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Date: | Wed, 4 Jun 1997 23:39:37 -0500 |
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Dean Esmay wrote:
>
> >Question: How much fruit (pick one) does it take to make a level
> >teaspoonful of pure crystaline fructose sugar? It is possible to eat
> >enough fruit in one sitting to absorb the amount of fructose it took in
> >the above mentioned studies to CAUSE the arthrogenic effects or the
> >hypertriglyceridemia seen in those studies?
>
> An excellent question, and not one I'm prepared to answer, although I could
> put a little research into it if the interest is serious. It shouldn't be
> all that hard to answer
Yes quite serious. I put this question to a student, how much sugar
cane is required to make a level teaspoon of table sugar. He found it
takes 3.1 pounds of cane to do so. I then asked if he could get that
all in his belly as quickly as I could get the teaspoonful in my belly.
The conclusion is obvious.
> I will point out that if one is eating a diet in which fruit makes up a
> majority of the calories, it may well be enough to have this effect. It
> strikes me as quite plausible that if someone were following a paleodiet
> lacking beans, grains, dairy, alcohol, vinegar, peanuts, and most prepared
> food sources, it would be much easier to make fruit the bulk of one's daily
> calories than for most people eating a more standard diet. It would be
> even easier to do this if one were afraid of arachidonic acid and was
> therefore avoiding beef and beef fats.
Don't discount the undigested fiber content which alters transit time in
the gut and the delay in absorption due to fiber.
> Most especially I was making the point that if someone turns up with poor
> lipid profiles after a few weeks on a paleodiet, before jumping to the
> conclusion that arachidonic acid in the diet must be the culprit, it would
> be sensible to also look carefully at fruit consumption. If one is using
> fruit juices or dried fruits especially, it's VERY easy to get in a LOT of
> fructose.
Large intake of fructose intake may have the more immediate problem of
phosphate sequestration in the liver as fructose has a high affinity
ffor inorganic phosphate thus readily forming fructose-1-phospate.
> I'll look into the fructose amounts in question if anyone is genuinely
> interested.
Please do!
Andrew
--
Andrew S. Bonci, BA, DC, DAAPM
Assistant Professor, Department of Diagnosis
Cleveland Chiropractic College
6401 Rockhill Road
Kansas City, Missouri 64131
(816) 333-7436 ex39
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