The fast food and soda industries have used their powerful influence to determine what goes on labels. Thus, consumers are unable to differentiate what type of sugars products contain. There is a big difference between how the body metabolises refined sugar and natural sugar with fibre. Whole fruits and various foods contain fibre, which is metabolized more slowly. Whereas processed junk foods and sodas contain high amounts of refined sugar, which is rapidly absorbed and spikes insulin levels. Over time, this constant overload and stimulation contributes to Metabolic Syndrome diseases.
Currently, 80% of our food has been laced with refined sugar of one kind or another and had its fibre removed. Refined sugars are dead calories, which means they have no nutrients or fibre. Hence, they act just like drugs. When eating out or travelling, there are few if any options for sugar-free foods! For this to change, more public education and demand are needed. Also, a new culture of healthy, tasty food and naturally sweet treats, free of refined sugars or artificial sweeteners, needs to be taught in cooking schools around the world.
Children who are given sweet treats and sugary soda/drinks/juices on a daily basis develop excess fat cells, liver damage, and eventually malfunctioning glands. Unhealthy glands do not secrete a balance of or sufficient amount of hormones. This leads to various metabolic diseases, such as obesity, diabetes, hypertension, heart and liver disease, hypoglycaemia, polycystic ovarian syndrome, cancer, dementia, improper growth, depression, psychological problems, and infertility.
TYPES OF SUGAR
Monosaccharides:
Glucose, dextrose, or grape sugar - are simple monosaccharides found in plants, juices, and syrups.
Fructose - is a simple monosaccharide naturally found in many plants, honey, tree and vine fruits, flowers, berries, and root vegetables. Commercially, it is derived from sugar cane, beets, and corn, with the fibre removed. It is the sweet aspect of sugar.
There are three forms:
. Crystalline fructose - is a monosaccharide, that is dried, ground, and of high purity.
. HFCS - is a mixture of glucose and fructose as monosaccharides.
. Sucrose - is a compound with one molecule of glucose covalently linked to one molecule of fructose.
All forms of fructose are added to foods and drinks for taste enhancement, shelf life, and browning of some foods such as baked goods. High fructose corn syrup (HFCS) is the most commonly form used in junk foods, sodas, baked goods, and sugary drinks. Fructose is generally regarded as being 1.73 times as sweet as sucrose. It is the sweetest of all naturally occurring carbohydrates.
Gallactose - is a simple monosaccharide that does not generally occur in the free state. It is a component of milk sugar/lactose and less sweet than glucose. It is also a component of the antigens found on the surface of red blood cells that determine blood groups.
Disaccharides:
Lactose (glucose and gallactose) - is a disaccharide naturally occurring in milk sugar. It is broken down by the enzyme lactase during digestion. Some adults and ethnic groups lack this enzyme, (lactose intolerant) preventing them from digesting dairy.
Maltose (two unites of glucose) - is a disaccharide produced from the germination of seeds and certain grains, such as barley, which is converted to malt. It is less sweet than glucose and formed in the body when amylase breaks down starch.