Notes from Eve’s Schaub’s video on her family’s year of no sugar adventure:
On the chemistry of sugar:
Sugar = sucrose = 50% glucose, 50% fructose (glucose = good; fructose = bad).
Fructose = bad. There are no receptors for it in our body, and it can only be processed by our liver, which creates toxic byproducts.
There is a difference between naturally occurring sugar (in an apple or an orange) and “added sugar.”
“Added sugar” = anything w/ fructose (sugar extracted from cane plant, sugar beets, etc) which is then infused into/added to food.
There is almost nothing that does not have added sugar in it! Once you look at the ingredients list, you will find it in: chicken broth, beef broth, tortellini, smoked salmon, baby food/formula, tomato sauce, every salad dressing, bread, gravy, just to name a few.
Sugar is everywhere ~ we have to look up ingredients and decide for ourselves what we want to put in our bodies.
Fruit is a source of fructose, but it’s in its original form. There is also fiber, micronutrients, etc present in fruit. That is not the case in processed sugar. God created fruit with sugar and the antidote to the poison. The naturally occurring fiber slows the absorption of the fructose in the fruit, and you get the micronutrients which are good, so the fructose not as big of a deal.
Nutritionally speaking, fructose is not a requirement for life or your diet.
Sugar lights up the same place in your brain as heroine. You can build up a tolerance to it, just like with drugs. As the American people, we have high thresholds now for sugar, but it doesn’t have to be that way.
It is TOXIC. It is harmful to our health — it is not just a harmless pleasure.
Added sugar in our food:
Sugar is a lot like tobacco — it takes time to show effects. It is a long term toxin, subtly working behind the scenes, but ultimately, it is very negative for your health. In each person it is different.
So, why is there so much added sugar in so much of our food supply?
- Taste – it can make a bad tasting product taste good. For example, “fat free” marketed foods taste like crap, so the food companies add in sugar so people will eat it.
- It is used as a preservative in many items to give them a long shelf life.
- It’s very cheap and is used as a filler ingredient.
Notice – none of these reasons have anything to do with the consumer, but only the food companies making money.
Only 50% of our sugar intake is obvious…the rest is HIDDEN in our food.
How to take action:
- Don’t drink any sugar – cut out soda, fruit juice, sweet tea, sports drinks. Americans are chronically dehydrated, so drinking more water will only benefit you.
- Beware of marketed “healthy” food – do your own research on product ingredients and decide what you think is healthy and what is not. Granola bars often have just as much sugar as candy bars, so don’t be fooled with fake healthy food.
- Watch the movie Fed Up (available on Netflix). There is this myth that kids should have all the access to sugar that they want. “It’s just part of being a kid.” No – we can help our kids eat more healthy too.
- Yes, eating healthy should not be this complicated! It should not be so hard to find healthy food for our families. But it is like this on purpose — food companies make it complicated and confusing on purpose so we keep buying their products.
Results of her family’s experiment:
- Middle of the afternoon crash – totally gone. They all had plenty of energy.
- Though it is admittedly hard to measure health, especially long term in relation to sugar, they did observe that they felt healthier. She also looked at her girls’ absences from school for sick days, which went down a lot over the course of the year.
- Their tastes and desires changed over time. They each had one sugar treat per month (birthday parties, etc), and as time went on they enjoyed these sugary treats less and less.