FRUCTOSE FLNAFLD IN U.S. CHILDREN & ADOLESCENTS!
FRUCTOSE-LINKED, NON-ALCOHOLIC FATTY LIVER DISEASE (FLNAFLD) NOW FOUND IN MANY AMERICAN CHILDREN!
This is damnable and the work of him who came to kill, steal, and to destroy the Creator’s workmanship! If I seem angry about these dastardly effects on our youth, I surely am! Read the recent NewsMax report here and see if you don't agree: http://www.newsmax.com/Health/Health-News/fructose-sugar-liver-disease/2017/02/14/id/773533/
Surprisingly, high fructose corn syrup (HFCS) is not mentioned in this report but fructose in general. Research reveals that HFCS found in soda pop and much else, and often a long-term killer; should be outlawed the same as trans fats are to a large degree, in the opinion of this author, due to their fast flooding of the blood with glucose requiring insulin in large amounts to remove, and thereby over working the pancreatic production of it.
All fruit sugar levels are not the same though much is found as glucose in the blood very soon after consuming. Strawberries and blueberries have comparatively low sugar with important recommended nutrients and phytonutrients. (Organically grown) strawberries have even been found to be beneficial with autism.
Simple carbohydrate fructose--fruit sugar or HFCS, is absorbed directly into the bloodstream during digestion unlike complex carbohydrates. Fructose is also found in vine and tree fruits, sweet berries, honey, and perhaps surprisingly--considering that we usually think of fruit when we hear “fructose”--but it is also in most root vegetables that should be consumed in smaller amounts, e.g., potatoes and yams.
Commercially, fructose is frequently derived from sugar cane, sugar beets, and corn—yes, corn! (They don’t call it “sweet corn” for nothing.) High fructose corn syrup is a mixture of glucose and fructose as monosac-charides. Sucrose is a compound with one molecule each of glucose and fructose.
Fructose, including from fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement (i.e., addictive sweetness), and for browning of some foods, such as baked goods , including sugary coating of meats (which causes glycation due to harmful covalent bonding of a sugar molecule, such as glucose or fructose, to a protein or lipid molecule, without the controlling action of an enzyme, either internally or externally).
Fructose, including from fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement (i.e., addictive sweetness), and for browning of some foods, such as baked goods , including sugary coating of meats (which causes glycation due to harmful covalent bonding of a sugar molecule, such as glucose or fructose, to a protein or lipid molecule, without the controlling action of an enzyme, either internally or externally).
Studies show that high fructose consumption (e.g., in soda pop but also in many man-ufactured, “faux foods”), is a cause of insulin resistance, obesity (60% of American children and adolescents are now overweight or obese), elevated LDL (“bad”) cholesterol and triglycerides, leading to metabolic syndrome, type 2 diabetes and cardiovascular disease (CVD), eventually resulting in painful, poor quality of life commonly suffered for years before death, with hardship for not only those afflicted by their choices, but their loved ones suffering as well as they care for these patients long term.
