The cellular structure and fiber in whole fruits slow down sugar absorption compared to processed sugar or fruit juice.

“all those things caveats it's going to have literally thousands of phytochemicals and different types of micronutrients and antioxidants and these amazing plant chemicals that work with our cellular biology to create good functionality and so you've got all these beautiful nutrients in a fruit you've also got the sugar surrounded by a you know cellular structure that makes it absorbed less quickly as as a processed sugar or a fruit juice there's the fiber there's just the cellular the cell walls basically that you know help make this all sort of a slow and gentle process”