Why the spike in antioxidant levels in our bloodstream after drinking apple juice might not be a good thing.
Just as you can measure the amount of antioxidant level in a cup of… apple juice, you can measure the antioxidant level in someone’s bloodstream. If you drink that juice, within minutes the antioxidant power of your blood starts to rise, you get a nice peak and then it comes back down. If you drink water, nothing happens, stays the same, down around 10. First, note the scale here. This is in the same units, using the same test as in our 3000+ food study. Compared to most foods in the produce aisle, the antioxidant level in our bodies kinda sucks. We don't even make iceberg lettuce. Not much better than meat, actually. But then again, meat is what we’re made of, so I guess it’s not that surprising. Your level does rise a few points when we eat healthy foods, so if you yaknow stuff babe with some, blueberries right before you whack him, you may actually get a healthier pork chop. Apple juice is a long way from blueberries, though. Basically just sugar water, fitting in right about here. Hardly even has any vitamin C, so why was there that nice spike in blood antioxidant level. Must be the phenolic phytonutrients? But we’re not talking purple grape juice, cranberry, pomegranate, we’re talking apple. And indeed, when you measure polyphenol levels in the blood, here’s what water does, compared to three types of apple juice, no difference, so what could it be? Turns out you can get a similar spike in antioxidant activity by feeding people essentially straight sugar water. Recently researchers at the Polish Institute of fruit and flower farming, sounds like a nice place to work, figured it out. It appears to be the uric acid, not the polyphenols that are responsible for the rise in blood antioxidant activity after apple juice consumption. Remember, fructose leads to uric acid production, and uric acid, for all the terrible things it does has some antioxidant activity, so the reason we see this nice spike in antioxidant activity when we drink apple juice, is not because we’re absorbing antioxidants into our bloodstream, it’s not because of a good thing, it’s because of all this excess uric acid waste produced when you take in that much sugar. And table sugar is only 50% fructose, high fructose corn syrup only 55%. The sugar in apple juice is 2/3 fructose, so apple juice in this respect may be even worse than sugar water.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by Jonathan Hodgson.
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The antioxidant comparison is taken from my video Antioxidant Power of Plant Foods Versus Animal Foods. The comparison among juices is from Best Fruit Juice.
There is actually a fruit that's healthier in juice form. See The Fruit Whose Juice is Healthier.
Conventional apple juice may also contain contaminants (Fungal Toxins in Apples), so one should probably avoid apple juice, but what about apples? Find out in the next video of the day Apple Skin: Peeling Back Cancer.
For some context, please check out my associated blog post: Apple Peels Turn On Anticancer Genes
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