To steal a line, nutrition is younger than it seems. We screwed it up fundamentally. This is just another example.
This study contradicts the glycemic index theory which claims glucose, specifically rice and potatoes, are the worst carbohydrates sources because they're high-GI. Truth is, we're better adapted to glucose. The body converts all carbohydrates (except fiber) sources to glucose, and then to glycogen. There's a reason blood sugar is glucose. The body prefers it.
Fructose - Glucose Study Showdown [1]
(a)13.9% increase in LDL cholesterol but doubled Apoprotein B (b) 44.9% increase in small LDL
[1] Dr. Davis is a cardiologist that has reversed atherosclerotic plaque in thousands of patients. He recommends a diet where most calories come from fat. Here's his analysis of studies relating fructose to heart disease: http://heartscanblog.blogspot.com/search/label/Fructose
The idea behind GI theory is not (I believe) that glucose is bad for you, but that too much in one short hit is bad for you. Yes, the body converts all carbohydrates to glucose, but it takes much longer for complex carbs to turn into straight glucose than it does simpler ones, spreading out the absorption. It isn't about fructose vs glucose, but rather fast absorption vs slow absorption.
This study contradicts the glycemic index theory which claims glucose, specifically rice and potatoes, are the worst carbohydrates sources because they're high-GI. Truth is, we're better adapted to glucose. The body converts all carbohydrates (except fiber) sources to glucose, and then to glycogen. There's a reason blood sugar is glucose. The body prefers it.
Fructose - Glucose Study Showdown [1] (a)13.9% increase in LDL cholesterol but doubled Apoprotein B (b) 44.9% increase in small LDL
[1] Dr. Davis is a cardiologist that has reversed atherosclerotic plaque in thousands of patients. He recommends a diet where most calories come from fat. Here's his analysis of studies relating fructose to heart disease: http://heartscanblog.blogspot.com/search/label/Fructose