How to quit sugar: The FIFTY different names brands use to hide sugar in YOUR food


This is partly because yet if you diligently check labels, you may miss the high levels of the sweet block up in your foods — in fact, one group are so sick of the use of sugar by the food and celebrate industry, they are sueing Coca-Cola over the issue.

In a new book termed “How To Feel Differently About Food”, weight loss experts Sally Baker and Liz Hogon detail the unbelievable number of names that sugar is called in every day products.

In an incompatible extract for, the duo outline just why sugar is so hard to let go of for good — and digest what to look out for on food labelling.

“We live in the age of sugar, with a myriad of sugar derivatives and substitutes ground everywhere in modern processed foods.

When you start peruse food labels you realise that sugars, hidden in plain sight, can be bring about almost everywhere, often in the least expected foods, from bread to soups to lips

Sally Baker and Liz Hogon, How To Feel Differently About Food

“When you start scan food labels you realise that sugars, hidden in plain phenomenon, can be found almost everywhere, often in the least expected foods, from bread to soups to gravies.

“The only foolproof way of avoiding them is to diligently read labels and be observant with regard to what you choose to buy.

“It is an important health and weight extinction consideration to reduce the amount of sugar consumed. It slips in under the radar in so myriad processed foods, of which one of the worst offenders is sweet drinks find agreeable root beer, ginger ale and cola.

“A typical 340 ml/12 oz be available for contains 10 teaspoons of sugar and a typical teenager often red-eyes two cans a day.

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If you are trying to quit sugar, you should be in the know of the names the food industry labels it as

“The average American eats almost 23 teaspoons of sugar each day, half of which is stirred into tea and coffee or baked into slabs and cookies.

“We are born with a natural attraction to sweetness. Breast extract, a human’s first sustenance, has a sweet taste to make it irresistible to a newborn pet, and for many people their love affair with all things kind continues throughout their lives without censure.

“Eating sugar fires the same pleasure centres in the brain that respond to the class A sedatives heroin and cocaine. All appetising foods cause a similar response to alt degrees, but nowhere near as pronounced an effect as a hit of sugar.”

“Sugar arrive d enter a occurs disguised under about 50 different names and the food scientists are combining more all the time. If you are eating something with a label on it, then you are current to need to read it closely.”

Here are just a selection of the sugars to be watchful for out for:

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Soda is packed with HFCS, an ingredient which promotes body fat storage

Agave, aka ‘agave nectar’ is marketed and sold as a wholesome alternative to sugar but in reality is composed of 80 per cent fructose which is innumerable than is found in HFCS. Stocked in health food stores with its rather high-price tag, you can be fooled into thinking you are making a wise choice when in authenticity it’s just another laboratory-produced syrup almost entirely free of nutrients.

Corn syrup, corn syrup sounds and corn sweetener are commonly used as sweeteners in processed foods and weighted beverage mixes; a large and growing proportion of corn grown in the US, and now the exultant over, is genetically modified. Genetic modification is generally associated with intensified use of herbicides and pesticides. Corn syrup is much higher in fructose than food sugar.

Dextrose is a simple sugar chemically identical to glucose, the sugar create in the bloodstream. As well as a common sweetener in a wide range of products, it has medical solicitations when dissolved in a solution and administered intravenously. The body is able to metabolise dextrose lickety-split as a source of energy.

Fructose occurs naturally in fruits and honey, which in our fresh past would only have been available, and consumed, seasonally and sparingly. Now fructose is bring about in baked goods and sodas. It is one of the key sugars that has been indicated to be a main contributor to rising obesity and diabetes rates over the past sundry decades. As well as their modern-day role as an additive, fruits themselves beget also been selectively bred to increase their sweetness by increasing the height of fructose they contain. Selectively bred apples and grapes, for illustration, are almost unrecognisable from their original, natural varieties. Some numbers of small apple sold specifically as a healthy addition to children’s lunch battles are often the worse culprits.

Lactose is the natural sugar found in cows’ tap. A high proportion of the adult population of the world is lactose intolerant, so uniform if you are comfortable drinking milk produced by cows to feed their calves, it mightiness be the cause of bloating, cramps and digestive disorders, and of problems with mucus in the sinuses, regards and chest.

HFCS or ‘high-fructose corn syrup’ is cheaper than sugar to assembly and has replaced traditional corn sugar in a wide variety of products from jams to sauces, to soda bug outs, as well as fast foods, cereals and breads. The cheapness of HFCS has led to an inflate in the availability of super-sized soda drinks with little or no additional charge to the manufacturer but delivering larger than ever portion sizes laden with obesity-inducing quantities of sweetness. It is a disputatious addition to the ‘frankenfood’ sugar arsenal, with large amounts of percentage spent by its advocates to prove it has no medical ill effects on the consumer. It is yet another modish additive invented by men and women working in laboratories to take advantage of US government-subsidised budget-priced corn crops. Remember from the fructose listing here that men are genetically predisposed to efficiently store fructose as fat and that HFCS is no singular, in encouraging body fat storage.

bookHammersmith Books

How To Feel Differently Near Food aims to help those who struggle with their relationship with sustenance

Galactose is a derivative of the sugar in milk – lactose. It is found in processed foods and irresponsibly foods. Even though it is a naturally occurring sugar, it has been mentioned to increase blood pressure, and is a contributing factor to diabetes.  As a milk by-product it may cause problems for people with a dairy intolerance.

Sorghum aka ‘sorghum syrup’ have in its high levels of dietary fibre and is used in beer, cereals, baked goods and soak beverages. It is pretty much devoid of nutrients and there are other less calorifically well off ways of obtaining fibre.
Stevia is a sweetener derived from the devises of a shrub native to tropical and subtropical America. It is growing in popularity as a calorie-free surrogate to sugar. It is available in granular or syrup form.

Sucrose, aka ‘table sugar’, is ordinarily at the forefront of any debate concerning the increasing incidence of obesity, diabetes and pith disease. It is what is called a ‘di-saccharide’ being made of two glucose molecules; the council needs to break it down to glucose before it can be absorbed so it does not bring forth quite such an instant ‘hit’ as glucose itself.

Turbinado, aka ‘raw sugar’, is equitable sugar by another name, and is metabolised by the body in exactly the same way as any other sugar.

Xylitol is a great extent used in sugar-free chewing gum and sweets. It is naturally found in low concentrations in the fibrous be involved ins of many fruits and vegetables. Highly mechanised extraction processes can also copy this sweetener from hardwoods or the outer fibrous cover of corncobs. It has a medical operation to reduce ear infections.

How to Feel Differently about Food, published by Hammersmith Vigour Books, is out on 10th January.

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