Let's explore how sugar is affecting us in things like cereal, something we take for granted and eat on a daily basis.
Cereals and sugar:
If you thought it's only kids cereal that has a sugar problem, think again. Let's kick off with this video to show how much sugar (natural or not) is in some grown-up cereal
Now add in a glass of “natural, healthy” fruit juice, and you have gone over your limit of sugar for the day. But trying to get people to understand why a wholegrain cereal and a glass of juice is so bad, is not so easy That is the power of the food advertising and marketing industry.
“And if you understand how cereal is marketed, produced, manufactured, sold, you will understand modern food production. This is a wonderful documentary about the propaganda, marketing and industry behind breakfast cereals and how cereals have become synonymous with a healthy breakfast.”
Skip to around 7 minutes, and see how cereals all stem from one place, 2 brothers! See how the Kellogg’s brothers split and how sugar added to cereal began. How they bought cheap grain for 75c and make $12 of cereal! (It's a bit long but it's worth it)
If you are looking for a healthy and organic cereal, check out our 'Bear Nutrition Cereal' which is a great alternative for kids (or those cereal munching adults)
There's no such thing as “good sugar"
You may have been told there are “healthier” sugars like agave nectar, organic raw sugar, honey or coconut palm sugar. Not true. “Gram for gram, calorie for calorie, ounce for ounce, they’re all the same... the metabolic consequences are exactly the same,” says Dr Robert Lustig
High fructose corn syrup has often been singled out as the major cause of obesity and disease, but it’s not because it’s more “metabolically evil” than other sugars, Lustig explains, but because it’s more “economically evil”. “Because it’s cheaper it made sugar cheaper, so it started appearing in all sorts of food that never had it before, particularly with low-fat food,” says Lustig.
Another myth fed to you by the cereal industry. This is because they are fortified with synthetic vitamins and minerals. Cereals are stripped of their nutrients during processing and they are fortified, they become socially acceptable processed grains. Why do you think they show a bowl of cereal with milk and berries? To give you the idea you are eating a balanced breakfast. The cereal itself is almost incidental to the vitamin intake from the fortification or the added fruit and dairy. By adding vitamins and minerals, cereal manufacturers can make health claims and increase sales.
In fact, many kinds of cereal only receive health star ratings due to the addition of dairy to the serving.
To produce corn flakes, they take the kernel and remove the outer husk, to allow the sugar, malt and salt to penetrate. They remove the inner germ which contains oil because the oil goes rancid and would shorten the long shelf life and reduce profit. It gets cooked, dried, rolled out, toasted, They turn cheap grain into premium products by way of marketing, advertising, fortifying and processing.MYTH 3: LOW-FAT CEREALS ARE BETTER:
Low-fat merely means they have reduced the original fat content. But what was the fat replaced with? You guessed it, sugar. Next time you are in the supermarket, compare 2 products that are regular and reduced-fat (or lite).
Look at their carb content and sugar content. I’m guessing you’ll find the reduced fat cereal (or any reduced-fat product for that matter) is higher in carbs. Why? Because when you remove something, you have to replace it with something else, and sugar adds flavour and acceptability.
Glucose, sucrose and fructose: all sugar, but processed differently in the body.
Consider two slices of white bread versus orange juice, Lustig explains. The bread contains 120 calories of glucose (what Lustig calls “the energy of life”), and the juice contains 120 calories of sucrose. Of the 120 glucose calories in bread, 80 per cent (or 96 calories) will be used to fuel the body’s organs. The unused 20 per cent goes to the liver, where some will be converted and stored as glycogen for later use, and some will be released into the bloodstream. That stimulates the pancreas to produce insulin, which regulates blood sugar and helps signal the brain that you are full. Most of the stored glycogen will get burned off as your body needs it. Just a tiny fraction of the glucose leaves the liver as citrate and is ultimately turned into fat.
Compare this to the sucrose in the orange juice, of which 60 calories are glucose and 60 calories are fructose. Fructose can be processed only by the liver and cannot be used by other organs, so all 60 calories will be processed there, where it creates toxic by-products like uric acid. High levels of uric acid are linked with several obesity-related diseases such as gout and hypertension.
And the last bit of documentary just for the fun of it when you have nothing to do
Recipes:As promised, here is some pretty cool recipes that everyone can try with very minimal equipment.
Sugar-Free, Grain-Free Granola:
Watch the quick video “How to make sugar-free chocolate grain-free granola”. My kids love this. https://www.ditchthecarbs.com/chocolate-grain-free-granola/
Low Carb Chia Seeds Breakfast 4 ways:
It is the richest source of plant omega 3, complete source of protein, fibre, antioxidants, and nutrients such as calcium, potassium and iron. Chia apparently gave the Aztec’s strength, endurance and health.
You can buy Chia seeds in our shop over here
These low-carb keto-friendly cheesy waffle recipes make a great addition to breakfast, lunch, or dinner AND make for a quick and easy sugar-free dessert.
In this article, I used various sources and mentions needs to be made to Ditchthecarbs.com as they have done a lot of research and valuable information on their site.