All about fruitarianism with a long-term fruitarian, Lena

A new study tested the psychological benefits of a two-week clinical intervention to increase fruit and vegetable consumption in 171 young adults (aged 18–25).

Participants were randomly assigned into

  1. a diet-as-usual control condition,
  2. an ecological momentary intervention (EMI) condition involving text message reminders to increase their consumption plus a voucher to purchase fruits and vegetables,
  3. or a fruit and vegetable intervention (FVI) condition in which participants were given two additional daily servings of fresh fruits and vegetables to consume on top of their normal diet.

Only participants in the last group (FVI) condition showed improvements to their psychological well-being with increases in vitality, flourishing, and motivation relative to the other groups. No changes were found for depressive symptoms, anxiety, or mood.

Giving young adults fresh fruit and vegetables to eat can have psychological benefits even over a brief period of time.

Mahatma Gandhi

The greatness of a nation and its moral progress can be judged by the way its animals are treated.

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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