A kind of sugar that make you look like monkey!

If you love sweets, you should be very careful in eating them because there is a type of sugar that affects your beauty and eating them makes your face ugly.

The worst and most harmful type of sugar and sweets

Although we have often heard that sweets and sugar are not good for the body and health; But we still love them. Many of us cannot live without chocolate desserts or various ice creams.

Of course, keep in mind that adding a spoonful of sugar to your daily coffee or occasionally eating sweets is not harmful to you.

Rather, too much sugar can affect your health and it is interesting to know that not all sugars are equally harmful.

This type of fructose is the worst type of sugar for health and beauty

According to existing studies; You should not consume more than 36 grams of sugar or sweets during the day; in a country like united states, young people during the day; They use about 77 grams of sugar, which affects premature aging and, in one sentence, destroys the beauty and youth of your face.

High consumption of sucrose and fructose in industrial foods and drinks has become common these days. Fructose present together with sucrose affects the metabolism and causes extra fat in the body.

If you look at the labels on foods and drinks, you will notice that they contain fructose, which is a liquid sweetener that is derived from corn starch, and as mentioned; It is harmful to the body.

Fructose is a type of sugar that is metabolized in the liver and directly enters the liver and starts the process of fat production, which stimulates the production of triglycerides and cholesterol.

In fact, consuming small amounts of fructose; It will probably not do much harm every once in a while; But since it's added to so many processed foods and drinks, it's really hard to measure how much you're consuming.

On the other hand, research has shown that consuming too much fructose affects the function of the central control of appetite in the brain and makes people want to eat more, which leads to obesity.

High fructose is also a factor in diabetes, inflammation, high triglycerides, and non-alcoholic fatty liver disease.

What is Fructose?

Fructose is a type of sugar known as a monosaccharide. Like other sugars, fructose provides four calories per gram. Fructose is also known as “fruit sugar” because it primarily occurs naturally in many fruits. It also occurs naturally in other plant foods such as honey, sugar beets, sugar cane and vegetables.

Excessive consumption of sugars, including fructose, (especially from sugar-sweetened beverages) may contribute to insulin resistance, obesity, elevated LDL cholesterol and triglycerides, leading to metabolic syndrome. The European Food Safety Authority stated that fructose may be preferable over sucrose and glucose in sugar-sweetened foods and beverages because of its lower effect on postprandial blood sugar levels, while also noting the potential downside that "high intakes of fructose may lead to metabolic complications such as dyslipidaemia, insulin resistance, and increased visceral adiposity". The UK's Scientific Advisory Committee on Nutrition in 2015 disputed the claims of fructose causing metabolic disorders, stating that "there is insufficient evidence to demonstrate that fructose intake, at levels consumed in the normal UK diet, leads to adverse health outcomes independent of any effects related to its presence as a component of total and free sugars

What is Sucrose?

There are many different types of sugars, the most common of which is sucrose, otherwise known as table sugar, granulated sugar or just plain “sugar.” If you use sugar to bake or sweeten coffee or tea, sucrose is probably the type of sugar you are using. Scientifically speaking, sucrose is a type of carbohydrate, a disaccharide made of equal parts of two monosaccharides: glucose and fructose.

Sucrose is particularly dangerous as a risk factor for tooth decay because Streptococcus mutans bacteria convert it into a sticky, extracellular, dextran-based polysaccharide that allows them to cohere, forming plaque. Sucrose is the only sugar that bacteria can use to form this sticky polysaccharide.