Posts tagged sugar
I had a great day yesterday filled with lots of great people around me and an easy relaxed day. I went out to lunch with two of my favorite people -Scotty & Britt – was able to take a nap – and go out to dinner with Scotty and eat a good meal and just have no real stress. The only thing that would have made it perfect was to include a long massage in there at some point, but that’s my fault. I could have scheduled one. Oh Well.
I came across this blog post yesterday that I think may resonate with many people out there — and hopefully inspire some others to give CrossFit and eating healthier a try:
I was reluctant to give CrossFit a try because of an old rotator cuff tear, a delicate back and no interest whatsoever in lifting heavy weights. I had heard that it was a real man’s realm, and to be a woman in CrossFit meant you had to look like an Olympic weightlifter, and also perform like one.
I quickly realized possessing Olympic strength wasn’t necessary, but I didn’t realize how little strength I actually had until I was faced with the dreaded pull-up bar and the evil devil of a weight lift called the squat snatch. I also didn’t realize how tight, misaligned and inflexible my body had become during my years pounding pavement in New York carrying a heavy bag over one shoulder.
I started attending CrossFit classes about three times a week last January, and at the beginning, I sucked at everything. Really sucked. In fact, the only thing that kept me going at the beginning was my determination to not be the absolute worst performer in every class, because we keep score. My competitive nature helped with that, but what finally got me excited was the day I was able to touch my toes to an overhead bar I was hanging from. That takes flexibility, core strength and also a little rhythm. I never thought I would be able to do it. Now every month I am reaching some kind of personal best in workouts that vary from strength training to gymnastics to endurance exercise and sprints. My back problems are also gone thanks to building the strength up in my core and everything else that supports it. Oh yeah, and the back fat that used to squish out from under my bra is gone, too.
The thing to remember is her story is not unlike so many others’ experiences out there. But with that being said, it’s easy to fall into old patterns and start eating like crap and slacking off on fitness goals. I know I have been slacking like no other in my nutrition and I can feel it. So, even though I am aware of how much better I feel when I am on point – I am so drawn to sugar and other crap to soothe my stress, combat boredom, or whatever other excuse I can find. It’s like I can’t help it. And the more you let loose the reigns, the more you crave the crap and the more dulled your memory of how awesome you feel becomes. It’s a slippery slope. If it were easy, we all would be doing it.
Earlier this week, someone on facebook posted a picture of an obese woman at a McDonald’s counter. I hate when people post those pics with the intention of mocking or pointing out their obesity. We all have our issues and baggage to deal with and putting someone else’s out there isn’t helping anyone. This pic is not the pic posted, but it gets my point across — whenever I see someone obese, the first thing that I think is: Inflammation. That is a big driver of their obesity. My husband always rolls his eyes because whenever I say it. Not everyone responds to food the same way – some tolerate gluten and sugar differently but I will argue until the day I die that we are all better off without it.
- deadlifts 135#
Why are we so fat? We have not become greedier as a race. We are not, contrary to popular wisdom, less active – a 12-year study, which began in 2000 at Plymouth hospital, measured children’s physical activity and found it the same as 50 years ago. But something has changed: and that something is very simple. It’s the food we eat. More specifically, the sheer amount of sugar in that food, sugar we’re often unaware of.
Overeating, poor memory formation, learning disorders, depression – all have been linked in recent research to the over-consumption of sugar. And these linkages point to a problem that is only beginning to be better understood: what our chronic intake of added sugar is doing to our brains.
According to the U.S. Department of Agriculture (USDA), the average American consumes 156 pounds of added sugar per year. That’s five grocery store shelves loaded with 30 or so one pound bags of sugar each. If you find that hard to believe, that’s probably because sugar is so ubiquitous in our diets that most of us have no idea how much we’re consuming. The Centers for Disease Control (CDC) puts the amount at 27.5 teaspoons of sugar a day per capita, which translates to 440 calories – nearly one quarter of a typical 2000 calorie a day diet.
The key word in all of the stats is “added.” While a healthy diet would contain a significant amount of naturally occurring sugar (in fruits and grains, for example), the problem is that we’re chronically consuming much more added sugar in processed foods. That’s an important clarification because our brains need sugar every day to function. Brain cells require two times the energy needed by all the other cells in the body; roughly 10% of our total daily energy requirements. This energy is derived from glucose (blood sugar), the gasoline of our brains. Sugar is not the brain’s enemy — added sugar is.
Research indicates that a diet high in added sugar reduces the production of a brain chemical known as brain-derived neurotrophic factor (BDNF). Without BDNF, our brains can’t form new memories and we can’t learn (or remember) much of anything. Levels of BDNF are particularly low in people with an impaired glucose metabolism–diabetics and pre-diabetics–and as the amount of BDNF decreases, sugar metabolism worsens.
Double Under Practice
50-40-30-20 and 10 rep rounds of:
I struggled big time with Double Unders today — 13:46 was my time, which is over 1m more than last time. Some days you have it, some days you don’t. It happens – time to move on!
If you are what you eat, then what does it mean that the average American consumes 130 pounds of sugar a year? Sanjay Gupta reports on new research showing that beyond weight gain, sugar can take a serious toll on your health, worsening conditions ranging from heart disease to cancer. Some physicians go so far as to call sugar a toxin.
You can put lipstick on a pig, it’s still a pig —
Last year, the Corn Refiners Association decided that the term “high fructose corn syrup” just didn’t have same catchy ring to it as “sugar.” The solution: re-brand HFCS as “corn sugar” and launch a marketing blitz to educate the public about the wonders of this freshly named, all-natural product. Now sugar farmers are fighting back to reclaim their good name–even though it has recently been tarnished.
A group of sugar refiners and farmers appealed to the U.S. District Court last week to end the corn sugar campaign on the grounds that it is false advertising (it is sneaky, to say the least). The group wants compensation for corrective advertising and to make up for lost profits, according to the AP. The Corn Refiners association asked the government last year for the go-ahead to use “corn sugar” on product labels–and then started using the term in advertising before getting permission. “Corn sugar” isn’t yet found on product labels, however.
It’s so interesting to gain the insight and knowledge that science provides us around what we are trained to put in our bodies —
On May 26, 2009, Robert Lustig gave a lecture called “Sugar: The Bitter Truth,” which was posted on YouTube the following July. Since then, it has been viewed well over 800,000 times, gaining new viewers at a rate of about 50,000 per month, fairly remarkable numbers for a 90-minute discussion of the nuances of fructose biochemistry and human physiology.
Lustig is a specialist on pediatric hormone disorders and the leading expert in childhood obesity at the University of California, San Francisco, School of Medicine, which is one of the best medical schools in the country. He published his first paper on childhood obesity a dozen years ago, and he has been treating patients and doing research on the disorder ever since.
The viral success of his lecture, though, has little to do with Lustig’s impressive credentials and far more with the persuasive case he makes that sugar is a “toxin” or a “poison,” terms he uses together 13 times through the course of the lecture, in addition to the five references to sugar as merely “evil.” And by “sugar,” Lustig means not only the white granulated stuff that we put in coffee and sprinkle on cereal — technically known as sucrose — but also high-fructose corn syrup, which has already become without Lustig’s help what he calls “the most demonized additive known to man.”
Sugar is caustic, plain and simple, especially the white, refined versions, which demolish health with staggering ease. Most foods consumed today, processed and homemade alike, contain added sugar. While the more natural sweeteners such as raw honey, maple syrup, and dehydrated cane sugar juice are gentler on our body chemistry, they still contain a high concentration of these simple carbohydrates. When over-consumed, sugar provokes a whirlwind of regulatory functions in the body that race to rebalance the system after sugar’s body-blow, especially for pint-sized kiddos. Replacing unhealthful sweeteners with more wholesome choices is a good first step to a more nourished body. The second and often more challenging step is reducing cravings and breaking the habit of daily sugary desserts. Although it may take a bit of work, I assure you, it can be done!
Now why would you suppose they want to rename it?
The Corn Refiners Association, which represents firms that make the syrup, has been trying to improve the image of the much maligned sweetener with ad campaigns promoting it as a natural ingredient made from corn. Now, the group has petitioned the United States Food and Drug Administration to start calling the ingredient “corn sugar,” arguing that a name change is the only way to clear up consumer confusion about the product.
“Clearly the name is confusing consumers,” said Audrae Erickson, president of the Washington-based group, in an interview. “Research shows that ‘corn sugar’ better communicates the amount of calories, the level of fructose and the sweetness in this ingredient.”
The companies that make high-fructose corn syrup want to pick a new name for the sweetener, so we’re asking Well readers to help.
We asked a panel of nutrition experts what they thought about the term “corn sugar,” which is the name suggested by the Corn Refiners Association. We also asked them to offer their own ideas.
Has anyone see a commercial or visited this site: sweetsurprise.com? It’s all about high fructose corn syrup and how it has not been proven to be any more linked to obesity rates than sugar and both are similarly metabolized by the body.
Ok, first off – i love how the Corn Refiners Association is behind this PR. The commercial doesn’t say it’s good for you – in fact it says you should use it in moderation. High Fructose Corn Syrup is in so many of the foods we eat that it is hard to even do that. They mention that many of the recent findings lack scientific evidence and that they find that high fructose corn syrup does not contribute to obesity any differently than sugar. Does that mean it’s good for you though?
Did you know that High Fructose Corn Syrup according to this site has many benefits for the manufacturers of the food??
High fructose corn syrup is used in foods and beverages because of the many benefits it offers. In addition to providing sweetness at a level equivalent to sugar,(1) High fructose corn syrup enhances fruit and spice flavors in foods such as yogurt and spaghetti sauces, gives chewy breakfast bars their soft texture and also protects freshness. High fructose corn syrup keeps products fresh by maintaining consistent moisture
On the other side of the fence, which I am on, does not give me any doubt as to High Fructose Corn Syrup being One of the contributing factors in the rising obesity rates —
These experiments should give us pause when we consider the great increase in the use of high fructose corn syrup during the past 30 years, particularly in soft drinks, fruit juices and other beverages aimed at growing children, children increasingly likely to be copper deficient as modern parents no longer serve liver to their families. (Liver is by far the best source of copper in human diets.)
“The bodies of the children I see today are mush,” observed a concerned chiropractor recently. The culprit is the modern diet, high in fructose and low in copper-containing foods, resulting in inadequate formation of elastin and collagen–the sinews that hold the body together.
I do not need to be a scientist or a member of the Corn Association to see the correlation between high sugar food and obesity rates. It’s common sense — you decide for yourself.