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8. Conclusions and Going forward

 

Sugar or No Sugar that is your choice!

     Sugar has become a staple in our modern diet, but why is sugar bad for your health? Many foods we eat on a regular basis are loaded with sugar. Sometimes you can’t even taste the sugar but it’s still in there. As delicious as sugar-laden foods may taste, the truth is sugar is just bad for your health, especially when you start to overindulge in it.

Sugar is a sticky substance and if left in the bloodstream (instead of being burned as energy) the particles will start to stick to the cells. The result is that if you are consuming a lot of sugar each day, you will get more wrinkles, will experience a lack of mobility in the joints, dry brittle nails and hair and a range of other health problems.

     Reduce the amount of sugar you eat and you will soon notice a positive change in the way your skin looks. The reason for this is that refined carbohydrates such as white bread and other white flour products are high in sugar and will cause an inflammation of the skin. This in turn creates high levels of free radicals which attack the collagen that keeps the skin stay firm. Without enough of this collagen, you will start to notice wrinkles. 

     Not only are free radicals bad news for your skin they are also deadly for the body, which is another reason why sugar is bad for your health. Free radicals can cause a lot of damage in healthy cells and lead to many illnesses of the body.

     Sugary foods can also compromise your immune system. Research has shown that white blood cells are less efficient at fighting illness when exposed to sugar. A diet high in sugar will also raise your insulin levels quickly which can lead to many other health problems. You’ll also lack energy as a result of these sugar spikes and the drop in blood sugar that follows.

     It’s no secret that obesity and weight-related illnesses are on the rise in many countries and this is directly attributed to our diets and lifestyle. Our bodies simply aren’t able to cope with such high sugar levels and this is why illnesses like diabetes are at an all time high. Cutting the excess sugar out of your diet is one of the best things you can do for your body.

     It’s not easy especially the first few weeks when you will still experience some sort of craving for sugar, but you can try to substitute with fresh fruit which has a natural form of sugar and eventually your cravings will pass and you’ll start to feel and look great.

 

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7. Some Good uses of Sugar

     We all know that sugar is use as sweetener to our favorite beverages, breads, cakes, pastries and even as preservative to most food products. But only few people know the other wonderful uses of sugar. Here I have listed some of its practical uses. If you know other uses of sugar that is not on the list feel free to include it on the comment box.

     Sugar can lighten skin discoloration. To lighten those ugly brownish sun spots add½ tsp of sugar to a bowl filled with the juice of half a lemon. Then apply to the backs of your hands. Leave on for a couple minutes, then rinse. The combination of slightly abrasive sugar granules and the natural bleaching agents in the citrus fruits will gently fade dark spots, restoring a youthful glow to your skin.

     Sugar can help clean pimple overnight. If you wake up with a pimple, mix 1tsp of sugar and a few drops of water in a shallow bowl to make a paste. Apply enough of the paste to cover the blemish and leave on overnight. Sucrose inhibits the growth of bacteria to help reduce the swelling by morning.

     Sugar brings instant relief to painful burned tongue. If you have ever burned your tongue on a hot drink, or hot food sprinkle your tongue with a pinch of sugar and hold it against the roof of your mouth. The melting crystals stimulate the brain to release endorphins, feel-good hormones that can alleviate pain.

     To enhance the sweetness and juiciness of corn on cob just add a pinch of sugar to the boiling water. Then cook the corn as usual. Rather than sweetening the corn, the sucrose (sugar) keeps the natural sugars in the kernels by preventing them from escaping during the cooking process.

     Grow a super-juicy tomato with sugar. If you want to grow your own sweet tasting cherry tomatoes and at the same time protect your plants from parasitic damage then try this trick; after you dig the hole, pour in 1 tbs. of sugar and then plant the tomatoes. The sugar eliminates the root-eating microorganisms by absorbing the moisture that they require in order to multiply.

     Keep cookies fresh. To keep the moistness and chewiness of your cookies just sprinkle the bottom of the cookie  jar with a thin layer of sugar before adding the sweets. The sugar will absorb the moisture, staving of staleness and extend the shell life of your cookies.

     Keep cakes Fresh. Sprinkle home-made cakes with sugar while they are still hot. This keeps them fresh longer.

     Sugar can make flowers in the vase last longer. To do this just adds a tablespoon of sugar to a liter of water in the flower vase. The dissolved sugar nourishes the stems and keeps the flowers stay fresh longer. If you add a tablespoon of vinegar as well, you won't get the mold and bacterial growth that causes that bad smell from the water after a few days.

     Sugar can speed up the process the flower buds bloom. To do this cut the flowers a day or two early and place it in a vase filled with a mixture of 3Tbs. of sugar and 2Tbs. of vinegar per quart of warm water . The sweetener provides the essential nutrients that the buds need to bloom faster, while the vinegar kills bacteria to keep the flowers fresh longer.

     Sugar helps to improve the outdoor plant health. When you see your outdoor plant looks unhealthy and you notice small lumps on the roots, your garden may have a nematode infection. These are tiny worms that invade the root. Mix handfuls of sugar into the soil around infected plants. This increases the numbers of bacteria that can fight the invasion.

     Sugar can help fire up the grill. If you have trouble getting a coal or wood to fire toss a few spoonfuls of sugar onto the coals, then light as usual. When exposed to high temperatures, sugar rapidly decomposes and forms hydroxymethyl-furfural, a chemical that easily ignites.

     Sugar can quickly remove paint residue on your hands. To do this pour 1 tsp. each of sugar and olive oil into your palms. Rub your hands together until all residues are gone. The oil breaks down the paint's bond, making it slide off your skin easily, while abrasive sugars granules help scrape off stubborn pigment. An added bonus is sugar scrub will moisturize your hands, leaving them soft and smooth.

     Sugar uses as flies trap. To make a sugar flies trap combine ½ cup of sugar, 2 cups of milk and 2oz of ground pepper in a small saucepan. Let simmer for 10 minutes, then pour into empty plates and leave in the open where flies will be attracted to its sweetness. Heating the ingredients causes the sugar to melt, making it very sticky. Milk and pepper enhance the aroma of the caramelized sweetener, attracting flies to the glue-like mixture and trapping them instantly.

     Kill cockroaches with sugar. Mix equal parts of sugar and baking powder. Sugar attracts cockroaches and baking powder kills them.

     Sugar kills weeds period.

 

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6. How to Overcome Your Sugar Addiction

Are you addicted to sugar?

     When I ask that question, most people attending my weight-management lectures raise their hand. Addiction to sugar is stronger for some people than others, but the truth is sugar is a powerfully addictive substance. If you've overindulged in cookies, candy, cake, or ice cream—and who hasn't, at some point—you know its seductive pull. Food manufacturers bank on it when they load sugar into soft drinks, breakfast cereal, soups, salad dressings, spaghetti sauce, energy bars, and even catsup.

THE DETAILS: Addiction to sugar is probably more common than you think. Americans consume an average of 20 to 30 teaspoons (about ½ cup!) daily of this substance, which has been linked to a variety of health problems, including obesity, hypertension, heart disease diabetes, irritable bowel syndrome (IBS), attention and memory problems, hyperactivity, anxiety, and depression. Every month a new study comes out adding to the list of dangers posed by consuming sugar and its cousins, high-fructose corn syrup, maltose, and dextrose. Despite the risks, we continue to eat sugar because it is so addictive.

     In fact, sugar meets all the criteria for an addictive substance:

It stimulates release of neurotransmitters in the brain, such as dopamine and serotonin, in a manner similar to alcohol, cocaine, and other drugs of abuse. People eat it compulsively, despite negative consequences and the intention to stop. With continued use, people develop a tolerance to its effects.

Heavy sugar consumers have trouble functioning without it. When consumption ceases, withdrawal symptoms occur.

WHAT IT MEANS: Breaking free from a dependency on sugar is easier said than done. Because the roots of sugar addiction are both physical and emotional, you need a combination of physical and psychological approaches. The less you eat sugar, the less you will crave it. If you get withdrawal symptoms, know they will only last a few days and then you'll feel more balanced and energetic than ever.

These 10 recommendations will make it easier to get a sugar problem under control.

#1: Keep sugar and sugar products out of your house. This includes white and brown sugar, corn syrup, and maple syrup.

#2: Eat enough healthy food to satisfy your hunger. Eat healthy, whole food snacks like fruit, carrots, red pepper, cherry tomatoes, dates, and dried fruit to satisfy your sweet tooth. Drink plenty of water, too. Add a little fruit juice to sweeten iced tea, carbonated water, and other sugar-free drinks. Frozen fruit, whole or pureed, makes a delicious alternative to ice cream. Once you have cleared sugar from your system, your taste buds will become more sensitive, and these whole natural foods will taste sweeter and more satisfying. If you slow down and eat mindfully, you'll enjoy these foods even more.

#3: Eat three regular meals each day that combine complex carbohydrates (vegetables, whole grains, and fruits), lean protein (poultry, fish, meat, dairy, tofu) and healthy fats (milk, cheese, omega-3's, olive oil and other cold-pressed oils). This will help you maintain a steady blood sugar level throughout the day and reduce your sugar cravings. Eating a diet high in fiber also helps to reduce sugar cravings.

#4: Take a multivitamine and mineral supplement. Chromium picolinate and l-glutamine help to reduce cravings for some people.

#5: When you go out, make sure you are not ravenously hungry, especially if sugary sweets will be the only food available. Bring your own healthy snacks with you, or eat before going out.

#6: Get regular exercise, plenty of sunlight, and adequate sleep to reduce sugar cravings.

#7: Learn to identify and manage cravings that are not a result of physical hunger, but instead are rooted in stress or anxiety. Develop alternative ways of managing stress: Take a walk, call a friend, read a book, play with your pet, watch a movie. Breathe, meditate, listen to music, or take a hot bath to activate your body's relaxation response. Relaxation helps to balance your blood sugar and reduce cravings.

#8: If you have turned to sugar to deal with uncomfortable feelings, learn to identify the specific feelings and respond appropriately to them. If you are tired, take a break or rest, rather than trying to persevere in the face of fatigue. If you are bored, find something stimulating to do. If you are lonely, reach out to a friend. Overcoming your sugar addiction involves really paying attention to what you are feeling, and giving yourself what you really need instead of using sugar as a substitute.

#9: If you do overindulge in sugar, acknowledge that you slipped, and get back on track as soon as possible. Let go of the guilt and shame. Eating sugar is unhealthy, but it's not a sin. As with other addictions, it doesn't matter if you need multiple attempts to quit, just that you keep trying until it sticks.

#10: Be kind to yourself. To end the struggle with sugar, learn to nourish your body well and respond compassionately to your own feelings. The best sugar substitute is genuine self-acceptance.

Jeffrey Rossman, Ph.D., is a Rodale.com advisor and director of life management at Canyon Ranch in Lenox, MA. His column, "Mind-Body-Mood Advisor," appears weekly on Rodale.com.

 

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5. The Notable Sweet Alternatives: Stevia and Xylitol

     Here is the big dilemma for those who want to enjoy good health and successful weight loss. The commonly used alternatives to refined sugar in processed foods and fruit drinks are artificial sweeteners, such as Saccharin, Aspartame or Sorbitol. These come with more health risks than the ones they are there to prevent and are a subject for a separate page all of their own.

     Suffice it to say, all artificial sweeteners should be avoided if you want to be healthy. So should refined sugar, although a small amount daily will not harm you. Other alternatives, if you need to eat something sweet are unrefined honey, some unrefined brown sugars (although many of these still contain a high level of sucrose) and raw, black molasses.

     Unrefined honey contains many of the B vitamins and other nutrients and the sugars it contains are pre-digested into fructose and glucose which are more easily digested by our bodies and converted to instant energy. They are less likely to be stored as fat as long as the body is active.

     Molasses are also packed with goodness in the form of vitamins and minerals which are all refined out when white granulated sugar is produced from this raw substance. While molasses is sweet to the taste, it also has a raw flavor that some people like and others don’t, so it’s a matter of personal preference whether you can use it as a substitute for refined sugar or not.

     All in all, you should be very aware of what you are eating when it comes to refined sugars and other sweeteners, so read the labels of all foods carefully before buying. The best rule of all is to avoid as many processed pre-packaged foods as possible, as well as fizzy soda drinks and other flavored juice concentrates and stick only to natural, fresh fruits and vegetables and fresh fruit juices with no added sugar and definitely no artificial sweeteners!

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4. High Fructose Corn Syrup: Very dangerous!

     An overweight people may be fixated on fat and obsessed with carbohydrates, but nutritionists say the real problem is much sweeter -- we're awash in sugar. Not just any sugar, but high fructose corn syrup.

     The country eats more sweeteners made from corn than from sugarcane or beets, gulping it down in drinks as well as in frozen food and baked goods. Even ketchup is laced with it. Almost all nutritionists finger high fructose corn syrup consumption as a major culprit in the nation's obesity crisis. The inexpensive sweetener flooded the American food supply in the early 1980s, just about the time the nation's obesity rate started its unprecedented climb.

     The question is why it made us so fat. Is it simply the Big Gulp syndrome -- that we're eating too many empty calories in ever-increasing portion sizes? Or does the fructose in all that corn syrup do something more insidious -- literally short-wire our metabolism and force us to gain weight?

     The debate can divide a group of nutritional researchers almost as fast as whether the low-carbohydrate craze is fact or fad.

    Loading high fructose corn syrup into increasingly larger portions of soda and processed food has packed more calories into us and more money into food processing companies, say nutritionists and food activists. But some health experts argue that the issue is bigger than mere calories. The theory goes like this: The body processes the fructose in high fructose corn syrup differently than it does old-fashioned cane or beet sugar, which in turn alters the way metabolic-regulating hormones function. It also forces the liver to kick more fat out into the bloodstream.

     The end result is that our bodies are essentially tricked into wanting to eat more and at the same time, we are storing more fat.  "One of the issues is the ease with which you can consume this stuff," says Carol Porter, director of nutrition and food services at UC San Francisco. "It's not that fructose itself is so bad, but they put it in so much food that you consume so much of it without knowing it."

     A single 12-ounce can of soda has as much as 13 teaspoons of sugar in the form of high fructose corn syrup. And because the amount of soda we drink has more than doubled since 1970 to about 56 gallons per person a year, so has the amount of high fructose corn syrup we take in. In 2001, we consumed almost 63 pounds of it, according to the U.S. Department of Agriculture.

    The USDA suggests most of us limit our intake of added sugar -- that's everything from the high fructose corn syrup hidden in your breakfast cereal to the sugar cube you drop into your after-dinner espresso -- to about 10 to 12 teaspoons a day. But we're not doing so well. In 2000, we ate an average of 31 teaspoons a day, which was more than 15 percent of our caloric intake. And much of that was in sweetened drinks.

Beyond soda

     So, the answer is to just avoid soda, right? Unfortunately, it's not that simple, because the inexpensive, versatile sweetener has crept into plenty of other places -- foods you might not expect to have any at all. A low-fat, fruit-flavored yogurt, for example, can have 10 teaspoons of fructose-based sweetener in one serving.

     Because high fructose corn syrup mixes easily, extends shelf-life and is as much as 20 percent cheaper than other sources of sugar, large-scale food manufacturers love it. It can help prevent freezer burn, so you'll find it on the labels of many frozen foods. It helps breads brown and keeps them soft, which is why hot dog buns and even English muffins hold unexpected amounts. The question remains just how much more dangerous high fructose corn syrup is than other sugars.

     Fructose, as the name implies, is the sugar found naturally in fruit. It can be extracted, turned into granules and used like sugar in the kitchen. It used to be considered a healthier alternative to sucrose -- plain old table sugar. It's sweeter, so less is needed to achieve the same taste. Diabetics use it because fructose doesn't stimulate insulin production, so blood sugar levels remain stable.

     The process of pulling sugar from cornstarch wasn't perfected until the early 1970s, when Japanese researchers developed a reliable way to turn cornstarch into syrup sweet enough to compete with liquid sugar. After some tinkering, they landed on a formula that was 55 percent fructose and 45 percent glucose -- sweet enough and cheap enough to make most soda companies jump from liquid sugar to high fructose corn syrup by the 1980s. The results were dramatic. -- A whopping increase of 4,080 percent.

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3. What are the Glycemic Index and Glycemic load?

     The level of glycogen in the muscles before starting exercise is the most important fuel determinant of performance. Eating a specific food at a specific time in relation to exercise can affect when glucose is released into the blood. Glucose, a monosaccharide, is commonly called “blood sugar”. All cells of the body metabolize glucose for energy. It is the most important monosaccharide in the human body. The Glycemic Index (GI) is determined primarily by the rate of absorption of a food into the body. See list of high carbohydrate foods with glycemic index. Knowing the Glycemic Index of foods is important for athletes needing to replenish their muscle's glycogen levels following difficult and demanding workouts and activities.

     Glycemic Load (GL) is the total amount of carbohydrate contained in each food, food preparation or meal. Individuals that need to monitor their carbohydrate intake need to be cognizant of glycemic load as well as the glycemic index to aid in controlling blood glucose levels after meals. Diabetics need to be particularly sensitive to this issue. Both glycemic load and the glycemic index are needed to predict blood glucose levels following meals. Serving sizes and the type of carbohydrate therefore, have a significant impact on blood glucose levels and insulin demand.

*Glycemic Load = (GI value x carbohydrate per serving)/100

Ex: 1 orange: 48 x 11g = 528/100 = 5.28 = 5 (Glycemic Load value)

Ex: 250 ml (approx. 1 cup) Gatorade: 78 x 15g = 1170/100 = 11.7 = 12 (Glycemic Load value)

An average diet of 2000 calories per day striving to achieve 60% of calories from carbohydrates needs a 300 GL value of carbohydrates in the foods one eats. Ex: (300 (grams of carbohydrates) x 4 (carb kcal/gram) x 100 (pure glucose GI value)/2000 = 60 %.

     Some factors that affect the rate of digestion of a food include: fiber content, sugar type, amount of protein or fat in the food, degree of processing of the food, type of starch and the way the food is prepared. *The most important factor is the physical state of the starch in the food which is manipulated during food processing by grinding it into fine particles or heating it to expand and burst both of which make digestion easier and faster thereby raising blood glucose levels more quickly.

     Complex carbohydrates are low to moderate glycemic foods, simple sugars and processed foods are high glycemic foods. The best sources of establishing and maintaining high levels of glycogen for storage are the complex carbohydrates.

     Moderate to high glycemic index foods are the best sources of energy replacement following strenuous exercise. It may take up to 20 hours for the body to replenish muscle glycogen stores. The most important factors for resynthesis are the rate and timing of carbohydrate ingestion and type of carbohydrate, hence the understanding necessary by the individual regarding the importance of the glycemic index.

HIGH GLYCEMIC FOODS:

     Some common examples are: Sugars, syrups, honey, molasses, Gatorlode, Gatorade, soft drinks, muffins, pancakes, waffles, white bread, whole meal bread, kaiser roll, shredded wheat, bread sticks, bagels, graham crackers, baked potatoes, Grapenuts cereal, Mini Wheats whole wheat breakfast cereal, Rice Krispies cereal, corn flakes cereal, raisin bran cereal, Bran flakes cereal, Total cereal, Cheerios cereal, cupcakes, doughnuts, croissants, white and brown rice, new potatoes, chocolate PowerBar, raw pineapple, double chocolate Pop Tarts, boxed macaroni and cheese, plain or cheese pizza, plain micro-waved cooked popcorn, sweet corn, carrots, beets, raisins, dates, cranberry juice cocktail, watermelon, tomato sauce, parsnips, puffed rice cakes, pretzels, regular ice cream, and winter squash.

MODERATE GLYCEMIC FOODS:

     Some examples are: Spaghetti, macaroni, white pasta, whole grain rye bread, stuffing, oatmeal, sweet potatoes, All-bran cereal, potato chips, sucrose, whole wheat pasta, grapes, fresh apricots, peas, oranges, orange juice, fresh and canned peaches in heavy syrup or natural juice, grapes, baked beans, corn, unsweetened grapefruit juice, mango, low fat ice cream, custard, instant pudding and yams.

LOW GLYCEMIC FOODS:

     Butter beans, chick peas, green beans, green peas, kidney beans, navy beans, red lentils, skim milk, whole milk, fruit yogurt, ice milk, baked beans, apples, fish sticks, lentils, sausage, fructose, peanuts, fresh grapefruit, fresh cherries, dried apricots, premium ice cream, and low fat yogurt.

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2. Pathophysiology of Diabetes Mellitus

     Diabetes mellitus (DM) or simply diabetes, is a chronic health condition in which the body either fails to produce sufficient amount of insulin or responds abnormally to insulin. Speaking about the classification of diabetes mellitus, it is of three types, namely, Type 1 diabetes, Type 2 diabetes and Gestational diabetes. The ultimate outcome for all three types of diabetes is high blood glucose level or hyperglycemia. The pathophysiology of diabetes mellitus is very complex, as the disease is characterized by different etiologies but share similar signs, symptoms and complications.

Diabetes Mellitus and Pathophysiology

     The pathophysiology of diabetes mellitus (all types) is related to the hormone insulin, which is secreted by the beta cells of the pancreas. This hormone is responsible for maintaining glucose level in the blood. It allows the body cells to use glucose as a main energy source. However, in a diabetic person, due to abnormal insulin metabolism, the body cells and tissues do not make use of glucose from the blood, resulting in an elevated level of blood glucose or hyperglycemia. Over a period of time, high glucose level in the bloodstream can lead to severe complications, such as eye disorders, cardiovascular diseases, kidney damage and nerve problems.

     In Type 1 diabetes, the pancreas cannot synthesize enough amount of insulin hormone as required by the body. The pathophysiology of Type 1 diabetes mellitus suggests that it is an autoimmune disease, in which the body's own immune system generates secretion of substances that attack the beta cells of the pancreas. Consequently, the pancreas secretes little or no insulin. Type 1 diabetes is more common among children and young adults (around 20 years). Since it is common among young individuals and insulin hormone is used for treatment, Type 1 diabetes is also referred to as Insulin Dependent Dabetes Mellitus (IDDM) or Juvenile Diabetes.

     In case of Type 2 diabetes mellitus, there is normal production of insulin hormone but the body cells are resistant to insulin. Since the body cells and tissues are non responsive to insulin, glucose remains in the bloodstream. It is commonly manifested by middle-aged adults (above 40 years). As insulin is not necessary for treatment of Type 2 diabetes, it is known as Non-insulin Dependent Diabetes Mellitus (NIIDM) or Adult Onset Diabetes.

     Gestational diabetes, on the other hand, occurs among pregnant women. It is caused due to fluctuations of the hormonal level during pregnancy. Usually, the blood glucose level returns to normal after the baby is born.

     As already mentioned above, the symptoms and effects of all the three forms of diabetes are similar. The noticeable manifested symptoms include increased thirst (polydipsia), increased urination (polyuria), increased appetite (polyphagia), excessive fatigue, unexplained weight loss and body irritation. Regarding the definition of diabetes mellitus, it is often described as a fasting blood glucose level of 126 milligrams per deciliter (mg/dL) or more. As per statistics, Type 2 diabetes is the most commonly occurring type, in comparison to the other two forms of diabetes mellitus.

     Early and correct detection of the type of diabetes is necessary to prevent severe health effects. After diagnosis, a physician may prescribe appropriate medication for treatment of diabetes, which could include insulin injections or oral insulin medicines, depending upon the type of diabetes mellitus. In addition, healthy lifestyle modifications, especially diet and exercise are recommended for the effective management of symptoms and long-term effects. Since diabetes is a global health issue, studies regarding the pathophysiology of diabetes mellitus are currently in progress in order to minimize its associated health effects.

 

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1. Why Sugar Is Bad for Your Health?

 

    It comes as no real surprise to learn that consuming too much of refined sugar is bad for your health. Everybody is probably already aware that enough scientific evidences have been shown on this particular food product over the last several decades to fill an entire library with data on this subject. What you may not be aware of is the sheer scale of the widespread usage of refined sugar in all kinds of daily foods. To really give you something you are unlikely to want to hear, if you want to make an improvement to your health as well as avoiding the possibility of contracting any types of diabetes, your intake of refined sugar will need to be cut down drastically.

The health impact on Consuming Refined Sugar

   Regular refined cane sugar, sucrose, in its refined form, when digested is broken down by our bodies into glucose and other simpler sugars that are used by the body for generating energy. When this is only in the small quantities, there is no serious problem, but when sucrose is taken in and broken down into large amounts of simpler sugars at once, the blood gets a rush of these simple form sugars which causes an imbalance in blood sugar, glucose, levels.

   As a general rule of thumb, the more refined the sugar you consume is, the more likely your body will react negatively way to it. In this sense, the blood sugar, glucose, levels are constantly rising and falling sharply when you ingest too great a volume of sugars. This is countered to some extent by the body’s own regulatory system in the form of insulin. Insulin is a hormone manufactured by the islets of Langerhans within the pancreas. Its main job is to regulate blood sugar levels. So when those levels get too high too quickly, insulin is released in large quantities to break those sugars down fast and return the blood sugar levels to equilibrium.

    What happens is that you get a fast rush of energy from the sugar as it’s processed and released into the bloodstream. This is rapidly followed by a rapid drop in energy as the insulin does its work. You then eat more food or drink more liquids that contain high levels of sugars and the process starts again.

    What this does is put a tremendous strain on your pancreas in the constant creation and release of insulin. Eventually, the strain becomes too much and insulin production becomes erratic, meaning that glucose levels can no longer be effectively regulated. This fact will lead to the onset of type II diabetes, which if not diagnosed and is allowed to degenerate further can lead to type I diabetes, which means having to manually injecting insulin to stay alive.

     All in all, everybody should be very aware of what you are having when it comes to refined sugars, so read the labels of all foods carefully before making a purchase. The best rule of all is to avoid as many processed pre-packaged foods as possible, as well as fizzy soda drinks, and stick only to natural, fresh fruits and vegetables with no added refined sugar.

 

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Preface:

    This Book will try to bring up the awareness in order to abstain from all forms of sugar and refined foods, and also to promote the sugar-free environments. How bad is Sugar for your health? More and more people in the world are overweight or obese. The recent scientific research shows that the main cause is the abuse of excessive added sugar in our daily food supplies. In addition, Sugar addiction has become a serious problem, and sugar enriched junk foods which have caused food cravings, mal-nutrition and over-weight. Eating sugar and refined foods makes losing weight nearly impossible and causes many of the diseases people are afflicted with, including diabetes, fatty liver, cardiopathy and periodontal diseases, and a host of other health related issues. Nevertheless, sugar is very addictive and it is as real and powerful as an addiction to cigarettes, drugs and alcohol. The food industry knows this and they have manipulated our food sources, the same way Big Tobacco companies have been doing, in order to secure our addiction and dependence, according to Dr. David Aaron Kessler, former Commissioner of the U.S. Food and Drug Administration (FDA). Please feel free to join us in the mission to expose the refined foods that are literally killing people and to help stop the abuse by the major food conglomerates. Education is the very key here and once everybody knows what sugar is doing to us and where it is hidden in the products that we purchase, we shall be able to choose and to be free from the sugar dependence.

Our Goal (意圖)

     The SugarFree Taiwan Initiative is going to be a grass-roots coalition of experts and laypeople joining together in Taiwan to promote and address the personal and social benefits of reducing refined carbohydrate consumption! Contact yfhsieh at hotmail.com for any further questions.

    無糖台灣倡議將是一個草根聯盟的專家及普通民眾在台灣，推廣減少精製碳水化合物的消耗，針對個人和社會的利益聯合起來！