We’re all the time becoming more and more educated about
what we put in our bodies. Sugar is a
big enemy at the moment and is high on government agendas.
Glucose/Fructose or High Fructose Corn Syrup, in the US, is
on the list of substances to avoid. It’s
a sugar first produced from corn as a result of an overproduction in the crop,
and has been linked to diabetes and obesity.
Many food companies use it in their products. It can be found in cheaper jams, marmalades
and ice-cream, for example.
Why then, do so many of our trusted household brands use
this product so much?
It’s cheaper than traditional table sugar, however, the
price gap is closing. It does also
provide many other benefits for the food manufacturers – better browning in baked
goods, smoother texture for ice-cream and sweets and thickening for
condiments. However, some research shows
that it’s more difficult for our bodies to metabolise and therefore presents a
higher risk of obesity and diabetes than natural sugar. There is ongoing research into the effects, however,
with differing results. See http://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=1025&context=extension_families_pubs
for more information.
To avoid confusion, I generally go by the rule of thumb that
if it isn’t something that you would have in your store cupboard at home to
cook with, you are safest avoiding it.
Take a look at http://www.nerdfitness.com/blog/2013/06/17/everything-you-need-to-know-about-sugar/
for more information on sugar.
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