http://www.care2.com/greenliving/sugar-the-new-health-food.html
Sugar: The New Health Food?
By Melissa Breyer, Senior Editor, Healthy & Green Living
First, the good news: some of the biggest players in the American food business have begun to phase out high-fructose corn syrup–a highly processed sweetener that is produced by a complex series of chemical reactions that includes the use of enzymes and caustic soda. The most common argument against high-fructose corn syrup is the correlation between the rapid rise of obesity in the United States, which began in the 1980s, and the introduction of industrial-grade high-fructose corn syrup at the same time. In addition, high-fructose corn syrup has been linked to diabetes and metabolic dysfunction; and has been shown to elevate triglycerides levels, which can lead to heart disease.
So although it’s great that, according to The New York Times, ConAgra isn’t using high-fructose corn syrup in its new Healthy Choice All Natural frozen entrees; that Kraft Foods recently removed it from its salad dressings, and is working on its Lunchables line of portable meals and snacks; it’s not in the tomato sauce on a Pizza Hut pie called “The Natural,” nor in the just-released soda Pepsi Natural. But here’s the catch. They’re swapping high-fructose corn syrup with sugar! Food manufacturers are switching to sugar as a result of extensive taste testing and consumer surveys. The general impression is that sugar is more “natural” than corn syrup–and as more and more people are becoming health-aware, that sounds good to the masses.
But just because sugar has been around for a long time, long before high-fructose corn syrup became an industrial staple, doesn’t mean that it is natural, healthy or necessarily good. In The New York Times, Dr. Robert H. Lustig, a pediatric endocrinologist at the University of California, San Francisco Children’s Hospital, said: “The argument about which is better for you, sucrose or HFCS, is garbage. Both are equally bad for your health.” Both sugar and high-fructose corn syrup are made from glucose and fructose. The level of fructose is about 5 percent higher in the corn sweetener. Dr. Lustig studies the health effects of fructose, particularly on the liver, where it is metabolized. Part of his research shows that too much fructose–no matter the source–affects the liver in the same way too much alcohol does.
In addition, Sugar has caused environmental harm throughout the world’s tropics. Studies by the United Nations Food and Agriculture Organization (FAO) and the World Wildlife Fund (WWF) warn about the environmental impact of sugar crops. One report published by the WWF, called Sugar and the Environment, shows that sugar may be responsible for more biodiversity loss than any other crop due to habitat loss, intensive use of water for irrigation, heavy use of agro-chemicals, as well as discharge and runoff of polluted effluent. The report provides some startling global statistics, such as an estimated 5.6 million hectares (roughly 14 million acres) of cropland are lost every year throughout the world due to severe erosion and degradation caused by intensive sugar production. And as new fertilizers and other chemical products are being used, there is a dangerous potential for the sugar-dependent island nations to simply run out of fertile land. And needless to say, big food probably isn’t using Fair Trade certified sugar.
While we can applaud the fact that food producers are stepping away from high-fructose corn syrup–embracing another refined sweetener and calling it natural and healthy seems to suggest that it’s all really just a big game of marketing. Wouldn’t it be great to see these manufacturers begin to use truly natural sweeteners like maple or agave syrup?
To read more about refined sugar, read Sugar: Easy Greening and to learn about natural sweeteners see the Care2 Directory of Natural Sweeteners.
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28 comments
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Kabin
Konteyner
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You completely missed mentioning one of the best truly natural sweeteners and one that is eco friendly to grow as well as healthy to use. Stevia. A nice little member of the mint family. Many top food companies are taking out patents on recipes that use it, Coca-Cola among them. You can grow it for home use as well and cut out the dubious middle men.
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Good information. I think as consumers, parents and grandparents we have to be aware of what we're eating. What's in it? Where is it produced? Who makes it? You have to read labels, and honestly you have to do more actual food preparation yourself. But, anyone is is concerned with fat content, calories, fiber etc has already gotten used to reading lables, so just take it a step farther. Many things do not need sugar, some (like coffee) always will for some of us. It's a matter of how much and how often. Education is the key.
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While we can applaud the fact that food producers are stepping away from high-fructose corn syrup–embracing another refined sweetener and calling it natural and healthy seems to suggest that it’s all really just a big game of marketing. Wouldn’t it be great to see these manufacturers begin to use truly natural sweeteners like maple or agave syrup?
YOU SAID IT !!!
Another myth is that sugar is fattening.
On its Own, Sugar is Not Fattening.
I've been eating sugar by the spoonful since I was a teenager, and have always been very slim (5'7 - 46kg)
As long as you do not mix sugar with flour and fat (cookies, cakes, etc) Sugar (on its own) is Not Fattening!
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Of course, the thing is that grand scale agro business is going to destroy anything it touches. These manufacturers and producers, whether they start producing maple syrup, agave, sugar, corn... ANYTHING... in large quantities, are going to ruin the soil and ecology of any place they farm it. They simply don't use sustainable practices. And yes, sugar is better than HFCS; it doesn't take mercury to make. However, your best bet is to cure your sweet tooth and stop eating too many sweets... or too much of anything. Everything clean, sustainable and local/organic in moderation!
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I know for a fact that sweets are addictive, as I was accidentally cured of that addiction. For 5 years I haven't been able to eat more than one bite of cake or ice cream. Unfortunately for me, the damage has already been done. If only Americans would live by facts (health issues, environmental devastation), rather than feeling that their taste buds always come first. We seem to want to live in the 1950's, the age of blissful ignorance and boundless 'progress', while simultaneously shifting blame-to the point of litigation. I would encourage all potential litigants to go after the FDA. They approve all these poisons-corrupt to the core!
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sugar is found to cause your body to store fat in your blood as aka triglycerides. I would steer away from any type of sugar, honey , table etc., the body assimilates it all the same. It is so toxic to our bodies. A little of the honey or stevia now and then but there are some peoples bodies who just cant tolerate it!
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Besides being allergic to anything "corn" (I can only have cane or beat sugar or maple), I found that ever since the introduction of the fructose/glucose combinations in foods, the satiety effect of food has gone. You see so many people running around with "huge" containers of pop. They can't drink that much water at one time but for some reason they can drink that much pop. Now use sugar instead and guess what? They can only drink about the same amount as water. Why do you think the industry changed to the "corn" stuff in the first place? Increase sales. I find that I can barely drink even one glass bottled pop now (1/2 typically fills me up) and I screw the top on for future consumption. I think you'll find the switch back to sugar will drastically change consumption patterns.
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I like the article however, agave syrup is another corn syrup. Please, research, since it is not anymore processed as the indigenous people used to do. Even the fact that it is sold as Raw is a big lie and just a waste of money. WEll, I suggest, like you said Maple syrup, also stevia. For home sweetening any dried fruit. Just soak them and blend them to get a purree or syrup like. :)) And visit my website if you like, I use only natural sweetner and vegan, so no honey also no raw honey :) cheers,
Patricia
www.gourmetveganchef.com
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Don't forget the findings of mercury in corn syrup, another reason to avoid consuming it. It's amazing how many products they can cram corn syrup into, like the french bread your local grocer makes at the bakery. Check out the labels always!
Sugar on the other hand I think is fine, IN MODERATION. This means you don't put it in your food everyday and you don't eat processed foods sweetened with sugar every day. I consume about 10 pounds of sugar per year, 1/4 of what the average American eats (44 lbs.)
I only buy domestic sugar. Yes, you can buy sugar without supporting deforestation of the tropics. Approx. half of the sugar in America is domestic. The more we support domestic cane and beet farmers, the less harmful our collective sweet tooth will be. Of course, Monsanto is trying to poke it's frankenstein seeds into the sugar beet market, so we have that battle to fight.
For more info:
http://www.seedsofdeception.com/includes/services/nongm_sugar_beet_registry_display.cfm
http://www.floridacrystals.com/ (Florida sugar cane farmers agreed to be taxed to fund Everglade reconstruction!)
www.crystalsugar.com/
www.sugaralliance.org/
http://www.amscl.org/
http://www.americansugarbeet.org/
http://www.smbsc.com/
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