The inflammatory risks of fruit juice

One of the most inflammatory elements in modern diets is sugar, which is a pity, because it is often added to processed food. Turns out, even the natural version isn't necessarily any better. The Journal of the American Medical Association is one of the medical world's most influential publications, and it has recently published the findings of research into fruit juice. Unfortunately fruit juice, despite its high levels of nutrients and polyphenols, is just as bad for your health as coca cola, and shortens the lives of people who drink more than a modest quantity. Stripping out the fibre means a single glass of juice contains the sugar of far more pieces of fruit than you would ever eat. And it is the sugar, particularly fructose (the sugar of fruit), which stirs up inflammation and the big diseases. Historically fructose just came from fruit, not cane sugar, so most people only ate it in autumn, and in small quantities. That means we developed to send it straight to fat as fuel for winter. When fructose is eaten year round, the inflammatory fat becomes permanent. Nothing wrong with whole fruit - the sugar is in proportion to the high value constituents. But an anti-inflammatory lifestyle means no more than modest quantities of the juice (150 mls a day). See the research here at

An anti-inflammatory lifestyle also means consuming a rich array of polyphenols, including ones that are not normally found in your diet. Like Lifeguard Essentials. At

Dr Roderick Mulgan