When bananas ripen, they brown. The sugar in the bananas binds to proteins in the bananas nonenzymatically, even in dead tissue. That's called the cellular aging or Maillard reaction. That happens to everyone all the time, so we brown inside. You don't want to brown very fast, but we're all browning because that's how we age. But sugar makes us brown seven times faster; it basically kills our organs quicker.What is he talking about? Someone, please explain.
Monday, June 2, 2014
Can someone please explain to me what Bob Lustig is talking about?
I am with Dr. Lustig in thinking that 'too many Americans eat too much sugar'. Sure, I could believe that. But this explanation makes no sense to me: