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What’s wrong with sugary sauces?
World Health Organization’s highly publicized 2003 report on Diet, Nutrition, and the Prevention of Chronic Diseases took an unexpected and highly controversial step: it singled out sugar as a threat to the “nutrient quality of diets.” Moreover, it specifically recommended a population goal of making free sugars less than 10% of the total dietary energy intake. Sugars are also carbohydrates, which many popular diets avoid.
“The imbalance between declining energy expenditure due to physical inactivity and high energy in the diet (excess calories whether from sugar, starches or fat) is the main determinant of the obesity epidemic.” – World Health Organization, February 1, 2002
“USDA data on the amount of caloric sweeteners used in food [show] an increase of more than 16 percent on a per person basis over the past two decades, and more than half of the increase has occurred in the past five years.” – Alexandra Greeley, FDA Consumer magazine, 4/2/01
“Frequent consumption of sugar-containing foods, medications and chewing substances are recognized as having a strong potential to increase the risk of dental caries….” – American Dental Association, http://www.ada.org/prof/resources/positions/statements/sugarfre.asp
“Dietary sugar and salt represent real risk factors for cataract development.” – Ophthalmologica. 2003 Jul-Aug;217(4):302-7.
The Journal of the American Medical Association published an article on January 16, 2002, by researchers at the Centers for Disease Control who estimated that as many as 47 million Americans may have “metabolic syndrome”, which they define as a cluster of medical conditions characterized by insulin resistance, obesity, abdominal fat, high blood sugar and triglycerides, high blood cholesterol, and high blood pressure.” http://www.fda.gov/oc/history/makinghistory/sugar.html
“[USDA] Dietary Guidelines advise to consume sugar only in moderation, but much of the sugar in our diets is hidden, as it is already added to the foods we eat….If sugar is listed as one or more of the first three ingredients, the product is considered high in sugar.” http://www.ext.colostate.edu/pubs/foodnut/09301.pdf
“Refined (processed) sugars may have some effect on children's activity. Because refined sugars and carbohydrates enter the bloodstream quickly, they produce rapid fluctuations in blood glucose levels. This might trigger adrenaline and make a child more active…. Remember that sugar remains the major culprit in tooth decay. Limit the amount of processed sugars that your children eat as much as possible….High-sugar foods tend to have fewer vitamins and minerals, and may replace more nutritious foods. High-sugar foods also have many unnecessary calories that can lead to obesity.” http://www.nlm.nih.gov/medlineplus/print/ency/article/002426.htm
“The early 1980s…marks the rise of intense advertising by the $1 trillion food industry touting low-fat, high sugar foods. The nearly $10 billion a year spent on ads convinced Americans that they could now eat as much no-fat or low-fat foods as they wanted without gaining weight. What their advertising failed to mention is this tremendous level of processed sugar and carbohydrates turn to body fat once consumed. This period also ushered in the meteoric rise of Type 2 diabetes among adults and for the first time, doctors are also diagnosing Type 2 diabetes in children! Remember, Type 2 diabetes is frequently a consequence of obesity.” http://www.dollingers.com/diabetes.html
“Q: How much sugar are Americans consuming?
A: According to the USDA, the average consumption of caloric sweeteners is at record high in the United States. Americans consume large amounts of sugar and sweet-tasting foods and beverages. In 1996, each American consumed a record average 152 pounds of caloric sweeteners amounting to more than 47 teaspoons (approximately 16 tablespoons) of caloric sweeteners per person each day. The USDA’s Food Guide suggests that people on a 1,600-calorie diet limit their intake of added sugars to 6 teaspoons per day….. Remember your teeth! Sugar, particularly processed sugar, contributes to tooth decay.” Rhode Island Department of Health http://www.health.ri.gov/disease/diabetes/nutrifacts.php
“U.S. consumers in the 21st century will be looking for ways to make calories count by selecting foods that supply good nutrition without adding excess fats and sugars….By choosing flavorful and functional fats, oils and sweets, consumers can enjoy a healthy diet that tastes good.” (University of Kentucky School of Agriculture) http://www.ca.uky.edu/agc/pubs/ip/ip58g/IP58G.pd
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