GOLDEN RULE #6: sugar ain’t sweet

Let’s talk about refined processed sugars… and not just the white stuff which peeps stir into their tea.

The least that food is processed, the better we process it. The more nutrients we absorb, and the more efficiently we convert it into energy and expel the waste. Easy 🙂

Nowadays sugar is an important factor for food manufacturers. It’s used to enhance flavour and create major desire for the food (ever tried just eating one cookie…? 🙂 ) and can double up as a preservative, increasing the shelf life of the product… great news for manufacturers.

The problem is, in commercial cooking (cookies, muffins, pastries, bread food, crisps…) the sugar used is a million miles away from the raw cane sugar it is derived from. Processed within an inch of its life into one of many chemical forms

dextrose, fructose, lactose, sucrose, maltose, fruit juice concentrates, corn sweetener, corn syrup, glucose, high-fructose corn syrup, malt syrup, corn syrup solids, sugar syrup, cane crystals, raw sugar, , cane sugar,  invert sugar,  juice, malt syrupcrystalline fructose, evaporated cane sugar

…which our body finds alien. Raw cane sugar our body can handle. However, the poor chemical versions are a potent concoction which confuses and stresses our digestive system and liver.

Here comes the science bit…

Cane sugar is made of two molecules bound together of equal amounts fructose and glucose. In the digestive system, the bond is broken and digestion kicks off…

Chemical sugar variations are made of unbound molecules of glucose and fructose in different proportions. No bond, means both the fructose and glucose are absorbed super fast… the glucose causes a major blood sugar spike and resulting insulin surge hello fat storage. The fructose hits the liver, putting the liver under major strain, again, and again storing as fat in our adipose tissues.

Too much of this for too long, and we’re looking at liver damage too.

These chemicals also reek havoc on our metabolism, increasing appetite. Not such a great thing after consuming a calorie dense, nutrient void food…

The fructose in these chemicals is a toxic blighter, nothing like the natural version found in fruit. It can cause holes in the intestinal tract, then allowing the blood to become poisoned with food and gut bacteria from the intestines. This leads to major inflammation which is the know pre-cursor to depression, cancer, diabetes, heart disease and other major diseases.

Remember that fructose in fruit comes with a side helping of fibre, vitamins and minerals. This chemical counterpart definitely does not.

Zero nutritional benefit. Major proven health risks. These chemicals appear everywhere, not just in the chocolate and candy aisle. If it’s tinned, processed or packaged… there’s a chance it has one or more versions of fake-sugar added.

Arguably, eating clean has never been more important than when we talk about cane sugar versus processed chemical versions.

These chemicals are super sweet, cheap to make and make manufacturers a lot of money.

Take away:

Cane sugar is not the same as chemical sugars and sweeteners. Check your labels.

Too much raw cane sugar makes you fat

Too much chemical and processed sugars makes you fat, ill and at high risk of chronic disease

The chemical stuff can be addictive, making you eat even more junk. Need any more reasons to skip the sugar?

Need something sweet in your coffee or tea? Chose a raw honey. But in all honesty, if you’re drinks need sweetening… is it time to start choosing something thats’s better for your health?

Get in the kitchen! 🙂 Cooking using raw cane sugar (cakes, cookies, pastries) is calorific, but in moderation is going to cause you much less harm than eating the same commercial version bought from the supermarket … but try to go one step further and use fruit (bananas, apple puree) as a baking sweetener or lucuma (a tropical fruit, dried and powdered).



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