The motivation for this blog stems from a conversation I had, last week, with a patient in her early 60s. During her appointment, our conversation turned to nutrition and the changes she was making in her diet. It took me all of a minute to realize that we needed to have a conversation about why today’s food is dramatically different from that of 10 or 20 years ago.
It’s no secret that the typical American diet leaves something to be desired, what with all the processing, preserving, and packaging. For many of us, navigating the ingredients list on a product makes about as much sense as a Sudoku puzzle does to my 3-year-old. But one thing we can all agree on, sugar is NO GOOD for us; it not only makes us fat but it adds to our overall level of inflammation, which is a/the major driving force in most disease processes, and the food industry makes it their business to hide sugar in almost everything.
Sugar => Inflammation => Disease
In medical terms, anytime you see -itis at the end of a word, think inflammation (bronchitis, bursitis, appendicitis, tendonitis, etc.)
In Chemistry terms, anytime you see –ose at the end of a word it literally means it’s a SUGAR!
No matter what form it comes in, the body’s response is the same. So whenever you see these words, know that it is SUGAR.
Fructose, Dextrose, Glucose, Lactose, Maltose, Sucrose, Crystalline Fructose.
Misdirection is also a tactic the industry likes to use. By it some fancy pants, an elitist name like Cane Sugar, Raw Sugar, Invert Sugar, Evaporated Cane Juice, Fruit Juice Concentrates, Rice Syrup or using names that are completely unknown and exotic-sounding, such as Muscovado, Panocha, Agave Nectar, Florida Crystals, Carob Syrup, it’s somehow supposed to change the fact that they are all Sugar.
And don’t forget that the old school culprits like Corn Syrup, High Fructose Corn Syrup, Corn Syrup Solids, Molasses, Malt, all have the same inflammatory effects as…what’s that word again? Oh yea, Sugar!