TOO MUCH SWEET IS BAD FOR YOUR HEALTH
Monosaccharides such as glucose, fructose and galactose, are absorbed immediately, because there is no need for any prior digestion, the glycemia increasing sharply. And disaccharides, eg sugar or honey, are disposed very quickly in the intestine to monosaccharides, so after the ingestion of refined glucides, the body is flooded with glucose.
Increased blood sugar triggers a massive secretion of insulin, which makes glucose to be stored as fat and glycogen. The possibility of glycogen storage is limited to about 1.5 kg, and when the glycogen “tank” is filled, the remaining glucose is converted into fat, the possibilities of fat storage being seemingly endless.
Excess insulin secretion in response to glucose “flooding” produces a glucose decrease more than necessary, leading to well known hypoglycaemia. Hypoglycaemia, in turn, triggers a chain of reactions; because the brain registers decrease of blood sugar and makes the sympathetic nervous system to release adrenaline and other hormones that produce perspiration, tremors, tachycardia, palpitations, worry, concentrating trouble, weakness, dizziness and sometimes, vision and speaking trouble. And you know what happens? That person is administered a new dose of sweets, and the vicious circle continues.
But the large amounts of insulin in the blood as a result of glucose “flooding”, have a detrimental effect on the arteries, promoting atherosclerosis. Is known a research on Finnish policemen: elevated blood insulin concentrations constitutes a risk factor for myocardial infarction.
Sweets of all kinds – honey, cookies, cakes, chocolate, crackers and sweet drinks – contain a large amount of sucrose, which is disposed very quickly into glucose and fructose, leading to a rapid increase of blood sugar with the mentioned effects.
Caffeine from coffee, tea and other beverages, as the theobromine from cocoa and chocolate stimulates transformation of glycogen into glucose and the insulin release.
Fizzy sweet drinks containing approximately 150 g sugar per liter or 8-10 teaspoons per a glass, a true calamity to the body.
Instead, complex gluicides as refined grains starch, vegetables, vegetables and even fruit sugar incorporated in fibers, provide a gradual release of monosaccharides, preventing hyperglycemia and insulin excess secretion, with its consequences. Also, unrefined foods contain essential vitamins
– In particular, those of B group – necessary for a efficient metabolism.
Usually, most consumed sugar is “hidden sugars” from juices and soft drinks, which contain about 10 teaspoons of sugar per a cup, as well as desserts. Do you know that a slice of cake can contain 10-12 teaspoons of sugar? A glass of fruit yogurt has about 10 teaspoons of sugar all. Many varieties of cereals and flakes have 50% of calories as sugar.
Some argue that fructose, fruit sugar, would be a ideal substitute of sucrose, forgetting that obtained fructose from fruits it’s still a refined sugar. Fructose or levulose is found in nature in mixture with glucose in ripe grapes, honey and ripe fruits.
It has a very similar structure and the same energy, ie 3.75 kcal / g as glucose, is sweeter than glucose, reason why is used very much to sweeten the food, but its metabolism in the liver is different. The fructokinase enzyme that acts on it, doesn’t depend on insulin, unlike hexokinase which catalyses the phosphorylation of glucose. Fructose absorption speed is lower than that of glucose, so blood sugar will not increase so much. Fructose favors intestinal iron absorption. Instead, fructose increases lipoproteins with low density (LDL) ie. the harmful cholesterol fractions, as well as triglycerides, ie blood fats, favoring aging processes so that represent no advantage over ordinary sugar.
“Foods rich in fructose – sugar, honey, sweet drinks and pastries – could be as harmful as saturated fat,” writes Victor A. Zammit, head of cell biochemistry ward from the Research Institute in Ayr, Scotland. (The Journal of Nutrition, 2001, vol. 131, p. 2074).