Sugar: it can rot our teeth, make us fat, and health authorities the world over are warning us not to eat too much of it.

Sucrose is the general term used to describe sugar, a naturally occurring carbohydrate. Any sugar or carbohydrate we consume is converted to glucose in our body. Glucose supplies us with natural energy and helps fuel our brain and muscles.

Consumption of sugar is not needed to obtain all the glucose the brain and muscles need. The body can obtain sufficient sugar for its needs from carbohydrate-rich foods such as bread, rice, spaghetti and other pasta, potatoes, corn, fruit, vegetables, beans, nuts, seeds, and lactose in milk. These foods are also rich in other nutrients. Unfortunately, there are no vitamins or minerals in sugar and so it is called an "empty" calorie. That is why is it often the first food to be eliminated from a weight loss diet.

Following a meal or snack that is high in sugary carbohydrate, if the amount of glucose entering the body is more than the body requires, some of the excess glucose will be stored in the liver and muscles. The residue will be converted into fat. Excess sugar in the diet can be directly promoting obesity by contributing to body fat.

High sugar consumption has a tendency to raise the level of triglycerides in the blood. High triglyceride levels are frequent in individuals with type 2 diabetes and are a risk factor for coronary heart disease. The risk of developing coronary heart disease is increased with high sugar intake. And if your body doesn't make enough insulin (like a diabetic), then the sugar you eat can increase the sugar in your blood to unhealthy levels.

Consumption of sugar has been related to an increased risk of developing tooth decay. While other carbohydrate foods may also contribute to tooth decay, sugar is particularly a problem because of the high level that most people consume.

Most sugar in our diet is ‘hidden' in processed foods such as soft drinks, cordials, fruit drinks, canned fruits in syrup, confectionery, biscuits, cakes, jam, sauces, icecream and breakfast cereals. How much sugar would you consume per day?

SUGAR CONTENT OF SOME FOODS

Prior to the 1960s "sugar free" products were marketed primarily to people (as diabetics) who for medical reasons had to follow dietary restrictions. Since that time, there has been a steady and significant change in consumers' perceptions of reduced-sugar products - they are no longer for the few, but the majority.

Understanding the Sugar Quantity in Products

The food label lumps all sugars together including milk (lactose) and fruit sugar (fructose) along with table sugar (sucrose). For instance one serving of fruit canned in fruit juice has 14 grams of sugar and 1 cup of skim milk has 12 grams of sugar. Yet neither of these foods has sugar "added" to them. Unfortunately, the food label lumps all sugars together and doesn't make it easier for consumers to identify sources of "added" sugar.

There are many forms of both nutritive and non-nutritive sweeteners used in food and beverage products. Often, a product may include more than one variety. Blending two or more sweeteners gives food manufacturers the flexibility to take advantage of each sweetener's individual attributes. This combination is often sweeter and better tasting than individual sweeteners. These blends provide taste, economic, and stability advantages.

The information provided in this website is intended as a sharing of knowledge and information from our own research and experience.

We suggest taking responsibility for ones own diet and lifestyle, based on informed decision making. We encourage you to make your own healthy decisions based upon your own research and in partnership with qualified health care professionals.

But we think it's important that you have access to as much information on sugar and sugar free products as possible, and that's what we're aiming to provide.