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The Dangers of Too Much Sugar

Fructose in Gout,
Inflammation, and Disease




The parallels between fructose and the increase in diseases such as Diabetes, Obesity, Gout and more, are virtually undeniable. Several decades ago the average American only consumed around 15g of fructose each day. Compare that to the average of 55g per day now consumed, with adolescents reaching upwards of 75g, and we may just have a strong link to the rise in inflammation and disease.

Almost every cell in our body uses glucose for energy. When fructose fuses with glucose, sucrose is produced. Our livers are the only source capable of metabolizing fructose. Fructose cannot be used for energy by our body's cells. Therefore, high levels of fructose are seen and treated as a toxin in our body. As the liver breaks this down, an end product of that reduction is created in the form of a fat known as triglycerides. This fat can build up in the cells of the liver and cause damage to the liver. When this fat is released into the bloodstream, plaque on the artery walls begins to build.

Fructose increases uric acid through a complex process that causes cells to burn up their ATP rapidly, leading to "cell shock" and increased cell death (remember 70% of uric acid production comes from the death of your cells!) After eating excessive amounts of fructose, cells become starved of energy and enter a state of shock, just as if they have lost their blood supply. Massive cellular die-off leads to increased uric acid levels. Uric acid can also shut down the production of nitric oxide, a substance needed to protect our artery walls from damage.

Excess sugar can also cause insulin resistance, leptin resistance, addictive cycles of cravings, and binge eating. Some have attributed the "low-fat craze" of the 80's and 90's to the drastic increase in sugar consumption. Unfortunately, during these dietary guideline changes we traded some healthy fats for sugar, a trade that may have cost us our health.

HCFS, or High Fructose Corn Syrup, is lurking in almost every processed food imaginable. According to Dr. Hyon Choi and colleagues from Boston University, drinking high fructose syrup laden beverages increases uric acid levels in the blood, which eventually deposits into the joints where it causes Gout.

READ your food labels and steer clear of processed/boxed foods as much as possible. Often time, high-fructose corn syrup is the top ingredient. AVOID!! Avoid substitute sugars such as aspartame, sucrolose/splenda, saccharin, Acesulfame-K. Each is full of undesirable side effects and cancer-causing agents. Do your homework, they are pure poison!! Should you feel the need to sweeten any of your fresh foods, consider a natural sweetener such as Stevia.

One should aim to stay under 25 grams of total fructose per day. This can add up quickly with processed foods and juices! Avoid your simple carbs as much as possible -- bread, pastry, pasta = sugar. Any sugar you do consume each day should come only/mainly from fruit. See our fructose chart to gain some perspective on how quickly 25g can add up with just fresh fruit alone:





Fruit

Serving Size

Grams of Fructose

Limes

1 medium

0

Lemons

1 medium

0.6

Cranberries

1 cup

0.7

Passion fruit

1 medium

0.9

Prune

1 medium

1.2

Apricot

1 medium

1.3

Guava

2 medium

2.2

Date (Deglet Noor style)

1 medium

2.6

Cantaloupe

1/8 of med. melon

2.8

Raspberries

1 cup

3.0

Clementine

1 medium

3.4

Kiwifruit

1 medium

3.4

Blackberries

1 cup

3.5

Star fruit

1 medium

3.6

Cherries, sweet

10

3.8

Strawberries

1 cup

3.8

Cherries, sour

1 cup

4.0

Pineapple

1 slice
(3.5" x .75")

4.0

Grapefruit, pink or red

1/2 medium

4.3

Fruit

Serving Size

Grams of Fructose

Boysenberries

1 cup

4.6

Tangerine/mandarin orange

1 medium

4.8

Nectarine

1 medium

5.4

Peach

1 medium

5.9

Orange (navel)

1 medium

6.1

Papaya

1/2 medium

6.3

Honeydew

1/8 of med. melon

6.7

Banana

1 medium

7.1

Blueberries

1 cup

7.4

Date (Medjool)

1 medium

7.7

Apple (composite)

1 medium

9.5

Persimmon

1 medium

10.6

Watermelon

1/16 med. melon

11.3

Pear

1 medium

11.8

Raisins

1/4 cup

12.3

Grapes, seedless (green or red)

1 cup

12.4

Mango

1/2 medium

16.2

Apricots, dried

1 cup

16.4

Figs, dried

1 cup

23.0





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The information on this page and site may contradict most of the confusing food suggestions you have read in the past regarding gout control. Time and again, physicians and gout sites will tell you to avoid high purine foods such as beef and asparagus, while suggesting unhealthy "low purine" selections such as breads and sugars. This will not work. The solution is pH balance, acidic and alkaline food control, and vitamins/supplements. You can, and must, obtain the right balance of foods, with the help of supplements, in order to eat well and still remain gout free. Trust us folks, we've been doing this for over 15 years and are the pioneers of gout control by way of supplementation. We know what we are talking about. This will be the last stop for your gout control, guaranteed. Our testimonials speak for themselves. We are a company full of FORMER gout sufferers. We know what we're doing. Please take the time to read through our entire site and learn more about gout and gout control than ever before. Gout and Inflammation free diets do not have to be so confusing.



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