If what you are considering buying at the grocery store has refined sugar added in the ingredient list, don’t buy this processed food. It will spike your insulin and blood sugar levels.
You should treat this added ingredient, which has no nutrition at all, as if it were poison to be avoided entirely. Treat it like poison — because for your system, it is.
Fructose is not metabolized by the body but is turned directly into fat by the liver. That’s not a good thing — both for the accumulation of fat but also for the hard-press liver. So the best choice for sweeteners is one with a relatively low percentage of fructose in the blend of its different sugars.
Worst case scenario is agave nectar with 90% fructose. You should avoid agave nectar for this reason. HFCS comes in at 56% and related corn syrup at 55% — both very high. Cane sugar comes in at 50%, while honey is a bit lower at only 40% and has some anti-bacterial benefits as well.
One potential winner in this race to lower fructose levels is rice syrup with no fructose at all, but the caveat here is that its glycemic index score is a whopping 98, which is terrible, and means that this one will really spike your insulin levels and quickly. So another no go.
But that there is a clear winner. That would be maple syrup with a mere 4% for its fructose load. So if you want to sweeten with a real sugar, the best choice is an obvious one.
A fairly high percentage of Americans are now sugar addicts. “Addicts” is not hyperbole as the mechanism of their addiction is the same for more classic addictions — the pleasant release of dopamine. A major culprit in this widespread addiction is the food industry turning out process foods with incredible amounts of added sugar. This is an industry providing the “hit” to their addicts.
What is the fallout to this sugar addiction? One significant ramification is that the palate of these sugar addicts becomes extremely narrow. What they seek out, generally speaking, from their food are sugar, fat, and salt — the calling cards of process foods. Those are the acceptable tastes, and what doesn’t fit into that scheme, like sour or bitter tastes, is avoided. Unfortunately, sour and bitter foods are some of the most healthy and nutritious, and for a palate with a healthier range of acceptable tastes, even some of the most delicious.
But a more sinister implication is that cancer loves sugar. Massive and regular injections of pure sugar into one’s system is a breeding ground for tumor growth. And they wonder why there is so much cancer. Look no further than the now common sugar addiction.
They know that cancer tumors love sugar. They have actually seen how cancer cells hog sugar from normal cells.
It therefore stands to reason that, if you have cancer, you want to severely limit refined sugar of any type, and keep your carbohydrates extremely low, as these turn into glucose, a simple sugar.
I was walking the other day and picked up an empty plastic soda bottle someone had tossed negligently on the ground. I habitually look at the ingredient list of every food and so looked at the amount of sugar in this 12 oz. bottle. 73 grams — criminal! Just criminal!
Where is our government to prevent this kind of thing? Nowhere, that’s where — despite the epidemic of diabetes.
Sugar addiction is very common now, as the food industry when they took out fat and labelled everything “low fat” to get customers compensated by adding sugar to everything, which of course is a health disaster for the American public.
I always check the ingredient list of everything I buy and specifically the little subsection where they indicated whether there is “added sugar”. I want to see a zero there and even the claim on the package “No Added Sugar”. Some food companies are getting the message that added sugar isn’t healthy and are moving in that direction now.
Picked up a 20 oz. bottle of Pepsi that was lying on the ground, and read the ingredients. It has 69 grams of sugar!! Why aren’t these companies being sued for selling drinks to the public that endanger public health — would be my question. 69 grams of sugar equals 17 teaspoons in just 20 oz. of liquid. Almost a teaspoon for every ounce.
Henry's Views 