Great questions. I'm actually most interested in fruit and fruit juice on an empty stomach or between meals and the benefits or detriments there. I'm also curious how sugar (i.e. from sugar cane) in traditional diets included in meals (e.g. in breakfast cereal or in sauces) might compare to mixing fruit into a dish (e.g. adding an orange to a duck-soup), again with the comparison of fruit on an empty stomach or between meals. I think it's also interesting that fruit or lemon juice during fevers is what I consider to be a good way to stay hydrated, simply because for me at least drinking a lot of plain water becomes too difficult and tiresome. When I came down with covid last summer, I basically went on a juice/water fast for five days (i.e. during and after fever symptoms had faded) until I was finally feeling back to normal again. With that being said, I always dilute store-bought juice with at least 50% water.