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Comment by wolco | Hacker News Reader

It's more Grains than any type of sugar

Funnily enough, sugar is typically found alongside most grain based foods. It's in breads, cupcakes, etc etc. Ruling out grains consequently get's rid of a large source of sugar. The two are pretty intertwined.

Try removing all grains but keep eating as many raisans and dates as possible. You will loss weight. The type of sugar matters more than just all sugar.

It all ends up as glucose. If you eat glucose, it goes straight into your blood stream as glucose. If you eat fructose, it gets converted into glucose. If you eat starches, the polymers are chopped into simple sugars of glucose and fructose, and the fructose is converted to glucose. Whether you eat glucose directly, or eat other sugars and starches, it all ends up as glucose. The only difference is the workload that you create for your liver.

How it gets converted is the key not what it ends up as. One type will be easier to breakdown another more difficult. That's the key.

Sorry, that makes little sense to me. The extra calories burnt in conversion to glucose is not going to be enough to cause weight loss. Any glucose that your body does not immediately consume gets converted to lipids and stored.

Show me the chemistry. Show me how sugar in a raisin is somehow significantly fewer net calories of glucose than just eating the equivalent in refined cane sugar or wheat flour. Sure, it takes a small amount of energy to reduce other sugars to glucose, but I can't see how it can be enough to make a difference in a weight loss diet.

One aspect is speed.

Eat white sugar you will quickly get an energy boost but whatever cannot be used will be stored.

Eat a complex carb and it requires more steps to breakdown. That allows for a slower release of energy and less of a need to store.

The digestive system is a pipeline of processes.

Source? I treat all sugar the same, "to be consumed conservatively." My understanding is that the body processes pretty much all the same. Happy to read more from your sources

Depending on the type of sugar different processes are involved.

https://www.healthline.com/nutrition/sucrose-glucose-fructos...

Processed foods and high fructose corn syrup. This is the culprit here.

Both are carbohydrates. One might argue that grains make less fat than refined sugar. But it might also be more about the amount than about the source of things.

Humans have been eating grains for 10,000 years, and sugar for a hundred.

Humans were working their asses from 4-5 in the morning, up to late nights, walking miles and miles, carrying heavy stuff (women with their infants strapped on their back, or in a pouch working in the field/farm).

I know, because i knew such strong person that was frickin healthy even in her 90 years - one of my grand grand grand mom. Rosy cheecks, wrinkled face of a worker. Still later in her years, was no problem for her waking up and working a lot.

humans were extracting sugar from sugarcane 8,000 years ago. It was consumed heavily in india 2000 years ago. BUt of course we've been eating free sugars in foods for as long as we've been around.

Sugar was a rare luxury until recently. Even fruit was a luxury historically. Yes people ate sugar more than a hundred years ago, but it was a few pounds per year. Modern intake is more than fifty times as much.

Grains were crucial when food was scarce and preparation tedious, not so much when abundant and effortless. Both may be an issue in the modern world.

Humans have been eating sugars in fruit form since day 1.

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