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Simple as that. The trouble is we now have some form of sugar 3 times a day, days a year and wonder why we are making fat every day along with its metabolic consequences. This is all about marketing, transportability, shelf life and profit.
Most fruit juices have about the same amount of sugar in them as Coca Cola or Lemonade. Even those smoothies from juice bars are about the same but at least still have the fibre within them. My issue is not with eating whole fruit as much as it is with the quantity and frequency that we currently take in. The concentrated sugar and lower fibre content with additional processing mean to me that Modern fruit is different.
This is not the fruit of my childhood. Fruit has been around for billions of years but most of our early exposure as cavemen was around the tropics in Africa — years ago. My reading around this topic points to a variety of fruits being competed for by humans, birds, animals and insects.
As humans we probably learned as much from observing the animals. The wild fruits varied in availability, size and taste depending on the tree, soil type and obvious environmental factors. The skins were often thicker and the fruit dryer. Then there was the aspect of transport and availability.
No racing down to the supermarket and filling up the SUV with juicy, perishable fruit from another country. Modern fruit production includes soil management, controlled environments and a variety of chemicals to produce the quantity and consistency required for the modern supermarket.
I have heard that the fruit has to unblemished. Our current fruit production also uses varying degrees of chemicals. Once harvested in commercial enterprises it is often coated with chemical to protect the outer skin, then placed in vacuum storage rooms rich in oxygen and then cooled down to a core temperature of about 0 degrees.
This process obviously varies from fruit to fruit and location but a process occurs. The fruit is then stored in cool rooms and distributed on as required. Many fruits are stored for 12 months before reaching our tables. Remember that it is nearly impossible to avoid Sugar and Fructose in our diet.
The trick is to recognise where it is, what it is and minimise it over the long term. I came across this blog from Denise Minger from who writes about ancient fruits.
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