Questions About Insulin, Fructose, Glucose And Cortisol

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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?
 
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paymanz

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You have a glycogen storage that when its full you have few hundreds gram glucose stored in your liver and muscles ,so when you burn the circulating glucose in your blood, then those glycogen storage release that glucose to keep your glucose levels in blood.ray also mentioned in an interview that the ability to store decent amount of carbs in glycogen storage is biggest factor controlling blood sugar.
I just wondering how smooth is that process!

And fructose also is famous of being better glycogen refilled than glucose itself,so some of it converted to glycog n and then to glucose when needed,if I don't mistake.
 

paymanz

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Fructose make cells loss energy in the form of thermal energy,I don't know how exactly it promote glucose oxidation.
 
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Fructose make cells loss energy in the form of thermal energy,I don't know how exactly it promote glucose oxidation.
"Cancer researchers have become interested in this enzyme system that controls the oxidation of pyruvic acid (and thus sugar) by the mitochondria, since these enzymes are crucially defective in cancer cells (and also in diabetes). The chemical DCA, dichloroacetate, is effective against a variety of cancers, and it acts by reactivating the enzymes that oxidize pyruvic acid. Thyroid hormone, insulin, and fructose also activate these enzymes."

"Many studies have found that sucrose is less fattening than starch or glucose, that is, that more calories can be consumed without gaining weight. During exercise, the addition of fructose to glucose increases the oxidation of carbohydrate by about 50% (Jentjens and Jeukendrup, 2005). In another experiment, rats were fed either sucrose or Coca-Cola and Purina chow, and were allowed to eat as much as they wanted (Bukowiecki, et al, 1983). They consumed 50% more calories without gaining extra weight, relative to the standard diet. Ruzzin, et al. (2005) observed rats given a 10.5% or 35% sucrose solution, or water, and observed that the sucrose increased their energy consumption by about 15% without increasing weight gain. Macor, et al. (1990) found that glucose caused a smaller increase in metabolic rate in obese people than in normal weight people, but that fructose increased their metabolic rate as much as it did that of the normal weight people. Tappy, et al. (1993) saw a similar increase in heat production in obese people, relative to the effect of glucose. Brundin, et al. (1993) compared the effects of glucose and fructose in healthy people, and saw a greater oxygen consumption with fructose, and also an increase in the temperature of the blood, and a greater increase in carbon dioxide production.
These metabolic effects have led several groups to recommend the use of fructose for treating shock, the stress of surgery, or infection (e.g., Adolph, et al., 1995).
The commonly recommended alternative to sugar in the diet is starch, but many studies show that it produces all of the effects that are commonly ascribed to sucrose and fructose, for example hyperglycemia (Villaume, et al., 1984) and increased weight gain. The addition of fructose to glucose "can markedly reduce hyperglycemia during intraportal glucose infusion by increasing net hepatic glucose uptake even when insulin secretion is compromised" (Shiota, et al., 2005). "Fructose appears most effective in those normal individuals who have the poorest glucose tolerance" (Moore, et al., 2000).
" -- Ray Peat from Glucose and sucrose for diabetes.

These quotes by Ray Peat shows that fructose increases sugar oxidation.

I think my initial questions may be now answered by my observations: It doesn't matter if increased sugar oxidation leads to consequent cortisol elevation. That is because, since fructose inhibits glucose's stimulation of insulin, and since insulin is lipogenic while fructose is not, fructose improves sugar oxidation without increasing fat synthesis from glucose. Ray Peat logically believes that the body is inteligent and, therefore, that the stress hormones (in this case, cortisol) are useful in the short term - the problems with stress hormones set in when these hormones get chronically elevated.
 

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