Glycemic Index Values - Choosing Fructose
Fructose has a very low glycemic index value (also referred to as GIV).
It rates a mere 20 as compared to other frequently consumed foods people use when dieting such as skim milk which has a GIV of 31.
Consequently 1 oz.
of fructose will not raise your blood sugar as high as the same amount of sucrose.
In fact it will be decreased by two-thirds.
Foods that a have high GI will make it much for difficult for your body fat to be reduced.
Fructose is a sugar found naturally in fruits.
It provides longer lasting energy and burns slowly in your body.
White sugar is absorbed from your digestive system quickly, as is grape sugar.
This causes a surge in insulin release from the pancreas.
This will act on the sudden surge that occurs when you consume common table sugar or beet sugar (sucrose).
High fructose corn syrup (HFC) has a high content of fructose compared to the average corn syrup.
It also contains glucose and may in fact contain more glucose than fructose.
The taste is similar to plain white table sugar.
Canned fruits, sweetened process foods and ice cream are high in HFC.
These cannot be used interchangeably due to their totally distinct makeup.
HFC and table sugar are absorbed in the same identical way and therefore will react in the same way.
There will be an increased spike in your insulin level and a corresponding fall which will produce returning lethargy and fatigue.
There are conflicting reports on the benefits of fructose when regarding type 2 diabetes.
The higher consumption of HFC over the past few decades has been linked to obesity and consequently some cases of type 2 diabetes.
There is no actual support from the scientific community for this statement.
Table sugar still accounts for 83% of sweeteners used in the 70's and a lesser 43% in 1997.
During this period the use of HFC rose to 56% from 16%.
Since HFC and white sugar have similar amounts of fructose, the level of sucrose in the American diet is unchanged.
Although there are reports that state fructose and HFC are the same they are very different.
Consuming HFC will have the same result as white table sugar while fructose is sweeter and less will be used to sweeten foods.
Consequently there will be a reduction in calories and less spikes and crashes in blood sugar levels.
People with diabetes who wish to reduce their insulin levels after eating will benefit due to the lower calories and slower absorption of fructose.
One of the things that can cause an increase in appetite is the rise in blood sugar.
Fructose is slower to digest and does not result in peaks as white table sugar or HFC, your appetite is less likely to increase and consumption may well be less as well.
It rates a mere 20 as compared to other frequently consumed foods people use when dieting such as skim milk which has a GIV of 31.
Consequently 1 oz.
of fructose will not raise your blood sugar as high as the same amount of sucrose.
In fact it will be decreased by two-thirds.
Foods that a have high GI will make it much for difficult for your body fat to be reduced.
Fructose is a sugar found naturally in fruits.
It provides longer lasting energy and burns slowly in your body.
White sugar is absorbed from your digestive system quickly, as is grape sugar.
This causes a surge in insulin release from the pancreas.
This will act on the sudden surge that occurs when you consume common table sugar or beet sugar (sucrose).
High fructose corn syrup (HFC) has a high content of fructose compared to the average corn syrup.
It also contains glucose and may in fact contain more glucose than fructose.
The taste is similar to plain white table sugar.
Canned fruits, sweetened process foods and ice cream are high in HFC.
These cannot be used interchangeably due to their totally distinct makeup.
HFC and table sugar are absorbed in the same identical way and therefore will react in the same way.
There will be an increased spike in your insulin level and a corresponding fall which will produce returning lethargy and fatigue.
There are conflicting reports on the benefits of fructose when regarding type 2 diabetes.
The higher consumption of HFC over the past few decades has been linked to obesity and consequently some cases of type 2 diabetes.
There is no actual support from the scientific community for this statement.
Table sugar still accounts for 83% of sweeteners used in the 70's and a lesser 43% in 1997.
During this period the use of HFC rose to 56% from 16%.
Since HFC and white sugar have similar amounts of fructose, the level of sucrose in the American diet is unchanged.
Although there are reports that state fructose and HFC are the same they are very different.
Consuming HFC will have the same result as white table sugar while fructose is sweeter and less will be used to sweeten foods.
Consequently there will be a reduction in calories and less spikes and crashes in blood sugar levels.
People with diabetes who wish to reduce their insulin levels after eating will benefit due to the lower calories and slower absorption of fructose.
One of the things that can cause an increase in appetite is the rise in blood sugar.
Fructose is slower to digest and does not result in peaks as white table sugar or HFC, your appetite is less likely to increase and consumption may well be less as well.