Sugar by any other name
Sugar naturally appears in fruit (as glucose and fructose) and milk (as maltose) and in starches (once digested, as glucose). If you eat a variety of unprocessed foods, that’s about enough sugar for your body to cope with.
The problem comes when you eat processed foods, where sugar pops up throughout. The amount of sugar consumed thsi way is terribly bad for your health; you may not notice a problem initially, but it has a cumulative effect.
Sugar is especially connceted with obesity, diabetes, low energy, anxiety and depression, and inflammatory conditions like arthritis. If you can’t break your sugar habit by yourself, I can help you!
The higher up an ingredient list a component is, the more there is of it in the ‘food’ product.
Manufacturers get around the abominable amounts of sugar they add by listing types of sugar.
Look out for the names listed below, and also look out on the ‘total carbohydrates, of which, sugars’ part of the label.
You’ll find a lot of sugar in savoury goods too; theu may not taste sweet because lots of salt has been added.
More than one of these (see list) and more than a total of 5g per 100g of added sugar means you really might want to put it back on the shelf…. and that’s before you spot the other nasty ingredients…
Barley malt syrup
Cane juice crystals
Coconut palm sugar
Corn syrup solids
Dehydrated cane juice
Evaporated cane juice
Free-flowing brown sugars
Fruit juice concentrate
HFCS (High-Fructose Corn Syrup)