Too much at once is not good Modern diet may have 10 fructose in products due

Too much at once is not good modern diet may have 10

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Too much at once is not good Modern diet may have ~10% fructose in products due to high fructose corn syrupWhen fructose enters the bloodstream, it is processed in the liver, and a surplus of it leads to fats Heart disease riskBypasses the appetite signalling system - “feeling full” is not triggered as effectively, leading to more consumption to take placeExcess fructose leads to type two diabetes due to insulin resistance Promotes AGEs more than glucoseAmounts of fructose in foods:1 cup chopped tomatoes: 2.5gNon-diet soda can: 23gSuper-size soda: 62gDiet soda: 0g Sucrose and the bodyPros:Cons:Glycation: when sugar structure’s amine end of an amino acid - an NH group - is adjacent to a C double bond O group, it results in a reaction to split out the water molecule and couple the nitrogen end of the amino acid chain to the sugar = amadori productLouis Maillard, 1912: discovered the above reaction, also referred to as the “Maillard Reaction”, in France The engagement of protein units with an NH2 group with carbohydrate units that when heated give off water/ a water molecule and browning = toast This process continues, and the amadori product may interact with another chain that has gone through the same
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process to connect them together = two protein chains connected to what used to be a sugar molecule/advanced glycation end products/ AGEs AGEs: cause issues of cataracs - sugar cataracs, wrinkled skinAs they age, women have less capacity to process sugars = engages to make AGEs Lesson 2: SugarsVideo 1:Sugar: sucrose molecule Origin: debated between New Guinea and India 1493-1496: Christopher Columbus found sugar in the West IndiesBrought back to Europe, where it was traded Eventually, slaves from the Western side of Africa were brought to grind down sugar cane and heat it to extract out sugar Deficator: a pot that digests the cane material to extract sugar from it1823: “Grinding Sugar Cane in a Windmill” painting1846: Norbert Rillieux got a patent for a method using the latent heat of water, which saved lives/injuries from burningRillieux was also a cousin of Degas~15% of the plant is sucroseVideo 2:Early 1800s-present: sugar production relies on cane sugar > beet sugar Beet sugar: derived from beets, which are able to grow in colder climates such as Russia Cane sugar: requires ~21 degrees celsius climate to grow World sugar production reaches records every year2010-2011: 31% of sugar is produced by Brazil21% of sugar is produced by India12% of sugar is produced by the EUVideo 3:World production and consumption of sugar:
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178 billion kgs are produced/year, meaning ~22-23 kg per person World sucrose consumption/person/year:1600: 0.5kg/person High price for sugar 1700: 1.8kg/person1800: 8.2kg/person Due to the slave trade 1990s: Cuba led countries with highest sugar consumption/person/year - 80kgChina had lowest with 7kg/person/yearNorth American sucrose consumption/person/year: 1830: 22.7kg/person1890: 40.8kg/person
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