Wow. You really crammed a lot of excellent information and resources into this story. Congratulations!

As a scientist, I wanted to correct one of your statements. The glucose in fruits is NOT different than the glucose in table sugar. What is different is the way they are ‘packaged’. The glucose (and fructose) in fruits and veggies comes packaged, literally, in fiber (or fibre!) as well as a bunch of vitamins and minerals. It’s this context that means that the sugar in these foods doesn’t hit your body as hard and fast. My analogy is that consuming sweeteners (white sugar but also honey and maple syrup and agave) is like downing a tequila shots whereas eating an apple is like slowly sipping a beautiful red wine. Same alcohol different effect.

I would also highly recommend pairing fruit with fat or protein (or both – thank you nuts and seeds) to blunt the sugar spike and avoid an insulin spike. Just ask any diabetic – this is an excellent way to keep blood sugars more stable, something that is useful for non-diabetics too.

I’ll be publishing all this info in more depth soon!

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Scientist (PhD Genetics @Stanford) * Mother * Passionate about science-based healthy choices * Lifelong learner * Founder: Fueled by Science

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