nutritionwonderland.com/?p=308#comment-1734 Better quality stevia shouldn't have such a bad aftertaste. I'd suggest trying different brands before giving up on stevia. In moderate quantities, xylitol has a few important health benefits, including fighting tooth decay, and it tastes almost exactly like sucrose. Better quality stevia shouldn’t have such a bad aftertaste. I’d suggest trying different brands before giving up on stevia.

In moderate quantities, xylitol has a few important health benefits, including fighting tooth decay, and it tastes almost exactly like sucrose.

]]> By: Paul http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-2821 Paul Thu, 14 Jan 2010 07:57:00 +0000 http://nutritionwonderland.com/?p=308#comment-2821 Better quality stevia shouldn't have such a bad aftertaste. I'd suggest trying different brands before giving up on stevia. In moderate quantities, xylitol has a few important health benefits, including fighting tooth decay, and it tastes almost exactly like sucrose. Better quality stevia shouldn’t have such a bad aftertaste. I’d suggest trying different brands before giving up on stevia.

In moderate quantities, xylitol has a few important health benefits, including fighting tooth decay, and it tastes almost exactly like sucrose.

]]> By: Karl http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-1090 Karl Thu, 11 Jun 2009 13:33:02 +0000 http://nutritionwonderland.com/?p=308#comment-1090 Yeah perhaps. I just never really liked the aftertaste of stevia when I tried it before. I use so little agave, I might just stay with that and keep an eye on my fasting BG levels over time. Yeah perhaps. I just never really liked the aftertaste of stevia when I tried it before. I use so little agave, I might just stay with that and keep an eye on my fasting BG levels over time.

]]> By: Karl http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-2820 Karl Thu, 11 Jun 2009 13:33:00 +0000 http://nutritionwonderland.com/?p=308#comment-2820 Yeah perhaps. I just never really liked the aftertaste of stevia when I tried it before. I use so little agave, I might just stay with that and keep an eye on my fasting BG levels over time. Yeah perhaps. I just never really liked the aftertaste of stevia when I tried it before. I use so little agave, I might just stay with that and keep an eye on my fasting BG levels over time.

]]> By: John Serrao http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-1085 John Serrao Wed, 10 Jun 2009 14:19:07 +0000 http://nutritionwonderland.com/?p=308#comment-1085 Agave nectar is very heavy in fructose and another processed sweetener, so its probably not ideal for someone with diabetes. That being said, it is a good idea to pull in a wide variety of foods for wildly different sources that you usually do not eat on a given day - agave falls into that category. With sweeteners, less is always more. Stevia is probably your best bet because it has been shown in numerous studies to increase insulin sensitivity (but stay away from Truvia and Purevia until their safety has been proven in some studies). Agave nectar is very heavy in fructose and another processed sweetener, so its probably not ideal for someone with diabetes. That being said, it is a good idea to pull in a wide variety of foods for wildly different sources that you usually do not eat on a given day – agave falls into that category. With sweeteners, less is always more. Stevia is probably your best bet because it has been shown in numerous studies to increase insulin sensitivity (but stay away from Truvia and Purevia until their safety has been proven in some studies).

]]> By: John Serrao http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-2819 John Serrao Wed, 10 Jun 2009 14:19:00 +0000 http://nutritionwonderland.com/?p=308#comment-2819 Agave nectar is very heavy in fructose and another processed sweetener, so its probably not ideal for someone with diabetes. That being said, it is a good idea to pull in a wide variety of foods for wildly different sources that you usually do not eat on a given day - agave falls into that category. With sweeteners, less is always more. Stevia is probably your best bet because it has been shown in numerous studies to increase insulin sensitivity (but stay away from Truvia and Purevia until their safety has been proven in some studies). Agave nectar is very heavy in fructose and another processed sweetener, so its probably not ideal for someone with diabetes. That being said, it is a good idea to pull in a wide variety of foods for wildly different sources that you usually do not eat on a given day – agave falls into that category. With sweeteners, less is always more. Stevia is probably your best bet because it has been shown in numerous studies to increase insulin sensitivity (but stay away from Truvia and Purevia until their safety has been proven in some studies).

]]> By: Karl http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-1082 Karl Tue, 09 Jun 2009 22:03:33 +0000 http://nutritionwonderland.com/?p=308#comment-1082 I am confused about something like agave nectar which is listed as a suitable substitute at the bottom of the article, but which in fact is primarily a fructose based sweetener. (the type I use lists it as 70% fructose of the sugars in it). It's low GI (low 30s) so should not affect insulin production as much as other types of sugars, but this would imply that it still would affect my insulin sensitivities. (I am currently controlling my metabolic syndrome only through diet and exercise.) I use very little agave nectar daily (probs 1/8 of a teaspoon on my morning oatmeal and in the colder months use about the same amount in hot teas when I have them. But there is a lot of new evidence coming out against fructose that has me rethinking my sweetener of choice at this point. (It's also been linked to producing more food based hunger after consuming it, again what would typically be the hallmark of a much higher GI food than one this low on the glycemic scale.) Any thoughts from anyone on all of this?? I am confused about something like agave nectar which is listed as a suitable substitute at the bottom of the article, but which in fact is primarily a fructose based sweetener. (the type I use lists it as 70% fructose of the sugars in it). It’s low GI (low 30s) so should not affect insulin production as much as other types of sugars, but this would imply that it still would affect my insulin sensitivities. (I am currently controlling my metabolic syndrome only through diet and exercise.) I use very little agave nectar daily (probs 1/8 of a teaspoon on my morning oatmeal and in the colder months use about the same amount in hot teas when I have them. But there is a lot of new evidence coming out against fructose that has me rethinking my sweetener of choice at this point. (It’s also been linked to producing more food based hunger after consuming it, again what would typically be the hallmark of a much higher GI food than one this low on the glycemic scale.) Any thoughts from anyone on all of this??

]]> By: Karl http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-2818 Karl Tue, 09 Jun 2009 22:03:00 +0000 http://nutritionwonderland.com/?p=308#comment-2818 I am confused about something like agave nectar which is listed as a suitable substitute at the bottom of the article, but which in fact is primarily a fructose based sweetener. (the type I use lists it as 70% fructose of the sugars in it). It's low GI (low 30s) so should not affect insulin production as much as other types of sugars, but this would imply that it still would affect my insulin sensitivities. (I am currently controlling my metabolic syndrome only through diet and exercise.) I use very little agave nectar daily (probs 1/8 of a teaspoon on my morning oatmeal and in the colder months use about the same amount in hot teas when I have them. But there is a lot of new evidence coming out against fructose that has me rethinking my sweetener of choice at this point. (It's also been linked to producing more food based hunger after consuming it, again what would typically be the hallmark of a much higher GI food than one this low on the glycemic scale.) Any thoughts from anyone on all of this?? I am confused about something like agave nectar which is listed as a suitable substitute at the bottom of the article, but which in fact is primarily a fructose based sweetener. (the type I use lists it as 70% fructose of the sugars in it). It’s low GI (low 30s) so should not affect insulin production as much as other types of sugars, but this would imply that it still would affect my insulin sensitivities. (I am currently controlling my metabolic syndrome only through diet and exercise.) I use very little agave nectar daily (probs 1/8 of a teaspoon on my morning oatmeal and in the colder months use about the same amount in hot teas when I have them. But there is a lot of new evidence coming out against fructose that has me rethinking my sweetener of choice at this point. (It’s also been linked to producing more food based hunger after consuming it, again what would typically be the hallmark of a much higher GI food than one this low on the glycemic scale.) Any thoughts from anyone on all of this??

]]> By: Patti Serrao http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-64 Patti Serrao Fri, 13 Mar 2009 23:18:49 +0000 http://nutritionwonderland.com/?p=308#comment-64 The dramatic increase in childhood obestiy and the projection of 1 out of 2 people born in 2005 will have diabetes is not suprising due to the diet being full of corn syrup and sugars. We have to be proactive and educate the children of this generation and take sugar out of the school treats and lunches. The more they eat the more they want it and if you are the one kid whose parents limit it, your the odd one(and more than likey the kid who isnt hyper or overweight) I loved the graphic on this story The dramatic increase in childhood obestiy and the projection of 1 out of 2 people born in 2005 will have diabetes is not suprising due to the diet being full of corn syrup and sugars. We have to be proactive and educate the children of this generation and take sugar out of the school treats and lunches. The more they eat the more they want it and if you are the one kid whose parents limit it, your the odd one(and more than likey the kid who isnt hyper or overweight)

I loved the graphic on this story

]]> By: Patti Serrao http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-2817 Patti Serrao Fri, 13 Mar 2009 23:18:00 +0000 http://nutritionwonderland.com/?p=308#comment-2817 The dramatic increase in childhood obestiy and the projection of 1 out of 2 people born in 2005 will have diabetes is not suprising due to the diet being full of corn syrup and sugars. We have to be proactive and educate the children of this generation and take sugar out of the school treats and lunches. The more they eat the more they want it and if you are the one kid whose parents limit it, your the odd one(and more than likey the kid who isnt hyper or overweight) I loved the graphic on this story The dramatic increase in childhood obestiy and the projection of 1 out of 2 people born in 2005 will have diabetes is not suprising due to the diet being full of corn syrup and sugars. We have to be proactive and educate the children of this generation and take sugar out of the school treats and lunches. The more they eat the more they want it and if you are the one kid whose parents limit it, your the odd one(and more than likey the kid who isnt hyper or overweight)

I loved the graphic on this story

]]> By: John Serrao http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-54 John Serrao Mon, 09 Mar 2009 17:00:11 +0000 http://nutritionwonderland.com/?p=308#comment-54 I keep hearing the science involved with some of these findings is off. I will investigate and publish an article with my findings. I keep hearing the science involved with some of these findings is off. I will investigate and publish an article with my findings.

]]> By: John Serrao http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-2816 John Serrao Mon, 09 Mar 2009 17:00:00 +0000 http://nutritionwonderland.com/?p=308#comment-2816 I keep hearing the science involved with some of these findings is off. I will investigate and publish an article with my findings. I keep hearing the science involved with some of these findings is off. I will investigate and publish an article with my findings.

]]> By: Mel Smith http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-53 Mel Smith Mon, 09 Mar 2009 04:04:35 +0000 http://nutritionwonderland.com/?p=308#comment-53 Another big problem with HFCS is they are finding Mercury in about 30% of the products they are testing that have HFCS in it. The Corn syrup industry said they quit using Mercury in their process of the Corn syrup in early 2003 or 2005 when the test were done. But new tests done in 2008 still found Mercury in about 1/3 of the products they tested. So the industry is still lying about their product, as they want to still cram that product on the market, as it is cheaper to produce then refined sugar. I think that is why there is so much Pancreatic cancer showing up in people now, because of the HFCS. Another big problem with HFCS is they are finding Mercury in about 30% of the products they are testing that have HFCS in it.
The Corn syrup industry said they quit using Mercury in their process of the Corn syrup in early 2003 or 2005 when the test were done.
But new tests done in 2008 still found Mercury in about 1/3 of the products they tested. So the industry is still lying about their product, as they want to still cram that product on the market, as it is cheaper to produce then refined sugar.

I think that is why there is so much Pancreatic cancer showing up in people now, because of the HFCS.

]]> By: Mel Smith http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-2815 Mel Smith Mon, 09 Mar 2009 04:04:00 +0000 http://nutritionwonderland.com/?p=308#comment-2815 Another big problem with HFCS is they are finding Mercury in about 30% of the products they are testing that have HFCS in it. The Corn syrup industry said they quit using Mercury in their process of the Corn syrup in early 2003 or 2005 when the test were done. But new tests done in 2008 still found Mercury in about 1/3 of the products they tested. So the industry is still lying about their product, as they want to still cram that product on the market, as it is cheaper to produce then refined sugar. I think that is why there is so much Pancreatic cancer showing up in people now, because of the HFCS. Another big problem with HFCS is they are finding Mercury in about 30% of the products they are testing that have HFCS in it.
The Corn syrup industry said they quit using Mercury in their process of the Corn syrup in early 2003 or 2005 when the test were done.
But new tests done in 2008 still found Mercury in about 1/3 of the products they tested. So the industry is still lying about their product, as they want to still cram that product on the market, as it is cheaper to produce then refined sugar.

I think that is why there is so much Pancreatic cancer showing up in people now, because of the HFCS.

]]> By: Doan http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-41 Doan Fri, 06 Mar 2009 17:33:49 +0000 http://nutritionwonderland.com/?p=308#comment-41 That mouse is going to need a miniature motorized wheelchair. That mouse is going to need a miniature motorized wheelchair.

]]> By: Doan http://nutritionwonderland.com/2009/03/fructose-insulin-resistance-together/comment-page-1/#comment-2814 Doan Fri, 06 Mar 2009 17:33:00 +0000 http://nutritionwonderland.com/?p=308#comment-2814 That mouse is going to need a miniature motorized wheelchair. That mouse is going to need a miniature motorized wheelchair.

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