Formation of fats in seeds and fruits occurs late in the ripening process. Sugars and starches predominate in fruits, seeds, and sap in the unripe condition. These apparently are converted by enzymes during the maturing process to fatty acids and glycerol, which then form glycerides.
Okay well if none of them can get diabetes through genetics it would be the person with the worst eating and the one with a lack of physical activity witch would be Steve.
