On Mon, 9 Sep 2013 11:09:42 +1000
"Ozgirl" > wrote:
> Thanks Wendy. Bit perplexed about "Not always a good thing" and "It
> doesn't make it healthy normal" comments though. They don't seem
> applicable to the conversation. As a clarifier (I can see Trawley's
> post) I do indeed eat fructose every day. Some days, especially in
> summer I might eat about 6 pieces of fruit because I love summer
> fruit At the moment I am enjoying strawberries, generally have
> them with some coconut yoghurt as a snack.
To clarify my position a bit, I don't claim that fructose causes
*everyone* problems. Only that it causes a significant percentage
problems. Both fructose and galactose can cause problems. Humans
lived in an environment where these sugars were not common for
a million years or more. So there was no natural selection pressure
to have adequate amounts of liver enzymes to metabolize them.
Now we are adding increasing amounts of dairy products and
sugar to our diet, and many people are unable to tolerate the
amounts we consume today. Some are intolerant of galactose,
and some are intolerant of fructose. I am lucky enough to be
intolerant of both.
This is in addition to the digestive issues that nutritionists
know about
: fructose malabsorption and lactose intolerance.
I notice that you use coconut yogurt. Are you avoiding dairy?
There is considerable overlap between low carb and what I am
suggesting. Wheat and barley contain fructans and beans contain galactose.
Those who go low carb cutting out sugar, pasta, bread, and beans
are following my suggestions whether they realize it or not.
Potatoes are the closest to pure starch, and I eat a fair amount of them.
Plain white rice should work in theory, but I began having
trouble with it about the same time they changed the enrichment
process so that the enrichment would not wash off.
Cooked and fermented foods have reduced amounts of these sugars.
When I was young it seemed like everyone in their sixties insisted
on *cooking* their fruit. Fructose is not as stable as glucose,
and it begins to decompose even below boiling. This is why
baked apples are not as sweet as fresh. But these days everything
is processed, and when they cook fruit for processing they always
add extra sugar to make it sweet again. Not as many people
cook for themselves today as in those days. Many lack access to
adequate kitchens.
--
I'm Trawley Trash, and you haven't heard the last of me yet.