Carbohydrates = Sugar

I've been doing more research on sugar. What is it, really? What foods break down into sugars? How much is too much? What do carbohydrates have to do with blood sugar? Should we cut out all carbs?

I came across a very informative article by Harvard's School of Public Health.

How are carbohydrates and sugar related?

• "Carbohydrates are found in a wide array of foods—bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks, corn, and cherry pie. They also come in a variety of forms. The most common and abundant forms are sugars, fibers, and starches.

• The basic building block of every carbohydrate is a sugar molecule, a simple union of carbon, hydrogen, and oxygen. Starches and fibers are essentially chains of sugar molecules. Some contain hundreds of sugars. Some chains are straight, others branch wildly.

• Carbohydrates were once grouped into two main categories. Simple carbohydrates included sugars such as fruit sugar (fructose), corn or grape sugar (dextrose or glucose), and table sugar (sucrose). Complex carbohydrates included everything made of three or more linked sugars. Complex carbohydrates were thought to be the healthiest to eat, while simple carbohydrates weren't so great. It turns out that the picture is more complicated than that.

• The digestive system handles all carbohydrates in much the same way—it breaks them down (or tries to break them down) into single sugar molecules, since only these are small enough to cross into the bloodstream. It also converts most digestible carbohydrates into glucose (also known as blood sugar), because cells are designed to use this as a universal energy source.

• Fiber is an exception. It is put together in such a way that it can't be broken down into sugar molecules, and so it passes through the body undigested. Fiber comes in two varieties: soluble fiber dissolves in water, while insoluble fiber does not. Although neither type nourishes the body, they promote health in many ways. Soluble fiber binds to fatty substances in the intestines and carries them out as a waste, thus lowering low-density lipoprotein (LDL, or bad cholesterol). It also helps regulate the body's use of sugars, helping to keep hunger and blood sugar in check. Insoluble fiber helps push food through the intestinal tract, promoting regularity and helping prevent constipation."

What is insulin, and how does it relate to sugar?

"When you eat a food containing carbohydrates, the digestive system breaks down the digestible ones into sugar, which then enters the blood. As blood sugar levels rise, special cells in the pancreas churn out more and more insulin, a hormone that signals cells to absorb blood sugar for energy or storage. As cells sponge up blood sugar, its levels in the bloodstream begin to fall. That's when other cells in the pancreas start making glucagon, a hormone that tells the liver to start releasing stored sugar. This interplay of insulin and glucagon ensure that cells throughout the body, and especially in the brain, have a steady supply of blood sugar."

What is the glycemic index? What is the glycemic load?

• "A new system, called the glycemic index, aims to classify carbohydrates based on how quickly and how high they boost blood sugar compared to pure glucose.

• Foods with a high glycemic index, like white bread, cause rapid spikes in blood sugar. Foods with a low glycemic index, like whole oats, are digested more slowly, causing a lower and gentler change in blood sugar.

• One of the most important factors that determine a food's glycemic index is how much it has been processed. Milling and grinding removes the fiber-rich outer bran and the vitamin- and mineral-rich inner germ, leaving mostly the starchy endosperm.

• That's why researchers developed a related way to classify foods that takes into account both the amount of carbohydrate in the food and the impact of that carbohydrate on blood sugar levels. This measure is called the glycemic load.

• You can't use the glycemic index to rule your dietary choices. For example, a Snickers bar has a glycemic index of 41, marking it as a low glycemic index food. But it is far from a health food. Instead, use it as a general guide. Whenever possible, replace highly processed grains, cereals, and sugars with minimally processed whole grain products."

Lastly, the article ends with an emphasis on
"Good Carbs, not No Carbs."

• "For optimal health, get your grains intact from foods such as whole wheat bread, brown rice, whole grain pasta, and other possibly unfamiliar grains like quinoa, whole oats, and bulgur. Not only will these foods help protect you against a range of chronic diseases, they can also please your palate and your eyes."

-"The Nutrition Source: Carbohydrates: Good Carbs Guide the Way," by Harvard School of Public Health
(http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/carbohydrates-full-story/)

Glycemic Index, Oh My!

I may be going about this all wrong. Not that I shouldn't have given up sugar. That was a good thing. But it has been brought to my attention lately that one of the key factors why sugar is so bad for our health is its "glycemic index". Here is the definition:

"The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. Foods with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, and have proven benefits for health."

Here's more:

"Recent studies from Harvard School of Public Health indicate that the risks of diseases such as type 2 diabetes and coronary heart disease are strongly related to the GI of the overall diet. In 1999, the World Health Organisation (WHO) and Food and Agriculture Organisation (FAO) recommended that people in industrialised countries base their diets on low-GI foods in order to prevent the most common diseases of affluence, such as coronary heart disease, diabetes and obesity." (http://www.glycemicindex.com/)

The irony is that if you research causes of diabetes on a diabetes website, they are always defending sugar for some reason, as not a cause for diabetes. Like this: "Myth #3: Eating too much sugar causes diabetes. No. Diabetes is caused by a combination of genetic and lifestyle factors." (http://www.diabetes.org/diabetes-myths.jsp)

While I agree that one thing is probably not responsible for causing diabetes, including sugar, it seems inherently linked. But that is not my area of expertise.

I write about glycemic index because I think it is closely related to why I chose to go without sugar in the first place. I don't want to ingest foods that ..."with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels." This means I should be aware of other foods that have a high glycemic index. These include refined foods like white flour, various forms of sugar, and other grains that are not "whole" grains. Not that I would venture to go without all refined foods, but I am most curious about the glycemic index of foods, now. It seems inherently important to my overall goal which is to make wise food choices based on nutritional value.

Ridiculous (But True!) Reasons to Buy Sugar!

Here is a list of the most outrageous reasons to have sugar. I copied this off of the Sugar Association's web site.
"A teaspoon of sugar has just 15 calories. Sweet by Nature^® and perfected in sugar beets and sugar cane, sugar is called the "gold standard of sweeteners." Often imitated, never duplicated!
Sugar is brain food. Sugar-and carbohydrates in general-are converted to blood glucose, the fundamental fuel needed by the brain.
Sugar makes nutritious foods tasty enough to eat. Just imagine what healthy foods like oatmeal, grapefruit and bran muffins would taste like without a sprinkle of sugar.
Sugar helps heal wounds. Sugar has been used for centuries to successfully aid in the healing of wounds. Sugar dries the wound thus preventing the growth of bacteria.
Sugar has been an important food ingredient for centuries. Experts place the origin of sugar in the South Pacific about 8000 years ago.
Sugar caramelizes under heat. Caramelization gives cooked vegetables a pleasing taste, color and aroma. Sugar in glazes and sauces provides caramelized flavors for cooked meats.
Sugar softens acidity in foods. Sugar improves the taste of salad dressings, tomato sauces and many other acidic foods by balancing their tartness.
Sugar inhibits mold and yeast growth. Sugar increases the useful life of jams and jellies by binding the water needed by mold and yeast for growth.
Sugar helps foods brown. When bread is toasted or cookies are baked, sugar combines with proteins to produce the appetizing brown color and pleasing aromas."
(source: www.sugar.org/consumers/15_calories.asp?id=47)

Please go to this website and click on: "healthy living" and then "sugar myths". These pages are so absurd to me and downright wrong. I almost fell off my chair laughing. Let me make clear that I am not an expert in biology or chemistry or the science of food. It is interesting when people throw in true statements around their false statement to hide it or legitimize it.

Here is the first thing they say under the "healthy living" tab: "The simple, irrefutable fact is this: Sugar is a healthy part of a diet." Can you believe this? They also say that, "Experts continue to conclude that sugar does not cause diabetes, obesity, hyperactivity or nutrient deficiencies."
I could be wrong, but I thought sugar was closely related these problems, and probably the cause of some. Perhaps these problems come about from eating vegetables, fruits and whole grains.

I think part of the problem is that the word "sugar" is misused. Obviously our bodies need glucose. Sugar turns into glucose. So do other natural sugars. The biggest difference between white refined sugar and natural sugars is this: Natural sugars also have fiber or vitamins or minerals. Because of this, natural sugars take longer to digest, which is a good thing, because it doesn't spike our blood sugar level and our pancreas doesn't have to work overtime to produce insulin.

"Diabetes mellitus refers to the group of diseases that lead to high blood glucose levels due to defects in either insulin secretion or insulin action."
(source: http://en.wikipedia.org/wiki/Diabetes)

What white refined sugar (corn syrups, etc.) does to our system is to provide ZERO nutrition, and it has no "buffer" like other vitamins or minerals or fibers to help it digest slowly, so it is digested quickly and prompts the pancreas to work overtime to quickly produce the insulin our body needs for blood sugar levels to be balanced.

Please research this yourself!

I am just getting started on my researching of sugar. I have a long way to go. There is a lot of interesting information out there: web, books, organizations, professionals, etc. Be very careful where you get your information! I have found a lot of websites spouting the evils of sugar, but there are also websites that advocate its use. Those who advocate for it are involved in its production, trade and wholesale.