Interviewer: You mentioned fruit. Is that a different type of sugar? Does the body recognize that different or is it the same as you get in table sugar?
Dr. Kevin Dobrzynski: Well, you know, some forms of sugar are processed different in the body. For instance, we're finding out now that a lot of people are having these fatty livers but it's not due to alcohol. It's actually due to these processed sugars like high produced corn syrup, how it's regulated and how it's modulated and broken down in the human body and the liver does a lot of that work.
So that's the process again. But if we just look at sugar, the body really doesn't know what is coming into it so you can give it an apple, you can give it some juice from orange juice, your sugar in the body is going to go up. The thing that's different is that if you're eating fruit, what else am I getting out of the fruit? So you're going to add pectin to it. That is why apples and pears are usually pretty good. If you add fiber the blood sugar will not go up quite as high. And every piece of fruit is different as far as the glycemic index, how far your blood sugar is going to rise when you eat that piece of fruit.
Eat a spotted banana, the banana with a lot of brown spots on it, the blood sugar is going to rise up right away. But eat a green tipped banana, doesn't have that much sugar because it's more firm so the body will not react as adversely to that banana versus the one with the spots on it.
So you look at fruit, eat fruit that has pectin on it or fiber and then have some fruit that has obviously some antioxidants, high antioxidants, like berries or grapes. Years ago, I'm talking like hundreds of years ago, fruit wasn't sweet, very tart, some of them a little bit sour, so the food has changed completely.
Fruit has sugar in it, but does the body recognize that differently than table sugar or other forms like high fructose corn syrup? Dr. Kevin Dobrzynski explains the difference and similarities and how your body reacts to the different types.
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