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Nutrition - Sugar:The Bitter Truth

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  • #11
    Re: Nutrition - Sugar:The Bitter Truth

    nytimes.com
    http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html


    This is popular media, but it covers the research in a way reminiscent of lit-review...
    [COLOR=#4b0082][B][SIZE=4][FONT=trebuchet ms]“If you think you can, or you can’t, you’re right.”
    -Henry Ford[/FONT][/SIZE][/B][/COLOR]

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    • #12
      Re: Nutrition - Sugar:The Bitter Truth

      very nice article I'm gonna share this with people.

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      • #13
        Re: Nutrition - Sugar:The Bitter Truth

        The popular deserts now: (substitutes for manufactured sugar): Agave.
        Tia's Gluten Free Peanut Butter Cookies (they also make oatmeal and raisins) Agave sweetened/Vegan.
        They taste good.

        Earth cafe: Raw vegan carob mouse Pie. Dairy free. Gluten free. This one is the most popular. Difficult to get as it is
        always sold out. There is raspberry, peach, sweet potato, blueberry, and another flavor.

        There was a restaurant that served cakes, cookies made with fruit juice and no sugar.

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        • #14
          Re: Nutrition - Sugar:The Bitter Truth

          If I am not mistaken, agave sweeteners are still fructose (same as high fructose corn syrup) and also quite concentrated. Fruit juice sweetened baked goods would be an improvement if the overall sugar content ends up being lower in the end, but if not, then we're just substituting fructose for sucrose which is pretty much just as bad.
          [COLOR=#4b0082][B][SIZE=4][FONT=trebuchet ms]“If you think you can, or you can’t, you’re right.”
          -Henry Ford[/FONT][/SIZE][/B][/COLOR]

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          • #15
            Re: Nutrition - Sugar:The Bitter Truth

            Originally posted by Siggie View Post
            If I am not mistaken, agave sweeteners are still fructose (same as high fructose corn syrup) and also quite concentrated. Fruit juice sweetened baked goods would be an improvement if the overall sugar content ends up being lower in the end, but if not, then we're just substituting fructose for sucrose which is pretty much just as bad.
            Well adding fructose as an ingredient means adding 100% of it per unit, while adding sucrose means 50% fructose per unit. I guess it all boils down to quantity!

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            • #16
              Re: Nutrition - Sugar:The Bitter Truth

              There was a documentary on bad foods and related health issues in the United States.
              This was around 4-5 months ago.
              Unfortunately I was not able to see it. Did anyone here see the short movie?

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              • #17
                Re: Nutrition - Sugar:The Bitter Truth

                There was a really great cereal and it had no sugar. Nothing sweet and oh did it taste goooood.
                Then one day it was not on the shelves. Seems the excuse was "it was not selling."
                That is how strong sugar craving is to the consumer.
                Now I checked all the boxes of cereal, the packets, and everything had sugar 10g, 12g, 20g, my goodness!
                'isn't there anything w/o sugar these days?"

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