The Not So Sweet Side Of Sugar

"Fat Free" comes at a cost

When you remove fat from any food product you have a big problem. It tastes terrible. So what do companies do to make their product taste better? They double the sugar. Some foods labelled "fat free" actually contain twice as much sugar the the original full fat version. 

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Sugar in disguise

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Sugar has many names in order for it to be able to hide in food. For example, it can be called "high fructose corn", "fructose", "turbinado sugar", "sorbitol", "raw sugar", and some other variations as well. All these hidden sugars are processed in the exact same way. Sugar can hide itself in lots of foods including: spaghetti sauce, salad dressing, orange juice, cereal and many more. 

 

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Not all calories are equal

An example to the statement above would include 160 calories worth of almonds and a 160 calories worth of fizzy pop. 160 calories worth of almonds into your system means a healthy dose of fiver to keep you fuller for longer, as it slows digestion and stops the blood sugar from spiking. However 160 calories worth of fizzy pops is absorbed straight into the liver causing you to have a "sugar rush" as it spikes you blood sugar levels. In order to control the sudden increase of blood sugar insulin, the fat producing hormone is released into the body which turns the fizzy pop straight to fat in your system. 

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Long term effects of sugar on the body

Brain: Sugar can alter the brain’s behavior by decreasing its ability to form new memories, store information, concentration difficulties, anxiety and depression.

Heart: Triglyceride levels rise significantly when too much sugar is consumed, leading to lowering of “good” cholesterol, increase your risk of heart attack or stroke, and cardiovascular disease.

Joints: Too much sugar can increase the likelihood of osteoporosis, arthritis, and overall joint pain, making simple activities difficult and painful to do.

Kidneys: Sugar can increase kidney size, chances of developing diabetes, kidney disease or kidney failure.

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