Sugar consumption is on the rise. According to diet surveys conducted by the USDA, the average American consumes 20 teaspoons of added sugar each day. Added sugar does not include sugar naturally found in milk and fruit. This is double the USDA's recommendation that the average person eat no more than 10 teaspoons of added sugar per day. Sugar is a general term describing a large number of organic compounds with varying degrees of sweetness. Common white table sugar is sucrose. These white crystals are refined from the cane or beet plant. Biochemically, sucrose is a disaccharide (two sugars) that is broken down into two simple sugars, glucose and fructose. Glucose is the sugar carried in the blood stream to provide energy for the body- fructose is the primary sugar found in fruits and refined corn syrup. Other sugars found commonly in food are maltose (malt sugar) and lactose (milk sugar).
Although the body does require sugar (glucose), as this is the only fuel the brain can use, it is important to remember the physiology of digestion. The properly functioning human organism can produce all the glucose the brain needs through the digestion of whole, natural, unprocessed foods. Dr. John Yudkin of Queens College, London, states "all human nutritional needs can be met in full without having to take a single spoonful of white or brown or raw sugar."
Sugars, in moderation, are part of a healthful diet. Whether naturally occurring or added, sugars can make many nutritious foods even more appealing by adding taste, aroma, texture and color. Aside from their role in tooth decay, sugars in moderate amounts have not been directly linked to chronic health problems.
One may wonder what the problem is with indulging in something sweet occasionally. The answer is that, for most people, there is no problem. However, many people eat large quantities of sugar regularly, rather than occasionally.
Twenty teaspoons may sound like a lot of sugar to get through in one day. But consider the following:
Sugar by any name is still sugar. It is important to read labels and identify items that should be avoided. Remember, ingredients are listed on the label in order of descending predominance, so if any sugar appears near the beginning of the list you know there is a lot of sugar present. Just as important, often many forms of sugar are listed on the label and that the total of the combined forms of sugar could add up to even more than the first ingredient listed.
Below is a "glossary" of sugar nomenclature which answers common questions about sugar, such as "what's the difference between raw sugar and sucrose?":
Of the 120 pounds of refined sweeteners ingested each year, 70% can be found in manufactured foods. For example, there is more sugar in some breakfast cereals than in candy. Today, sugar can be found not only in desserts and snack foods but also in such unlikely foods as canned vegetables and fish, most baby formulas and some baby foods. In many cases, sugar is hidden in foods labeled as corn sweeteners, dextrose, glucose, honey, or high fructose corn syrup. Whatever the source of the sweetener, it is no longer associated with the naturally occurring vitamins and minerals found in the original sugar cane or beet plant from which the sugars were derived.
Fruits and whole grains (complex carbohydrates) contain natural sugars and starches with vitamins, minerals, enzymes and fiber. These wholesome foods break down slowly into small units of glucose that enter the bloodstream through the small intestine, where they are burned smoothly and gradually as the body requires the energy. Refined sugar, on the other hand, has been stripped of the vitamins, minerals, enzymes and fiber that nature provided for proper digestion. These valuable substances, therefore, must come from somewhere else in the body to metabolize sugar properly. Co-enzymes, vitamins and minerals are supplied by the liver that stores some of these substances. The depletion of the stored nutrients stresses the body and accelerates the degenerative processes. For this reason, sugar is described as "empty calories" and is, in reality, worse than eating nothing.
When the hypothalamus in the brain registers excess glucose, the biochemical mechanisms respond as if the glucose is the end product of the digestion of wholesome carbohydrates and fats. Therefore, the hypothalamus prepares for an increase of glucose. However, whatever glucose was going to arrive has already been digested. Nevertheless, the pancreas secretes insulin to metabolize the glucose it is "expecting." The glucose that was ingested was already utilized or bound in tissues unavailable to the body. The net result of this process is an immediate energy boost, only to be followed by a sudden drop of energy and fatigue – usually worse than that experienced before consuming refined sugar.
Dr. Yudkin also discovered that the increase of sugar in the bloodstream causes a sharp rise in adrenaline, the "fight or flight" hormone, which increases the body's level of stress and therefore, reduces one's ability to function efficiently as well as to get the most enjoyment from life.
Anxiety; Congestion; Frequent colds; Migraines; Asthma; Constipation; Headaches; Sinus congestion; Backaches; Depression; Hypoglycemia; Skin itch; Bladder/bowel dysfunction; Diarrhea; Hypothyroidism; Sleepiness; Bloating; Dizziness; Immune system dysfunction; Tension; Blurred vision; Earaches; Indigestion; Visual impairment; Bronchitis; Eczema; Joint/muscle pains; Watery eyes; Candida; Fainting; Lacking mind control; Weight retention; Cold intolerance; Forgetfulness; Loss of short term memory; Yeast infections.
The brain continues to correlate adverse sugar reactions with these symptoms and a memory is implanted. In other words, the affected person will always experience an adverse reaction when exposed to sugar – no matter how tiny the amount of exposure.
There is one natural sweetener that is better still and it comes from a plant leaf in the chrysanthemum family. That substance is called Stevia. It is totally safe and has been used for centuries by the Indians of South America where it grows wild.
Stevia is an extraordinarily sweet herb – 200-300 times sweeter than sugar. It has a slight licorice-like flavor that most of us with a sweet tooth, and all the children love. For some people who only like the taste of real sugar it may take a little getting used to, but it has such important medicinal value that it is well worth learning to love.
Stevia is almost calorie-free, so weight watchers love it. It is ideal for children since it prevents cavities. Unlike sugar, it does not trigger a rise in blood sugar. You won't get a sudden burst of energy followed by fatigue and a need for another "fix." Most importantly, it does not feed yeast or other microorganisms, and it increases energy and aids digestion by stimulating the pancreas.
Stevia is available in a number of forms, including a crude green powder, a white powder and a brownish liquid extract. It can be found in health food stores as a "Nutritional Supplement": The FDA prevents any claims as to its sweetness.
A high-fat, high-sugar diet that contains refined flour products is probably the most important risk factor for diabetes. Such a diet tends to be low in chromium content and also causes more insulin to be produced, which requires even more chromium.
Soft drinks generally represent the single largest source of added sweeteners to our diet. They account for one-third of all calories we consume from added sweeteners, which for the average American adds up to more than 23 pounds of sugar from 47.4 gallons of soft drinks annually. An average 12 ounce can has 9-12 teaspoons of sugar, and the average teenage boy consumes 868 cans per year. This is how teens get 15 of their 34 teaspoons of sugar each day.
While Equal™ and Saccharine continue to dominate the non-caloric sweetener market, a remarkable herb called Stevia remains relatively unknown. Anyone who suffers from blood sugar disorders or who need to limit their caloric intake needs to know about the remarkable properties of Stevia. Stevia offers an ideal alternative to other sugars or sugar substitutes. This herb also has numerous therapeutic properties and has proven to be safe and effective for hundreds of years.
Fruit can often be used as a natural replacement for sugar, for example raisins or dates to sweeten baked goods, bananas on cereal, or pure fruit juice to replace soft drinks and thus avoid the refined sugars within.
Whenever you feel thirsty, consider substituting water for sweet drinks. Water is far better at satisfying thirst, and by washing sugar from the teeth can neutralize its effects.
One common use of acupuncture is to control various addictions. In the case of people who feel their sugar cravings or other food cravings are out of control and want to cut down on these foods, acupuncture can be very useful. Professionals who deal with addictive behavior do not expect will power alone to be effective. The first thing you can try with a sugar craving is to substitute naturally sweet foods for sugar-added foods. Try eating dates, apples, sweet potatoes, squash or dried fruits when your sweet tooth acts up. If this doesn't work, then consider acupuncture treatments.