When sugars react with proteins they can turn brown – which is why frying meat turns it brown. The proteins in the meat react with the stored sugars in the cells and nicely browned meat is the result. This processes of ‘browning’ proteins (or more correctly, amino acids) is called ‘glycation’ and the resultant products are called ‘Advanced Glycation End-products’ or AGEs. Continue reading
Some recent science helps us better understand why consuming a lot of sugar (50:50 fructose+glucose) is not good for us.
While glucose is able to be absorbed directly by nearly all body tissue, fructose needs to be first converted and the highlighted study shows that fructose is processed by the small-intestines and converted into glucose. However, the small-intestines are adapted to only receive small doses of fructose and any excess is shunted to the liver where it is largely converted to fat.
While further experiments need to be conducted, it appears that the human small-intestine may max out with less than 5 grams of fructose.