ok...
i know a few pro bb's that do eat fresh fruit but its mainly an offseason thing. keep in mind fruit stores into liver stores. not muscle. sure u can use fruit as a good preworkout cb source but id rather be eating potatoes and rice myself. also some of u may be all about the low and hi gi levels of food. watermelon is on the higher end of the gi scale. just food for thought
You mean on a calorie surplus? If yes, is this a bad thing? What about a calorie deficient diet? Is this a bad thing? Someone who lifts heavy weights also? Someone on HRT also? Every calorie of the fruit and all fruits?
Ummmmm which part? the muscle glycogen thing? came out wrong. meant it stores more readily into liver stores. im not knocking itm just not MY preference. isnt that what these boards are for? posting up how things work for u and to see how others respond.
We need a Biochemist/nutritionist to speak up... I keep hearing this "fructose stores only in liver as glycogen or converted into a triglycerols, but starches are more readily absorbed as muscle glycogen" If that were to be true why is the actual enzyme fuctioning in the liver Glucokinase work with glucose not fructose.. now I know both isomers can be converted to one another. But why is this this thinking that fructose found in fruit bad? If fruit has a lower glycemic index then starches and other carbohydrates, which means a lessened insulin response and less of a chance to be converted to a triglycerol then why is it such a bad food item?
Most of the
glucokinase in a mammal is found in the liver, and glucokinase provides approximately 95% of the hexokinase activity in hepatocytes. Phosphorylation of glucose to glucose-6-phosphate (G6P) by glucokinase is the first step of both glycogen synthesis and glycolysis in the liver.
When ample glucose is available, glycogen synthesis proceeds at the periphery of the hepatocytes until the cells are replete with glycogen. Excess glucose is then increasingly converted into triglycerides for export and storage in adipose tissue. Glucokinase activity in the cytoplasm rises and falls with available glucose.
G6P, the product of glucokinase, is the principal substrate of glycogen synthesis, and glucokinase has a close functional and regulatory association with glycogen synthesis. When maximally active, GK and glycogen synthase appears to be located in the same peripheral areas of hepatocyte cytoplasm in which glycogen synthesis occurs. The supply of G6P affects the rate of glycogen synthesis not only as the primary substrate, but by direct stimulation of glycogen synthase and inhibition of glycogen phosphorylase.
Glucokinase activity can be rapidly amplified or damped in response to changes in the glucose supply, typically resulting from eating and fasting. Regulation occurs at several levels and speeds, and is influenced by many factors which mainly affect two general mechanisms:
Glucokinase activity can be amplified or reduced in minutes by actions of the glucokinase regulatory protein (GKRP). The actions of this protein are influenced by small molecules such as glucose and fructose.
The amount of glucokinase can be increased by synthesis of new protein. Insulin is the principal signal for increased transcription, operating mainly by way of a transcription factor called sterol regulatory element binding protein-1c (SREBP1c). This occurs within an hour after a rise in insulin levels, as after a carbohydrate meal.
Fructose has the lowest Glycaemic Index (G.I. = 19) of all the natural sugars and may be used in moderation by Diabetics. It is recommended that a maximum intake of 25g - 40g per day is adopted, provided that this is counted towards the daily calory count. In comparison, ordinary table sugar (Sucrose) has a GI of 65 and Honey has a GI of 55. Fruit Sugar has the advantage for Diabetics that, being nearly twice as sweet as ordinary sugar if not heat-processed, the daily allowance can be stretched by using less for most applications. Many artificial sweeteners are not suitable for home-baking, but, with a little adjustment, many traditional recipes can be prepared using fructose.
Gooey
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