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Article 2. Sugar and Spice... and all things nice The festive season looms, a time when sugar consumption tends to climb to an annual all-time high. While we are constantly being warned about the dangers of fat consumption, an assertion that is only partly correct, little seems to be said about the even greater threat to our health hidden away in those pretty little sugar crystals. It is estimated that the American consumption of sugar in 1996 and 1997 will have risen to 9.8 million short tons, raw value, which is an increase of over 0.2 million tons from the previous year. United States sugar consumption will have risen by approx. one million tons in six years, or by 2.5 pounds per person.* Canadian consumption follows a similar pattern. The real problem with sugar consumption is that no nutrients come along with the sugar calories. In fact, there is a big difference between refined sugar and the natural sugars contained in foods. Refined sugar is devoid of nutrients and creates a greater endocrine stress on the body, and draws on stores of micro-nutrients for its metabolism. Carbohydrates (sugars) play a central role in the cause,
prevention and treatment of hypoglycemia. Problems with carbohydrates
begin when they are refined and stripped of these nutrients. Virtually
all of the vitamin content has been removed from white sugar, white
breads and pastries, and many breakfast cereals. Eating foods high in
simple sugars can be exceedingly harmful to blood sugar control - especially
where hypoglycemic or diabetes are present.** Furthermore, medical research
is beginning to recognize sugar and other refined starches as a strong
contributor to heart disease and many other degenerative diseases. Is there nothing out there that is safe to eat, that will not wreak havoc with our pancreas, put our blood sugar levels on skid row, or cause tooth decay? Are we to be deprived forever of the joys of some little treat? Of course not. There are two ways around the problem. One is to use fruit, either raw, or cooked in its own juice, which will yield a deliciously sweet compote. And the other, a unique and totally “virtuous” sweetener - a still little known natural plant product called Stevia (Stevia Rebaudiana by its botanical name). A native of Paraguay, Stevia is a wild leafy shrub which is now being cultivated in numerous countries. The substance that gives stevia its sweet taste is diterpene glycoside, isolated about fifty years ago, and its chemical structure identified in 1963. Japanese research into the properties of stevia has been intensive in establishing its effectiveness and its safe consumption. It is estimated that some 700 to 1000 tons of stevia are consumed there annually. In Canada stevia is available generally in health food stores. The sweetness of stevia is concentrated in its leaves, which are dried and made into sugar the consistency of icing sugar. It is also available in liquid form. It does have a slight aftertaste which is best camouflaged with a bit of lime or lemon, or some other flavours. One needs only minute amounts of it since it is somewhere between 60 and 200 times sweeter than sugar. (Refining methods account for this range). In addition to being actually beneficial to those suffering from hypoglycemia, diabetes and yeast conditions, it has also been found that oral bacteria do not feed on stevia; in fact, stevia possesses properties which hinder their growth and it is therefore useful in the prevention of tooth decay. While strong cravings for sugary things are usually an indication of toxicity or other chemical imbalance in the body, it is quite normal for us to have an occasional yen for “something sweet”.
Edith Carter |
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All contents © Copyright Edith Carter and the Healthy Company, 2005
