Aren't you a team Milos athlete or am I thinking of someone else? So you think insulin use like this will cause diabetes eventually?
I don't think fructose spikes insulin even more than glucose for example. Do you have data to support this? The problem with very LARGE intakes of fructose is the metabolic pathways it takes and how it's converted to fat "easily". But even here, it's really not fructose itself that's dangerous but overconsumption of it and calories in general. Did you see the recent news about the fructose hysteria?
http://www.nytimes.com/2009/02/10/health/nutrition/10brod.html?_r=1&em
So I don't agree with you about cabrs spiking insulin being the cause of obesity. It's the increase in calories primarily. You can get ripped as hell eating only very high glycemic carbs so obviously high GI isn't what makes you fat.
I do not work with Milos Sarcev, I believe him to be very,very knowledgeable even though I disagree with some of his view regarding nutrition. I have a Background in Molecular Biology. I work with Hany Rambod as I strongly support his approach to Diet and Exercise.
In the past, fructose was considered beneficial to diabetics because it is absorbed only 40 percent as quickly as glucose and causes only a modest rise in blood sugar. However, research on other hormonal factors suggests that fructose actually promotes disease more readily than glucose. Glucose is metabolized in every cell in the body but all fructose must be metabolized in the liver. The livers of test animals fed large amounts of fructose develop fatty deposits and cirrhosis, similar to problems that develop in the livers of alcoholics.
Pure fructose contains no enzymes, vitamins or minerals and robs the body of its micronutrient treasures in order to assimilate itself for physiological use. While naturally occurring sugars, as well as sucrose, contain fructose bound to other sugars, high fructose corn syrup contains a good deal of "free" or unbound fructose. Research indicates that this free fructose interferes with the heart’s use of key minerals like magnesium, copper and chromium. Among other consequences, HFCS has been implicated in elevated blood cholesterol levels and the creation of blood clots. It has been found to inhibit the action of white blood cells so that they are unable to defend the body against harmful foreign invaders.
Studies on the Maillard reaction indicate that fructose may contribute to diabetic complications more readily than glucose. The Maillard reaction is a browning reaction that occurs when compounds are exposed to various sugars. Fructose browns food seven times faster than glucose, resulting in a decrease in protein quality and a toxicity of protein in the body. This is due to the loss of amino acid residues and decreased protein digestibility. Maillard products can inhibit the uptake and metabolism of free amino acids and other nutrients such as zinc, and some advanced Maillard products have mutagenic and/or carcinogenic properties. The Maillard reactions between proteins and fructose, glucose, and other sugars may play a role in aging and in some clinical complications of diabetes.
Fructose reduces the affinity of insulin for its receptor, which is the hallmark of type-2 diabetes. This is the first step for glucose to enter a cell and be metabolized. As a result, the body needs to pump out more insulin to handle the same amount of glucose.
