Showing the Health Dangers of Fructose - Drew Ramsey MD

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The Journal of Clinical Investigation published a small but fascinating study in 2009 that showed the stark differences between those who consume a lot of fructose (found as a sweetener in most beverages and processed foods) and those who consume glucose found in vegetables. The main finding is that eating and drinking too much fructose makes you dangerously fat.

The study provides some compelling evidence that being mindful of the type of sugar you eat is key to keeping your brain healthy and happy. Specifically, it supports the notion that the consumption of processed foods laden with fructose, including high fructose corn syrup, leads to more visceral fat in particular, which in turn produces pro-inflammatory signals that are bad for your brain.

This study had just 32 participants. Over the 10-week trial, the participants who consumed 25 percent of their calories from fructose versus glucose showed significant increases in several negative health parameters, including a 14 percent increase in visceral fat (in just 10 weeks!). They found that fructose consumption increased the expression of genes that promote visceral fat deposits and there was a 45% increase of small, dense LDL cholesterol, which is emerging as a significant marker of health risk.

All sugars — glucose, fructose, lactose, sucrose and anything else that ends in “ose” — are carbohydrates. But your body and brain responds very differently to them, depending on the type of sugar you consume. Fructose is about twice as sweet as glucose and it occurs naturally in fruit. But fresh fruit is not where most people get their fructose these days. Instead, most fructose is found in added sugars, ranging from high fructose corn syrup HFCS (which for all practical purposes is the same at sucrose) to evaporated cane juice and crystalline fructose.

This study shows how consuming a lot of fructose makes sugar processing more difficult for your body. Researchers measured the amount of visceral fat, the fat that surrounds your internal organs, using magnetic resonance imaging (MRI) and also assessed how the different sugars effects you body’s ability to process sugar by measuring insulin sensitivity. This is a big deal, since an estimated 100 million Americans have “pre-diabetes” and over time diabetes contributes to brain shrinkage.

To learn more about fructose and visceral fat, and depression levels, check out this video.

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Eat Complete

Winner of a 2017 IACP Cookbook Award  •  Finalist for a Books for a Better Life Award

Named one of the top health and wellness books for 2016 by Well + Good and MindBodyGreen


From leading psychiatrist and author of Fifty Shades of Kale comes a collection of 100 simple, delicious, and affordable recipes to help you get the core nutrients your brain and body need to stay happy and healthy.

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Your brain burns more of the food you eat than any other organ. It determines if you gain or lose weight, if you’re feeling energetic or fatigued, if you’re upbeat or depressed. In this essential guide and cookbook, Drew Ramsey, MD, explores the role the human brain plays in every part of your life, including mood, health, focus, memory, and appetite, and reveals what foods you need to eat to keep your brain—and by extension your body—properly fueled.

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Featuring fifty stunning, full-color photographs, Eat Complete helps you pinpoint the nutrients missing from your diet and gives you tasty recipes to transform your health—and ultimately your life.


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The Happiness Diet

For the first time in history, too much food is making us sick. It's all too apparent that the Modern American Diet (MAD) is expanding our waistlines; what's less obvious is that it's starving and shrinking our brains. Rates of obesity and depression have recently doubled, and while these epidemics are closely linked, few experts are connecting the dots for the average American.

Using the latest data from the rapidly changing fields of neuroscience and nutrition, The Happiness Dietshows that over the past several generations small, seemingly insignificant changes to our diet have stripped it of nutrients--like magnesium, vitamin B12, iron, and vitamin D, as well as some very special fats--that are essential for happy, well-balanced brains. These shifts also explain the overabundance of mood-destroying foods in the average American's diet and why they predispose most of us to excessive weight gain.

After a clear explanation of how we've all been led so far astray, The Happiness Diet empowers the reader with simple, straightforward solutions. Graham and Ramsey show you how to steer clear of this MAD way of life with foods to swear off, shopping tips, brain-building recipes, and other practical advice, and then remake your diet by doubling down on feel-good foods--even the all-American burger.


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Fifty Shades of Kale

Kale gets sexy in Fifty Shades of Kale by Drew Ramsey, M.D., and Jennifer Iserloh, with 50 recipes that are mouth-wateringly delicious and do a body good.
Release yourself from the bondage of guilt and start cooking meals with the ingredients you love: meat, cheese, and yes—even butter. Nutrient-rich kale provides essential vitamins and minerals to keep you healthy, happy, and lean—so you can indulge in your most delicious desires. Whether you’re a cooking novice or a real kale submissive, you will undoubtedly succumb to Kale’s charms.

From Mushroom and Kale Risotto to Kale Kiwi Gazpacho, Fifty Shade of Kale offers simple ways to have your kale and eat it, too, as well as nutritional information, cooking tips, and a tutorial on kale in all her glorious shades.
Indulge your culinary passions with Fifty Shades of Kale: 50 Fresh and Satisfying Recipes That Are Bound to Please.


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