Say Goodbye to Sweets Now
Hugh Sadlier, M.Ed., BCCH I
t’s time to get serious, tough and committed to eliminating sweets – for good! Growing numbers of articles attest to the toxicity of sugar to our bodies, but little is being done to curtail its presence. We technically have the choice of adding sugar to our food and drinks – or not. But the hidden sugars in processed, prepared and packaged foods we buy in stores are there whether we want them or not. So it pays to read labels. But even then, as with the choice to add sugar to foods ourselves, we are influenced by experiences, messages and perceptions from earlier in our lives that took hold by repetition in our subconscious minds and became habits. Those habits are on automatic-pilot and reinforce our sweet tooth desires, even if our conscious minds try to steer us in healthier directions. Several times each year, I give a “Banish Your Sugar De- mons” class in three area adult education programs. I am always reminded of the powerful grip sugar can have on our bodies and psyches and appalled by the internal devastation it can cause. More information and results of research studies warning of the danger of sugar consumption appear regularly. An April 1, 2012 segment of 60 Minutes devoted twenty minutes to “The Dangers of Excessive Sugar.” Reports from respected researchers sug- gested that sugar, in its many forms, is toxic to humans. It can lead to obesity, type 2 diabetes, high blood pressure, heart dis- ease and cancer. A sobering video confirming those connections can be viewed at
www.cbsnews.com/video/watch/?id=740394 2n.
. You might do a kinesiology experiment with a partner or friend
to demonstrate the way sugar weakens muscles. With your elbow against your side (to produce stability and eliminate strain) hold your dominant arm straight out in front of you and make a fist. Have your partner /friend push down on your hand while you resist. Then place a packet or teaspoon of sugar in that same hand and close the fingers. Repeat the above resistance test.
The History of Sugar
We’ve come a long way since 1915, when we ingested fructose primarily from fruits and consumed around 15 to 20 pounds of sugar, per person, annually, most of it in the form of table sugar. As manufacturers began adding it to processed foods, especially after World War II, we started getting hooked. Sugar stimulates our ap- petites and makes us want to eat more. It creates a high, and then drops us lower than we were before.
As it is metabolized in our bodies it depletes vital vitamins
and minerals, and once the sugar habit has taken hold, its grip continues to tighten. Our national sugar consumption increased exponentially until mid-1970, when food manufacturers began to switch from sucrose (table sugar) to corn syrup as their sweetener of choice. It shouldn’t come as any surprise that the reason was to save money. Dr. Joseph Mercola wrote: “Sugar costs about three time as much as high fructose corn syrup, which is 20 percent sweeter than table sugar. We now know, without a doubt, that it’s the excessive fructose content in the modern diet that is taking such a devastating toll on people’s health. Excessive fructose consump- tion leads to insulin resistance, which appears to be the root of many, if not most chronic diseases. So far, scientific studies have linked fructose to 78 diseases and health problems. Today, the aver- age person consumes his/her weight in sugar, plus over 20 pounds of corn syrup each year.”
The FDAs Responsibility? Rumblings are beginning to be heard about why the FDA
doesn’t regulate the use of sugar in processed foods. It’s criminal the way food manufacturers can bombard us with sugar (and salt) and high fructose corn syrup without being held accountable. Perhaps the groundswell of convincing research about sugar’s poisonous effect on our minds and bodies will tip the balance and help initiate regulations. The commercial use of sugar and high fructose corn
8 Essential Living Maine ~ December 2014
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