Sugar, is mostly composed of sucrose. Sucrose is a dipeptide formed by a glucose and a fructose molecule.
Complex, non-sugary carbohydrates like starch, on the other hand, are broken down to glucose exclusively.
And despite sharing many chemical properties, the metabolic pathways of glucose and fructose are completely different.
One of the key-differences is that only fructose can be used for the formation of glycerol and glycerol is the carbohydrate-component of triglycerides. Without glycerol triglycerides cannot be formed. Triglycerides are the way our body stores fat: 3 fatty-acid-chains bound to a glycerol-core.
So basically both, fat and sugar play a role in the formation of adipose-tissue. If one is lacking from the diet it cannot be formed.
That explains why both high-carb-low-fat and low-carb-high-fat-diets are efficient in weight-loss.
But I feel that knowing that the kind of carb matters, as only fructose is able to provide the glycerol for adipose-tissue-formation, shines a different light on the whole low-carb-debate.
If I was doing low-carb, I guess I would be pretty delighted about learning that only sugar but not starches like in potatoes, rice, legumes and all sorts of vegetables will lead to weight-gain.
The other takeaway is that if you want to have sugar and fat, don't combine it. If there's enough time between the consumption of either triglycerides also cannot be formed.
Unfortunately, as we all know, taste-wise PBJ is more than the sum of it's parts. That's because instinctively our bodies want to form Triglycerides so we have a better chance to survive famines so the combination of both it's components in one meal is particularly attractive to us.
I just wanted to share that as it was new to me. Who wants to read more about the metabolism of fructose and how it is different from glucose:
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from loseit - Lose the Fat https://ift.tt/2QoFEzJ
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