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http://articles.mercola.com/sites/articles/archive/2012/05/07/the-sweetener-that-is-more-dangerous-than-alcohol.aspx?e_cid=20120507_DNL_art_1
By Dr. Mercola
While total calorie consumption has contributed to increases in diabetes rates around the world, they don't explain the whole story. In 1985, the year I finished my residency and started in private practice, the average number of calories consumed per day for the global population was 2,655.
At the time, 0.62 percent of the global population had diabetes.
By 2010, the average daily caloric intake had risen to 2,866—an eight percent increase—but surprisingly, the diabetes rate rose by a whopping 727 percent, to 5.13 percent of the total global population.
When scientists dug deeper to determine what it is that people are eating that's contributing most to the global crisis in obesity and obesity-related diseases, they discovered that a calorie isn't just a calorie.
The source of the calories you consume makes all the difference in the world.
They discovered that it's the increase in total fats and carbohydrates specifically that's causing the massive weight gain in people around the world.
What's more, there's just ONE food on Earth that, because of its unique composition, metabolizes in your body as both fat and carbohydrate—and that product is sugar.
Sugar is Both a Fat and a Carb, and this Combo Drives World-Wide Obesity-Related Disease Rates
Sugar is the only calorie source that correlates with the increase in diabetes. In 1985, when the world-wide sugar consumption was 98 million tons, diabetes affected 30 million people.
By 2010, sugar consumption had risen to 160 million tons, and global diabetes prevalence reached 346 million people. Overall, sugar is 50 times more potent than calories, in terms of causing diabetes. But why does it have this extraordinarily potent effect?
The answer lies in its unique structure. As just mentioned, it metabolizes as both fat and carbohydrate, and the reason for this is because it contains both glucose and fructose.
These two sugars are not interchangeable, and your body processes each of them differently.
Sucrose (table sugar) is 50 percent glucose and 50 percent fructose. High fructose corn syrup (HFCS) is anywhere from 42 to 55 percent fructose depending on which type is used.
Glucose is the form of energy your body is designed to run on. Every cell in your body uses glucose for energy, and it's metabolized in every organ of your body; about 20 percent of glucose is metabolized in your liver.
Fructose, on the other hand, can only be metabolized by your liver, because your liver is the only organ that has the transporter for it.
Since all fructose gets shuttled to your liver, and, if you eat a typical Western-style diet, you consume high amounts of it, fructose ends up taxing and damaging your liver in the same way alcohol and other toxins do.
In fact, fructose is virtually identical to alcohol with regards to the metabolic havoc it wreaks.
According to Dr. Lustig, fructose is a "chronic, dose-dependent liver toxin." And just like alcohol, fructose is metabolized directly into fat—not cellular energy, like glucose. So eating fructose is really like eating fat—it just gets stored in your fat cells, which leads to mitochondrial malfunction.
Not even fatty fruits like avocado or coconut have this effect, because your body treats them as either a fat or a carb—not both. Sugar is the only food that functions as both a fat and a carb simultaneously, and it is this combination of fat and carb that causes metabolic derangements and, subsequently, disease. So, please, don't be fooled: when it comes to sugar, the claim you hear on TV, that "sugar is sugar" no matter what form it's in, is a misstatement that can, quite literally, kill you—albeit slowly.
