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Chapter 2: Added Sugar Conception And Resources

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CHAPTER 2: ADDED SUGAR CONSUMPTION AND SOURCE

Humans have an innate desire for sweet taste, which is a trait that we have retained throughout evolution, dating back several million years ago to our common ancestors with a diet rooted in tropical fruits. (Breslin) Historically the pleasant sweet taste obtained from natural sugar sources was an indicator for safe and nutritious foods and an integral part of a healthy diet providing a source of energy. Sugar is naturally occurring in foods, such as fruits, vegetables, milk and grains, in the form of monosaccharides (glucose and fructose) and disaccharides (sucrose and lactose). (Matthews R.H , 1987) In addition to naturally occurring sugars, many processed foods and beverages contain added sugars mainly in the form of sucrose and high fructose corn syrup. Refined carbohydrates are added to …show more content…

Style Eating Pattern published by the USDA recommends consumption of foods and beverages within the food groups that are high in nutrient density, such as fruits, vegetables, dairy and grains and limit those that are nutrient diluted. SSB, candy and sweets containing added sugar or saturated fats are considered low energy density foods. Nutrient density of foods and beverages is calculated using nutrient profiling which classifies and ranks foods and beverages based on nutrient composition. (Drewnowski, 2016). Foods containing protein, fiber, vitamins and minerals generally have a higher nutrient-rich food index (NRF) than foods with added sugar or fat. Milk and 100% juices have a higher NRF score mainly due to the presence of protein and calcium in milk, vitamins in juices and absence of added sugars. In contrast, beverages such as fruit drinks, sodas, coffee or tea contain more than 90% of water and added sugars, therefore are classified as low nutrient density food. In addition to not providing any essential nutrient, SSB are the main source of added sugar and contribute to increased caloric

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Author’s Purpose Essay In the non-fiction book, Sugar Changed the World by Marc Aronson and Marina Budhos the author's main purpose is to inform the reader. Throughout the book, the author’s view stays mainly objective, while informing the reader of the history of making, distributing, and consuming sugar. They use facts and quotes from reliable sources and people to support their information and inform the reader on how much sugar, really did, change the world.

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Sugar was a food that no person was ever known to have the power of relinquishing the desire for it (Document 3B). It was also a great sweetener for drinks like coffee and tea, but best of all it was used to make chocolate (Document 4). Over time people started wanting and consuming more and more sugar because it became such an obsession (Document 5). This shows us that people wanted sugar and over time people wanted more and more if it because they found other ways to use it. People all over the world wanted sugar and once they had a taste there was no going back.

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The article, Is Sugar Toxic?, by Gary Taubes is about how sugar may be the reason why we are all unhealthy and how sugar is not good for the body. This article is similar to the book, Year Of No Sugar, because in the book Eve, the author, talks about Lustig who was someone that she listened to on youtube and the article mentions him. Mr. Lustig states, “It’s not all about the calories”(Taubes), which in Eve’s memoir she says that it is also the sugar that is making us fat. The article exclaims that health effects about sugar go back longer than one may think. Taubes says that high fructose corn syrup has been replacing regular added sugar in soft drinks and other products because refined sugar, “had the reputation as a generally noxious

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]The first rule I chose in Michael Pollan’s “Food Rules” was rule eight, which was to avoid food products with the word “lite” or the terms “low fat” or “nonfat” in their names. I chose this rule because when eating these foods you’re not getting the vitamins, nutrients, and many other things that strengthen your body. I also chose this rule because, some odd chemicals would be added to incorporated the fat or macromolecule taken away. I can incorporated this rule into my regular diet by having the “whole” version of the product instead of “low fat” or “nonfat”.

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Everyone craved sugar because it was a sweet-tasting ingredient. Sugar was used

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When the 1970s introduced High Fructose Corn Syrup (HFCS), a cheap sweetener alternative to sucrose in a fructose-glucose liquid form (fifty five percent fructose, forty two percent glucose, and three percent saccharides), it brought extensive numbers of health problems with it (Bray, 2004 & Johnson, 2010 ). Prior to the 70’s, on average, sugar contributed to four percent of daily caloric intake, however over the past four and a half decades, this statistic has increased to whopping sixteen percent, leading some scientist to consider it an “addiction” as they observe the sugar substitute wreak havoc on humans’ bodies worldwide (Butler, 2011). Along with hooking those who indulge sweets to it, High Fructose Corn Syrup also leads to obesity:

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Lustig (2012) explains and suggests the following: Authorities consider sugar as ‘empty calories’ but there is nothing empty about these calories. A growing body of scientific evidence is showing that fructose can trigger processes that lead to liver toxicity and a host of other chronic diseases… they [Government] must consider limiting fructose and its main delivery vehicles, the added sugars HFCS (high-fructose corn syrup) and sucrose, which pose dangers to individuals and to society as a whole. (p.28) Another process that occurs in the body is that, “sugar dampens the suppression of the hormone ghrelin, which signals hunger to the brain…interferes with the normal transport and signaling of the hormone leptin, which helps to produce the feeling of satiety…and it reduces dopamine signaling in the brain’s reward center” (Lustig, 2012, p. 28). Though these are only a few examples and there are many more such as sugar feeding cancer cells, it should give you a basic understanding of just how bad sugar is for the

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The assumption that fructose and high fructose corn syrup was similar or better than table sugar is inaccurate. The liver converts fructose directly into fat and people who consume lots of fructose end up developing high blood pressure, suffering from obesity, and developing insulin resistance, among other health issues. In the past thirty years, the obesity rates in the US have sky-rocketed. Medical bills to treat diseases associated with obesity are more than $200 billion annually now. Much of the obesity problem lies in food additives like fructose which food companies are so eager to put in their products because of the cheap production cost.

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- Limit added sugars. Naturally occurring sugars, such as those in fruit and milk, are not added sugars. Examples of added sugars include brown sugar, corn sweetener, corn syrup, honey and others. - Ready to drink cartons of juices or squash – as these are high in calories and are acidic, which causes tooth decay. - Foods that are made for adults, e.g. sports drink, weight loss food or to reduce cholesterol such as special margarines and caffeinated drinks.

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Sugar is another issue that has snuck its way into almost every type of food and drink. People claim that sugar is a hidden addiction and once an individual consumes so much of it, it is hard to live without. Many companies try to hide the reality that sugar is in almost everything by giving different names to it and tricking people into thinking that certain food and drinks are “healthy.”

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Through this food diary assignment, I have learned that I have a somewhat healthy diet, but it would be good for me to add some more nutritious foods to my diet. Through this analysis, I will discuss the ranges and limits of specific nutrients, and what my average levels were for the two days that I recorded for this assignment. According to my nutrient intake reports, my intake of calories, fiber, and cholesterol were all under or at the target value. The target value of calories is 2000 while my average value was only 1271 calories.

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Sugar especially is the culprit when it comes to health problems from food. Sugars are addictive empty calories providing no nutritional value thus causing you to over eat and intake excess calories which will turn into fat. Studies even show that the consumption of sugar can cause endorphins to be released into the brain as a reward system or to feel good from the sugar consumed, which causes you to eat more. It is

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Consumption of sugar-sweetened beverages, which include soft drinks, fruit drinks, ice tea, energy and vitamin water drinks across the globe. Regular consumption of sugary sweetened beverages have been associated with weight gain, obesity and diabetes. The role of sugary sweetened beverages in the development of related chronic metabole diseases such as metabolic syndrome and type 2 diabetes, has not been quantitatively reviewed . How is consuming sugary beverages harmful to the body ?

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Processed foods and beverages are the biggest sources of added sugar (and High fructose) in the diet. Sugar is very unhealthy and can have serious adverse effects on metabolism when consumed in excess. Sugar contains a lot of calories, with no essential nutrients. It also causes tooth decay by feeding the harmful bacteria in the mouth. For people who are inactive and eat a processed food, large amounts of fructose from added sugars get turned into fat in the liver.

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And, there are five food sources and Guideline Daily Amounts (GDAs) that need to understand. This is because of the information will help people understand with having different food sources will influence to the nutrition that human need. Examples, grain food sources that contain carbohydrate; fruit and vegetable food sources, dairy food sources that contain fiber; meat/meat alternate food sources that contain protein and also fats, oils and sweet food sources that contain fat. There are total contain five food sources with different nutrition.

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