Transcript: Flesh and Fructose
Below is an approximation of this video’s audio content. To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video.
In modern times, we want to keep our uric acid levels as low as possible. How are we going to do that?
Well, 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 four pounds of added sugars a year to now about 100 pounds per person. That’s like 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 this award-winning recent paper, “The Evolution of Obesity: Insights from the mid-Miocine.”
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