Mr. God of Cars
Member
- Joined
- May 2, 2016
- Messages
- 165
If both T3, insulin, and fructose increases sugar oxidation by activating the enzymes that oxidize pyruvic acid (and thus sugar) by the mitochondria (source: https://goo.gl/A2g0cU), then does that mean that they, after promoting hypoglycemia (supposedly) by lowering blood sugar through the increased sugar oxidation and thus clearance of it from the blood, indirectly increase cortisol levels? Should we be constantly eating sugar in order to prevent such indirect side effect of increased sugar oxidation? If we shouldn't, what should we do? If we should (or shouldn't), then how can workers that can only eat at a set time prevent cortisol from being secreted?
By the way, if fructose inhibits glucose's stimulation of insulin and if, at the same time, fructose increases sugar oxidation, then what is the point of Ray Peat saying that fructose inhibits stimulation of insulin by glucose, since both fructose and insulin are promoters of sugar oxidation (and thus promoter of hypoglycemia supposedly (?))?
The main question is: does fructose (a component of sucrose), by promoting the oxidation of glucose, lower blood sugar levels, causing hypoglycemia? Or does it wisely only oxidize the amount of sugar momentarily needed by the cells, leaving the rest of the sugar not utilized in the form of glycogen and or simpy blood sugar, in order to prevent hypoglycemia? If so, then how does fructose accomplish that?
By the way, if fructose inhibits glucose's stimulation of insulin and if, at the same time, fructose increases sugar oxidation, then what is the point of Ray Peat saying that fructose inhibits stimulation of insulin by glucose, since both fructose and insulin are promoters of sugar oxidation (and thus promoter of hypoglycemia supposedly (?))?
The main question is: does fructose (a component of sucrose), by promoting the oxidation of glucose, lower blood sugar levels, causing hypoglycemia? Or does it wisely only oxidize the amount of sugar momentarily needed by the cells, leaving the rest of the sugar not utilized in the form of glycogen and or simpy blood sugar, in order to prevent hypoglycemia? If so, then how does fructose accomplish that?
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