Sugar: it’s in everything we eat, we love it, and it’s absolutely killing us. Deaths from type 2 diabetes, obesity, and heart disease have all been linked to sugar intake, and yet our national consumption has never been higher. Thank goodness we had nutrition expert and bestselling author Cynthia Sass on the show to help navigate us through this sugar nightmare.
Sweet Sauces
When we’re checking those ingredients to look for sugar, high fructose corn syrup seems to pop up quite frequently. Is this any better than regular sugar? The answer is a definite “Noâ€! The danger of this sugar substitute is that it exists in many foods we don’t necessarily consider “sweet†or “sugaryâ€. “Condiments like ketchup and marinades, even salad dressings can be very high in high fructose corn syrup,†says Cynthia. Also keep your eye out for soups, tomato sauces, even salsa – all unexpected users of dangerous added sugars!
A Taste Issue
So why do people put sugar in these things in the first place? Well, the easy answer is that it makes the things taste better! And, in maybe a more complicated way, it is because our palettes are used to it at this point. Added sugars have been a part of our diets from an early age, and have been used to enhance flavor in processed foods for years. The popularity of low-fat diets in the last few decades has pressured many food companies into removing flavorful fat, only to have them replace it with an equally flavorful, “fat-free†sugar ingredient.
Cleanse The Palette
Put your palette to the test! See if you still find things flavorful without added sugars. Make your own sauces without using sugar, and see how your tastebuds respond. “What we often find,†Cynthia says, “is that your palette can adjust to a less sweet diet than you currently have now.â€
Watch my full interview with Cynthia Sass here.
Check out Cynthia’s new book Slim Down Now: Shed Pounds and Inches With Real Food, Real Fast, in stores now!
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