Sugar In Food

1. Cutting out Sugar

Cutting sugar out is not as easy as stop adding 3 packets of processed sugar in your morning’s cup of coffee although it’s a good start. Sugar is disguised in many different forms and is in a lot of ordinary food items you typically buy and wouldn’t suspect it’s in there.

If you buy crackers or any dry packaged food read the ingredients. There’s a good chance you’re going to see some form of sugar in it. If it doesn 't outright call it sugar it is probably disguised as some other Latin interpretation the untrained eye won’t catch.

The next time you buy canned tomatoes take a look at the ingredients. You will more often than not find high fructose corn syrup in the ingredients. This is a highly concentrated form of sugar

Actually, there are 61 different names for sugar. Here is a short list of the more prevalent names to look for on the package ingredient list:

● Sucrose

● Maltose

● Corn Syrup

● Agave Nectar

● Cane Juice

● Rice Syrup

● Barley Malt

● Beet sugar

● High Fructose Corn Syrup

● Molasses

Sugars, labeled in one form or another, are added to a lot of foods that you would think are healthy. Yogurt, energy bars, ketchup, bread, crackers, salad dressings and pasta sauce to name a few. Read the labels.

Some Yogurt brands contain 29gms of sugar per serving. A breakfast bar made with real fruit and whole grains has 15gms of sugar. Cranberry/pomegranate juice with “No High Fructose Corn Syrup” has 30gms of sugar.

Did You Know?

The USDA reports that the average American consumes between 150-170 lbs. of refined sugar per year.

2. Sugar Substitutes

Sugar substitutes typically fly under your body’s leptin radar which is the hormone that suppresses appetite. Without leptin being triggered you will consume more of whatever it is your drinking or eating that has the sugar substitute.

A study by the Journal of the American Geriatrics Society found that those who drink diet soda gained triple the amount of abdominal fat over nondrinkers over a 9-year