Sugar Health Risks

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Information about Sugar Health Risks
Education

Published on March 19, 2014

Author: santiniescolini

Source: slideshare.net

+ SUGAR HEALTH RISKS

+ SUGAR IS KILLING US

+ SUGAR 101  Dextrose, fructose and glucose are all monosaccharides (simple sugars), The difference between them is how your body metabolizes them.  Simple sugars can combine to form more complex sugars like disaccharide sucrose (table sugar).  High fructose corn syrup (HFCS) is 55% fructose and 45% glucose.  Ethanol (drinking alcohol is not a sugar, although beer and wine contain residual sugars and starches, in addition to alcoho.

+ SUGAR 101  Sugar alcohols are neither sugar nor alcohols but are becoming increasingly popular sweeteners. They are incompletely absorbed from your small intestine so they provide fewer calories than sugar but often cause problems with bloating, diarrhea and flatulence.  Sucralose (Splenda) is not sugar. It’s a chlorinated artificial sweetener in line with aspartame and saccharin with detrimental health effects to match.  Agave syrup is falsely advertised as “natural” and is highly processed and is highly processed and is usually 80% fructose.

+ SUGAR 101  Honey is about 53% fructose but is completely natural in its raw form and has many health benefits when used in moderation.  Stevia is a highly sweet herb derived from the leaf of the South American stevia plant, which is completely safe.  Lo han (luohanguo) is another natural sweetener but derived from a fruit.

+ FRUCTOSE  Two overall reasons fructose is so damaging: 1. Your body metabolizes fructose in a much different way than glucose. The entire burden of metabolizing fructose falls on your liver. 2. People are consuming fructose in enormous quantities, which has made the negative effects much more profound.  Food and beverage manufacturers began switching their sweeteners from sucrose to corn syrup in the 1970s. It’s about 20% sweeter than conventional table sugar that has sucrose.  HFCS contains the same two sugars as sucrose but is more metabolically risky, due to its chemical form.

+ FRUCTOSE  The fructose and the glucose are not bound together in HFCS so your body doesn’t have to break it down. Therefore, the fructose is absorbed immediately, going straight to your liver.

+ FRUCTOSE After eating fructose, most of the metabolic burden rests on your liver. This is NOT the case with glucose, of which your liver breaks down only 20%. Nearly every cell in your body utilizes glucose, so it’s normally “burned up” immediately after consumption. So where does all of this fructose go, once you consume it? Onto your thighs. It is turned to FAT, which means more fat deposits throughout your body.

+ EATING FRUCTOSE IS WORSE THAN EATING FAT  Fructose elevates uric acid. It raises your blood pressure and potentially damages your kidneys. It also leads to chronic, low-level inflammation.  Fructose trick your body into gaining weight by fooling your metabolism – it turns off your body’s appetite-control system.  Fructose metabolism is very similar to ethanol metabolism, which has a multitude of toxic effects, including NAFLD.

+ SUGAR INTAKE Under the current guidelines, which were outlined in 2002, the organization suggests that sugar be limited to 10% of a person’s daily calorie intake. However, the new proposal cuts that number down to 5%, which adds up to just 23 grams of sugar per day. So, how much sugar is 23 grams?

+ SUGAR INTAKE 14 PIECES = 23 GRAMS ½ CUP = 23 GRAMS

+ SUGAR INTAKE 4 COOKIES = 23 GRAMS ½ CUP = 10 GRAMS

+ SUGAR INTAKE 1 CAN = 40 GRAMS

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