Transcript: Flesh and Fructose
In modern times, we want to keep our uric acid levels as low as possible. How are we going to do that? There are two main things that raise your uric acid levels, purines and fructose, which means mostly meat and sugar. Everything from bacon and brains, to fish, poultry, shrimp and veal, and then both sugar and high fructose corn syrup, are both about half fructose, which leads to uric acid production in the body. That explains why a spoonful of sugar helps the blood pressure go up, along with the risk of gout in men, and the risk of gout in women. And the risk of hypertension, obesity, prediabetes, diabetes, kidney disease and cardiovascular disease. We went from eating about 4 pounds of added sugars a year to now around 100 pounds per person. That’s a third pound of sugar a day. This could be playing a role in the dramatic rise in chronic disease over the last century, as argued in an award-winning recent paper, The evolution of obesity: insights from the mid-Miocine.
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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