I occasionally eat a sugar-containing goodie, but I’ve mostly switched to using stevia sweetener, expensive but a lot healthier. However, some stevia products only contain as little as 10% stevia, especially stevia “baker bags”. Also, I’m quite satisfied with substituting fresh or frozen fruit in ice water, instead of drinking sugary sodas.
Why excessive sugar intake can become a problem?
It seems like gradually more people are learning about the effects of dietary choices on their long term quality of life. I want to allow my future self to vote on whether or not it wants to be healthy or saddled with multiple problems related to diabetes and fatty liver – (a condition that articles in The Times have linked to excess sugar consumption). Smart dietary choices will lower your blood sugar levels and will help you get along with diabetes.
I really don’t want to have to deal with insulin injections, foot amputations, heart problems, blindness, and kidney dialysis. Would anyone actually CHOOSE these problems if they really understood how to mostly avoid them by eating healthier food?
Chronic sugar consumption causes prolonged elevated insulin levels (in response to the sugar spikes). Elevated insulin causes sugar crashes which then cause sugar cravings. Chronically elevated insulin is like any hormone or drugs. Insulin, over time, will cause you to be less sensitive (more tolerant) to it requiring larger and larger insulin loads to do the same job. Eventually, your pancreas is burned out and diabetes sets in. Sugar, processed carbohydrates, and fructose are the worst things you can eat on a daily basis. One may think the have ice cream or a milkshake every once in awhile, but ask yourself how many times a week you have a soda, a candy bar, potato chips, fast food, bread and pasta or something as simple as a sandwich from subway.
What can and must be done?
I exercise, eat healthy (fruits, veggies, egg whites, greek yogurt, salmon, sometimes multi grain bread) – and then I’m off the wagon, bingeing for days with huge weight gain in short period of time. Then try to work my way back down again. Eating very reasonably – no starvation. Exercise moderately – 30 min aerobics several times a week, with some bicep curls 3x a week, bike ride. Even tried CBT for six months. Sometimes I can work it, and sometimes I cannot.
So, here is a short list of things to be done:
How is it possible researchers found “to their surprise” that the trigger effect of sugar overpowered that of fat? Every woman I know who has ever fought fat (on her body, I mean) could have told them this. It’s sweets and starches that are–or have been–our downfall, not fat. Of course, the combination is irresistible. But, back when dark brown sugar was 21 cents a box and could be counted on to have moist lumps in it, before Brownulated, I was far from the only woman I know who ate it by the box. Researchers, do you know anyone who eats butter by the stick?
Didn’t think so. But, cream a cup of sugar, brown or white (with/without a pinch of cinnamon, a drop of vanilla) into it and you’ve got half the ingredients of cookie dough! (@ Susan: yes, processed foods are worse–if for no other reason, because they taste lousy. Ever notice that HFCS has no flavor whatever, that it’s just cloying sweetness? It is to real sugar as lab alcohol is to real booze–even as trans fat (including margarine) is car grease, compared to butter. What has happened to our taste buds??)
Anyway, the anecdotal evidence for sugar’s addictive qualities has been out there for 300+ years. See “Sweetness and Power: The Place of Sugar in Modern History” by Sidney W. Mintz (Penguin, 1985), written way before any brain studies had been done. Scholarly, a page-turner, a revelation–it’s also creepily prescient.No Comments