Eat Sugar - Follow-Up

After I posted Eat Sugar on Tuesday, I swear all I see is different articles about sugar. Some good and some full of false information. The interesting part is how often I see the same information in article after article.

There’s not a lot of original thought out there.  

I’m not sure how we get to the truth on any subject when misinformation can be spread so easily if people are always accessing the same sources.

Sugar is a victim. Conflating the research on consuming too much sugar with the use of any sugar is just wrong. Too much of anything is bad so with this logic, a case can be made for not using a lot of things.

And I’m tired of reading quotes from various nutrition experts who state that sweeteners like honey and maple syrup are ostensibly just the same as white sugar. In 2024, these experts should know the value phytonutrients play in determining how we utilize foods where they’re present.

One of the biggest areas of food research is the study of phytonutrients. Every whole plant food has multiple phytochemicals, many of which have not been identified and we don’t what they do.

But the ones we do know about are pretty special, having the potential to do things like stabilize blood sugar, lower blood pressure, and have anti-cancer properties.

Each phytonutrient is different and they don’t have the same benefits. Because of this, research will never be able to provide any definitive statements about a specific food being able to help with a specific health condition. But that doesn’t stop people from saying stuff.

The important part is that honey, maple syrup, and their natural cousins have beneficial phytonutrients. White sugar does not.  They should not be considered the same.

As an interesting aside, animal products can have phytonutrients, too. Phyto means plant. When animals eat plants, the phytonutrients will be found in the animals. And the amount depends on how the animals are raised. But that is a different conversation for a different day.

For now, let’s stop beating up on sugar and assign it to a logical place. Some sweetness in life is a good thing.

If you’d like to learn more, I’m hosting a workshop for paid subscribers:

All About Sugar

Saturday, January 28^th, 12:00 pm ET/9:00 am PT

This is for paid subscribers only.

In this workshop, we’ll discuss:

• 2 myths about the glycemic index

• The relationship between sugar and gut bacteria (it’s not what you think)

• Controversies that surround sugar

• What sugar and its cousins bring to baking and cooking

• How to use alternative sweeteners as substitutes to deliver more nutrients to your recipes

Included:

1. An alternative sweetener substitution chart.

2. Baking With Benefits ebook with information about baking with whole grains, alternative sweeteners, and the best fats to use. Plus, 12 delicious recipes to please any sweet tooth - delivering nutrient-rich treats that the body will love. Includes both gluten-free and gluten-containing ingredients as well as dairy and dairy-free options. If you want a crash course in baking with nutrient-rich ingredients then this is the ebook for you.

3. A replay if you can’t attend live.

This is going to change how you see “sweet”.