In my opinion,
Of course ingesting too much fructose in the form of fruits -with juiced fruit being far worse ( because they have no fibre- which helps slow the ingestion ) will not assist in the quest for low fructose. However as far as I understand it , yes it probably IS mainly fructose that is the problem but not in the way we generally understand fructose.
If the theory set out in the video below is correct then it explains a few things about both the problem of too much insulin and why diabetic people have a much worse time eating carbs than others. I posted the video in my blog around the theory of why its the insulin that matters.
The theory in a nutshell is that the body converts ingested carbohyrdrates into what it needs and generally speaking about 3% of the carbohydrates one consumes get converted into fructose to feed the liver and too much leads to fatty liver with all the consequent problems. . However in the presence of HIGH INSULIN instead of converting 3% into fructose it converts 30% into fructose, so once levels of insulin are high if you feed the body carbohydrates the effect is to create the fatty liver even if you don't actually consume fructose as a natural product.
This is a vicious cycle and this is why a very low carb diet helps so dramatically because now you are not only not triggering the high glucose, and with it your insulin levels but you are not giving your gradually lowering insulin levels anything to convert into fructose and that helps clear your liver.
This is part of why my theory is that the way to recover health has to be to try to bring down insulin -first and foremost
effectively by using foods low on the FII index ( i.e. effectively ketogenic -very low carb) and leaving long gaps between meals ( plus fasting if you can ) and that is what helps clear the organs as quickly as possible to free them up to to do the job they were originally intended for.
https://www.ketogenicforums.com/t/low-carb-breckenridge-gary-fettke-nutrition-inflammation/14471
What this theory also tells us is that whilst fruits are currently pretty toxic to us, that's not really because of the level of natural fructose they contain but because they, like all other carbs, they are being converted into way more fructose than is being ingested.
If we can bring down our insulin levels ( which is a long slow process - from the data I've seen I would suggest probably at least 2 years) then our sensitivity to carbs including fruit should decrease.
Thus if the theory is right then eventually it may be possible to get insulin back to low levels, then clear the liver ( which might take even longer than just getting the insulin down - because you not only have to stop the insulin putting too much new fructose in, but also have to get rid of all the fructose it already has. )
At the same time that this is all happening, refined carbs cooked in the presence of omega 6 oils cause a much bigger spike in insulin than real foods such that the level of omega 6 oils in human body fat has gone up by 300% since the 1960's , Over time the build up of the omega 6 leads to the inflammation that causes so much of the " side effects" of obesity.
What the above says to me is that there is a long term vicious cycle that leads to diabetes and disease that is the ingestion of refined carbohydrates and omega 6 oils , which increase reactions to glucose ingested and insulin volume as a result. The insulin then increases fructose production on consumption of carbohydrates leading to the fatty liver -and the omega 6 leads to inflammation and these combined can take many years to manifest as diabetes or other diseases -
Overall therefore the last 30 years have been a kind of perfect storm of bad nutritional advice by focusing people on refined carbs and omega 6 oils in preference to red meat and saturated fats .
However on the plus side there is then probably a similar long term virtuous cycle that might lead to "complete" recovery if one can get rid of these toxic constituents - that would be first stage - get the glucose down, second get the omega 6 gone. Omega 6 as a proportion of body fat will go down if one stops putting much in , and will probably go away in volume terms if you also lose extraneous body fat. Third stage get the insulin down. The order of 2 and 3 will depend on just how high either omega 6 fat or insulin got into your body before you start tackling it.
For me the $60m question would be - if you can get rid of the omega 6 fat ( which promotes the inflammation ) by reducing weight and if you can get insulin back down to proper levels can you also flip the switch back to it no longer producing too much fructose , or are you stuck with that happening forever and therefore needing to follow a " low carb" diet forever. I am not too sure that matters too much because if its the refined products and omega 6 oils which start the whole thing off, why would anyone ever go back to putting them into your body once you know ?
Instead I think that if you want to remain as healthy as possible the answer must be to eat a nutrient dense real foods diet which will inherently be low carb and higher natural fat. Within that it should be possible eventually to eat small amounts of any fruit within the confines of a very high fibre meal and not have one's glucose meter go through the roof.
@Kentoldlady1 effectively tried this with a national trust scone
i.e. by taking fibrogel first she had a much smaller reaction to a national trust scone than she had had the previous day without the fibre. I am also experiencing this effect by deliberately adding doses of fibre to my meals ( through Japanese nori and konjac noodles and celery) .My guess is that it probably works in a similar fashion for fruits if anyone wants to try a specific fruit. That is something I will be checking out on my own diet thread eventually.