It's not just all sugars, it's all carbohydrates, meaning sugars and starches. All digestible carbohydrates (not fibers) are turned into sugar (glucose) by the body. So when you eat potatoes or pasta or anything starchy, it's all converted to sugar.
Having said that, not all sugars are processed the same way by the body. Glucose goes directly into the bloodstream and either used for energy in the muscles or converted to glycogen and fat and stored for later. Fructose (fruit sugar) gets routed directly to the liver, which uses some of it for its own energy, converts some to glucose and releases it gradually into the bloodstream, or converts it to fat for storage. Starches get converted to glucose, and from there function like any glucose you might ingest. So if you're trying to even out and slow down blood sugar and insulin spikes, you stay away from glucose, eat more fructose, and eat sources of starch that are lower on the glycemic index. Diabetics often choose fructose because it doesn't spike blood sugar and insulin much. If you want fast energy, you take glucose because it goes directly to the bloodstream.
Table sugar is sucrose which is 50/50 glucose and fructose. Honey, maple syrup, and molasses are about 50/50 glucose and fructose. Agave syrup is 100% fructose. Rice syrup, malted barley syrup, and corn syrup are 100% glucose and a little remaining starch. High fructose corn syrup is anywhere between 42/58 fructose/glucose to 55/45 fructose/glucose. Lactose is 50/50 glucose and galactose, the galactose being further broken down by the body to glucose.
So no, to answer your question, no sugar is benign. Eating fruit is not any different than eating candy bars. Some sugar is better than others for certain metabolic goals. But if you want to increase fructose and cut out glucose and starch in order to maintain flatter blood sugar and insulin spikes, you're going to cause problems with fatty liver because excessive fructose is metabolized by the liver almost identically to alcohol, which is why fatty liver disease is indistinguishable between alcoholics and those who get it from high fructose consumption.
The answer, fren, is switching to a high fat, low carb, medium protein diet. I have followed this for eight years and I love it. It is how I live, and I will never go back to living on carbs. The energy is unbelievable, the appetite is perfectly controlled by the natural and automatic balancing of appetite hormones that occur, the mental clarity is amazing, and running on fat for fuel instead of carbs produces 30-40% fewer free radicals as metabolic waste. As far as your mitochondria are concerned and how they make energy, it's the difference between heating your wood stove with rolled up newspapers or oak hardwood. I only eat twice a day, I NEVER get cravings, I never have to watch how much I eat or exercise to stay trim, and I eat like a king everyday with fatty steaks or cuts or ground meat, eggs, cream, butter, sour cream and cream cheese, cheese and whole milk, and animal fats of all kinds added to everything, as much as I want. When you eat fat as your fuel, your body tells you when to stop, so precisely that it signals you to the very bite by taking your desire away to take another bite. You've experienced this before when eating something fat-rich like chocolate mousse. But it happens with every meal when you are "fat-adapted." As long as your carbohydrate intake is low enough and your fat intake predominates, you can eat all you want, sit around all day, and you will lose weight and eventually become thin. It happened to me, and it has happened to everyone I've ever advised who put it into practice.
It's the reason you've never seen a fat wild animal. Animals in the wild, eating what they are designed to eat, eat as much as they want, but never more than they need. And if they're hunters, they sit around all day except when hunting. Are they conscious of any of this? No. When a human eats the way it's designed to eat, its body signals when it's had enough. ALL mammals run on fat as their primary fuel. Herbivores turn the plant fiber (cellulose) they eat into mostly fat, some protein, and a little bit of carbohydrate. Carnivores eat the fat of the herbivores, and take in no other carbohydrates than the little bit of sugar circulating in the blood and muscle of their prey. Humans thought they were getting a free ride when they invented agriculture and started living on carbohydrates, but all they really did was cheat themselves of their natural, God-given design as mostly carnivores that came about in the eons before agriculture when humans had converted to hunters.
I've written too much, but if you'd like a few reading resources, let me know.
It's not just all sugars, it's all carbohydrates, meaning sugars and starches. All digestible carbohydrates (not fibers) are turned into sugar (glucose) by the body. So when you eat potatoes or pasta or anything starchy, it's all converted to sugar.
Having said that, not all sugars are processed the same way by the body. Glucose goes directly into the bloodstream and either used for energy in the muscles or converted to glycogen and fat and stored for later. Fructose (fruit sugar) gets routed directly to the liver, which uses some of it for its own energy, converts some to glucose and releases it gradually into the bloodstream, or converts it to fat for storage. Starches get converted to glucose, and from there function like any glucose you might ingest. So if you're trying to even out and slow down blood sugar and insulin spikes, you stay away from glucose, eat more fructose, and eat sources of starch that are lower on the glycemic index. Diabetics often choose fructose because it doesn't spike blood sugar and insulin much. If you want fast energy, you take glucose because it goes directly to the bloodstream.
Table sugar is sucrose which is 50/50 glucose and fructose. Honey, maple syrup, and molasses are about 50/50 glucose and fructose. Agave syrup is 100% fructose. Rice syrup, malted barley syrup, and corn syrup are 100% glucose and a little remaining starch. High fructose corn syrup is anywhere between 42/58 fructose/glucose to 55/45 fructose/glucose. Lactose is 50/50 glucose and galactose, the galactose being further broken down by the body to glucose.
So no, to answer your question, no sugar is benign. Eating fruit is not any different than eating candy bars. Some sugar is better than others for certain metabolic goals. But if you want to increase fructose and cut out glucose and starch in order to maintain flatter blood sugar and insulin spikes, you're going to cause problems with fatty liver because excessive fructose is metabolized by the liver almost identically to alcohol, which is why fatty liver disease is indistinguishable between alcoholics and those who get it from high fructose consumption.
The answer, fren, is switching to a high fat, low carb, medium protein diet. I have followed this for eight years and I love it. It is how I live, and I will never go back to living on carbs. The energy is unbelievable, the appetite is perfectly controlled by the natural and automatic balancing of appetite hormones that occur, the mental clarity is amazing, and running on fat for fuel instead of carbs produces 30-40% fewer free radicals as metabolic waste. As far as your mitochondria are concerned and how they make energy, it's the difference between heating your wood stove with rolled up newspapers or oak hardwood. I only eat twice a day, I NEVER get cravings, I never have to watch how much I eat or exercise to stay trim, and I eat like a king everyday with fatty steaks or cuts or ground meat, eggs, cream, butter, sour cream and cream cheese, cheese and whole milk, and animal fats of all kinds added to everything, as much as I want. When you eat fat as your fuel, your body tells you when to stop, so precisely that it signals you to the very bite by taking your desire away to take another bite. You've experienced this before when eating something fat-rich like chocolate mousse. But it happens with every meal when you are "fat-adapted." As long as your carbohydrate intake is low enough and your fat intake predominates, you can eat all you want, sit around all day, and you will lose weight and eventually become thin. It happened to me, and it has happened to everyone I've ever advised who put it into practice.
It's the reason you've never seen a fat wild animal. Animals in the wild, eating what they are designed to eat, eat as much as they want, but never more than they need. Are they conscious of any of this? No. When a human eats the way it's designed to eat, its body signals when it's had enough. ALL mammals run on fat as their primary fuel. Herbivores turn the plant fiber (cellulose) they eat into mostly fat, some protein, and a little bit of carbohydrate. Carnivores eat the fat of the herbivores, and take in no other carbohydrates than the little bit of sugar circulating in the blood and muscle of their prey. Humans thought they were getting a free ride when they invented agriculture and started living on carbohydrates, but all they really did was cheat themselves of their natural, God-given design as mostly carnivores that came about in the eons before agriculture when humans had converted to hunters.
I've written too much, but if you'd like a few reading resources, let me know.
It's not just all sugars, it's all carbohydrates, meaning sugars and starches. All digestible carbohydrates (not fibers) are turned into sugar (glucose) by the body. So when you eat potatoes or pasta or anything starchy, it's all converted to sugar.
Having said that, not all sugars are processed the same way by the body. Glucose goes directly into the bloodstream and either used for energy in the muscles or converted to glycogen and fat and stored for later. Fructose (fruit sugar) gets routed directly to the liver, which uses some of it for its own energy, converts some to glucose and releases it gradually into the bloodstream, or converts it to fat for storage. Starches get converted to glucose, and from there function like any glucose you might ingest. So if you're trying to even out and slow down blood sugar and insulin spikes, you stay away from glucose, eat more fructose, and eat sources of starch that are lower on the glycemic index. Diabetics often choose fructose because it doesn't spike blood sugar and insulin much. If you want fast energy, you take glucose because it goes directly to the bloodstream.
Table sugar is sucrose which is 50/50 glucose and fructose. Honey, maple syrup, and molasses are about 50/50 glucose and fructose. Agave syrup is 100% fructose. Rice syrup, malted barley syrup, and corn syrup are 100% glucose and a little remaining starch. High fructose corn syrup is anywhere between 42/58 fructose/glucose to 55/45 fructose/glucose. Lactose is 50/50 glucose and galactose, the galactose being further broken down by the body to glucose.
So no, to answer your question, no sugar is benign. Eating fruit is not any different than eating candy bars. Some sugar is better than others for certain metabolic goals. But if you want to increase fructose and cut out glucose and starch in order to maintain flatter blood sugar and insulin spikes, you're going to cause problems with fatty liver because excessive fructose is metabolized by the liver almost identically to alcohol, which is why fatty liver disease is indistinguishable between alcoholics and those who get it from high fructose consumption.
The answer, fren, is switching to a high fat, low carb, medium protein diet. I have followed this for eight years and I love it. It is how I live, and I will never go back to living on carbs. The energy is unbelievable, the appetite is perfectly controlled by the natural and automatic balancing of appetite hormones that occur, the mental clarity is amazing, and running on fat for fuel instead of carbs produces 30-40% fewer free radicals as metabolic waste. As far as your mitochondria are concerned and how they make energy, it's the difference between heating your wood stove with rolled up newspapers or oak hardwood. I only eat twice a day, I NEVER get cravings, I never have to watch how much I eat or exercise to stay trim, and I eat like a king everyday with fatty steaks or cuts or ground meat, eggs, cream, butter, sour cream and cream cheese, cheese and whole milk, and animal fats of all kinds added to everything, as much as I want. When you eat fat as your fuel, your body tells you when to stop, so precisely that it signals you to the very bite by taking your desire away to take another bite. You've experienced this before when eating something fat-rich like chocolate mousse. But it happens with every meal when you are "fat-adapted." As long as your carbohydrate intake is low enough and your fat intake predominates, you can eat all you want, sit around all day, and you will lose weight and eventually become thin. It happened to me, and it has happened to everyone I've ever advised who put it into practice.
It's the reason you've never seen a fat wild animal. Animals in the wild, eating what they are designed to eat, eat as much as they want, but never more than they need. Are they conscious of any of this? No. When a human eats the way it's designed to eat, its body signals when it's had enough. ALL mammals run on fat as their primary fuel. Herbivores turn the plant fiber (cellulose) they eat into mostly fat, some protein, and a little bit of carbohydrate. Carnivores eat the fat of the herbivores, and take in no other carbohydrates than the little bit of sugar circulating in the blood and muscle of their prey. Humans thought they were getting a free ride when they invented agriculture and started living on carbohydrates, but all they really did was cheat themselves of their natural, God-given design as mostly carnivores that came about in the eons before agriculture when humans had converted to hunters.
If you'd like a few reading resources, let me know.
It's not just all sugars, it's all carbohydrates, meaning sugars and starches. All digestible carbohydrates (not fibers) are turned into sugar (glucose) by the body. So when you eat potatoes or pasta or anything starchy, it's all converted to sugar.
Having said that, not all sugars are processed the same way by the body. Glucose goes directly into the bloodstream and either used for energy in the muscles or converted to glycogen and fat and stored for later. Fructose (fruit sugar) gets routed directly to the liver, which uses some of it for its own energy, converts some to glucose and releases it gradually into the bloodstream, or converts it to fat for storage. Starches get converted to glucose, and from there function like any glucose you might ingest. So if you're trying to even out and slow down blood sugar and insulin spikes, you stay away from glucose, eat more fructose, and eat sources of starch that are lower on the glycemic index. Diabetics often choose fructose because it doesn't spike blood sugar and insulin much. If you want fast energy, you take glucose because it goes directly to the bloodstream.
Table sugar is sucrose which is 50/50 glucose and fructose. Honey, maple syrup, and molasses are about 50/50 glucose and fructose. Agave syrup is 100% fructose. Rice syrup, malted barley syrup, and corn syrup are 100% glucose and a little remaining starch. High fructose corn syrup is anywhere between 42/58 fructose/glucose to 55/45 fructose/glucose. Lactose is 50/50 glucose and galactose, the galactose being further broken down by the body to glucose.
So no, to answer your question, no sugar is benign. Eating fruit is not any different than eating candy bars. Some sugar is better than others for certain metabolic goals. But if you want to increase fructose and cut out glucose and starch in order to maintain flatter blood sugar and insulin spikes, you're going to cause problems with fatty liver because excessive fructose is metabolized by the liver almost identically to alcohol, which is why fatty liver disease is indistinguishable between alcoholics and those who get it from high fructose consumption.
The answer, fren, is switching to a high fat, low carb, medium protein diet. I have followed this for eight years and I love it. It is how I live, and I will never go back to living on carbs. The energy is unbelievable, the appetite is perfectly controlled by the natural and automatic balancing of appetite hormones that occur, the mental clarity is amazing, and running on fat for fuel instead of carbs produces 30-40% fewer free radicals as metabolic waste. As far as your mitochondria are concerned and how they make energy, it's the difference between heating your wood stove with rolled up newspapers or oak hardwood. I only eat twice a day, I NEVER get cravings, I never have to watch how much I eat or exercise to stay trim, and I eat like a king everyday with fatty steaks or cuts or ground meat, eggs, cream, butter, sour cream and cream cheese, cheese and whole milk, and animal fats of all kinds added to everything, as much as I want. When you eat fat as your fuel, your body tells you when to stop, so precisely that it signals you to the very bite by taking your desire away to take another bite. You've experienced this before when eating something fat-rich like chocolate mousse. But it happens with every meal when you are "fat-adapted."
It's the reason you've never seen a fat wild animal. Animals in the wild, eating what they are designed to eat, eat as much as they want, but never more than they need. Are they conscious of any of this? No. When a human eats the way it's designed to eat, its body signals when it's had enough. ALL mammals run on fat as their primary fuel. Herbivores turn the plant fiber (cellulose) they eat into mostly fat, some protein, and a little bit of carbohydrate. Carnivores eat the fat of the herbivores, and take in no other carbohydrates than the little bit of sugar circulating in the blood and muscle of their prey. Humans thought they were getting a free ride when they invented agriculture and started living on carbohydrates, but all they really did was cheat themselves of their natural, God-given design as mostly carnivores that came about in the eons before agriculture when humans had converted to hunters.
If you'd like a few reading resources, let me know.