What High Fructose Corn Syrup Does To Your Brain
Most of us know that too much alcohol can cause a fat liver and without a lifestyle change, the accumulation of that fat can lead to liver failure(which can be fatal). However, it seems that there’s another form of fat accumulation in the liver that has zero to do with consumption of alcohol and it’s called non-alcoholic liver disease or NAFDL. In developed countries, NAFDL is considered the most common liver disorder and (not shockingly) estimated to be present in 30% of American adults.
Because NAFDL is not often benign, and related to insulin resistance and metabolic syndrome, those who have it are more likely to develop type II diabetes and potentially cirrhosis of the liver. The reason it is related to insulin resistance is because one of its main causes is the consumption of fructose, including, high fructose corn syrup (HFCS)- the kind of sweetener used in sugary snacks and soda.
Understanding the relationship between NAFDL and sugar metabolism, insulin activity, and, inflammation, is imperative as these issues can develop into other more dangerous things. Take inflammation, for example, the more we learn the more we know that it is the cornerstone of common conditions like Alzheimer’s disease, coronary artery disease, and even cancer.
From the article, “Researchers at the University of Florida have demonstrated that a diet high in fructose dramatically increases the production of fat in the liver. In fact, in a recent report they demonstrated that in individuals who had NAFDL, their consumption of fructose was 2-3x higher than controls (people who did not have this liver disorder).” And another recent report from the Journal of Neuroinflammation showed that in lab animals, NAFDL, increased the changes in the brain that are characteristic of Alzheimer’s disease, like a dramatic increase in inflammation.
Since this research confirms that inflammation, as a process, can be detrimental to our entire body we should be careful before we load up on items that contain HFCS, regardless of what food companies may tell us.
Source: Dr. Perlmutter
