The Bitter Truth About Fructose: Why Experts Are Calling for a Ban on Industrial Syrups
Sugar isn’t just a sweet addition to our coffee anymore. It’s pervasive in children’s snacks, everyday biscuits, and countless processed foods. In early 2025, Dr. Jimmy Mohamed, a general practitioner and health expert, brought attention to a specific ingredient he considers the most problematic in modern diets. In his book, I Eat Well, I Feel Well, he identifies a food as a genuine threat to cardiovascular and metabolic health. Backed by data, he urges a reevaluation of our eating habits, particularly those concerning products marketed to children.
Dr. Jimmy Mohamed: Industrial Syrups Must Go
Dr. Mohamed emphasizes the extent of our lifetime dietary exposure. “Let’s not forget, we are what we eat. Over a lifetime, this equates to roughly 90,000 meals, 60 tons of food, and almost 70 million calories. Taking care of our bodies, begins with taking care of our plates,” he states. He then directly asserts, according to Top Santé: “If there is one food to ban from our diet, It’s all the sugar syrups manufactured by the agro-food industry and massively used in the products we give to our children.”
Derived from cornstarch, these syrups are prevalent in industrial cakes and biscuits. He argues that industrial production prioritizes low cost over nutritional quality. “The majority of cakes contain poor quality white flour, fat and sugar. Unlike a pastry chef or cook, the industrialist does not really seek to offer quality ingredients […] And if you develop chronic diseases a few years later, the industrialist doesn’t care, as long as you can’t attribute responsibility to him,” the expert explains, as reported by Le Bœuf Canard. The figures he presents are striking: regular consumption of these syrups increases the risk of cardiovascular disease by 70%. “By comparison, in the same study, smoking increases the risk by ‘only’ 60%,” he adds.
How Glucose-Fructose Syrup Impacts the Body
The biological function of these syrups explains this concern. Unlike glucose, which is used by all cells to produce energy, concentrated fructose is almost exclusively processed by the liver. This process requires significant energy and generates uric acid. This compound promotes oxidative stress and gradually weakens the cardiovascular system. It can also trigger gout, characterized by intense joint pain.
Subsequently, fructose is converted into fatty acids, stored as triglycerides. Fat accumulates around the liver, potentially leading to fatty liver disease, also known as steatosis. This overload contributes to insulin resistance and increases the risk of type 2 diabetes.
Healthy Snacking: What Does Dr. Mohamed Recommend?
The doctor recommends limiting ultra-processed products, especially for snacks. Industrial biscuits are a primary source of glucose-fructose syrup for children.
Instead, he suggests simpler, whole-food choices: a fruit, a slice of wholemeal bread, and two squares of chocolate. This combination allows for enjoyment even as reducing exposure to industrial syrups found in packaged products.
Future Trends: The Growing Demand for “Free From” Foods
Dr. Mohamed’s warnings align with a growing global trend: the demand for “free from” foods. Consumers are increasingly scrutinizing ingredient lists and actively seeking products without added sugars, artificial sweeteners, and other potentially harmful additives. This trend is driving innovation in the food industry, with companies developing healthier alternatives and reformulating existing products.
The Rise of Natural Sweeteners
As awareness of the dangers of glucose-fructose syrup increases, we can expect to see a surge in the use of natural sweeteners like stevia, monk fruit, and allulose. These alternatives offer sweetness without the same metabolic drawbacks, although their long-term effects are still being studied.
Personalized Nutrition and Glucose Monitoring
Advances in personalized nutrition are empowering individuals to understand how different foods affect their blood sugar levels. Continuous glucose monitoring (CGM) devices, once reserved for diabetics, are becoming increasingly popular among health-conscious consumers. This data allows people to make informed dietary choices and optimize their health.
Government Regulations and Labeling Transparency
Pressure is mounting on governments to implement stricter regulations on added sugars and improve food labeling transparency. Clearer labeling requirements will help consumers make informed decisions and hold food manufacturers accountable.
FAQ
Q: What is glucose-fructose syrup?
A: It’s a syrup made from cornstarch, widely used in processed foods as a cheap sweetener.
Q: Why is it considered unhealthy?
A: It’s linked to increased risk of cardiovascular disease, fatty liver disease, and type 2 diabetes.
Q: What are some healthier snack alternatives?
A: Fruits, wholemeal bread with a small amount of chocolate, and nuts are fine options.
Q: Is all sugar subpar?
A: No, sugars found naturally in fruits and vegetables are generally not harmful due to the presence of fiber.
Did you know? The amount of sugar added to processed foods has increased dramatically over the past few decades, contributing to a global rise in obesity and related health problems.
Pro Tip: Always read the ingredient list carefully and choose products with minimal added sugars.
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