I know Ray Peat is pretty fond of sugar as a primary staple in the diet. Can someone explain a few random issues around that:
* Why does he prefer sugar over eating 50% fructose from fruit and 50% glucose from starchy carbs? In theory those are chemically identical.
* What does he say when a prediabetic eats sugar and has blood glucose go from 90 to 160 one hour after the meal, consistently, when they ingest sugar. He thinks wild glucose excursions are okay?
* Why does he prefer sugar over eating 50% fructose from fruit and 50% glucose from starchy carbs? In theory those are chemically identical.
* What does he say when a prediabetic eats sugar and has blood glucose go from 90 to 160 one hour after the meal, consistently, when they ingest sugar. He thinks wild glucose excursions are okay?