Fructose was once a minor part of our diet. In the early 1900s, the average American took in about 15 grams of fructose a day (about half an ounce), most of it from eating fruits and vegetables. Today we average four or five times that amount, almost all of it from the refined sugars used to make breakfast cereals, pastries, sodas, fruit drinks, and other sweet foods and beverages. The entry of fructose into the liver kicks off a series of complex chemical transformations. One remarkable change is that the liver uses fructose, a carbohydrate, to create fat. This process is called lipogenesis. Give the liver enough fructose, and tiny fat droplets begin to accumulate in liver cells. This buildup is called nonalcoholic fatty liver disease, because it looks just like what happens in the livers of people who drink too much alcohol. Virtually unknown before 1980, nonalcoholic fatty liver disease now affects up to 30% of adults in the United States and other developed countries, and between 70% and 90% of those who are obese or who have diabetes. (Source: https://www.health.harvard.edu/heart-health/abundance-of-fructose-not-good-for-the-liver-heart)
Some of the people may contradict the above information by saying that; Fruits contain natural sugar & also have FIBER. But the matter of the fact is that fruits have really been transformed over years. They have been made more sweeter, more pulpy, seeds free & are laden with chemicals to transport them over long distances and increase their shelf life. The seasonal & local availability of fruits is no more a constraint now and we have access to different varieties of fruits in all seasons !!
