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It is recognized that fructose, that sugar found in fruit has an effect on the uric acid in our bloodstream. Too much fructose elevates uric acid, and that is considered a marker for fructose accumulation. Heightened amounts of uric acid are recognized to cause high blood pressure in lots of people, that could result in damaged kidneys and then in time cardiac arrest and strokes. Uric acid levels have increased considerably ever since the early Twentieth Century. From the 1920s into the 1980s average uric acid amounts for Americans virtually doubled, and are thought to be considerably higher at the present. It's starting to be clear that increased fructose within our food regimen produces elevated uric acid levels; however there are a number of factors that link fruit in our eating routine the cause of elevated blood pressure as well as other health issues. Here are a few factors that we might take into consideration: 1. Certain fruits are more problematic as opposed to others. The choice of fruit you eat can have a lot to do with your intake of fructose. Lemons, limes and cranberries are low in fructose content, and figs, mango and apricots are definitely the highest. But there's more with it than just fructose content. A few fruits like blueberries, apples and grapes are not on the whole lower in fructose, but are considered to help keep at bay type 2 diabetes. Since we know these fruits for being particularly high in phytonutrients, it is believed that this might make up for the higher fructose rates. 2. Fruit shakes and fruit juices tend to be a problem. These don't have the phytonutrients of raw fresh fruit, including fiber. Dietary fiber plays an important role in guarding you against surges with bloodstream sugar levels, as it reduces the rate sugar is absorbed into your system. Plus smoothies and juices exasperate the sugar problem by adding even more sugar in addition to the fructose. These products promote as adding fruit into your diet, however this is only in theory. The fact is that you aren't receiving the benefit of fruit with these products, only the harmful effects. 3. Fruits are now genetically created to produce more fructose. Often the most desirable phytonutrients present in fruits are bitter or sour. Farmers as well as food suppliers, so as to make food more palatable and as a result much easier to offer, have selectively bred their sweetest varieties. All of these hybrid fruits are as much as 50 times sweeter as compared to the same fruit from years ago. This not only makes us choose to consume more, but the superior sweet taste also results in reduced phytochemical content. 4. Genetics play a significant role for fructose sensitivity. There are a few people that appear to be able to process fructose more effectively, and it might at least to some extent be hereditary. When diabetes runs with your family, you may be more prone to fructose and should have your uric acid rates checked. Summing up, cutting back on fruit is probably a good thing for many people, predominantly with diabetic issues. Also, keep with fresh fruits and do your research to determine which ones offer the best benefits. Blindly taking fruit into your eating routine may cause you a lot of health problems, particularly if you are prone to these health problems. Finding foods that are truly organic take some research, you have to look at the facts. On our website we will not only will we tell you which foods will help in aging in a healthy way, but but also how to exercise. Diets with Mediterranean food fit this agenda. Find out more about this and other healthy foods on our website http://losethatbellyfat.info/. Jim O'Connell is a writer and avid health advocate now living in Chicago.
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too much fructose, sugar in our diet, phytonutrients,
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