For the first time, scientists have proven that a cheap form of sugar, fructose, used in thousands of food products and soft drinks, can be harmful to the human metabolism and promote obesity.

This sweetener, usually derived from corn, has been favored by manufacturers since the 1970s because of its low cost and its sweetening power, which is nearly 20 times greater than that of conventional table sugar. Today, 55% of sweeteners used in food and beverages in the US are made from corn and are the main source of calories consumed by Americans.

However, recent studies show that fructose can lead to excessive growth of fat cells around certain vital organs such as the heart, liver and other digestive organs leading to long-term health concerns. It appeared that people who followed a diet containing fructose showed metabolic abnormalities while others who followed an identical diet, but based on glucose, did not suffer from this type of concern.

Conclusion, fructose in all its forms, but especially high fructose corn syrup and fructose in crystallized form are very bad for your health. It contributes to increased insulin resistance, obesity, blood pressure and triglyceride levels, as well as depleting vitamin and mineral stores. It would thus promote cardiovascular diseases, liver diseases, degeneration and of course tissue hyperacidity and therefore gout.

It is safe to eat vegetables and fruit that naturally contain fructose. First of all, even if you are vegetarian and eat a lot of plants, the amount of fructose you will swallow will be around 15 to 20 grams maximum per day, while a teenager consuming current products such as soda, fruit juices or sweetened drinks will quickly reach 75 grams of fructose per day. Moreover, in vegetables and fruits, this sugar is mixed with fibers, vitamins, minerals, enzymes, and other beneficial phyto-nutrients that prevent the harmful metabolic effects of this substance.

In all this problem of danger, it is not the fructose molecule itself that is involved, but the massive doses to which the body is exposed. Indeed, the mechanisms of assimilation of fructose are very different from those necessary for the assimilation of glucose, physiological fuel par excellence since every organism living on earth, from the simple bacteria to the most complex organisms, uses it. The enormous amounts of fructose thus represent too great a metabolic burden, especially for the liver.