Read this if you believe fruit is healthy and you can consume unlimited amounts:


Many people who eat large amounts of fruit are not convinced that fruit can be dangerous. However many fruits have a large amount of fructose that can worsen insulin resistance if you consume too much of it.

It is also important to realize that 80 percent of Americans have diseases resulting from insulin resistance which are:
• Insulin resistance and obesity
• Elevated blood pressure
• Elevated triglycerides and elevated LDL
• Cardiovascular disease, liver disease, cancer, arthritis and even gout

If you have one of these conditions Fructose is a major contributor.

You would be wise to limit your total grams of daily fructose to 15 grams per day until you resolve the insulin resistance.  If you are still unconvinced you can measure your blood uric acid level and it will typically be greater than 5.5 if you are eating too much fructose.

Uric acid drives up your BP and new research has shown that uric acid is a far more accurate predictor of heart disease than your total cholesterol level and the more it is higher than 5.5 it is, the greater your risk.

If your uric acid levels are chronically elevated, you have an increased risk for hypertension, kidney disease, metabolic syndrome and diabetes. If your uric acid is between 3 and 5 than you do not need to be concerned about your current fructose intake, as you likely have a metabolism that can adjust for it and not cause you harm.

Fresh fruit is nearly always preferred to fruit juices as the processing destroys many of the nutrients in the fruit and many commercial fruit juices are also highly adulterated or deceptively labeled.

Additionally it is important to understand that most commercial fruit juices should be avoided as fruit juice typically has large amounts of methanol, which is wood alcohol, and a metabolic poison.  Often the methanol is bound to pectin and when you consume fresh fruits the methanol passes through your body and causes you no harm.

However, after the fruit is processed into juice and put into containers, the methanol gradually dissociates from the pectin and dissolves in the juice. The longer the fruit juice is in the container, or the more heat it is exposed to, the more methanol that is released into the juice

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