Fructose promotes Advanced Glycation End products AGEs more than glucose Honey

Fructose promotes advanced glycation end products

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Fructose promotes Advanced Glycation End products (AGEs) more than glucose Honey: Sweet because it has a high % of fructose & low % of sucrose Fructose: 39% Glucose: 30$ Water: 18% Disacch: 7% Sucrose: 1% Other stuff (minerals, potassium, amino acids): 5% Brown sugar: Sucrose + molasses ° ° Lesson 2 (Sugar) :
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° Origin of sugar (sucrose): some say New Guinea, some say India ° In N. America: Columbus discovered in the West Indies (1493-1496) ~15% of the plant(sugar cane) is sucrose Trade in Europe was rising Sugar was not as inexpensive as it is now Slavery took place in America; they would process the sugar canes Deficator: pot used to digest the cane material Grinding sugar cane in a windmill Side story: Norbert Rillieux was able to get a US patent in 1846 Took advantage of the latent heat of H2O to lower overall temperatures; made it safer for workers/slaves ° Beet sugar: in much colder climates (Russia) but main production is still cane ° Cane sugar: needs 21 o C to grow ° Narrowing gap between global sugar production & consumption ° Main producers of: Brazil (31%), India (21%), E.U (European Union) (12%) ° Brazil, Cuba & USA are largest consumers ° China lowest consumer ° ° High Fructose Corn Syrup: Corn starch is made up of a polymer of glucose Enzymes are used to break it down into single units of glucose 1. Alpha-amylase 2. Glucoamylase Amylases break down the starch into glucose 3. Glucose-isomerase Converts many of the glucose into fructose As much as 90% conversion to fructose ° Relative Sweetness Corn Syrup: 0.8 Glucose: 0.8 Sugar (sucrose): 1.0 HFCS(55%): 1.1 HFCS (90%): 1.4 Fructose: 1.5 ° ° Sweetness of foods depend on local interests & desires ° ° Obesity & HFCS are correlated ° ° Cane & beet sugar consumption trends ° HFCS consumption trends Meet together at ~ same number
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° ° Video 5** ° ° Streptococcus Mutans (s. mutans) bacteria in the mouth converts sugar into lactic acid which erodes tooth enamel leading to cavities ° ° High fructose drinks increases risk of gout ? IDEA: excess fructose creates uric acid increase, & that increase causes an inflamed & swollen joint During 22 years of follow-up, documented 778 confirmed incident cases of gout Compared with consumption of <1 serving per month of sugar- sweetened soda, the multivariate relative risk of gout for 1 serving per day was 1.74 & for TWO or more servings per day, 2.39 Corresponding relative risks for OJ were 1.41, for Cola 1.74 The absolute risk differences corresponding to these relative risks were 36 & 68 cases per 100,000 person-years for sugar-sweetened soda Diet soft drinks were NOT associated with the risk of gout According to the researcher’s findings, the contribution of sugar- sweetened beverages consumed on a daily basis to the risk of gout is MODEST Glucose sweetened drinks do NOT contribute to gout ° ° Cataracts ~40% of persons between the age of 55 & 64 have some opaque areas ~90% of persons between the age of 75 & 84 have some opaque areas Sometimes called “sugar cataracts” or “diabetes cataracts” The human eye lens consists of a mix of several proteins. Protective proteins prevent these proteins from aggregating
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