Guest guest Posted May 29, 2005 Report Share Posted May 29, 2005 Hello all I remember reading some years ago that fructose glycates more than other sugars. Here are two abstracts comparing sugars and glycation. I am not sure fructose would be the prudent way to go for a CRON-er. best wishes, MM Advanced glycation end products and nutrition. Krajcovicova-Kudlackova M, Sebekova K, Schinzel R, Klvanova J. Institute of Preventive and Clinical Medicine, Bratislava, Slovak Republic. Advanced glycation end products (AGEs) may play an important adverse role in process of atherosclerosis, diabetes, aging and chronic renal failure. Levels of N(epsilon)-carboxymethyllysine and fluorescent AGE values were estimated in two nutritional population groups--alternative group (vegetarians--plant food, milk products, eggs) and traditional group (omnivorous subjects). Vegetarians have a significantly higher carboxymethyllysine content in plasma and fluorescent AGE values. Intake of proteins, lysine and monosaccharides as well as culinary treatment, consumption of food AGEs (mainly from technologically processed products) and the routes of Maillard reaction in organism are the substantial sources of plasma AGEs. Vegetarians consume less proteins and saccharides. Lysine intake is significantly reduced (low content in plant proteins). Subjects on alternative nutrition do not use high temperature for culinary treatment and consume low amount of technologically processed food. Fructation induced AGE fluorescence is greater as compared with that induced by glucose. It is due to higher participation of a more reactive acyclic form of fructose. Intake of vegetables and fruit with predominance of fructose is significantly higher in vegetarians. Comparison of nutrition and plasma AGEs in vegetarian and omnivorous groups shows that the higher intake of fructose in alternative nutrition of healthy subjects may cause an increase of AGE levels. PMID: 12234125 [PubMed - indexed for MEDLINE] Long-Term Fructose Consumption Accelerates Glycation and Several Age-Related Variables in Male Rats Manuscript received 2 February 1998. Initial reviews completed 30 March 1998. Revision accepted 26 May 1998. Boaz Levi and Moshe J. Werman Department of Food Engineering and Biotechnology, TechnionIsrael Institute of Technology, Haifa, Israel Fructose intake has increased steadily during the past two decades. Fructose, like other reducing sugars, can react with proteins through the Maillard reaction (glycation), which may account for several complications of diabetes mellitus and accelerating aging. In this study, we evaluated the effect of fructose intake on some age-related variables. Rats were fed for 1 y a commercial nonpurified diet, and had free access to water or 250 g/L solutions of fructose, glucose or sucrose. Early glycation products were evaluated by blood glycated hemoglobin and fructosamine concentrations. Lipid peroxidation was estimated by urine thiobarbituric reactive substances. Skin collagen crosslinking was evaluated by solubilization in natural salt or diluted acetic acid solutions, and by the ratio between - and -collagen chains. Advanced glycation end products were evaluated by collagen-linked fluorescence in bones. The ratio between type-III and type-I collagens served as an aging variable and was measured in denatured skin collagen. The tested sugars had no effect on plasma glucose concentrations. Blood fructose, cholesterol, fructosamine and glycated hemoglobin levels, and urine lipid peroxidation products were significantly higher in fructose-fed rats compared with the other sugar-fed and control rats. Acid-soluble collagen and the type-III to type-I ratio were significantly lower, whereas insoluble collagen, the to ratio and collagen-bound fluorescence at 335/385 nm (excitation/emission) were significantly higher in fructose-fed rats than in the other groups. The data suggest that long-term fructose consumption induces adverse effects on aging; further studies are required to clarify the precise role of fructose in the aging process. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2005 Report Share Posted May 29, 2005 Thanks Mambo Mambo: Gosh that is interesting. What does it tell us about eating fruit? It certainly argues that rather than eating fruits at random, one should, in order to minimize fructose intake, eat those with the geatest micronutrient content, or ORAC score, per hundred calories. I.E. berries primarily? Years ago I calculated the amounts of six key micronutrients per hundred calories for a very wide range of foods. Of course the top ten places on the list were all occupied by leafy green vegetables. But even more interesting to me than what was at the top of the list, was what was near the bottom. Apples, for example, came in below bacon double cheeseburger, and not far above salt pork! About a year ago there were some excellent posts here about how to access frozen berries in quantity, at half reasonable prices. I didn't follow up on it at the time, but should have. Rodney. > Hello all > I remember reading some years ago that fructose glycates more than other > sugars. Here are two abstracts comparing sugars and glycation. I am not > sure fructose would be the prudent way to go for a CRON-er. > > best wishes, > MM > > Advanced glycation end products and nutrition. > > Krajcovicova-Kudlackova M, Sebekova K, Schinzel R, Klvanova J. > > Institute of Preventive and Clinical Medicine, Bratislava, Slovak Republic. > > Advanced glycation end products (AGEs) may play an important adverse role in > process of atherosclerosis, diabetes, aging and chronic renal failure. > Levels of N(epsilon)-carboxymethyllysine and fluorescent AGE values were > estimated in two nutritional population groups--alternative group > (vegetarians--plant food, milk products, eggs) and traditional group > (omnivorous subjects). Vegetarians have a significantly higher > carboxymethyllysine content in plasma and fluorescent AGE values. Intake of > proteins, lysine and monosaccharides as well as culinary treatment, > consumption of food AGEs (mainly from technologically processed products) > and the routes of Maillard reaction in organism are the substantial sources > of plasma AGEs. Vegetarians consume less proteins and saccharides. Lysine > intake is significantly reduced (low content in plant proteins). Subjects on > alternative nutrition do not use high temperature for culinary treatment and > consume low amount of technologically processed food. Fructation induced AGE > fluorescence is greater as compared with that induced by glucose. It is due > to higher participation of a more reactive acyclic form of fructose. Intake > of vegetables and fruit with predominance of fructose is significantly > higher in vegetarians. Comparison of nutrition and plasma AGEs in vegetarian > and omnivorous groups shows that the higher intake of fructose in > alternative nutrition of healthy subjects may cause an increase of AGE > levels. > > PMID: 12234125 [PubMed - indexed for MEDLINE] > > > > > Long-Term Fructose Consumption Accelerates Glycation and Several Age-Related > Variables in Male Rats > > Manuscript received 2 February 1998. Initial reviews completed 30 March > 1998. Revision accepted 26 May 1998. > Boaz Levi and Moshe J. Werman > > Department of Food Engineering and Biotechnology, TechnionIsrael Institute > of Technology, Haifa, Israel > > Fructose intake has increased steadily during the past two decades. > Fructose, like other reducing sugars, can react with proteins through the > Maillard reaction (glycation), which may account for several complications > of diabetes mellitus and accelerating aging. In this study, we evaluated the > effect of fructose intake on some age-related variables. Rats were fed for 1 > y a commercial nonpurified diet, and had free access to water or 250 g/L > solutions of fructose, glucose or sucrose. Early glycation products were > evaluated by blood glycated hemoglobin and fructosamine concentrations. > Lipid peroxidation was estimated by urine thiobarbituric reactive > substances. Skin collagen crosslinking was evaluated by solubilization in > natural salt or diluted acetic acid solutions, and by the ratio between - > and -collagen chains. Advanced glycation end products were evaluated by > collagen-linked fluorescence in bones. The ratio between type-III and type-I > collagens served as an aging variable and was measured in denatured skin > collagen. The tested sugars had no effect on plasma glucose concentrations. > Blood fructose, cholesterol, fructosamine and glycated hemoglobin levels, > and urine lipid peroxidation products were significantly higher in > fructose-fed rats compared with the other sugar-fed and control rats. > Acid-soluble collagen and the type-III to type-I ratio were significantly > lower, whereas insoluble collagen, the to ratio and collagen- bound > fluorescence at 335/385 nm (excitation/emission) were significantly higher > in fructose-fed rats than in the other groups. The data suggest that > long-term fructose consumption induces adverse effects on aging; further > studies are required to clarify the precise role of fructose in the aging > process. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2005 Report Share Posted May 30, 2005 I too would be interested in the half-price frozen berries. Since I consume them on a daily basis, I buy mine in bulk from my local HFS. I get only organic, in this case, because it was hypothesized the link between fruit consumption and Alzheimers (I think it was) may be due to the pesticides. With the fruit I buy piecemeal, I don't pay the extra cost for organic, but rather use a non-chemical fruit wash. Anyway, the organic frozen berries, even in bulk, are still rather expensive. Regarding apples, what about the quercetin? Is that factored in to the low ORAC score? And in only a tangential way (i.e., AGEs) related, I was trying to find the study that warned against reusing heated oils (as in deep fat frying, which I don't do anyway). My searches have come up empty. Does anyone have a link, even if only to a popular press article? Thanks, - > Thanks Mambo Mambo: > > Gosh that is interesting. What does it tell us about eating fruit? > > It certainly argues that rather than eating fruits at random, one > should, in order to minimize fructose intake, eat those with the > geatest micronutrient content, or ORAC score, per hundred calories. > I.E. berries primarily? > > Years ago I calculated the amounts of six key micronutrients per > hundred calories for a very wide range of foods. Of course the top > ten places on the list were all occupied by leafy green vegetables. > But even more interesting to me than what was at the top of the list, > was what was near the bottom. > > Apples, for example, came in below bacon double cheeseburger, and not > far above salt pork! > > About a year ago there were some excellent posts here about how to > access frozen berries in quantity, at half reasonable prices. I > didn't follow up on it at the time, but should have. > > Rodney. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2005 Report Share Posted May 30, 2005 , Your statement is false: " I ... use a non-chemical fruit wash. " EVERYTHING in the world consists of atoms and molecules and therefore everything is chemical. Even plain water has the chemical formula H2O. Your " non-chemical " fruit wash is probably a detergent or soap solution, but I bet that it has chemicals other than water. Read the label! Not too long ago, there were some postings on this group that concluded that washing in plain water was as effective as the commercial fruit washes. I don't know where you live, but at Trader Joe's in the Washington, D.C. area, you can find wild frozen blueberries for about $2.70 a pound. The ordinary frozen blueberries are about $2.40 per pound. Reheating cooking oil can create a variety of toxic compounds. Here is one article. Reheating Vegetable Oil Releases Toxin: Study http://www.4woman.gov/News/english/525569.htm Tony --- In , " cronzen " <truepatriot@m...> wrote: > I too would be interested in the half-price frozen berries. > Since I consume them on a daily basis, I buy mine in bulk from > my local HFS. I get only organic, in this case, because it was > hypothesized the link between fruit consumption and Alzheimers > (I think it was) may be due to the pesticides. With the fruit > I buy piecemeal, I don't pay the extra cost for organic, but > rather use a non-chemical fruit wash. Anyway, the organic > frozen berries, even in bulk, are still rather expensive. > > Regarding apples, what about the quercetin? Is that factored > in to the low ORAC score? > > And in only a tangential way (i.e., AGEs) related, I was trying > to find the study that warned against reusing heated oils (as in > deep fat frying, which I don't do anyway). My searches have come > up empty. Does anyone have a link, even if only to a popular > press article? > > > Thanks, > - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2005 Report Share Posted May 30, 2005 Yup. Washing in plain water does it according to the FDA. I'm too lazy to search the archives but I remember the discussion well. If you want to get fancy or use something a bit more potent, some use 1/2 vinegar and 1/2 water. IOW, save your money; the commercial " washes " are nothing but hype and another way to waste money. on 5/30/2005 4:56 PM, citpeks at citpeks@... wrote: > Not too long ago, there were some postings on this group that > concluded that washing in plain water was as effective as the > commercial fruit washes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2005 Report Share Posted May 31, 2005 LOL. Sorry to use such a colloquial adjective. You are, of course, correct. - > , > > Your statement is false: " I ... use a non-chemical fruit wash. " > > EVERYTHING in the world consists of atoms and molecules and therefore > everything is chemical. Even plain water has the chemical formula > H2O. Your " non-chemical " fruit wash is probably a detergent or soap > solution, but I bet that it has chemicals other than water. Read the > label! Not too long ago, there were some postings on this group that > concluded that washing in plain water was as effective as the > commercial fruit washes. Quote Link to comment Share on other sites More sharing options...
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