Fructose, insulin resistance and metabolic dyslipidemia.

[Ripped Barbarian]

Found this article, pretty sure it hasn't been posted before.

I know most here know the basic principles of fructose effects on health but this has some in depth yet easy to understand information on the metabolic processes and contributing dietary factors to IR.

Fructose, Insulin Resistance, and Metabolic Dyslipidemia (by Heather Basciano, Lisa Federica & Khosrow Adeli, Clinical Biochemistry Division, Department of Laboratory Medicine and Pathobiology, Hospital for Sick Children, University of Toronto, Toron

It also reinforces my recent viewpoints that:
-Not all carbs /insulin producers are the cause of IR
-There isn't much difference between HFCS and sugar (some people go crazy about HFCS but less so at sugar)

Something that has become clear to me in recent months is the fact very basic mechanisms have been wrongly associated with the intake of various foods, if you read through that article you'll be shocked at the detail (i'll be the first to admit most of it went over my head) and these arn't little irrelevant details these are fundamental functions, by which if one is knocked out, say in a modified mouse model it completely effects the whole metabolism and disease progression of the animal, it is totally wrong to jump to conclusions based on very simplistic understanding of mechanisms.

All carbohydrate foods have been slated because they stimulate insulin, somehow the link between all carbohydrates and insulin resistance has been made, wrongly in my opinion.

The same goes for fat, because it dosn't produce much insulin it (most fats inclusive) have somehow been completely let free of any role in insulin resistance, yet you realise the very complex, dynamic effects they have on insulin sensitivity and atherogenesis.

I think making 'whole' observations is fine, looking at what diets as a whole work for various people of the world but i think jumping to conclusions about very basic sub-systems we have 'made up' has got to stop.

[Ripped Barbarian]

The traditional production of foie gras (french for fat(ty) liver) often involved force feeding geese with figs

Quote

It was not until the Roman period, however, that foie gras is mentioned as a distinct food, which the Romans named iecur ficatum iecur means liver and ficatum derives from ficus, meaning fig in Latin.

Basically the most reliable method to produce a fatty liver was to use dried figs, high in fructose.

[hailtotheking]

foie gras ... mmmmm .... i'm going to a French restaurant for my company xmas do, and i'm having foie gras pate with bacon for a starter.

Seriously, what they do to the geese to make foie gras is pretty horrific. I've seen a video of it. I dont think they use figs any more - too expensive - they just force-feed them some cheap nasty grain / sugar blend.

Sucrose (table sugar) is breaks down into fructose and glucose, if i remember rightly, so i can understand that the damage from sucrose will almost be as bad as pure fructose.

[Ripped Barbarian]

Quote

Sucrose (table sugar) is breaks down into fructose and glucose, if i remember rightly, so i can understand that the damage from sucrose will almost be as bad as pure fructose.

Yes, this is exactly the reason sugar has been linked to insulin resistance/diabetes yet pure glucose producing high gi carbs such as potatoes (potatoes have a much higher gi than sugar) have never been shown to have a strong effect on IRS, as small effect yes as me and nu were discussing before: carbohydrate overload will cause problems (simply being obese can render you more insulin resistant due to reduction in adiponectin) but this will be nowhere near as bad as high fructose consumption.

Basically HFCS 55 isn't much different (ever so slightly worse) than sugar in effect (sugar being effectively HFCS 50 as far as digestion is concerned)
HFCS 60, or even 90 etc are much worse however and of course the fructose concentration is increasing with consumer demand because it is sweeter and 'lower GI'

Generally selectively bred fruit (most of what we eat today) are disproportionately high in fructose to more natural fruits (berries) because fructose is sweeter than glucose there is an exaggerated effect on increasing the fructose level when selecting sweeter fruit.