All about fruitarianism with a long-term fruitarian, Lena

I did not want to stop swimming, and wanted to check whether I could double my usual these days distance. I did not care much about the style and speed, I just wanted to move forward in water, because nothing better waited for me outside on this emotionally excruciating day.

264 length (25 yards), 6 km total, in almost 3:07 (187 minutes). Six kilometers should constitute 4 swimmer's miles. First 200 I made in 2:20, first 5 km - in 2:35 (155 minutes).

Compared to the similar distance swims in the ocean, where the main problem was dropping of the body temperature by the third hour despite keeping the same speed (more or less), swimming in pool for so long irritated my skin. I inhaled too much chlorine! There also was a need to change lanes to give the space for team training, and the constant turning became annoying.

The great thing was to see the pool with lights after darkness, it was fun to swim towards a black cross on the wall with two lamps on the sides. 

Simone Weil

Imaginary good is boring; real good is always new, marvelous, intoxicating.

Fructose, Glucose, Sucrose - Sugars in Plant Foods

  • Fructose and glucose are simple sugars, monosaccharides, with the general formula C6H12O6
    • Fructose, or fruit sugar, occurs naturally in fruits, some root vegetables, cane sugar and honey and is the sweetest of the sugars. 
    • Glucose, dextrose or grape sugar, occurs naturally in fruits and plant juices and is the primary product of photosynthesis. Most ingested carbohydrates are converted into glucose during digestion and it is the form of sugar that is transported around the bodies of animals in the bloodstream. 
  • Sucrose is a compound sugar, disaccharide, with the general formula C12H22O11
    Sucrose is found in the stems of sugarcane and roots of sugar beet. It also occurs naturally alongside fructose and glucose in other plants, in particular fruits and some roots (carrots). A molecule of sucrose is formed by the combination of a molecule of glucose with a molecule of fructose, and it is split into these parts during digestion.

The different proportions of sugars found in plant foods determines their sweetness

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