It is that time of year when eating sweets can be an excessive part of every day. Even more, so than our normal SAD (Standard American Diet) habits. The holiday festivities bring ultra excessive sugar into school classrooms, offices, weekends, and just about every baking and gift giving opportunity.
Do your very best to reduce your sugar intake whenever you can. Offer yourself big kudos when you can resist or decrease sugar at any level. Reducing our sugar consumption will dramatically increase our quality of health!
Just be aware and do what you can. Every teaspoon (4 grams) of sugar resisted, counts toward preventing awful health conditions and increases a body’s innate healing mechanisms.
Tis the season, to have a reason to reduce sugar intake!
Pursuing nutritional paths, is a healthy endeavor! But we need to educate ourselves to be discerning and critical of this category of information as it is also prey to marketing methods that twist truth and, often, completely lie. Just as our body needs “REAL FOOD” and “WHOLE FOOD,” so too does our mind need REAL INFORMATION, TRUE INFORMATION, and CONTEXTUAL INFORMATION about nutrition and the foods we are eating.
I recommend reading the noted article here as just one example of long term nutritional marketing methods that lull us into reliance on “publication credentials” to change our eating habits over common sense and historical food to guide the way.
“…..because review papers, especially if you get them published in a very prominent journal, tend to shape the overall scientific discussion.”
If we know someone named John, and this person was tall, super-organized and shy, would that mean all people named John are going to be tall, super-organized and shy? Of course not!
So WHY WHY WHY do we see “Fat” in a food or on a food label and presume all fat to be the same? For most of us raised in western society, especially with Standard American Diet (SAD) we have been indoctrinated with the idea that fat is bad for us. This is simply not true.
Mary G. Enig, Ph.D and author of the book Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol, says that due to many articles and books written by so many who have no background or scientific training in fats and oils, much incorrect or completely inaccurate information has been accepted as truth about fats.
“ When these mistakes are repeated over generations of students, they lead to scientifically unsupported dogma generating dietary recommendations that are false and potentially harmful…..[we] inherit the health problems generated by this misinformation. “
Eating fat will not make you fat anymore than eating sugar will make you sweet. In fact, sugar has more fat making qualities than fat! (more on that in another post)
Ignorance is NOT bliss… In fact, with regard to understanding what fat is, what processing has done to it, how it is critical to our health and development…. Well, we just need to become better educated about Real Food. Whole Food.
There has been a statistical abnormality present over the last several decades. As the grocery store shelves increase in low fat food options, our national obesity rate has soared! How is it that a population that has become so inundated with fat free and low fat options, struggles more than before with not just a few extra pounds, but severe obesity? And at epidemic levels among our children? Well here’s the skinny on our increasing obesity rate:
As our low fat and fat free food markets emerged, the increase in sugar content to those fat reduced products grew. You see, fat carries flavor beautifully, naturally. It also provides satiation. It triggers our digestive system to know the feeling of being full. When you extract the fat, the flavor plummets. But by adding sugar, the flavor is restored. Unfortunately sugar, doesn’t provide the trigger for natural satiation the body was programmed to recognize. So this is just one piece of the sugar/fat puzzle.
Our bodies only need a certain amount of energy that sugar(glucose) provides. And when the cellular work is done that requires energy from glucose, it has to convert any excess sugar (glucose) to fat for storage. Our blood can only have a very limited amount of sugar floating around in it at one time. Diabetics know all about this topic. Sugar can kill us, if present in excess. So our bodies send messages out to insulin to be release from our pancreas. Insulin converts any excess glucose (sugar) into fat to be stored in our fatty tissue for a rainy day. (We can only hope we have enough rainy days to use up all the excess sugar storage).
As we can deduce from this very brief explanation, our low fat food selections have more sugar than the naturally occurring food. We eat more low fat food because we are less satiated (not to mention, seriously addicted to sugar in general…more on that later). We ingest more sugar than we need. The excess sugar is stored as fat. And here we have one of today’s serious health epidemics, obesity….
Sugar a.k.a Fat
There are 4 grams of sugar per 1 tsp.
The next time you pick of a soda, yogurt, package of cookies, candy bar, etc. look at the nutritional label. If the sugar content says 32 grams, do some quick math. 32 grams / 4 grams = 8 tsps….. yes, that means 32 grams of sugar is 8 tsps of sugar in that cup of yogurt, can of pop, or whatever.
You now have the ability to know how many teaspoons of sugar you are consuming in any product you place in our mouth just by using the data on the label. It might help you decide to say “no” to that item and replace it with a better option….less sugar option:)
Pick something fresh today to eat! It doesn’t need to be really sweet.
In 1821, the average person consumed 10 lbs of sugar per year. USDA statistics in 2005 stated the average person consumed 199 lbs of sugar per year! That is a little over 1/2 lb of sugar per day!
Any way to cut back on the sugar you consume each day, will reward your body in the long run.