A brief look at chapter fourteen (you can' t! You'll have to wait until I post it!) will show you that I now intend dealing with two sugars, glucose and fructose.
Biologically, they are probably THE most important of all the sugars!
Nature produces vast quantities of them in the whole vegetable kingdom and if we feed ourselves with them in the natural, whole state, we will also be getting a useful contribution of minerals, vitamins and enzymes. The calories they supply need not be counted provided the fruit is used in the best way AND also provided that other forms of carbohydrate are restricted.
The ideal source is FRUIT, fresh whole ripe fruit.
The best way to eat fruit is alone - make a meal of fruit. Don't use it as a little extra at the end or the beginning of a meal, AND, above all, DO NOT AND ANY SUGAR!
As a point of interest; the carbohydrate content of fruits vary between 7% and 20% of the fruit mass.
We have found that the Diamond's idea of sticking to fruit alone for the whole morning to be excellent. We feel very energetic on this arrangement but thereafter we go along with Essie Honiball (partially) using fruit, nuts, yoghurt (non pasteurised) and sometimes vegetables in a blended mix. What interesting combinations we come up with!
Before noon there are just two fruits which we exclude namely, Avocados and Bananas; avos because of their high fat content (16.4%) and banana's carbohydrates are complex.
The protein content of fruit varies between 0.2 and 1.3% fat (between trace and 1.0% in grapes!) - all valuable contributions.
Fruit sugars (glucose and fructose) yield almost 100% of their energy as they require a minimum of modification.
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