Have you found yourself looking at a food label, reading the ingredients to realize that maybe only a scientist could determine exactly what is in the food product? What is galactose or maltose anyways? Most of these too complex to pronounce ingredients are just a different way for a manufacture to say that there is sugar in their product. And not just any kind of sugar, refined sugar.
Refined sugar comes from a process where the manufacture will extract natural sugars from corn, sugar cane plants or even sugar beets. Once the manufacture has properly extracted and isolated the sugar from these foods, they then will go a step further to alter the sugar to help boost sweetness by adding manmade chemical enzymes. Unfortunately, these chemical enzymes lack any nutritional value for our bodies.
How do you know if there is refined sugar in your food? Anytime you can eat whole foods, you can rest assured that there are not any refined sugars floating around. Prepackaged foods tend to house refined sugars the most. Manufactures get creative when they list out the ingredients on food labels, particularly with refined sugar. There are actually 56 different names that manufacturers will use and below are the most popular to be aware of:
Food labels may use friendlier verbiage like:
- High fructose corn syrup
- Yellow sugar
- Date sugar
- Fruit juice concentrate
- Agave nectar
All are names that you want to avoid as there is no nutritional value for the body but can actually be harmful to the body. Consuming large amounts of refined sugar have been associated to diabetes, heart disease, excess belly fat and even obesity. Refined sugar has also been linked to depression, dementia, liver disease and other types of cancers. These health issues are found very prevalent in those that tend to consume high amounts of refined sugars in their diet.
Take a moment to open your pantry and read a food label to see how many names of refined sugars you can spot.
Contact Health By Gini to make an appointment to learn more about label reading.