Have a Great 2013.. start it off by simply Gulping water - not sugar, not fructose.
From
http://www.bloomberg.com/news/2013-01-01/fructose-tied-to-obesity-as-study-shows-it-doesn-t-cut-appetite.html
By Nicole Ostrow -
Jan 2, 2013 12:00 AM ET
Fructose, a sweetener found on many food labels, may
contribute to weight gain and obesity because it has minimal effect on
brain regions that control appetite, a study by Yale University
researchers found.
The research, published yesterday in the
Journal of the American Medical Association,
is the first to compare the human brain’s response to both fructose and
glucose, two types of simple sugars used separately and together to
sweeten food.
Fructose crystals at a width of 950 micrometers. Photographer: Scimat via Getty Images
A cut stem of sugar cane stands
in a field in north of Bangkok, Thailand. Fructose is largely derived
within the food industry from sugar cane, beets and corn. Photographer:
Dario Pignatelli/Bloomberg
Researchers have long
suspected that increased consumption of food flavored with fructose, a
substance sweeter to the taste than glucose, may contribute to the U.S.
obesity epidemic. The latest study used brain imaging to measure
activity after the sweeteners were consumed. It found that only glucose
had the ability to reduce blood flow in areas of the brain that regulate
appetite, stopping people from wanting to eat more.
The data
“surely suggest that it’s probably not in your best interest to have
high fructose-containing drinks because they’re not going to cause you
to be full, and you’ll tend to consume more calories,” said
Robert Sherwin, a professor of medicine at Yale University School of Medicine in
New Haven,
Connecticut, in a telephone interview.
The
brain requires glucose as a fuel, Sherwin said. When there isn’t enough
in the body, it turns on cells to try to get a person to eat more. Once
glucose levels rise, the brain turns those cells off. The study found
that fructose doesn’t have the ability to operate that off switch, he
said.
“If you don’t turn off the areas of the brain that are
driving you to eat, you have a tendency to eat more than you would,”
Sherwin said.
Obesity Epidemic
Better understanding of
how certain foods and obesity affect the brain and body is important,
researchers have said, at a time when the number of obese American
adults has more than doubled in the past 30 years to about 78 million.
The study included 20 healthy adults who underwent
Magnetic Resonance Imaging.
The researchers found a “significantly greater” reduction in blood flow
after glucose ingestion, reducing activation of the hypothalamus,
insula and striatum, brain areas that regulate food motivation and
reward processing.
Glucose, the main type of sugar in the blood,
is the top source of energy for the body’s cells. It comes from fruits,
vegetables and other foods we eat, such as starches that the body breaks
down into glucose. The healthiest source for glucose is natural complex
carbohydrates like fruits and vegetables, Sherwin said.
Fructose Sweetest
Fructose is largely derived within the
food industry
from sugar cane, beets and corn. It’s added to foods and drinks because
it is so sweet, helping food maintain its sweetness over longer periods
of time and through the freezing process. While corn is also high in
glucose, high-fructose corn syrup that’s added to processed foods,
sodas, juices and sauces is made by adding fructose to corn syrup.
Jonathan Purnell, a professor of medicine at
Oregon Health & Science University in
Portland who wrote an accompanying editorial in the journal with colleague
Damien Fair,
said based on these results people should avoid processed and refined
foods and drinks that contain fructose as well as glucose and eat more
natural foods to reverse the trend in weight gain.
“It’s not that
we are what we eat but what we eat influences what we become,” Purnell
said in a Dec. 28 telephone interview. Future studies are needed to see
what effect fructose has under real world conditions where people in the
trial are eating and drinking typical foods.
To contact the reporter on this story: Nicole Ostrow in
New York at
nostrow1@bloomberg.net
To contact the editor responsible for this story: Reg Gale at
rgale5@bloomberg.net
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