fructosestroop - gezonde voeding - het geheim om af te vallen en een betere weerstand te krijgen


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Fructose-Sweetened Drinks Increase Nonfasting Triglycerides in Obese Adults

Obese people who drink fructose-sweetened beverages with their meals have an increased rise of triglycerides following the meal, according to new research from the Monell Center. “Increased triglycerides after a meal are known predictors of cardiovascular disease,” says Monell Member and study lead author Karen L. Teff, PhD, a metabolic physiologist. “Our findings show that fructose-sweetened beverages raise triglyceride levels in obese people, who already are at risk for metabolic disorders such as cardiovascular disease and diabetes.” Triglycerides are manufactured by the body from dietary fat and are the most common form of fat transported in blood. Although normal levels of triglycerides are essential for good health, high levels are associated with increased risk for atherosclerosis and other predictors of cardiovascular disease. In the study, published online by the Journal of Clinical Endocrinology and Metabolism, Teff and her collaborators studied 17 obese men and women. Each was admitted two times to the Clinical and Translational Research Center at the University of Pennsylvania. On each admission, the subjects were given identical meals and blood was collected from an intravenous catheter over a 24-hour period. The only difference was the sweetener used in the beverages that accompanied the meals; beverages were sweetened with glucose during one admission and with fructose during the other. Blood triglyceride levels were higher when subjects drank fructose-sweetened beverages with their meals compared to when they drank glucose-sweetened beverages. The total amount of triglycerides over a 24-hour period was almost 200 percent higher when the subjects drank fructose-sweetened beverages. Although fructose increased triglyceride levels in all of the subjects, this effect was especially pronounced in insulin-resistant subjects, who already had increased triglyceride levels. Insulin resistance is a pre-diabetic condition often associated with obesity.

“Fructose can cause even greater elevations of triglyceride levels in obese insulin-resistant individuals, worsening their metabolic profiles and further increasing their risk for diabetes and heart disease,” said Teff. Fructose and glucose are forms of sugar found in both table sugar (sucrose) and high fructose corn syrup. Both fructose and glucose are present in lower concentrations in many fruits and vegetables. Although fructose tastes much sweeter than either glucose or sucrose, it typically is not used alone as a sweetener. Future work will seek to determine how much fructose is needed to cause an increase of triglyceride levels when it is combined with glucose in beverages. Additional studies will explore the metabolic and health effects of long-term fructose intake. In addition to her appointment at Monell, Teff serves as Associate Director for Translational Research at the Institute for Diabetes, Obesity & Metabolism, University of Pennsylvania School of Medicine. Also contributing to the study were Peter Havel from the University of California, Davis and his colleagues Kimber Stanhope, Nancy Keim, and Bethany Cummings; Sean Adams, Ryan Grant, and Tamara Dunn from the USDA Western Human Nutrition Center; Joanne Grudziak from Monell; and Raymond R. Townsend from the University of Pennsylvania.


Weer bewijs dat fructose-siroop diabetes 2 aanjaagt

A new animal study may help explain why diets high in the sugar fructose have been linked to insulin resistance, a precursor to type 2 diabetes.

Link 1

Link 2 (het hele artikel !)
Link 3

--

Big food blijft deze relatie ontkennen. Is ook logisch want zit overal in en is stuk goedkoper dan suiker. Minister Klink heeft 10 miljoen euro uitgetrokken voor de aanpak van diabetes dus laten we hopen dat zijn adviseurs dit lezen.....

Ron


Groot deel fructose-glucosesiroop bevat kwik !

Almost half of tested samples of commercial high-fructose corn syrup (HFCS) contained mercury, which was also found in nearly a third of 55 popular brand-name food and beverage products where HFCS is the first- or second-highest labeled ingredient, according to two new U.S. studies.

Lees verder

Marjan

Conclusion

An EHO at the FDA conducted an investigation of the chlor-alkali industry in 2004 and found mercury residue in all of the mercury cell chlor-alkali products including caustic soda, chlorine, potassium hydroxide, and hydrochloric acid. Mercury is widely accepted to be a neurotoxic heavy metal [23]. The American Academy of Pediatrics has recommended that minimizing any form of mercury exposure is essential for optimal child health and nervous system development [6]. Current international food processing  standards allow 1.0 Ķg mercury/g caustic soda [21, 22] and there is no standard for mercury in food grade hydrochloric acid. Both of these chemicals may be used to make  HFCS. Mercury contamination of food products as a result of the use of mercury  contaminated HFCS seems like a very real possibility. With daily per capita consumption of HFCS in the US averaging about 50 grams and daily mercury intakes  from HFCS ranging up to 28 Ķg, this potential source of mercury may exceed other major sources of mercury especially in high-end consumers of beverages sweetened with HFCS. Food products that contain a significant amount of HFCS should be tested for mercury contamination in the end product and the public should be informed of any detections. Clearly, more research is needed to determine the extent of mercury exposure in children from mercury contaminated HFCS in food products.

Download de volledige studie hier


Fructose als zoetstof - kinderalcohol

Fructose-stroop als zoetstof kan wel eens de wolf in schaapskleren zijn voor miljoenen mensen die kampen met een onverklaarbaar overgewicht, diabetes 2, nierproblemen of een vette lever.

Er komt steeds meer bewijs dat niet alleen suiker maar juist fructose siroop de echte aanjager is van veel problemen. En met name voor de kwetsbare groep: kinderen.

En het gaat uiteraard weer om centen. Mais wordt in de VS zwaar gesubsidieerd dus een zoetstof gewonnen uit mais en met enzymen bewerkt zodat de hoeveelheid fructose ten op zichte van de glucose toeneemt. Je lever kan maar een bepaalde hoeveelheid fructose verwerken dus neem je naast fruit ook nog veel vruchtensapjes, frisdrank met suiker (suiker is ook voor de helft fructose !) en produkten die gezoet zijn met fructose-siroop dan kun je op termijn allerlei chronische problemen met je lever, alvleesklier, nieren etc verwachten.

Teveel aan fructose wordt direct via de lever in vet omgezet en zal dus ook effect hebben op de gezondheid van je hart en bloedvaten.

Combineer je dit probleem met een tekort aan omega 3 vetten (dus meer ontstekingen), geharde plantaardige vetten (transvetten), smaakversterkers (eetlust verhogend) dan ben je gewoon een lopende tijdbom.

Ik zie fructose-siroop als een soort alcohol voor kinderen omdat het de lever sloopt, voor overgewicht en diabetes 2 zorgt en ook nog eens zeer verslavend is. We zijn verslaafd aan suikers, dit kan witte suiker zijn, fructose zijn maar ook de snelle granen zijn die onze suikerspiegel de hele dag door opjagen en leiden tot een uitgeputte alvleesklier (diabetes 2).

Eet dus wat je voorouders aten en vermijdt oa:

  • Geharde plantaardige vetten
  • Fructose-siroop
  • Smaakversterkers
  • Kunstmatige zoetstoffen zoals aspartaam
  • Snelle granen zoals ontbijtgranen die veel suikers bevatten

De auteur van het boek "The Sugar Fix" ging eens terug naar de jaren zeventig om te kijken of we echt zoveel meer eten, meer witte suiker gebruiken of minder bewegen. Dat bleek niet het geval, wel bleek er een toename van gebruik van fructose van 30% te zijn geweest.

Voor mijzelf is overgewicht een combinatie van verstoorde insulinewerking door voeding die de suikerspiegel opjaagt, hormoonverstoringen door gebruik van chemicaliŽn in medicijnen, plastic, voeding en het milieu, fructose-siroop, smaakversterkers en light produkten die eetlust verhogen en het eten van te weinig goede vetten (omega 3). Doordat we teveel toxines binnenkrijgen zal het lichaam ook vetweefsel nodig hebben om deze stoffen veilig op te slaan. Daarom is snel afvallen met een crashdieet ook zo funest voor je gezondheid, er komen dan allerlei toxines versneld vrij. 

Eet voeding in zijn natuurlijke vorm, fructose-siroop is zwaar geraffineerd. Zodra je stoffen gaat concentreren gaat het mis, dit zie je bij medicijnen maar ook bij voedingsstoffen. Je lichaam kan grote concentraties van een bepaalde stof uiteindelijk niet meer verwerken en je lever wordt zwaar overbelast.

En je lever is je filter en energie fabriek. De meerderheid van mensen die ik spreek is dan ook moe, geen mens die denkt aan zijn lever, want ze drinken toch geen alcohol. Houdt je lever gezond, teveel aan fructose, chemicaliŽn en alcohol zijn de grootste slopers van dit belangrijke orgaan dat filtert, energie levert, cholesterol regelt, enzymen voor je vertering aanmaakt en je eigen biochemische fabriekje is. Wees er zuinig op.....

Ron


High Fructose Corn Syrup


Weer bewijs voor relatie fructose-siroop en overgewicht

Het "zesde zintuig" van de hersenen voor calorieŽn ontdekt

De hersenen kunnen de calorieŽn in de voeding waarnemen, onafhankelijk van het smaakmechanisme. Onderzoekers hebben dit ondervonden in studies bij muizen. Hun conclusie is dat het beloningssysteem van de hersenen wordt ingeschakeld door dit "zesde zintuig" kan gevolgen hebben voor het begrijpen van de oorzaken van obesitas. Bijvoorbeeld, de bevindingen suggereren waarom high-fructose maÔssiroop, op grote schaal gebruikt als zoetstof in voedingsmiddelen, kunnen bijdragen aan obesitas.

Ivan de Araujo en zijn collega's publiceren hun bevindingen in de uitgave van 27 maart 2008 van het tijdschrift Neuron. In hun experimenten werkten de onderzoekers met genetisch gemodificeerde muizen die "zoet-blind" zijn gemaakt, ze ontbreken een belangrijk onderdeel van smaak receptor cellen die de zoete smaak kunnen opsporen. De onderzoekers voerden dan gedragstesten uit waarin ze normale muizen vergeleken met "zoet-blinde" muizen om te zien of hun voorkeur uitging naar suiker of de zoetstof sucralose zonder calorieŽn. In deze tests bleken de zoete-blinde muizen een voorkeur te hebben voor suikerwater dat calorieŽn bevat, dat dus niet afhankelijk was van hun vermogen om te proeven, maar van de calorie-inhoud.

In het analyseren van de hersenen van de zoet-blinde muizen toonden de onderzoekers aan dat het "beloningscircuit" van de dieren was ingeschakeld door de inname van calorieŽn, onafhankelijk van het smaakvermogen van de dieren. Uit die analyse is gebleken dat het niveau van chemische dopamine van de hersenen, waarvan bekend is dat het centraal staat in het activeren van het beloningscircuit, verhoogd met de inname van calorieŽn. Ook elektrofysiologische studies toonden aan dat neuronen in het voedselbelonende gebied, de zogenaamde nucleus accumbens, werden geactiveerd door de inname van calorieŽn, onafhankelijk van smaak.

Significant, de onderzoekers ondervonden dat een voorkeur voor sucrose boven sucralose pas wordt ontwikkeld na tien minuten van een uur durende voedingssessie en dat neuronen in de beloningsregio ook reageerden met dezelfde vertraging. "In het kort, we toonden aan dat dopamine-ventrale striatum beloningssystemen, voordien geassocieerd met de opsporing en de toewijzing van de beloningswaarde aan smakelijke verbindingen, reageren op de calorische waarde van sucrose in de afwezigheid van smaak receptor signalering," concludeerde de onderzoekers. "Dus deze trajecten van de hersenen beÔnvloeden niet uitsluitend de sensorisch gerelateerde impact van voedingsmiddelen, maar kunnen ook functies vervullen die voorheen niet geÔdentificeerd/niet gekend waren met de opsporing van maagdarm- en stofwisselingssignalen," schreven ze.

De wetenschappelijke vragen die door de ontdekking van het calorie-waarnemende systeem van de hersenen opduiken zijn uiterst belangrijk voor het begrijpen van de pathogenie en sociologie van de menselijke zwaarlijvigheid," schreven Zane Andrews en Tamas Horvath in een preview van het artikel in hetzelfde nummer van Neuron. "Bijvoorbeeld, maÔssiroop (fructose-siroop) hoog in fructose is een alomtegenwoordige zoetstof in de Amerikaanse samenleving, en er zijn aanwijzingen dat fructose niet zo effectief is als sucrose in het beŽindigen van een maaltijd. Het kan zijn dat fructose een sterkere activering van het beloningssysteem teweegbrengt en dat het verwijderen van maÔssiroop hoog in fructose als zoetstof de zin voor deze producten zal intomen. Naast deze huidige studie zal de wetenschappelijke gemeenschap verder galvaniseren om te begrijpen hoe hoger cognitieve centra in de hersenen de voedselinname controleren en het lichaamsgewicht regelen", schreven Andrews en Horvath.

De onderzoekers zijn:
" Ivan E. de Araujo, Duke University Medical Center, Durham, NC;
" Albino J. Oliveira-Maia, Duke University Medical Center, Durham, NC, Universidade do Porto, Porto, Portugal;
" Tatyana D. Sotnikova, Duke University Medical Center, Durham, NC;
" Raul R. Gainetdinov, Duke University Medical Center, Durham, NC;
" Marc G. Caron, Duke University Medical Center, Durham, NC;
" Miguel A.L. Nicolelis, Duke University Medical Center, Durham, NC en
" Sidney A. Simon, Duke University Medical Center, Durham, NC.

Bron: http://www.eurekalert.org/pub_releases/2008-03/cp-bs032008.php

Vertaling: Natalie de Houwer


Grams fructose / 200 kcal serving

24 grapes, red or green (seedless), raw

23 dates, medjool

23 apples, raw

22 watermelon, raw

21 pears, raw

18 figs

17 blueberries, raw

17 cherries, sweet, raw

16 melons, honeydew, raw

16 persimmons, Japanese, raw

15 strawberries, raw

14 kiwi

14 cherries, sour, red, raw

14 dates, deglet noor

13 plums, raw

13 currants, raw

12 strawberries, frozen, unsweetened, raw

11 blackberries, raw

11 melons, cantaloupe, raw

11 abiyuch, raw (whatever that is..)

11 bananas, raw

9 oranges, raw

9 tangerines, raw

9 raspberries, raw

9 pineapple, raw

8 grapefruit, raw

8 peaches, raw

7 clementines, raw

6 nectarines, raw

4 apricots, raw

3 cranberries, raw

1 rowal, raw (whatever that is again..)

0 avocado, raw

http://dionysseus.wordpress.com/2007/03/13/fructose-and-fruit/


The effects of fructose

  • Unlike other sugars, fructose causes blood levels of uric acid to rise rapidly.
  • Uric acid in the blood reduces levels of nitric oxide (NO), especially in the endothelial lining of our arteries … so-called “endothelial NO”.
  • NO enhances the efficiency of insulin, increases blood flow to muscle, and enhances glucose uptake.
  • Animals that lack endothelial NO develop insulin resistance and other features of metabolic syndrome: a cluster of symptoms linked to increased risk of diabetes and cardiovascular disease.

http://newsletter.vitalchoice.com/e_article000996088.cfm?x=bbVV2P3,b7b1jv7h,w


Fructosesiroop versnelt chronische nieraandoeningen

Fructose, but not dextrose, accelerates the progression of chronic kidney disease

Michael S. Gersch,1,2 Wei Mu,1 Pietro Cirillo,1 Sirirat Reungjui,1 Li Zhang,1 Carlos Roncal,1 Yuri Y. Sautin,1 Richard J. Johnson,1 and Takahiko Nakagawa1
1Division of Nephrology, Dialysis, and Transplantation, University of Florida; and 2North Florida/South Georgia Veterans Health System, Gainesville, Florida

The metabolic syndrome has recently been recognized as a risk factor for kidney disease, but the mechanisms mediating this risk remain unclear. High fructose consumption by animals produces a model of the metabolic syndrome with hypertension, hyperlipidemia, and insulin resistance. The present study was conducted to test the hypothesis that consumption of a high-fructose diet could accelerate the progression of chronic kidney disease.

In conclusion, consumption of a high-fructose diet greatly accelerates progression of chronic kidney disease in the rat remnant kidney model.

http://ajprenal.physiology.org/cgi/content/abstract/293/4/F1256


Boek - The Sugar Fix

Uncover the High Fructose Fall-Out That Is Making You Fat and Sick. By identifying fructose as the main culprit in the American obesity epidemic, this new diet will reduce the risk of a number of serious health problems and take off those extra pounds In The Sugar Fix, Dr. Richard Johnson uses results from his pioneering research on the link between a high-fructose diet and the metabolic syndrome to connect the American obesity epidemic directly to a frightening escalation in our fructose consumption.

It comes as no surprise that the sugar is found in processed foods like candy, baked goods, canned foods, and frozen meals in the form of high-fructose corn syrup, but it is also hidden in less obvious foods like peanut butter, egg products, and soups. In fact, many fruits and vegetables contain high levels of it naturally. Dr. Johnson shows how to dramatically cut back on the sweetener by making effective substitutions.

His 2-week program features daily meal plans containing less than 5 grams of fructose. After the 2-week start-up period, Dr. Johnson shows readers how to limit long-term fructose intake to 25 grams per day, one-quarter of the amount the average American now ingests. Rather than prescribing the low-carb approach of so many recent diets, Dr. Johnson recommends a formula that is much easier to enjoy and stick to: 55 percent carbs, 25 percent fat, and 20 percent protein. The immediate benefit of this diet is to help anyone shed excess weight. The additional benefits are even more impressive-reduced risk for serious health problems such as high blood pressure, elevated blood fats, and insulin resistance. These conditions are directly linked to heart disease, diabetes, kidney disease, and stroke.

RICHARD JOHNSON, MD, has been a practicing physician and clinical scientist for more than a quarter of a century. Previously chief of nephrology and director of renal transplantation at Baylor College of Medicine in Houston, Dr. Johnson is now chief of nephrology, hypertension, and transplantation at the University of Florida in Gainesville.

http://www.rodalestore.com/webapp/wcs/stores/servlet/ProductDisplay?catalogId
=10002&storeId=10051&productId=113384&langId=-1&nav_wt=search


Teveel fructose in lever wordt opgeslagen als vet

Referring to the three ways the body uses glucose, assuming that blood glucose levels are adequate, the glucose will then be stored as glycogen. Muscle does not have the necessary enzymes to synthesize fructose into glycogen; therefore the liver converts this fructose into liver glycogen. It would only take three, 8-ounce glasses of orange juice to fully replenish liver glycogen stores. Since the liver is responsible for supplying energy to the entire body, once its stores are full, a rate limiting enzyme in glucose metabolism, which is responsible for signaling the body to store glucose as glycogen or convert it to fat (phosphofructokinase), signals the body that all stores are full. If the glycogen stores are signaled as full, then the third way our body uses excess glucose is to convert it to fatty acids and store as adipose tissue. In essence, fruit sugar is easily converted to fat.  Many may be asking why then is fruit low on the glycemic index? If it does not cause a sudden release of insulin, then how could it ever be a poor food choice? Once the fructose (fruit sugar) enters the liver and liver glycogen is already full, then it cannot be used by the muscles for glycogen or energy production. It is converted to fat and released back into the bloodstream to be stored as adipose tissue. The low glycemic response is based on the fact that fructose leaves the liver as fat, and fat does not raise insulin levels.

http://www.bodybuilding.com/fun/issa14.htm


Studie - laag magnesium + hoge fructose inname is verhoogde kans op ontstekingen en metabool syndroom

High fructose consumption combined with low dietary magnesium intake may increase the incidence of the metabolic syndrome by inducing inflammation.Rayssiguier Y, Gueux E, Nowacki

Magnes Res. 2006 Dec;19(4):237-43, W, Rock E, Mazur A. INRA, Unitť de Nutrition Humaine, Clermont Ferrand/Theix, 63122 Saint-GenŤs-Champanelle, France. yrayssig@clermont.inra.fr

Since magnesium deficiency has a pro-inflammatory effect, the expected consequence would be an increased risk of developing insulin resistance when magnesium deficiency is combined with a high-fructose diet. Accordingly, magnesium deficiency combined with a high-fructose diet induces insulin resistance, hypertension, dyslipidemia, endothelial activation and prothrombic changes in combination with the upregulation of markers of inflammation and oxidative stress.

http://www.ncbi.nlm.nih.gov/sites/entrez?db=pubmed&uid=
17402291&cmd=showdetailview&indexed=google


Fructose de echte dikmaker....

Succesvol afvallen? Vermijdt dat 2 weken alle fructose in je dieet (dus ook fruit)......


Book: Fructose ‘missing link’ in obesity epidemic

Could the simple sugar responsible for putting the sweet in everything from bananas to root beer be the missing link in understanding what puts the fat on a person’s thighs? Yes, according to a book penned by a University of Florida researcher that was published today. In his book, “The Sugar Fix: The High-Fructose Fallout That Is Making You Fat And Sick,” Dr. Richard Johnson reviews the increasing evidence that fructose may play a role in the obesity epidemic and proposes a low-fructose diet he believes could help people lose weight and potentially prevent diabetes and cardiovascular disease.

“We recognize that obesity has multiple causes, including eating too much and exercising too little, but we think a missing piece of the obesity puzzle is fructose intake,” said Johnson, the J. Robert Cade professor of medicine and chief of the division of nephrology, hypertension and transplantation in the UF College of Medicine. “It’s not fructose itself that is the problem, but eating too much of it.”

Americans consume nearly three times as much fructose as a century ago, Johnson said. Although the major source of fructose is soft drinks, it’s found in a variety of foods such as fruit, juice, sweetened cereals and pastries.

“We think fructose makes you obese not simply by the calories it provides but because it also tricks hormonal systems that control appetite,” Johnson said. “You don’t get a sense of being full so you keep eating. It (fructose) may also be important in the development of diabetes, kidney disease and heart disease.

“An additional problem is that the more fructose you eat, the more sensitive you become to it,” Johnson said. “If you want to have success losing weight, you have to cut out fructose for two weeks. At that point you are no longer as sensitive and you can resume a low-fructose diet with ease.”

http://news.ufl.edu/2008/04/01/fructose-3/


HFCS is niet natuurlijk volgens FDA

De Amerikaanse FDA heeft de voedingsindustrie in Amerika op de kast gejaagd door te bepalen dat pordukten die HFCS (fructose-glucosesiroop) bevatten natuurlijk zijn. Dit vanwege het feit dat dit maissiroop dusdanig chemisch is veranderd dat het niet meer en natuurlijk produkt is.

http://www.nutraingredients-usa.com/news/ng.asp?n=84404-fcs-natural

 

En juist deze raffinage en hoge concentratie zorgt ervoor dat het wel eens de belangrijkste aanjager kan zijn van diabetes, vette lever en overgewicht. Combineer je deze stof met smaakversterkers en veel koolhydraten dan heb je de winnende dikmaak combinatie en val je misschien ook in de handen van de Noordhollandse Sonja Ontbijtkoek. Vermijden als de pest dus......


Toch relatie frisdrank fructosesiroop en diabetes bij kinderen !!

Ik vervloek deze siroop die in veel frisdranken, snoepgoed, broodbeleg, mayo/ketcchup en industrie produkten zit al bijna 3 jaar maar nu komen er dan toch harde bewijzen mbt de rol bij het ontwikkelen van oa diabetes bij kinderen. Hopelijk gaat de overheid en het Voedingscentrum nu echt eens iets doen aan de preventie van diabetes bij kinderen. Of betalen zij de prijs voor dit industrievriendelijke clubje dat van belangenverstrengeling aan elkaar hangt en pas de put dempt als de kalveren verdronken zijn ?

Patricia Schutte, niet alleen studies noemen die de industrie gunstig uitkomen !

Of blijven we ongezonde produkten prijzen geven?
http://www.foodlog.nl/comments.php?id=998_0_1_0_C

 

Ron

 

New evidence suggests that sodas sweetened with high-fructose corn syrup may increase the risk of diabetes, particularly in children.

BOSTON, Aug. 23, 2007 — Researchers have found new evidence that soft drinks sweetened with high-fructose corn syrup (HFCS) may contribute to the development of diabetes, particularly in children. In a laboratory study of commonly consumed carbonated beverages, the scientists found that drinks containing the syrup had high levels of reactive compounds that have been shown by others to have the potential to trigger cell and tissue damage that could cause the disease, which is at epidemic levels. They reported here today at the 234th national meeting of the American Chemical Society.

HFCS is a sweetener found in many foods and beverages, including non-diet soda pop, baked goods, and condiments. It is has become the sweetener of choice for many food manufacturers because it is considered more economical, sweeter and more easy to blend into beverages than table sugar. Some researchers have suggested that high-fructose corn syrup may contribute to an increased risk of diabetes as well as obesity, a claim which the food industry disputes. Until now, little laboratory evidence has been available on the topic.

In the current study, Chi-Tang Ho, Ph.D., conducted chemical tests among 11 different carbonated soft drinks containing HFCS. He found ‘astonishingly high’ levels of reactive carbonyls in those beverages. These undesirable and highly-reactive compounds associated with “unbound” fructose and glucose molecules are believed to cause tissue damage, says Ho, a professor of food science at Rutgers University in New Brunswick, N.J. By contrast, reactive carbonyls are not present in table sugar, whose fructose and glucose components are “bound” and chemically stable, the researcher notes.

Reactive carbonyls also are elevated in the blood of individuals with diabetes and linked to the complications of that disease. Based on the study data, Ho estimates that a single can of soda contains about five times the concentration of reactive carbonyls than the concentration found in the blood of an adult person with diabetes. Ho and his associates also found that adding tea components to drinks containing HFCS may help lower the levels of reactive carbonyls. The scientists found that adding epigallocatechin gallate (EGCG), a compound in tea, significantly reduced the levels of reactive carbonyl species in a dose-dependent manner when added to the carbonated soft drinks studied. In some cases, the levels of reactive carbonyls were reduced by half, the researchers say.

“People consume too much high-fructose corn syrup in this country,” says Ho. “It’s in way too many food and drink products and there’s growing evidence that it’s bad for you.” The tea-derived supplement provides a promising way to counter its potentially toxic effects, especially in children who consume a lot of carbonated beverages, he says. But eliminating or reducing consumption of HFCS is preferable, the researchers note. They are currently exploring the chemical mechanisms by which tea appears to neutralize the reactivity of the syrup.

Ho’s group is also probing the mechanisms by which carbonation increases the amount of reactive carbonyls formed in sodas containing HFCS. They note that non-carbonated fruit juices containing HFCS have one-third the amount of reactive carbonyl species found in carbonated sodas with HFCS, while non-carbonated tea beverages containing high-fructose corn syrup, which already contain EGCG, have only about one-sixth the levels of carbonyls found in regular soda.

In the future, food and drink manufacturers could reduce concerns about HFCS by adding more EGCG, using less HFCS, or replacing the syrup with alternatives such as regular table sugar, Ho and his associates say. Funding for this study was provided by the Center for Advanced Food Technology of Rutgers University. Other researchers involved in the study include Chih-Yu Lo, Ph.D.; Shiming Li, Ph.D.; Di Tan, Ph.D.; and Yu Wang, a doctoral student.

 


Suikerrijke (fructose siroop) drankjes zorgen voor vette lever en overgewicht

Dr. Ina Bergheim ( University of Hohenheim in Duitsland) deed onderzoek naar suikerwater en het effect op de lever bij muizen. De muizen die suikerwater dronken werden dikker en hadden meer kans op een vette lever, met name wanneer er fructose suiker was gebruikt. Dr. Adrian Di Bisceglie van de St. Louis University wijst erop dat vette lever een belangrijke oorzaak is van overgewicht en dat de laatste decennia met name het gebruik van HFCS fructose suiker (fructose mais siroop) gigantisch is toegenomen.

http://today.reuters.com/news/2006-11-01


Fructose stroop - slecht voor je lijn en lever

Rond 1970 kwamen levensmiddelentechnologen op het sprankelende idee om de glucosestroop die je uit maÔs kunt winnen, om te zetten in fructosestroop. Fructose is aanzienlijk zoeter dan glucose, maÔs kost nauwelijks meer dan drinkwater en ook het chemische omzettingsproces is spotgoedkoop. Sindsdien stroomt de High Fructose Corn Syrup als een aanzwellende, taaie vloedgolf over de wereld. Het zit overal in. Vooral in non-voeding als frisdrank, koek en repen, maar ook in minder verdachte waren als muesli, worst, soep, mosterd en ketchup.

Wat goed is voor de aandeelhouders van Coca Cola en Unilever, is de dood in de pot voor jou. Sinds kort weten we dat dit honingzoete lieverdje van de levensmiddelen designers de lever verandert in een op hol geslagen vetfabriek. Van fructosestroop word moddervet en het kan je suikerziekte en/of een hartinfarct bezorgen.

[Bron: Men's Health]


Produkten die glucose-fructosestroop bevatten:

Katja - Apekoppen
Katja - Kokindjes
Katja - Kattekoppen
Katja - Zure matjes

D'ice Vanille soja-ijs 140ml
D'ice Aardbeien soja-ijs 1 liter
D'ice Vanille soja-ijs 1 liter
D'ice Chocolade soja-ijs 1 liter

Hertog Roomijs Aarbeien 1 liter
Hertog Roomijs Amarenen 1 liter
Hertog Roomijs Bitterkoekjes 1 liter
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Potential role of sugar (fructose) in the epidemic of hypertension, obesity and the metabolic syndrome, diabetes, kidney disease, and cardiovascular disease

Richard J Johnson, Mark S Segal, Yuri Sautin, Takahiko Nakagawa, Daniel I Feig, Duk-Hee Kang, Michael S Gersch, Steven Benner and Laura G SŠnchez-Lozada
1 From the Division of Nephrology and Department of Medicine, University of Florida, Gainesville, FL (RJJ, MSS, YS, TN, and MSG); the Division of Pediatric Nephrology, Texas Children's Hospital, Baylor College of Medicine, Houston, TX (DIF); the Division of Nephrology, Ewha Woman's University College of Medicine, Seoul, Korea (D-HK); the Foundation for Applied Molecular Evolution, Gainesville, FL (SB); and the Instituto Nacional de Cardiologia Ignacio Chavez, Mexico City, Mexico (LGS-L)

Currently, we are experiencing an epidemic of cardiorenal disease characterized by increasing rates of obesity, hypertension, the metabolic syndrome, type 2 diabetes, and kidney disease. Whereas excessive caloric intake and physical inactivity are likely important factors driving the obesity epidemic, it is important to consider additional mechanisms. We revisit an old hypothesis that sugar, particularly excessive fructose intake, has a critical role in the epidemic of cardiorenal disease. We also present evidence that the unique ability of fructose to induce an increase in uric acid may be a major mechanism by which fructose can cause cardiorenal disease. Finally, we suggest that high intakes of fructose in African Americans may explain their greater predisposition to develop cardiorenal disease, and we provide a list of testable predictions to evaluate this hypothesis.

http://www.ajcn.org/cgi/content/abstract/86/4/899


Too Much Fructose Could Leave Dieters Sugar Shocked

Dieters should focus on limiting the amount of fructose they eat instead of cutting out starchy foods such as bread, rice and potatoes, report the researchers, who propose using new dietary guidelines based on fructose to gauge how healthy foods are.

http://www.sciencedaily.com/releases/2007/12/071212201311.htm


Consuming Fructose-sweetened Beverages Increases Body Adiposity in Mice

Exposure to fructose water increased adiposity, whereas increased fat mass after consumption of soft drinks or diet soft drinks did not reach statistical significance (n = 9 each group). Total intake of energy was unaltered, because mice proportionally reduced their caloric intake from chow. There was a trend toward reduced energy expenditure and increased respiratory quotient, albeit not significant, in the fructose group. Furthermore, fructose produced a hepatic lipid accumulation with a characteristic pericentral pattern.

http://www.nature.com/oby/journal/v13/n7/abs/oby2005136a.html


Vorsicht Glukosesirup! Das Glykoproteinsyndrom - Ursache vieler Krankheiten?

Glukosesirup wird wegen seiner milden SŁŖe und vor allem seiner Klebrigkeit seit 40 Jahren von der Nahrungsmittelindustrie verwendet. Ob KonfitŁre, Schokolade, Yoghurt, Eis – er steckt „fast Łberall” drin, selbst in Bio-Produkten. Nach den Erkenntnissen von Dr. med. Hartwig Carstensen lšŖt sich darauf eine Vielzahl „moderner” Krankheiten von Allergien Łber Rheuma und Morbus Crohn bis zur Schuppenflechte zurŁckfŁhren. Carstensen spricht von einem „Glykoproteinsyndrom” – und verspricht Heilung, sofern der AuslŲser gemieden wird.

http://www.naturarzt-access.de/sixcms/list.php?page=business_
b&packet=80332&ebene1=80400&di=963041


Corn sweeteners likely culprit

USA Today (Society for the Advancement of Education), Oct, 2004

By coupling extensive Department of Agriculture food consumption data and their own analyses with previous research, nutritionists have concluded that high-fructose sweeteners made from corn are partially responsible for the growing national obesity epidemic. Introduction of the sweeteners, which are cheaper to produce and use in food manufacturing than cane and beet sugars, correspond closely time-wise with the epidemic's start, the researchers claim. Several other biological factors associated with high-fructose corn sweeteners appear to boost their negative effects on Americans' waistlines as well.

"Body weights rose slowly for most of the 20th century until the late 1980s," says George A. Bray, Boyd professor at the Louisiana State University System's Pennington Biomedical Research Center, Baton Rouge. "At that time, many countries showed a sudden increase in the rate at which obesity has been galloping forward."

http://www.findarticles.com/p/articles/mi_m1272/is_2713_133/ai_n6237867


Dr. Meira Fields - the double danger of high fructose corn syrup

Until the 1970s most of the sugar we ate came from sucrose derived from sugar beets or sugar cane. Then sugar from corn—corn syrup, fructose, dextrose, dextrine and especially high fructose corn syrup (HFCS)—began to gain popularity as a sweetener because it was much less expensive to produce. High fructose corn syrup can be manipulated to contain equal amounts of fructose and glucose, or up to 80 percent fructose and 20 percent glucose.2 Thus, with almost twice the fructose, HFCS delivers a double danger compared to sugar.

(With regards to fruit, the ratio is usually 50 percent glucose and 50 percent fructose, but most commercial fruit juices have HFCS added. Fruit contains fiber which slows down the metabolism of fructose and other sugars, but the fructose in HFCS is absorbed very quickly.)

In 1980 the average person ate 39 pounds of fructose and 84 pounds of sucrose. In 1994 the average person ate 66 pounds of sucrose and 83 pounds of fructose, providing 19 percent of total caloric energy.3 Today approximately 25 percent of our average caloric intake comes from sugars, with the larger fraction as fructose.4

High fructose corn syrup is extremely soluble and mixes well in many foods. It is cheap to produce, sweet and easy to store. It’s used in everything from bread to pasta sauces to bacon to beer as well as in “health products” like protein bars and “natural” sodas.


Washingtonpost - Sweet but Not So Innocent?

High-Fructose Corn Syrup May Act More Like Fat Than Sugar in the Body

Fructose is a different story. It "appears to behave more like fat with respect to the hormones involved in body weight regulation," explains Peter Havel, associate professor of nutrition at the University of California, Davis. "Fructose doesn't stimulate insulin secretion. It doesn't increase leptin production or suppress production of ghrelin. That suggests that consuming a lot of fructose, like consuming too much fat, could contribute to weight gain." Whether it actually does do this is not known "because the studies have not been conducted," said Havel.

Another concern is the action of fructose in the liver, where it is converted into the chemical backbone of trigylcerides more efficiently than glucose. Like low-density lipoprotein -- the most damaging form of cholesterol -- elevated levels of trigylcerides are linked to an increased risk of heart disease. A University of Minnesota study published in the American Journal of Clinical Nutrition in 2000 found that in men, but not in women, fructose "produced significantly higher [blood] levels" than did glucose. The researchers, led by J.P Bantle, concluded that "diets high in added fructose may be undesirable, particularly for men."


The dangers of corn syrup

The most striking evidence comes from recent animal studies. When rats fed a low-copper, high fructose diet were compared with rats fed a low-copper diet high in complex carbohydrates, the difference in longevity was enormous. "Rats normally live for a good two years," explains Meira Fields, Ph.D., research chemist at the USDA in Beltsville, Maryland. "But the rats in my study fed a high-fructose, low copper diets are dying after 5 weeks." One of the few human studies of low-copper, high-fructose diets was abruptly stopped when 4 of the 24 subjects developed heart-related abnormalities, according to Fields.

High fructose diets have also been implicated in the development of adult-onset diabetes. Fructose, especially when combined with other sugars, reduces stores of chromium, a mineral essential for maintaining balanced insulin levels, according to Richard Anderson, Ph.D., lead scientist at the Human Nutrition Research Center in Beltsville, Maryland.


Fructose Is No Answer for a Sweetener - Nancy Appleton

The consumption of fructose (corn syrup) has risen considerably in the general population within recent years. In 1980 the average person ate 39 pounds of fructose and 84 pounds of sucrose. In 1994 the average person ate 66 pounds of sucrose and 83 pounds of fructose. This 149 pounds is approximately 19% of the average person's diet.

This increase is due to several factors. There was a decreased use of cane and beet sugar (sucrose) in processed foods and a wide spread use of corn syrup due because sugar manufacturers realized that corn was cheaper to process into sugar than cane or beet. Cane sugar and beet sugar are made up of approximately 50% glucose and 50% fructose.

Corn sweetener is approximately 20% glucose and 80% fructose. Corn sweetener is absorbed only 40% as quickly as glucose and causes only a modest rise in blood sugar. A few years ago the medical community revealed that there was good news for diabetics. Many people had previously known that table sugar (sucrose) was not a healthy food for diabetics because it raised their blood sugar levels above normal.

Since diabetics have a hard time maintaining healthy blood sugar levels, doctors counseled diabetics not to eat sugar. The new revelation was that diabetics could eat fructose because fructose did not raise their blood sugar level extremely high. So far so good, but there is more.

Many doctors were recommending fructose instead of glucose. Today fructose is not only being used by some diabetics but it is used for a variety of foods, drinks and confectionery around the world. It is used for candies for diabetics, desserts for weight watchers, drinks for the sportsman and jelly for the health conscious. The medical community recommended it because of a low increase in glucose in the blood. The scientists did not look at other factors in the body when a person eats sugar. Let's look at some of these factors now. Fructose has no enzymes, vitamins, and minerals and robs the body of its micronutrient treasures in order to assimilate itself for physiological use. Fructose browns food more readily (Maillard reaction) than with glucose. This may seem like a good idea, but it is not.

The Maillard reaction, a browning reaction, happens with any sugar. With fructose it happens seven times faster with than glucose, results in a decrease in protein quality and a toxicity of protein in the body. This is due to the loss of amino acid residues and decreased protein digestibility. Maillard products can inhibit the uptake and metabolism of free amino acids and other nutrients such as zinc and some advanced Maillard products have mutagenic and/or carcinogenic properties. The Maillard reactions between proteins and fructose, glucose, and other sugars may play a role in aging and in some clinical complications of diabetes.


Ban of HFCS products by health supermarkets
Last week, Earth Fare, a chain of nine "healthy" supermarkets based in Asheville, N.C., announced it would ban all products made with high fructose corn syrup. "Over a third of our sodas and energy bars will have to be removed, some of them best sellers," said Earth Fare Director of Purchasing David Bowles. "We were the first chain to ban hydrogenated oils from our shelves, and now we set the standard again, putting customer health before profit," added Earth Fare CEO and President Michael Cianciarulo.


Soft drinks, high-fructose corn syrup promote diabetes, says study

Data collected from a study of 51, 603 nurses in the United States found that women who drank one serving of non-diet soda or fruit punch daily, which was sweetened with either sugar or high-fructose corn syrup, gained more weight, an average of 10.3 pounds, than women who drank less than one per month. The study was conducted over four years.

In addition, the sugar consumers had an 82% increased risk of developing Type 2 diabetes, since high blood sugar puts a burden on the pancreas to produce insulin. Men who drink these beverages would also be subject to the same risks. If you find this article interesting, be sure to also read 'Breakthrough cure for diabetes isn't so; news headlines mislead type 2 diabetics.'


Corn syrup is a syrup made from maize, composed mainly of glucose. It is used to sweeten soft drinks, juices, ice cream, and many other mass-produced foods. Its liquid form keeps foods moist and prevents them from quickly spoiling. In many areas it is less expensive than sugar due to agricultural policy, e.g. the United States subsidizes its production while taxing sugar imports.

A variety of corn syrup called high fructose corn syrup is often used to cheaply improve the flavor of food. A portion of the glucose in ordinary corn syrup is converted to fructose through the incubation with the enzyme glucose isomerase. This process, invented by Japanese researchers in the 1970s, increases the fructose content of corn syrup to 42%. Because fructose is a much sweeter monosaccharide than glucose, the sweetness of the syrup increases relative to corn syrup. Fructose is also more desirable than glucose as it increases in solubility at low temperatures (so more can be concentrated per unit weight). Through further processing, the fructose content can be increased to 55% (yielding a product that has the same sweetness as sucrose) or any desired higher amount. Common commercial grades of high fructose corn syrup include grades having 42%, 55%, or 90% fructose.

The cheapness and abundance of high fructose corn syrup has generated opinions that the substance has a propensity to induce Type II Diabetes. While this is generally accepted as true, it is misleading, because "normal" table sugar (sucrose) is also widely implicated as a cause of diabetes. Once ingested, sucrose is quickly converted to glucose and fructose by the enzyme invertase.

Source: Wikipedia


High fructose corn syrup may leave you hungry...

High fructose corn syrup can raise both blood sugar and insulin levels. But it doesn't have the same impact as other forms of carbohydrate such as glucose.

In other words, the calories in a soft drink don't cause a feeling of fullness in the way that calories from food do, promoting a higher calorie and sugar intake.

Although it's certainly one of the culprits, high fructose corn syrup is not the only reason for the obesity epidemic. The occasional soft drink won't make you fat or give you type II diabetes and heart disease. An extra-large soda every day, however, is not a good idea.

Make sure to check the labels of other foods you eat to make sure you're not getting a hidden dose of high fructose corn syrup. You'll find it in soft drinks, ice cream and frozen desserts, especially the low-fat versions.

Soft drink manufacturers have secret plans to come up with a low-carb, low-fat, low-calorie, caffeine-free, additive-free cola. Rumour has it they plan to call it water.


High-fructose corn syrup concerns health experts

Another concern is the action of fructose in the liver, where it is converted into the chemical backbone of triglycerides more efficiently than glucose. Like low-density lipoprotein -- the most damaging form of cholesterol -- elevated levels of triglycerides are linked to an increased risk of heart disease. A University of Minnesota study published in the American Journal of Clinical Nutrition in 2000 found that in men, but not in women, fructose "produced significantly higher (blood) levels" than did glucose. The researchers concluded "diets high in added fructose may be undesirable, particularly for men."

In November, Havel and his colleagues published a review in the American Journal of Clinical Nutrition that examined evidence from multiple studies. They concluded that large quantities of fructose from a variety of sources, including table sugar and high-fructose corn syrup, induce insulin resistance, impair glucose tolerance, produce high levels of insulin, boost a dangerous type of fat in the blood and cause high blood pressure in animals. "The data in humans are less clear," the team noted.


Scientists find fructose may have a sour side

University of Florida researchers have identified one possible reason for rising obesity rates, and it all starts with fructose, found in fruit, honey, table sugar and other sweeteners, and in many processed foods.

Fructose may trick you into thinking you are hungrier than you should be, say the scientists, whose studies in animals have revealed its role in a biochemical chain reaction that triggers weight gain and other features of metabolic syndrome — the main precursor to type 2 diabetes. In related research, they also prevented rats from packing on the pounds by interrupting the way their bodies processed this simple sugar, even when the animals continued to consume it. The findings, reported in the December issue of Nature Clinical Practice Nephrology and in this month’s online edition of the American Journal of Physiology-Renal Physiology, add to growing evidence implicating fructose in the obesity epidemic and could influence future dietary guidelines. UF researchers are now studying whether the same mechanism is involved in people.

“There may be more than just the common concept that the reason a person gets fat is because they eat too many calories and they don’t do enough exercise,” said Dr. Richard J. Johnson, the J. Robert Cade professor of nephrology and chief of nephrology, hypertension and transplantation at UF’s College of Medicine. “And although genetic predispositions are obviously important, there’s some major environmental force driving this process. Our data suggest certain foods and, in particular, fructose, may actually speed the process for a person to become obese.”

Physical inactivity, increased caloric intake and consumption of high-fat foods undoubtedly account for part of the problem, Johnson said. But Americans are feasting on more fructose than ever. It’s in soft drinks, jellies, pastries, ketchup and table sugar, among other foods, and is the key component in high fructose corn syrup, a sugar substitute introduced in the early 1970s.

Since then, fructose intake has soared more than 30 percent, and the number of people with metabolic syndrome has more than doubled worldwide, to more than 55 million in the United States alone, Johnson said. The condition, characterized by insulin resistance, obesity and elevated triglyceride levels in the blood, is linked to the development of type 2 diabetes and hypertension.

“If you feed fructose to animals they rapidly become obese, with all features of the metabolic syndrome, so there is this strong causal link,” Johnson said, “And a high-fructose intake has been shown to induce certain features of the metabolic syndrome pretty rapidly in people.”

Now UF research implicates a rise in uric acid in the bloodstream that occurs after fructose is consumed, Johnson said. That temporary spike blocks the action of insulin, which typically regulates how body cells use and store sugar and other food nutrients for energy. If uric acid levels are frequently elevated, over time features of metabolic syndrome may develop, including high blood pressure, obesity and elevated blood cholesterol levels.

Researchers from UF and the Baylor College of Medicine studied rats fed a high-fructose diet for 10 weeks. Compared with rats fed a control diet, those on the high-fructose diet experienced a rise in uric acid in the bloodstream and developed insulin resistance.

“When we blocked or lowered uric acid, we were able to largely prevent or reverse features of the metabolic syndrome,” Johnson said. “We were able to significantly reduce weight gain, we were able to significantly reduce the rise in the triglycerides in the blood, the insulin resistance was less and the blood pressure fell.”

UF researchers are now studying the uric acid pathway in cell cultures in the laboratory, in animals and in people, and are also eyeing it as a possible factor in the development of cardiovascular and kidney diseases because of its effects on blood vessel responses. They are conducting a National Institutes of Health-funded trial to determine if lowering uric acid in blacks with hypertension improves blood pressure control and are collaborating with scientists at Baylor to determine if lowering uric acid will reduce blood pressure in adolescents with hypertension.

“We cannot definitively state that fructose is driving the obesity epidemic,” said Johnson. “But we can say that there is evidence supporting the possibility that it could have a contributory role — if not a major role. I think in the next few years we’ll have a better feel for whether or not these pathways that can be shown in animals may be relevant to the human condition.”

Findings to date suggest certain sugar carbohydrates are actually better than others, he added, because some do not activate the uric acid pathway.

“It may well be we don’t need to cut out carbohydrates but just certain types of carbohydrates,” Johnson said. “So this may be an alternative to the Atkins type of approach, which cuts out carbohydrates indiscriminately.”

As scientists learn more about the pathway, Johnson said, and as studies are completed in people, the findings may influence how to make wise choices about the foods we eat.

“With the caveat that people are different from rodents in many ways, the link between urate levels, blood pressure elevation and insulin resistance demonstrated in rats fed fructose is extremely provocative,” said Dr. Brian F. Mandell, vice chairman of medicine for education and a professor of medicine at the Cleveland Clinic Lerner College of Medicine of Case Western Reserve University. “Whether the fructose supplementation to the diet in the United States is partially responsible for the ‘epidemic’ of obesity remains to be proven — but this is an association which can be tested, and the work of Dr. Johnson and his collaborators makes the evaluation of the fructose-metabolic link in people an academic and public health imperative.”


Kidney Risk May Rise With High Fructose Consumption

An increased rate of albuminuria was found in people who reported drinking several sugary (nondiet) soft drinks daily, compared with those who reported drinking one or fewer sugary soft drinks per day. Mounting evidence linking high consumption of fructose to an increased risk of kidney disease could have clinical implications for the treatment of high-risk patients.

http://www.diabetesincontrol.com/results.php?storyarticle=5586


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