Is high fructose corn syrup (HFCS) really as much of a problem as people would like us to believe? And in fact, what about fructose in general? After all, the actual biochemistry of fructose metabolism does not activate insulin, and therefore it might not be as big of an issue in terms of representing a health threat compared to other sugars, like glucose or dextrose. Right?
Well, let’s dig into the science a little bit and see what we can learn. In a new study published in the Journal of Hepatology, researchers wanted to explore how fructose, sucrose (common table sugar, which is made up of 50% glucose and 50% fructose), or glucose affected the body in terms of some fairly important parameters like the generation of fat in the liver.
The study evaluated the effects of these sugars in 94 healthy young men over a seven-week period. The subjects consumed, on a daily basis, drinks containing fructose, sucrose, or glucose, 80g per day, or a drink that did not contain sugar. Continue reading
One of the common statements often repeated in the media about COVID-19 is that it is seemingly random in terms of both getting the virus and having a poor outcome. But, upon further inspection, that’s not what the actual science is revealing. As we move deeper into our involvement with this virus some important patterns are emerging that make it quite clear that COVID-19 does indeed discriminate.
In a recent article, Dr. Austin Perlmutter explored how COVID-19 is actually an “opportunistic infection,” meaning that it takes advantage of patients whose immune systems are not functioning optimally. In the past we would have considered less than optimal immune function to be a characteristic of people who have had, for example, chemotherapy or radiation treatment, exposure to immune-suppressing medications after organ transplantation, or a diagnosed autoimmune disease. But as Dr. Austin Perlmutter has made clear, we now need to broaden our scope and embrace the notion that so many of our most common degenerative conditions, from diabetes to obesity, actually compromise immune function and allow the SARS-CoV-2 virus the opportunity to do its dirty work. Continue reading
These days so much is being written about the health benefits of lifestyle and nutrition strategies that produce ketosis. Indeed, actually treating certain conditions is now a fair-game discussion because of the robust scientific support being generated from institutions around the world.
I have previously presented information detailing the therapeutic benefit of a ketogenic lifestyle for issues like diabetes (both types 1 and 2), dementia, metabolic syndrome, and obesity. To be sure, there’s some outstanding work being done that demonstrates the effectiveness of a ketogenic program in Parkinson’s disease (PD). And one of the pioneers in studying the ketogenic diet in PD is Dr. Matthew Phillips, a neurologist in New Zealand who we’ve previously featured on The Empowering Neurologist. More recently, I had the opportunity to co-author, along with Dr. Phillips, a book chapter focused on the use of a ketogenic diet as an actual therapeutic intervention for Parkinson’s disease. Continue reading
Over the past several decades efforts have been made to try to convince us that, as it pertains to sugar, fructose is our best choice. One of the reasons often cited for this messaging was the misguided notion that somehow choosing fructose would help reduce risk for diabetes because “fructose doesn’t elevate insulin.” More on that idea later, so for now let’s focus on the relationship between fructose consumption and risk for type 2 diabetes. Continue reading
Lately, in an apparent attempt to push back from the negativity surrounding high fructose corn syrup, there seems to be an increase in the number of articles published touting the advantages of fructose as a “safer sugar.” The main point that is so often emphasized is that unlike glucose, fructose does not seem to increase insulin. Increasing insulin, which is how our bodies cope with increased glucose levels, may, when it’s constantly challenged, lead to a state in which we tend to lose our sensitivity to insulin. This means that with time, on a diet that constantly raises our glucose levels, insulin becomes less effective. Losing insulin sensitivity or becoming “insulin resistant” is not only associated with elevated blood sugar and subsequent diabetes, but also a fairly extensive list of chronic degenerative conditions that we want to do our best to avoid like coronary artery disease and Alzheimer’s. Continue reading