Re: fruit sugar question
Although different fruits are broken down by the body at different rates, most fruits range from low (< 55, eg. apples, oranges) to medium (55-69, eg. bananas, cantaloupe) on the glycemic index (a measure of carb quality on blood glucose levels based on a reference food, eg. glucose given a GI of 100) because the natural sugar in fruits (fructose GI 23) causes blood sugar to rise more slowly than other kinds of sugar. This is mainly due to most fruits being relatively less energy dense and containing more nutrients and fibre than higher GI foods, which tend to be more refined.
Although some fruits may rank high on the GI (> 70, eg. watermelon), they usually have a low glycemic load (also a measure of glycemic response, but based on carb quantity available in g/serving) and therefore, do not cause a large elevation in blood glucose.
While factors like ripeness and the chemical and physical states of a fruit can affect the GI, it usually remains in the same GI category.
The glycemic response of an ingested food can't account for all the variability in insulin response, but if you're not eating massive quantities of fruit in one sitting, normal metabolism will secrete enough insulin to cover the rise in blood sugar.