OMB
Mountain Man
excessive fruit intake is just as bad as taking in too much sugar
Volek & Phinney - The Art and Science of Low Carbohydrate LivingFructose – a sugar that partitions like fat
Most of the fructose we eat, whether as sucrose (table sugar), high fructose corn sweetener, or in natural fruits and fruit juice gets made into fat by our liver. This is because our body can’t convert fructose to glucose, and the first step in cellular fructose metabolism diverts it away from the primary pathway of glucose metabolism (the Myerhoff-Embden pathway). Thus these two 6-carbon sugars, fructose and glucose, follow separate metabolic paths. In the case of fructose, it is cleaved into two 3-carbon fragments, both of which primarily contribute to fat production (lipogenesis) in the liver.
Gary Taubes - Good Calories, Bad CaloriesBy defining carbohydrate foods as good or bad on the basis of their glycemic index, diabetologists and public-health authorities effectively misdiagnosed the impact of fructose on human health. The key is the influence of glucose or fructose not on blood sugar but on the liver. Glucose goes directly into the bloodstream and is taken up by tissues and organs to use as energy; only 30–40 percent passes through the liver. Fructose passes directly to the liver, where it is metabolized almost exclusively. As a result, fructose “constitutes a metabolic load targeted on the liver,” the Israeli diabetologist Eleazar Shafrir says, and the liver responds by converting it into triglycerides—fat—and then shipping it out on lipoproteins for storage. The more fructose in the diet, the higher the subsequent triglyceride levels in the blood.