Various Types of Sugar
- Starch (from, for example bread, pasta, rice) consists of long chains of 100% glucose.
- Plain sugar contains exactly 50% fructose and 50% glucose, purified from sugar beets or sugarcanes.
- Honey has roughly the same sugar distribution as plain sugar
- High Fructose Corn Syrup, the cheap sugar from corn that is used in, for example, American sodas and candy, is around 55% fructose and 45% glucose.
- Agave nectar contains up to 90% fructose and the rest is glucose.
The higher the proportion of fructose is, the less sugar you have to eat before you get fat and diabetic.
Video split into two parts.
Chris Kresser interviews Chris Masterjohn on cholesterol and heart disease.
Chris Masterjohn has a PhD in nutritional sciences studying how diet and nutrition works on a physiological and biochemical level.
Extremely good detailed description of current thinking and analysis of past studies.
* the history of the cholesterol-heart disease connection
* misconceptions around diet vs. lipid hypothesis
* finding middle ground between cholesterol skeptics and proponents of the lipid hypothesis
* the LDL receptor and familial hypercholesterolemia and what they can tell us about cholesterol and CHD in normal populations
* what is a “normal” cholesterol? what can anthropological studies tell us about this?
* are lipoprotein particle size tests accurate? what’s the best way of determining particle size?
* why do some people have high cholesterol (TC & LDL) after adopting a Paleo/WAPF diet? is this something to be concerned about?
* The role of cholesterol in heart disease
* What to do – or not do – about high cholesterol
* The thyroid-LDL connection and why iodine matters
* Are goitrogenic foods inhibiting your thyroid function and raising your cholesterol?
* The telltale sign you need more carbs