Is sugar making us fat?

TCPalm.com ^ | July 1, 2003 | Lance Gay and Lee Bowman Scripps

[Xenalyte]

And as we all know, Michael Fumento has never been wrong.

[texasbluebell]

I think the worst thing that happened to this country is the idiots who came up with the food pyramid. They replaced healthy amounts of fat (via meats and butter) and replaced it with pure carbs.

Agreed! And someone on fr commented on an earlier thread that we have George McGovern to thank for that food pyramid, due to his efforts to help the grain industry.

[EggsAckley]

Xena, red wine has a lot of natural sulpher in it. I can't drink red wine; the sulpher gives me a headache. My guess is that after the Grigio sat for a few days perhaps the sulpher content was strengthened. Next time throw it in the spaghetti sauce!
~/;o)~

[Xenalyte]

We use wine in almost everything.

Friday night, Bacon Man and Hap and Xena's Guy and I (and two non-FReeper buddies) grilled some Kobe filets that had been marinated in red wine and cilantro, with just a little garlic.

Best damn thing I can ever remember eating.

[EggsAckley]

Yummmmmmmmmmmm!
Myself, I'm trying out different slow cooked recipes for baby back port ribs. Having some pretty good success using a dry rub on them. And then cooking very slowly. Tonight however, it's home made pizza. Feeling lazy!

~/;o)

[Xenalyte]

Tell about brisket. There's only the two of us, so I'm not sure how big a one to get (although Xena's Guy has thus far shown a welcome willingness to eat any leftover that doesn't bite him first).

How large a brisket, what temp, for how long, with what rubbed in or on it?

[EggsAckley]

Whoa....ya got me there. The only brisket I've ever cooked is the ubiquitous corned beef on St. Pat's Day. I get a lot of recipes off the net at epicurious.com or foodnetwork.com.

[aruanan]

Not talking about sugar - table sugar if you will - talking about fructose - it's different and we react differently. If you don't, you're lucky

Yes, we are. Table sugar is sucrose. Sucrose is a disaccharide composed of one glucose and one fructose molecule. It is the fructose moiety that is responsible for table sugar's sweetness. So every time you eat any table sugar, one half of it (by molarity) is fructose.

"Prof Bray said that fructose bypasses the human metabolism’s normal energy burning responses and is more readily converted into fat. In addition the use of fructose and other sugars to sweeten foods meant that fat in the diet was more likely to be stored rather than burned. Fructose gets into cells without triggering an insulin response and can form the backbone for fat molecules more readily."

This is largely unfactual. Glucose is converted into 1,6 fructose diphosphate as part of the human body's normal energy burning responses. And, dietary fructose (one half of every sucrose molecule you eat) is also converted into 1,6 fructose diphosphate as part of exactly the same energy cycle. Fat is not generated from the "backbone" of fructose for the simple reasons that 1) this is not how fats are generated, 2) both fructose and glucose are all hexose sugars: they're all isomers, and 3) humans generate very little de novo fat. We, unlike certain barnyard animals, are just not built for it.

Here's how it works: If one has a diet with an energy intake that chronically exceeds energy output, the body shifts its substrate metabolism toward increased burning of carbohydrates and proteins and away from burning fats (though fat oxidation is the body's primary energy source). The difference between energy intake and energy output is almost always in the form of dietary fats which then are preferentially stored. This is just basic Nutritional Physiology 101 stuff. He correctly describes the end result (preferential storage of dietary fat) but is incorrect about the cause.

[SunkenCiv]

What Really Makes Us Fat
New York Times | June 30, 2012 | Gary Taubes
Posted on 05/27/2013 2:35:55 PM PDT by Altariel
http://www.freerepublic.com/focus/chat/3024384/posts