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
I’d like to talk about magnesium. We all recognize the importance of magnesium these days – it’s a critical micronutrient that plays a role in allowing more than 300 enzymes in the body to work correct, it’s fundamentally important for how we make DNA, and essential for using fuels to make energy within the body. One area that I see getting interest as of late is the role of magnesium in terms of insulin sensitivity. Let’s discuss further in today’s video.