Let's not beat around the bush. Sugar is confusing.
You've been asking us questions about sugar, and it's not always easy to wrap up in a few sentences. To be clear, although all sugars are used as a source of fuel, there are subtle differences in the way they are digested and absorbed.
My dad used to cook up a big batch of Coconut Ice and give it to my sister and I before we ran cross-country regionals. It might have worked in the shorter 5km run, though you can bet he had some tired, grumpy girls on the ride home.
James and I do what is best for us, because it's been working, and we make recommendations based on what worked for us. And with the announcement that we are now using brown rice syrup, which is fructose-free (to replace maple syrup, which is fructose), we wanted to give you some sciencey facts to let you know why. In our non-scientific opinion, we think it makes the blends even better.
- Fructose can only be processed by the liver, which increases the workload and potentially contributes to non-alcoholic fatty liver disease
- Fructose increases food intake whereas glucose decreases food intake. This is because glucose leads to an increase in hypothalamic ATP which gives rise to a suppression of food intake. Whereas fructose requires an enzyme that requires ATP, which causes ATP depletion thereby giving rise to an increase in food intake. In other words, fructose makes us feel hungrier
- Because brown rice syrup is a mix of glucose and maltose, it doesn’t bombard on the liver like fructose does
James and I are not sugar martyrs; we don't deny ourselves dessert when we eat out, or go to a wedding. But the difference is our palates have changed, and our bodies now tell us when we have gone overboard. The not-so-subtle message comes in the form of a blinding headache, similar to a hangover. It's just not worth it to us.
We hope you like the taste of the now maple syrup-free blends. Let us know what you think!