If you’ve read my articles before, you know that I’m not a fan of sugar. I’ve talked at length about it’s role in cancer, heart disease, infectious illness, diabetes and many other serious illnesses. While I’m appalled at how much sugar is in the foods that line the grocer’s shelves, tempting unsuspecting consumers with their beautiful trappings, what bothers me the most is the fact that sugar is added to dishes in vegetarian and natural foods restaurants, it sneaks into everything from cucumber salad to bread in many health food stores, and it appears in recipes in so-called health books.
What gives? Aren’t the dangers of sugar well known already? Why do people continue to eat the white powder that’s almost as addicting as cocaine and costs us billions of dollars in doctor and hospital bills?
I listened to a very informative recording called “The Truth about Sugar” by Dr. Tel Oren (http://www.thetruthaboutyourfood.com/ ). This is one in a series of talks.
I’ll be listening and writing as the week goes on. One very important point he made about sugar is that I don’t think is common knowledge is that when you eat aspartame, or other non caloric sweeteners, it triggers an insulin response which can cause food cravings and a hypoglycemic rebound.
He also had some interesting comments about agave as an alternative sweetener…and it wasn’t favorable. I adjusted the 3 recipes in my Thanksgiving Feast e-book to make agave optional and use dates as an alternative. I’ll tell you more about that tomorrow.
Love and Health,