Dr. Jason Fung

So you take two foods, you have apples versus applesauce.

And the way you make the applesauce, and they've done these experiments, the way you make the applesauce is you take an apple, you bake it, and then you puree it.

So calories, carbs are identical.

In fact, the food is identical.

You started with an apple, but you changed the way you process it.

So you've changed the food matrix, which means that the digestion is much faster because when you bake it and puree it, it's sort of pre-digested, right?

It's like adult baby food.

It's already like mushed up for you.

So you don't have to digest.

So therefore it gets digested much faster.

What happens?

Well, the glucose is going to spike up much faster because the digestion is much faster.

It's going to go through the stomach faster.

It's going to hit the bloodstream when it hits the intestines.

When it gets to the intestines, it's so easy to absorb.

The absorption is very fast.

So you're going to spike your insulin, your glucose and your insulin really high.

And of course, if you spike your insulin, that's telling your body to please store all that energy as body fat.

So when you compare apples to applesauce, by taking whole apples versus applesauce, you actually have like, you know, 20, 30% less insulin effect for the same food.

You can do the same thing with instant oatmeal versus steel cut oatmeal.