Pure fructose contains no enzymes, vitamins or minerals and robs the body of its micronutrient treasures in order to assimilate itself for physiological use. 6 The livers of test animals fed large amounts of fructose develop fatty deposits and cirrhosis, similar to problems that develop in the livers of alcoholics. Glucose is metabolized in every cell in the body but all fructose must be metabolized in the liver. 5 However, research on other hormonal factors suggests that fructose actually promotes disease more readily than glucose. In the past, fructose was considered beneficial to diabetics because it is absorbed only 40 percent as quickly as glucose and causes only a modest rise in blood sugar. It’s used in everything from bread to pasta sauces to bacon to beer as well as in “health products” like protein bars and “natural” sodas. It is cheap to produce, sweet and easy to store. High fructose corn syrup is extremely soluble and mixes well in many foods. 3 Today approximately 25 percent of our average caloric intake comes from sugars, with the larger fraction as fructose. In 1994 the average person ate 66 pounds of sucrose and 83 pounds of fructose, providing 19 percent of total caloric energy. In 1980 the average person ate 39 pounds of fructose and 84 pounds of sucrose. Fruit contains fiber which slows down the metabolism of fructose and other sugars, but the fructose in HFCS is absorbed very quickly.) (With regards to fruit, the ratio is usually 50 percent glucose and 50 percent fructose, but most commercial fruit juices have HFCS added. 2 Thus, with almost twice the fructose, HFCS delivers a double danger compared to sugar. High fructose corn syrup can be manipulated to contain equal amounts of fructose and glucose, or up to 80 percent fructose and 20 percent glucose. Then sugar from corn–corn syrup, fructose, dextrose, dextrine and especially high fructose corn syrup (HFCS)–began to gain popularity as a sweetener because it was much less expensive to produce. Until the 1970s most of the sugar we ate came from sucrose derived from sugar beets or sugar cane. The culprit is the modern diet, high in fructose and low in copper-containing foods, resulting in inadequate formation of elastin and collagen–the sinews that hold the body together. “The bodies of the children I see today are mush,” observed a concerned chiropractor recently. (Liver is by far the best source of copper in human diets.) These experiements should give us pause when we consider the great increase in the use of high fructose corn syrup during the past 30 years, particularly in soft drinks, fruit juices and other beverages aimed at growing children, children increasingly likely to be copper deficient as modern parents no longer serve liver to their families. The females did not develop these abnormalities, but they resorbed their litters. Fructose seems to interfere with copper metabolism to such an extent that collagen and elastin cannot form in growing animals–hence the hypertrophy of the heart and liver in young males. Lysl oxidase is a copper-dependent enzyme that participates in the formation of collagen and elastin. When the rats were fed fructose, the fatal organ abnormalities occured. On a copper-deficient diet, the male rats showed some signs of copper deficiency, but not the gross abnormalities of vital organs that occur in rats on the sucrose diet. Starch breaks down into glucose when digested. Fields repeated her experiments to determine whether it was the glucose or fructose moiety that caused the harmful effects. Sucrose is a disaccharide composed of 50 percent glucose and 50 percent fructose. Liver, heart and testes exhibit extreme swelling, while the pancreas atrophies, invariably leading to death of the rats before maturity.

They discovered that when male rats are fed a diet deficient in copper, with sucrose as the carbohydrate, they develop severe pathologies of vital organs. Meira Fields and her coworkers at the US Department of Agriculture investigated the harmful effects of dietary sugar on rats.

Weaponization of Coronavirus by David Martinįor many years, Dr.

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