fructose in dates

The Dangers of Fructose in a Paleo Diet

by Kelley Herring on February 14, 2014

Maple syrup…honey… figs… dates…

Sure they’re sweet. And technically speaking, they’re considered “Paleo.”

But let’s face it: Most so-called Paleo desserts and snack foods with these ingredients contain more sugar in one serving than our Paleo ancestors ate in an average month.

And if you make these foods a regular part of your diet, that can be bad news for your health and waistline. In fact, research shows that as sugar consumption goes up longevity goes down. Worse still, as your consumption of sugar goes up, your risk for chronic diseases, obesity and physical aging rises in parallel.

The Whitehall Study, which spanned 33 years and evaluated 451,787 people, found that all-cause, cardiovascular, and respiratory mortality were significantly higher among individuals with elevated blood sugar levels. This study also showed that sugar intake and mortality were dose-dependent. In other words, the more sugar you eat, the higher your risk.

And it makes little difference whether that sugar comes in the form of a soft drink, a syrup-sweetened dessert, or a food bar filled with dates.

fructose in foods

The more sugar you eat – whether it be from fruit, candy, pastries or sodas – the higher your risk for chronic disease.

Sugar: The Not-So-Sweet Drug

While enjoying a sugary dessert once in a while isn’t likely to do much harm, the issue lies in sugar’s addictive qualities. This makes it difficult to stop eating sugary foods once you start.

Make no mistake, sugar is a drug. And a powerful one, at that.

Eating sugar stimulates physiological reactions that cause the release of adrenaline. This is the same hormone responsible for the “high” you might feel after riding a roller coaster. Sugar also triggers the production of your brain’s natural opioids – one of the key factors in addiction.

In fact, a recent study published in PlosOne found that sugar is more addictive than cocaine. The researchers believe that the receptors on our tongue that taste “sweet” evolved in ancestral times when our diets were very low in sugar (5 pounds per year versus the 175 pounds we consume on average today).

These receptors have not yet adapted to our Neolithic levels of sugar consumption. And stimulating these receptors creates excessive reward signals in the brain. The result: Our normal self-control mechanisms are overridden, leading to addiction.

And if that’s not enough, sugar also decreases your body’s production of the appetite control hormone leptin… while simultaneously increasing levels of ghrelin, an appetite-boosting hormone.

In short, eating sugar causes an increase in hunger… the desire for sugary foods… the hormones that contribute to weight gain… and the key risk factors for chronic disease.

But what about Paleo sources of sugar? Aren’t they a better alternative, and more suitable to our genetic makeup?

Fructose: The Un-friendly Sweetener Found in Fruit

Many people mistakenly believe that sugar from fruit is better than other kinds of sugar.

Fruit is healthy, right? Not so fast…


Three (3) medjool dates contain a whopping 48 grams of sugar – more than a 16 oz. bottle of Coke!

In fact, the sugar found in fruit – called fructose – is a particularly damaging form of sugar. Fructose has been found to:

  • Cause digestive distress in sensitive individuals with dietary fructose intolerance (DFI) – roughly 33% of the population
  • Raise ghrelin levels – a hormone that boosts appetite
  • Deplete mineral levels in the body
  • Tax the liver and contribute to fatty liver disease
  • Increase uric acid levels – raising blood pressure, insulin production and impairing kidney function
  • Increase triglyceride and oxidized LDL levels – key factors in heart disease and metabolic syndrome
  • Damage neurons, contributing to memory loss and cognitive decline
  • Promote glycation – the binding of sugar to protein which causes both inflammation and oxidation – key factors in every chronic disease

It’s not that fruit is inherently bad. In fact, if you consumed fructose as our ancestors did – from vegetables and fruits, packaged along with fiber, vitamins, minerals and enzymes – you’d only be consuming around 15 grams per day.

But the average adolescent gets 73 grams of fructose per day… from sweetened drinks alone!

We have taken fructose out of its evolutionary context. And in doing so are suffering a set of metabolic consequences that our Paleo ancestors never did. For those of us following a Paleo diet, enjoying a date-sweetened truffle or maple syrup brownies may seem like an innocent indulgence. And if it is only occasional, then it is innocent.

But many people are operating under the assumption that these are “free foods” to be eaten as often as desired. Dates and maple syrup are mainstays many “Paleo” grocery lists. But as your consumption of these foods goes up, so does your intake of fructose.

Learn about the fructose rich foods you should avoid

Fructose in Common Foods

To put your average fructose consumption in perspective, consider the amounts in these common foods:

  • Figs, 1 cup – 23 g
  • Raisins, 1/4 cup – 12 g
  • Apple, 1 medium – 10 g
  • Banana, 1 medium – 7 g
  • Date (medjool, 1 medium) – 8 g
  • Blueberries, 1 cup – 7 g
  • Blackberries, 1 cup – 3.5 g
  • Cranberries, 1 cup – 0.7 g
  • Grapefruit, medium – 8.6 g
  • Maple syrup, 1 Tbsp. – 6 g
  • Honey, 1 Tbsp. – 12 g

It’s easy to see how using concentrated sources of sweetness – like dried fruits, maple syrup and honey – in “Paleo” dessert recipes can quickly drive fructose intake to unhealthy levels.

A Low Sugar Diet = A Longer, Healthier Life

When reaching for fructose-containing foods – weigh the benefits. For example, a cup of dark berries is a better choice than a cup of melon, as it is rich in powerful antioxidants and lower in fructose. Similarly, raw honey – in small amounts – provides antioxidant benefits.

For natural sweetening power in your baking, consider creating a low sugar, low fructose blend of the following:

  • Non-GMO or Organic Erythritol – A zero calorie, zero glycemic sugar alcohol sweetener found in common foods like pears, watermelon and soy sauce. It has antioxidant properties and can be used in baking, cup for cup, just like sugar. Choose non-GMO and organic varieties. (Not sure about sugar alcohols? Check out Mark Sisson’s take on sugar alcohols here)
  • Stevia A potent sweet herb that is best combined with erythritol to boost sweetness levels. Contains zero calories and zero sugar.
  • Luo Han Guo – Derived from a super-sweet melon, this potent sweetener has no calories or sugar and is best used with erythritol.
  • Coconut Sugar  – Produced from the nectar of coconut flower buds, coconut sugar is 70-80% sucrose, of which half is fructose. Per tablespoon, coconut sugar contains 12 grams of sugar and 6 grams of fructose. Use sparingly – 1 Tbsp. per 12 servings.
  • Coconut Nectar – Also produced from coconut flower buds, coconut nectar gives a rich caramel flavor to desserts. Per tablespoon, coconut nectar contains 13 grams of sugar and 6.5 grams of fructose. Use sparingly – 1 Tbsp. per 12 servings.
  • Organic MolassesRich in minerals, a small amount of molasses can add a rich flavor to baked goods.  Per tablespoon, molasses contains 14 grams of sugar and 7 grams of fructose. Use sparingly – 1 Tbsp. per 12 servings.

For optimum health, enjoy the native foods our ancestors did – filling your plate with nutrient-dense grass-fed beef, pastured poultry, wild fish and colorful vegetables – while keeping total daily sugars and fructose low (25 grams and 15 grams, respectively).

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Brunner, E. Shipley, M., Witte, D., et al. Relation Between Blood Glucose and Coronary Mortality Over 33 Years in the Whitehall Study Diabetes Care January 2006 29:26-31; doi:10.2337/diacare.29.01.06.dc05-1405 Lenoir M, Serre F, Cantin L, Ahmed SH (2007) Intense Sweetness Surpasses Cocaine Reward. PLoS ONE 2(8): e698. doi:10.1371/journal.pone.0000698 Scott K (2005) Taste recognition: food for thought. Neuron 48: 455–64. doi: 10.1016/j.neuron.2005.10.015. Drewnowski A (1997) Taste preferences and food intake. Annu Rev Nutr 17: 237–53. doi: 10.1146/annurev.nutr.17.1.237. Berridge KC (1996) Food reward: brain substrates of wanting and liking. Neurosci Biobehav Rev 20: 1–25. doi: 10.1016/0149-7634(95)00033-B. Pelchat ML (2002) Of human bondage: food craving, obsession, compulsion, and addiction. Physiol Behav 76: 347–52. doi: 10.1016/S0031-9384(02)00757-6. Levine AS, Kotz CM, Gosnell BA (2003) Sugars: hedonic aspects, neuroregulation, and energy balance. Am J Clin Nutr 78: 834S–842S. Colantuoni C, Rada P, McCarthy J, Patten C, Avena NM, et al. (2004) Evidence that intermittent, excessive sugar intake causes endogenous opioid dependence. Obes Res 10: 478–88. doi: 10.1038/oby.2002.66. Ludwig D.S., Peterson, K.E. and Gortmaker, S.L. "Relation between consumption of sugar-sweetened drinks and childhood obesity: a prospective, observational analysis" The Lancet Feb 17, 2001 Volume 357, Issue 9255, pp 505-508 Stanhope K.L., et al. "Consuming fructose-sweetened, not glucose-sweetened, beverages increases visceral adiposity and lipids and decreases insulin sensitivity in overweight/obese humans" J Clin Invest. 2009 May 1;119(5):1322-1334 Faith M.S., Dennison B.A., Edmunds L.S., Stratton H.H. "Fruit juice intake increased adiposity gain in children from low-income families: weight status by environment interaction" Pediatrics 118:2066-2075. Lim J.S., Mietus-Snyder M.L., Valente A., Schwartz J.M., and Lustig R.H. "Fructose, NAFLD, and metabolic syndrome," Dept. of Pediatrics and Medicine, University of California, San Francisco 2009 Ouyang X., Cirillo P., Sautin Y., McCall S., Bruchette J.L., Diehl A.M. Johnson R.J., Abdelmalek M.F. "Fructose consumption as a risk factor for non-alcoholic fatty liver disease" J. Hepatol. 2008 Jun;48(6):993-9 Le K.A., Ilth M., Kreis R., Faeh D., Bortolotti M., Tran C., Boesch C., and Tappy L. "Fructose overconsumption causes dyslipidemia and ectopic lipid deposition in healthy subjects with and without a family history of type 2 diabetes" Am J Clin Nutr. 2009 Jun;89(6):1760-5 Purnomo, H. Sugar components of coconut sugar in Indonesia. ASEAN Food Journal 1992 Vol. 7 No. 4 pp. 200-201. ISSN. 1505-5337


  1. I have subscribed to the free report but never got a email have check all my junk mail as well?

  2. I made homemade larabars this week with dates and after an hour or two of eating them every time, I’ve been feeling extremely agitated, anxious, and moody. I’m guessing this has to do with the high fructose/sugar content! Bananas don’t bother me but boy do dates. I never would have thought something like this would cause such a dramatic reaction for me! Looks like I’m having turmeric for breakfast tomorrow…

  3. I had no idea that a single date had more sugar in it than a whole banana. That’s crazy. Thanks for sharing!

  4. It’s funny how you mention the natural forms of sugar are so bad … then you being to list packaged kind that are….. doesn’t sound right to me, especially when you put the emphasis on ZERO CALORIES. This is misleading, our bodies need calories to survive, including sugar! I am waking up to this fact! I have cut out all sugars, including fruit and have had no energy and literal brain malfunction! Once, I started eating fruit, my energy has come back and have been thinking clearer. I just can’t fathom that you would put apples in a “bad” category……..

    • Kelley Herring says:

      Did you read the article? It discusses how “innocent” fructose causes a host of metabolic issues, backed by studies. I never put apples in a “bad” category, I merely shed light on their fructose content.

      And actually, carbohydrates and sugars are the only macronutrient we do NOT need to survive. The key, however, is increasing fat to fuel the brain when carbs are limited. This allows the body to shift from a sugar-burning state to a fat-burning state which has a myriad of benefits – including improving brain function and energy, and even clearing the brain of the harmful byproducts that impair cognition.

      If you cut carbs, and do not take in ample sources of healthy fat, brain drain will ensue. Read Dr. Perlmutter’s book Grain Brain for a neurologist’s viewpoint. It is enlightening!



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  2. […] The Dangers of Fructose in a Paleo Diet … – Did you know that dates, honey, and maple syrup can have a harmful effect on your health? Learn about the dangers of fructose and the healthier alternatives to choose. […]

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