iThei mdcdaelcinfd o c elllllrllll o tclhdfliThei mdcdaedeath rate from diabetes, heart disease, myocardial infarction, high blood
pressure, dyslipidemia, obesity, and cancer. Sugar also promotes inflam-
mation and depletes nutrients.
Research shows sugar can activate reward pathways in the brain, just like
alcohol, morphine, or heroin do.
I personally experienced withdrawal symptoms of headaches, irritabil-
ity, and lethargy for about two weeks after kicking my sugar habit cold
turkey.
According to the American Heart Association, the average American adult
consumes twnty-two teaspoons of sugar daily, while the average teenager
consumes thirty-four teaspoons a day.
This adds up to 156 pounds of sugar per year for the average American,
According to the US Department of Agriculture.
While sugars occur in natural foods such as fruits and grains, most of the
sugars consumed in the United States come from processed foods.
Metabolism of Sugar
A study conducted by nutrition researcher and principal investigator
Peter J. Havel, PhD, of the University of California at Davis showed that
fructose and glucose are metabolized in different ways by the body.
Table sugar, or sucrose, is a disaccharide and contains 50 percent glucose
and 50 percent fructose. Also a disaccharide, high-fructose corn syrup is
used in a variety of foods ranging from soft drinks to cereals. It contains
55 percent fructose and 45 percent glucose.
A simple sugar (monosaccharide), glucose is a product of photosynthesis
and the primary source of energy in every cell of the body. Only 20 percent
of glucose is metabolized in the liver, while 80 percent is used by other
organs. Excess glucose is converted into glycogen and stored in the liver or
muscle to be converted into glucose when the body needs energy.
When blood glucose levels increase, the pancreas releases insulin to help
glucose get into each cell to be used as energy.
Fructose
Fructose is another monosaccharide, and its natural sources are fruits, veg-
etables, sugarcane, and honey. It can exist in foods as a free fructose or com-
bined with glucose as sucrose. The liver metabolizes 100 percent of fructose.