Sugar is bad. You know this. We’ve talked about it. But what about the sugar found in fruit – fructose, that is. You may think that fructose is okay because it occurs naturally in fruits, vegetables, and honey. I hate to be the bearer of bad news, but I assure you – fructose is not okay. That’s because …
Fructose could actually be a toxin.
Fructose intolerance is a real thing. And it can lead to some pretty uncomfortable health issues – especially in people with leaky gut or other gastrointestinal concerns. For instance, fructose may be the culprit behind the following kinds of discomfort –
- Abdominal cramping
In fact, fructose doesn’t even get totally absorbed into your bloodstream. Instead, it’s taken directly to your liver. There, it’s converted into triglycerides and uric acid. What are those, exactly?
- Triglycerides –Triglycerides are fatty acid compounds in your blood. They’re the main lipid component of fat deposits in humans.1 Basically, you want your triglyceride levels to stay pretty low.
- Uric acid –Uric acid is a substance that results from the breakdown of purines – a part of all human tissue that you can find in all sorts of foods.2 Purines are one half of the chemical building blocks that cells use to craft DNA and RNA. Purines get broken down into uric acid and passed in the urine. It all sounds pretty natural, but unfortunately, high levels of uric acid in the body can cause gout.3
So, the lesson is… the more fructose you eat, the higher the triglyceride and uric acid levels in your body… and the more dangerous for your long-term health.
In the end, fructose can be just as dangerous as processed sugars. The best way to protect yourself from major discomfort and issues like gout is to nix it!
Of course, you can still eat in-season fruit – specifically berries and other high-polyphenol fruits – but you should really do so in moderation. And if you suffer from gout, cutting fructose altogether is one of the best ways you can help yourself.
For more from Dr. Gundry, including healthy and delicious recipes, keep reading: