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Sugar. Why it’s not so sweet.

Posted on January 29th, 2015

sugar

This is an extract from an article in National Geographic. It discusses sugar and the effects it has on our body. I found it shocking and extremely interesting. I hope you do too.

“Fructose is processed primarily in the liver. If you eat too much in quickly digested forms like soft drinks and candy, your liver breaks down the fructose and produces fats called triglycerides.Some of these fats stay in the liver, which over long exposure can turn fatty and dysfunctional. But a lot of the triglycerides are pushed out into the blood too. Over time, blood pressure goes up, and tissues become progressively more resistant to insulin. The pancreas responds by pouring out more insulin, trying to keep things in check. Eventually a condition known as metabolic syndrome kicks in, characterized by obesity, especially around the waist; high blood pressure; and other metabolic changes that, if not checked, can lead to type 2 diabetes, with a heightened danger of heart attack thrown in for good measure.

People are fat because they eat too much and exercise too little. But they eat too much and exercise too little because they’re addicted to sugar, which not only makes them fatter but, after the initial sugar rush, also saps their energy.

The solution? Stop eating so much sugar. When people cut back, many of the ill effects disappear. The trouble is, in today’s world it’s extremely difficult to avoid sugar, which is one reason for the spike in consumption. Manufacturers use sugar to replace taste in foods bled of fat so that they seem more healthful, such as fat-free baked goods, which often contain large quantities of added sugar.

If sugar is so bad for us, why do we crave it? The short answer is that an injection of sugar into the bloodstream stimulates the same pleasure centers of the brain that respond to heroin and cocaine. All tasty foods do this to some extent—that’s why they’re tasty!—but sugar has a sharply pronounced effect. In this sense it is literally an addictive drug.”

That’s just an extract. Read the full article here.

The extract comes from National Geographic magazine; “Sugar Love (A not so sweet story)” by Rich Cohen.



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