Daijiworld Media Network – New Delhi

New Delhi, Jul 10: The natural sugar found in fruits is chemically the same as the sugar added to processed foods, but the body responds very differently because of the nutrients that accompany it, according to heart surgeon Dr Jeremy London.

In a recent social media video, Dr London explained that while sugar molecules are identical regardless of their source, the presence of fibre, water and other nutrients in whole fruits significantly alters the way the body digests and metabolises them.

"Chemically, the sugar is identical, but an apple has sugar and a glazed doughnut has sugar. The way we metabolise those two things is completely different," he said.

Dr London noted that the key difference lies in what he described as the "packaging" of the sugar. Whole fruits contain fibre, water, polyphenols and antioxidants, which slow digestion and reduce rapid spikes in blood sugar levels.

These nutrients also lower the fruit's glycaemic impact and contribute to better overall metabolism compared to foods containing refined or added sugar.

He emphasised that these health benefits apply specifically to whole fruits, not fruit juices or dried fruits.

According to Dr London, fruit juice loses most of its fibre during processing, making it behave more like a sugary beverage. Dried fruits, although they retain fibre, lose much of their water content, resulting in concentrated sugar levels that can be consumed more easily in larger quantities.

Whole fruits are also more filling and provide essential vitamins, minerals and antioxidants in addition to natural sugar, making them a healthier choice than sugary drinks, desserts and processed snacks.

Health experts generally recommend consuming whole fruits as part of a balanced diet while limiting the intake of foods and beverages containing added sugars.