Is it fat or sugar that's really the problem? For the last 30 years we have been told that less fat is better, not only for our physique, but for hearts as well. Now, from milk to cookies to crackers, low-fat/no-fat is EVERYWHERE! So if we are eating less fat, and less calories, why are heart disease and diabetes still skyrocketing? The answer is found in the label: sugar.
Since the 70's manufacturers have been replacing fat with sugar in almost all processed foods to make them more appealing to the taste buds. It is now a rarity to find a loaf of bread that has no added sugars. We end up consuming more sugar than most of us realize, with the average American consuming 130lbs a year! There are the obvious cookies and baked goods, but we forget to take into account the breads, crackers, yogurt, milk, alcohol, and really anything that comes in a box.
A new study done at the University of California, Davis has shown that excessive sugar consumption leads to increased LDL (bad) cholesterol in the blood stream. An increase in LDL cholesterol is a primary risk factor for heart disease and stroke. This suggests that all calories are not created equal and that calories from added sugars are different than calories from other foods.
Most of us have learned over the last few years that it is better option to go for the natural sugars and to stay far away from high fructose corn syrup, and artificial sweeteners, but it may be a better to try and stay away from sugar all together.
So before you reach for the sugar to add to your coffee, or "just one" cookie, think about the affects it may have on your health.
Want to know more? Click Here to check out a segment called "Is sugar toxic?" from 60 Minutes
