3ac Health Tips

 

Fructose

Recent research suggests that fructose is associated with the progression of diabetic complications - horrible news for diabetics who have been using fructose as a sugar alternative. And a couple of studies also showed that long-term fructose use has a negative impact on health.
 
The root of the problem is a fructose-protein interaction at the molecular level that bakers call the "browning reaction" and chemists call the "Maillard reaction." Fructose molecules bind irreversibly with protein molecules and change the structure of enzymes and other proteins, resulting in tissue damage. This reaction is widely considered to be one of the major causes of organ damage in diabetics, and a principal mechanism of ageing.
 
Plus, there's evidence mounting that many people who experience irritable bowel syndrome and other gastrointestinal discomfort may be suffering from fructose intolerance. It's not that fructose intolerance is new - but increased consumption is raising the numbers, and many sufferers don't know the cause of their discomfort, so they aren't able to get any relief.
 
If you or someone your know suffers unexplained bouts of stomach pain, gas, or diarrhoea, you might want to look into getting a simple breath test - another recent study out of the University of Iowa medical school in the US found that 30 percent of the patients with IBS symptoms had fructose on their breath, meaning they hadn't digested it. When the patients with positive fructose tests curbed their fructose consumption, they reported significant symptom relief.
 
Dr. Wright has been clear for a long time that we need to eliminate refined sugar from our diets. Clearly, fructose is not a way to dodge the sugar bullet. But Dr. Wright wanted me to emphasise that avoiding fructose shouldn't mean avoiding fruit - the vitamins, minerals, flavonoids, fibre and other nutrients present in fruit naturally derail the fructose-protein reaction...and its negative effects.
 
What is the Maillard Reaction?
 
The Maillard Reaction refers to a single chemical reaction between carbohydrates (sugar) and proteins, and often occurs upon applying heat. It is a much-studied and discussed phenomenon, even spawning its own annual conference. This is probably because this one reaction is responsible for changes in colour, flavour, and nutritional value in food.
 
However, it occurs in the human body as well, and is somewhat less desirable in that regard, as it is one of the principal mechanisms of ageing. Food scientists and engineers, as well as nutritional experts, are most likely to study the Maillard Reaction, as it provides insight into both how we prepare and enjoy food, and its nutritional value to our bodies.