Dear reader, we present to you our beauty columnist Inessa Tsarkova.
Inessa is an active nutritionist, gastroenterologist, therapist, naturopath and aromatherapist, health coach, integrative medicine doctor with a holistic approach. And now he will share with us his knowledge in the field of both physical and mental health, nutrition and much more.
It is difficult to argue with the fact that we are children of nature and our bodies are created from organic molecules. Therefore, he knows how to best absorb, break down and use natural products in their original natural form.
Inessa Tsarkova
Over the last 20 years, many synthetic substances have appeared that are evolutionarily alien to the body and difficult to cope with, for example, artificially isolated crystalline fructose. This substance belongs to simple sugars and is found in natural products in sweet fruits, berries, root vegetables and honey.
Fructose is also part of the disaccharide sucrose and the polysaccharide inulin. People learned to isolate it chemically using hydrochloric or sulfuric acid (mostly from cornstarch and sucrose) and use it as a sugar substitute.
Fructose is very similar in structure to glucose, but sweeter and differs from it in spatial configuration (it is its isomer). Therefore, it is used by the body in a completely different way.
This carbohydrate has a low glycemic index and, unlike glucose, does not cause insulin release. Without the help of insulin, it easily and quickly penetrates the cells where it needs to be used to produce energy. Therefore, it is recommended for people with diabetes and overweight.
On the one hand, this is a good feature for controlling insulin levels, on the other hand, appetite regulation is turned off (the effect of leptin is disrupted) and a person can easily overeat food with such a “healthy” sugar shift.
Additionally, fructose has another very insidious feature. It cannot be used by all cells of the body (as glucose does), but only by liver cells.
Due to its excess amount, as well as the lack of oxygen and enzymes, fructose does not enter into energy production, but provokes the development of inflammation and turns into fat cells, replacing normal liver cells.
Today, as a result of excess fructose in food (and its consumption has increased more than 10 times these days), one in three Americans is diagnosed with non-alcoholic steatohepatitis. This is a fatty inflammation of the liver, leading to the loss of its functions, followed by the complete destruction of its tissues and the development of cirrhosis.
Similar changes in the liver occur in severe chronic alcohol poisoning.
Unfortunately, those who suffer the most from this effect of excess fructose are diabetic and obese patients who rely on it so much.
Fructose has another dangerous property: it stimulates the production of large amounts of the hormone Fetuin-A, which causes the body cells to react to insulin and stop the penetration of glucose. As a result, insulin resistance develops, which can lead to type 2 diabetes. In addition, this hormone causes inflammation in the intestinal wall, which leads to impaired permeability (the development of leaky gut syndrome) and activation of pathogenic microflora.
In addition, the metabolic byproducts of these processes (cholesterol, LDL, fatty acids, triglycerides and uric acid) cause great harm to health. Their accumulation leads to the development of serious diseases such as atherosclerosis, coronary heart disease, metabolic syndrome and obesity, hypertension, dementia and gout.
Another problem is that lately manufacturers have frequently changed the name “fructose” to other names, making it difficult to control its use.
What names might fructose be hiding behind?
corn syrup
fruit candy
Sorbitol
Glucose-fructose syrup
Turn the candy upside down
It is extremely important to read product labels carefully. The best thing to do is to stop buying labeled products altogether. This way you can very easily and quickly improve your diet and significantly improve the condition of your body. Scientists have found that reducing sugar consumption in food for just nine days significantly improves the functional activity of the liver, reduces cholesterol and triglycerides, and helps normalize blood pressure and insulin levels. To maintain your health and fitness, you should limit the amount of simple sugar in your diet to 5-10%.
To minimize the harm of excess fructose, you should limit its amount to 30-40 g per day. This volume is easy to calculate in natural products (these are five medium-sized apples). However, when products containing industrial “explosive mixtures” containing many ingredients and chemical additives are consumed, the exact amount of fructose in them can be very difficult to calculate. Modern manufacturers add fructose to products in the form of corn syrup. Where is the “sneaky” fructose hiding?
In sweet sodas and syrups
Products for weight loss and diabetics
Regular sweets, chocolate, candies, cookies, baked goods
Low-fat dairy products
Industrial sauces and canned foods
Packaged juices and canned fruits
Sports and low-calorie products
Ice cream and frozen desserts (as fructose lowers the melting point)
fast food
Alcohol (especially in sweet liqueurs).
Friends, read labels, use natural products in their natural form and choose natural sweets in the form of fruits, berries, sweet roots and honey. They contain many vitamins, enzymes, antioxidants and fiber that will help convert fructose into energy or store it as glycogen and will not harm our body.
Mindfulness and moderation are the most important virtues that will help us preserve our health, youth and beauty.
Source: People Talk
I’m Roger Gritton, and I’ve been writing for the The Fashion Vibes for over 5 years now. My specialty is beauty news; I’m passionate about covering the latest trends, products, and innovations in the industry. In my time there, I’ve become known as an authority on all things beauty-related.
I love discovering new experts to interview, researching up-and-coming ingredients and techniques that are making their way onto our beauty shelves and highlighting people who are making a difference in the world of cosmetics. My work has appeared not only on The Fashion Vibes, but also several other publications including the New York Times Magazine, Allure Magazine and Refinery29.
