Sugar: Why We Can't Resist It (National Geographic)

I got a hold of a copy of the National Geographic’s magazine that had an article that covered about sugar. I read the article, and although there was a lot of history about sugar (how it was first made, where it was made, how it migrated and became so popular, exc), but there were still things that are worthy of mentioning because of how it relates to our health. The facts may be a little scattered because I skipped throughout the article to pick it out, so bare with me :) 

• The average American consume 22.7 teaspoons of sugar per DAY 
• Types of sugar consumed in descending order: Sucrose 51% (50% fructose and 50% glucose), High-Fructose Corn Syrup 36% (55% fructose and 45% glucose), and other sweeteners 13% (honey, maple syrup, molasses) 
• A problem with fructose: excess is hazardous to health; fructose is processed mainly in the liver and turned into fats, which can build up and enter the blood. 
• The consumption of sugar in the average English-men has significantly increased over the years; 4 pounds in 1700, 18 pounds in 1800, 47 pounds in 1870, and up to 100 pounds in the 1900’s. This averages out to 77 pounds of sugar annually, and 22 teaspoons of sugar a day.  
• A big reason, if not the primary, behind American’s being obese is because of sugar, in particular with fructose. If you eat too much quickly digested sugary foods like soft drinks, your liver breaks down the fructose and produces fat cells called triglycerides. 
• Some fats stay in the liver, but some can leak into bloodstream, causing an increased blood pressure. Tissues will become more resistant to insulin, causing the pancreas to spill out insulin, ultimately causing the metabolic syndrome (high blood pressure, heightened heart attack risk, and other metabolic changes). 
• Some doctors claim “Sugar is a poison by itself when consumed in high doses” 
• Obesity is linked to eating too much and exercising too little because they’re addicted to sugar; which not only makes them fatter but, after the initial sugar rush, also saps their energy levels. 
• Manufacturer’s use sugar to replace taste in foods bled of fat so that they seem more healthful, such as fat-free baked goods, which often contain large quantities of added sugar. 

On a side note, I also picked up two new books tonight; "It Starts With Food" and "Salt, Sugar, Fat" by Michael Moss. Looking forward to increasing my knowledge on all this food and health issues :) 

Cheers! xoxo