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Sugar and Health

Sugar, enemy of health

We all thought that fat was the source of multiple health problems! We were wrong!

A recent study published in The Lancet shows that a high-carb diet is associated with a higher risk of mortality, while high-fat diet reduces the risk of mortality without inducing any cardiovascular risks.

This study goes against popular belief that fat is the evil in our food. After all, low fat foods have been around for the last 50 years. But in low fat foods, food manufacturers simply replaced fat by carbs and sugar.

This is why we now eat on average 142 lbs of added sugar every year. All of that sugar is toxic and affect our health on a global scale; 70% of US adults are overweight or obese, and 35% have prediabetes or diabetes.

Sugar and carbs not only have long-term impacts, they also affect our health after every meal by promoting oxidative stress, increasing appetite and body weight, as well as impairing cognitive and physical performances.

What did you have for breakfast this morning?

Well, a standard “healthy” breakfast might look like 2 slices of whole-wheat bread, a low-fat yogurt and a cranberry juice. But is this breakfast really healthy? According to the USDA database for the Added Sugars Content of Selected Foods, this very reasonable and supposedly “healthy” breakfast may bring about 40 pounds of added sugars, if eaten every day for a whole year!

Of course, getting a fair amount of sugars every day is essential to maintain proper body functions. But just how much sugar does the body need? The American Heart Association recommends that added sugar intake should be limited to 22 pounds per year.

Most sugars are composed from glucose, fructose or galactose, either alone (monosaccharides) or linked together in small (sucrose, lactose, maltose) or longer chains (maltodextrins, starches). Only monosaccharides can be absorbed by our intestines, so most of the sugars needs to be digested to reach the bloodstream. Digestion of sugars involves two key enzymes, α-amylase and α-glucosidases, to breakdown sugars into monosaccharides that can finally be absorbed.

Starch and sugar raise blood glucose every time we eat.

In itself, this is not a problem as it is part of human normal physiology. However, we now know that carbs having a slow or a rapid digestion rate do not have the same metabolic impact. Sugars that are rapidly digested and absorbed, such as those often added to foods, cause a sharp and fast increase in blood glucose and raise insulin levels more than sugars that are naturally present in foods. When high blood glucose and insulin peaks occur on a daily basis, they can impose a metabolic and oxidative stress on the body.

See how InSea2® can reduce the glycemic stress induced by carbs and sugar up to 48.3%

Research is now discovering the health consequences of frequent high post-meal blood glucose spikes.

The following articles summarize some of these effects:

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