Fructose and glucose are the two primary “simple sugars” in our diets, and while similar in structure they couldn’t be more different in the way they behave in the body.
Glucose is readily absorbed into the bloodstream where it is managed by insulin. Fructose, on the other hand, is metabolized only in the liver, where, if not efficiently dealt with, it contributes to the development of fatty tissue, leading to elevations in blood lipids and impeding healthy liver function.
Sucrose, another common dietary sugar, is a combination of fructose and glucose. When ingested, sucrose is quickly broken down into its components, which are then metabolized accordingly.
Fructose is pervasive in today’s convenience foods and beverages. Because it is twice as sweet as glucose but has the same caloric value, food producers can achieve the desired flavor and sweetness of a product with less input. Unfortunately, we now know that this practice negatively contributes to our health and wellness.