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4 Sugar Secrets the Food Industry is Keeping from You
Just one sugar-sweetened beverage alone contains 10 teaspoons of sugar, which already pushes us over the edge!
Sugar has been around for a very, very long time, however, we have increased our consumption to outrageous amounts. Our ancestors, who got their food out of the ground, consumed about one ounce of sugar per day
Today, that has risen to about six and a half ounces per day, with most of the increase in consumption occurring over the last thirty years – mainly because of changes in our food supply. These changes are driven by the food industry, the government and our palate.
Just what is it that the food industry does not want us to know about sugar? Why is this white gold so valuable to them, yet so dangerous to us?
Mother Nature’s checks and balances
A high enough dose of anything can be lethal – too much water can cause seizure, too much oxygen can cause retinopathy and iron, although necessary, can cause liver damage in excess.
Nature places limits on our ability to ingest substances such as these, which keeps us from becoming ill. In addition, none of these naturally occurring substances have a potential for abuse, so the above mentioned diseases/conditions are rare.
Sugar is indeed a different story
Paracelsus (1493-1541), a natural scientist, philosopher and alchemist, once said, “the dose determines the poison.” When it comes to sugar, a little is ok, a lot is not. We can metabolize a small amount of sugar, however, we have exceeded that by a whole lot and that is the problem.
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Source: http://www.riseearth.com/2014/02/4-sugar-secrets-food-industry-is.html
