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Why would white sugar be bad for your health?

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Showing 76-100 of 102 posts in this discussion
In reply to an earlier post on Jun 9, 2012 2:28:36 AM PDT
Watch the Dr. Lustig video, Sugar the Bitter Truth. All sugar is bad for you, but some sugars are more toxic than others. Fructose is toxic because it is processed by your liver. White sugar, table sugar, sucrose is actually composed of fructose and glucose, with just slightly less fructose than HFCS, High Fructose Corn Syrup, not to be confused with corn syrup, which is glucose/dextrose. Glucose tends to be less toxic, because your muscles can burn it, although excess glucose will still be processed by your liver. Fruit which contains fructose is not considered bad for you in moderation, because it contains nutrients and in varying amounts fiber, which slows the absorption, its the sugar spike/roller coaster that leads to type 2 diabetes, metabolic syndrome. Sugar in moderation is okay as long as your blood glucose reading and insulin levels are normal, although your body treats fructose as a toxin.

In reply to an earlier post on Jun 9, 2012 7:37:03 AM PDT
[Deleted by Amazon on Jul 22, 2012 8:35:50 AM PDT]

In reply to an earlier post on Jun 9, 2012 10:22:18 AM PDT
Last edited by the author on Jun 9, 2012 10:23:17 AM PDT
TN says:
<<your body treats fructose as a toxin. >>

I a priory disagree until further research.

White table sugar is saccharose, not glucose. Fructose has the same molecular composition as glucose but different optical property. I don't think our body can tell the difference.

I consume an enormous amount of fruits since childhood, and now as a senior citizen, I'm one of the healthiest persons around. Thus all the fructose and saccharose have not hurt me.

In reply to an earlier post on Jun 9, 2012 10:48:18 AM PDT
gary says:
Strangely, people in science with Phd's disagree with you.

In reply to an earlier post on Jun 9, 2012 11:55:46 AM PDT
[Deleted by Amazon on Jul 22, 2012 8:35:51 AM PDT]

In reply to an earlier post on Jun 9, 2012 1:05:25 PM PDT
Levine says:
Most Punkin Head Degrees are.

In reply to an earlier post on Jun 9, 2012 3:29:14 PM PDT
TN says:
Argument from Authority?

Bare the facts and sciences, then we can discuss.

FYI, I've been to medical school, so I can handle chemistry, physiology, and biology.

In reply to an earlier post on Jun 9, 2012 3:34:01 PM PDT
TN says:
<<Fructose is toxic because it is processed by your liver>>

Many food are processed by the liver. The liver turns excess calories into fat. Thus glucose/fructose gets processed too into fat if eaten in excess.

Posted on Jun 9, 2012 3:45:23 PM PDT
Last edited by the author on Jun 9, 2012 3:46:25 PM PDT
TN says:
Fructose is not bad when consumed in moderation:

That should be the ultimate conclusion of this thread.

In reply to an earlier post on Jun 9, 2012 4:59:00 PM PDT
Stevia is natural. :) To me it tastes almost exactly like sugar.

In reply to an earlier post on Jun 9, 2012 5:05:05 PM PDT
[Deleted by Amazon on Jul 22, 2012 8:35:54 AM PDT]

In reply to an earlier post on Jun 9, 2012 5:55:03 PM PDT
Last edited by the author on Jun 9, 2012 6:05:24 PM PDT
TN -

Watch Sugar, the Bitter Truth by Dr. Lustig on YouTube, and read Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health by Gary Taubes to understand how added fructose and sucrose have increased in the American diet over the past 40 years.

Sucrose is table sugar, and is a combination of fructose and glucose, and yes, they are treated differently in the body. They may have the same chemical formula (C6H12O6), but the atoms are organized in a different way. Your body burns glucose for energy (or ketones, if you run out of glucose), but fructose gets stored in the liver and contributes to Non-Alcoholic Fatty Liver Disease.

Most nutritionists are not worried about the whole fruits you eat; they are concerned about all the added fructose in the diet in the form of fruit juices, sodas and other beverages, a market that exploded in the 1990s.

Furthermore, processed foods that used to be available without added sugar all have added sugar now - we bought some fresh raviolis from the supermarket and were appalled by their sweet flavor - whoever thought of putting sugar in something like dinner, which should be savory? Deli meats all have sugar in them now, too. As such, we buy very little processed food anymore.

The documentary King Corn (Standard Packaging) explains the changes in federal policy that encouraged the increased production of corn for corn syrup in the early 1970s, and goes into detail about how this has contributed to an increase in diabetes. The thinking was good - more cheap food for more people - but it had unintended consequences.

People work longer hours outside the home with longer commutes than they did in your generation as a child and adult; when I visit friends' houses, their pantries are stocked with packaged food that just needs to be microwaved or thrown in a lunch bag. Dinner is often packaged meatballs and a sauce (both with high fructose corn syrup) over spaghetti, plus bagged lettuce for a salad. Their children are involved in so many after school activities and high-power weekend sports tournaments ALL YEAR LONG so no one is ever home at the same time to sit down to a meal together. This is not complete hyperbole, by the way... it's just modern families.

My students are not likely to drink milk (supposedly they are all allergic or their parents are worried about the fat in the milk) so they drink soda instead.

So yes, you probably had family dinners that were not based around added sugars and you consumed fructose with its fiber (that is, whole fruit) and you are a senior citizen who is probably healthier than any number of my fat and obese seventh graders. When I was in school in the 1980s, in a cohort of 100 kids, there might be two fat kids - they were probably prediabetic, insulin-resistant, leptin-lacking children of parents who were the same. Surveying my 100 students now, there are at least 25 overweight or outright fat kids.

It's different now, and it's definitely a problem.

Edit: I just went through my class rosters and counted 28 students who are overweight or obese.

In reply to an earlier post on Jun 10, 2012 2:42:54 AM PDT
Even more strangely than that, G. Krug, is that people in science can't even agree with each other!

In reply to an earlier post on Jun 10, 2012 2:55:44 AM PDT
Geneva Bible says:
white "REFINED" sugar [similarly to ephedrine "as opposed to the herb ephedra"] is UNNATURALLY stripped of everyting but that One chemical [your body needs those other things to properly process the sugar molecule, and since it is no-longer With the sugar molecule; it has to get those things from Somewhere, SO: it Takes them "from your body" - Mainly your LIVER. scary?Scary?SCARY

In reply to an earlier post on Jun 10, 2012 4:34:34 AM PDT
Chelsea says:
White sugar is bad for you because it is refined. Refining sugar removes the constiuents in the sugar that are supposed to be in the food to help your body process it and tolerate it better. Refining food strips it of vital nutrition. That is all anyone needs to know. Period.

In reply to an earlier post on Jun 10, 2012 9:53:59 AM PDT
TN says:
How do you explain the fact that unrefined (brown) sugar is more expensive than refined (white) sugar?

In reply to an earlier post on Jun 10, 2012 11:46:56 AM PDT
That may have to do with demand rather than supply.

In reply to an earlier post on Jun 10, 2012 11:55:28 AM PDT
Last edited by the author on Jun 11, 2012 7:54:13 PM PDT
TN says:
It much cheaper to buy refined sugar and add nutrients to it (by using it in kefir for example) than to buy brown sugar.

Similarly, brown rice is more expensive than white rice while less processing is done to it.

The answer may be in the much lower sales volumes of brown rice and brown sugar.

I rarely eat white rice BTW.

In reply to an earlier post on Jun 10, 2012 3:42:54 PM PDT
Indeed folk wonder why honey in the honeycomb should be more expensive than extracted honey.

They sometimes demand to have honey with cappings and other particulate matter floating on top of it too. They expect it to be less costly. It may take me twenty minutes of fiddling around to provide what they want, whereas the mainstream way of presenting it may only take five minutes.

Time costs money.

Posted on Jun 10, 2012 8:17:00 PM PDT
Last edited by the author on Jun 10, 2012 8:17:23 PM PDT
TN says:
Brown sugar is often produced by adding cane molasses to completely refined white sugar crystals in order to more carefully control the ratio of molasses to sugar crystals and to reduce manufacturing costs.[2] This also allows the production of brown sugars to be based predominantly on beet sugar. Brown sugar that is prepared in this manner is often much coarser than its unrefined equivalent and its molasses may be easily separated from the crystals by simply washing to reveal the underlying white sugar crystals; with unrefined brown there is inclusion of molasses within the crystal which will appear off-white if washed.

The molasses usually used is that obtained from sugar cane, because the flavor is generally preferred over beet sugar molasses, although in some areas, especially in Belgium and the Netherlands, sugar beet molasses is used. The white sugar used can be from either beet or cane, as the chemical composition, nutritional value, color and taste of fully refined white sugar is for practical purposes the same, no matter what plant it originates from. Even with less-than-perfect refining, the small differences in color, odor and taste of the white sugar will be masked by the molasses.

From Wiki.

Posted on Jun 10, 2012 8:19:17 PM PDT
Gary Taubes. Do some reading.

Posted on Jun 11, 2012 6:32:30 AM PDT
Do the biochemical geniuses in this discussion know what the one and only fuel for CNS cells is?

In reply to an earlier post on Jun 11, 2012 7:28:52 PM PDT
TN -

I don't think it's about lower volumes, especially when these are sold by weight (not volume). I think it has more to do with marketing, which I explained as "demand rather than supply" in the post above. By this I meant that the manufacturers have created a market for healthier food (brown rice) by making it seem like the upscale, educated choice. Advertising and getting people to buy these products at an inflated price is more about persuasion than it is about buyers and sellers being perfectly informed about the market (and thus creating the "invisible hand" of laissez-faire economics (my computer spell-check wants me to change "laissez-faire" to "bouillabaisse" - ha ha).

Fifteen years ago I could go to the Farmers Market and buy food that was cheaper than the grocery store, from the farmer who grew the food. Now "Farmers" Markets have exploded in popularity and the food is more expensive than the grocery store. In addition, there are "farmers" there who are not really farmers at all, but more like wholesalers, selling produce from farms that aren't even in my state. Wow. So I don't go to farmer's markets anymore.

The above is not about sugar, but is in answer to your question.

I read your original post and it doesn't sound like you eat much refined sugar, anyway.

In reply to an earlier post on Jun 11, 2012 7:45:22 PM PDT
Last edited by the author on Jun 11, 2012 7:47:08 PM PDT

Furthermore, as my husband points out, why would there be an organ to secrete insulin if not to metabolize glucose? I think your "biochemical geniuses" are discussing the overuse of sugar, however. Per capita Americans consume something like over 100 pounds of sugar per year - here's a graph from the journal "Business Insider".

I think Taubes says we eat over 157 pounds per year, per capita, so that means that people are on average eating 2-3 pounds per week.

That doesn't register as a problem with you?

In reply to an earlier post on Jun 11, 2012 7:53:18 PM PDT
TN says:
<<over 157 pounds per year>>

Wow, no wonder the proportion of people with diabetes is high in the US. I use perhaps 3-4 pounds of sugar a year.
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Discussion in:  Health forum
Participants:  38
Total posts:  102
Initial post:  Feb 6, 2012
Latest post:  Jun 12, 2012

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