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I want to eat healthily. So why do I crave sugar, salt and carbs?

<p><em><a href="https://theconversation.com/profiles/hayley-oneill-1458016">Hayley O'Neill</a>, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a></em></p> <p>We all want to eat healthily, especially as we reset our health goals at the start of a new year. But sometimes these plans are sabotaged by powerful cravings for sweet, salty or carb-heavy foods.</p> <p>So why do you crave these foods when you’re trying to improve your diet or lose weight? And what can you do about it?</p> <p>There are many reasons for craving specific foods, but let’s focus on four common ones:</p> <h2>1. Blood sugar crashes</h2> <p>Sugar is a key energy source for all animals, and its taste is one of the most basic sensory experiences. Even without specific sweet taste receptors on the tongue, a strong preference for sugar can develop, indicating a mechanism beyond taste alone.</p> <p>Neurons <a href="https://www.nature.com/articles/s41593-021-00982-7">responding to sugar</a> are activated when sugar is delivered to the gut. This can increase appetite and make you want to consume more. Giving into cravings also drives an appetite for more sugar.</p> <p>In the long term, research suggests a high-sugar diet can affect <a href="https://www.bmj.com/content/369/bmj.m2382">mood</a>, digestion and <a href="https://pubmed.ncbi.nlm.nih.gov/33339337/">inflammation</a> in the <a href="https://www.science.org/doi/10.1126/scitranslmed.aay6218?url_ver=Z39.88-2003&amp;rfr_id=ori:rid:crossref.org&amp;rfr_dat=cr_pub%20%200pubmed">gut</a>.</p> <p>While there’s a lot of <a href="https://www.sciencedirect.com/science/article/pii/S0149763402000040?via%3Dihub#aep-section-id23">variation between individuals</a>, regularly eating sugary and high-carb foods can lead to <a href="https://pubmed.ncbi.nlm.nih.gov/30951762/">rapid spikes and crashes</a> in blood sugar levels. When your blood sugar drops, your body can respond by craving quick sources of energy, often in the form of sugar and carbs because these deliver the fastest, most easily accessible form of energy.</p> <h2>2. Drops in dopamine and serotonin</h2> <p>Certain neurotransmitters, such as <a href="https://pubmed.ncbi.nlm.nih.gov/30595479/">dopamine</a>, are involved in the reward and pleasure centres of the brain. Eating sugary and carb-rich foods can trigger the release of dopamine, creating a pleasurable experience and reinforcing the craving.</p> <p>Serotonin, the feel-good hormone, suppresses <a href="https://www.sciencedirect.com/science/article/pii/S1569733910700886">appetite</a>. Natural changes in serotonin can influence daily fluctuations in mood, energy levels and attention. It’s also associated with eating more <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5829131/">carb-rich snacks in the afternoon</a>.</p> <p><a href="https://pubmed.ncbi.nlm.nih.gov/21985780/">Low carb diets</a> may reduce serotonin and lower mood. However, a recent systematic review suggests little association between these diets and risk for <a href="https://www.sciencedirect.com/science/article/pii/S0165032722013933?via%3Dihub">anxiety and depression</a>.</p> <p>Compared to men, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4189179/">women tend to crave more carb rich foods</a>. Feeling irritable, tired, depressed or experiencing carb cravings are part of premenstrual <a href="https://pubmed.ncbi.nlm.nih.gov/29218451/">symptoms</a> and could be <a href="https://www.ncbi.nlm.nih.gov/books/NBK560698/">linked to</a> reduced <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9928757/">serotonin levels</a>.</p> <h2>3. Loss of fluids and drops in blood sugar and salt</h2> <p>Sometimes our bodies crave the things they’re missing, such as hydration or even salt. A low-carb diet, for example, <a href="https://www.ncbi.nlm.nih.gov/books/NBK537084/">depletes</a> insulin levels, decreasing sodium and water retention.</p> <p><a href="https://www.sciencedirect.com/science/article/pii/S1933287419302673">Very low-carb diets</a>, like ketogenic diets, induce “ketosis”, a metabolic state where the body switches to using fat as its primary energy source, moving away from the usual dependence on carbohydrates.</p> <p>Ketosis is often associated with increased urine production, further contributing to potential fluid loss, electrolyte imbalances and salt cravings.</p> <h2>4. High levels of stress or emotional turmoil</h2> <p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4214609/">Stress</a>, boredom and emotional turmoil can lead to cravings for comfort foods. This is because stress-related hormones can impact our appetite, satiety (feeling full) and food preferences.</p> <p>The stress hormone <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3425607/">cortisol</a>, in particular, can drive cravings for <a href="https://www.sciencedirect.com/science/article/abs/pii/S0306453000000354">sweet comfort foods</a>.</p> <p>A <a href="https://www.sciencedirect.com/science/article/abs/pii/S0306453000000354">2001 study</a> of 59 premenopausal women subjected to stress revealed that the stress led to higher calorie consumption.</p> <p><a href="https://pubmed.ncbi.nlm.nih.gov/37295418/">A more recent study</a> found chronic stress, when paired with high-calorie diet, increases food intake and a preference for sweet foods. This shows the importance of a healthy diet during stress to prevent weight gain.</p> <h2>What can you do about cravings?</h2> <p>Here are four tips to curb cravings:</p> <p><strong>1) don’t cut out whole food groups.</strong> Aim for a well-balanced diet and make sure you include:</p> <ul> <li> <p><em>sufficient protein</em> in your meals to help you feel full and reduce the urge to snack on sugary and carb-rich foods. Older adults should aim for 20–40g protein per meal with a particular focus on <a href="https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.12838">breakfast and lunch</a> and an overall daily protein intake of at least <a href="https://apps.who.int/iris/handle/10665/43411">0.8g</a> per kg of body weight for <a href="https://pubmed.ncbi.nlm.nih.gov/35187864/">muscle health</a></p> </li> <li> <p><em>fibre-rich foods</em>, such as vegetables and whole grains. These make you feel full and <a href="https://pubmed.ncbi.nlm.nih.gov/32142510/">stabilise your blood sugar</a> levels. Examples include broccoli, quinoa, brown rice, oats, beans, lentils and bran cereals. Substitute refined carbs high in sugar like processed snack bars, soft drink or baked goods for more complex ones like whole grain bread or wholewheat muffins, or nut and seed bars or energy bites made with chia seeds and oats</p> </li> </ul> <p><strong>2) manage your stress levels.</strong> Practise stress-reduction techniques like meditation, deep breathing, or yoga to manage emotional triggers for cravings. Practising <a href="https://pubmed.ncbi.nlm.nih.gov/30570305/">mindful eating</a>, by eating slowly and tuning into bodily sensations, can also reduce daily calorie intake and curb cravings and stress-driven eating</p> <p><strong>3) get enough sleep.</strong> Aim for <a href="https://pubmed.ncbi.nlm.nih.gov/33054337/">seven to eight</a> hours of quality sleep per night, with a minimum of seven hours. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031614/">Lack of sleep</a> can disrupt hormones that regulate hunger and cravings</p> <p><strong>4) control your portions.</strong> If you decide to indulge in a treat, control your portion size to avoid overindulging.</p> <p>Overcoming cravings for sugar, salt and carbs when trying to eat healthily or lose weight is undoubtedly a formidable challenge. Remember, it’s a journey, and setbacks may occur. Be patient with yourself – your success is not defined by occasional cravings but by your ability to manage and overcome them.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/212114/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/hayley-oneill-1458016">Hayley O'Neill</a>, Assistant Professor, Faculty of Health Sciences and Medicine, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a></em></p> <p><em>Image credits: Getty Images </em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/i-want-to-eat-healthily-so-why-do-i-crave-sugar-salt-and-carbs-212114">original article</a>.</em></p>

Food & Wine

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Why do I crave sugar and carbs when I’m sick?

<p><em><a href="https://theconversation.com/profiles/hayley-oneill-1458016">Hayley O'Neill</a>, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a></em></p> <p>Your nose is running, your head hurts and you feel like you’re coming down with a cold. You’re settling in on the couch for a sick day. Then you reach for the snacks.</p> <p>When you’re sick, your appetite often decreases. So why, at other times, do you crave sugary treats and carbohydrate-loaded comfort foods?</p> <p>A food <a href="https://pubmed.ncbi.nlm.nih.gov/28375878/">craving</a> goes beyond a mere desire to eat, it encompasses a <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7399671/#CR1">complex mix</a> of emotional, behavioural, cognitive and physiological processes. Whether it’s the need for a quick energy source or a temporary relief from discomfort, our bodies and minds work in tandem to drive our food preferences.</p> <p>Here we’ll explore the science behind why our bodies crave sugar and carbs – especially when we’re sick.</p> <h2>Fuelling the immune system</h2> <p>When sickness strikes, our immune system springs into action, requiring additional energy to combat invaders.</p> <p>This heightened activity often leads to an increase in our <a href="https://pubmed.ncbi.nlm.nih.gov/36505552/">metabolic rate</a>, energy demands and nutritional requirements.</p> <p>Sugary treats and carbs are quick sources of energy, satisfying this increased demand.</p> <p>But while a high sugar diet during times of illness may help meet increased metabolic demands, it could also exacerbate the immune and inflammatory response, potentially impeding recovery.</p> <p>In the longer term, high-sugar diets promote chronic <a href="https://pubmed.ncbi.nlm.nih.gov/33339337/">inflammation</a>, <a href="https://www.science.org/doi/10.1126/scitranslmed.aay6218?url_ver=Z39.88-2003&amp;rfr_id=ori:rid:crossref.org&amp;rfr_dat=cr_pub%20%200pubmed">alter gut microbiota</a> composition, and are associated with chronic disease. For a <a href="https://www.mdpi.com/2072-6643/12/4/1181">well-functioning immune system</a>, aim for a <a href="https://www.who.int/news-room/fact-sheets/detail/healthy-diet">balanced intake</a> of <a href="https://pubmed.ncbi.nlm.nih.gov/31267783/">fruits, vegetables</a>, fibre, protein, and low-glycaemic carbohydrates.</p> <h2>The stress response</h2> <p>Being sick is stressful for the body. Acute mild or intense stress, like we’d see if we’re sick, boosts the “<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5921333/">flight or fight</a>” hormones adrenaline and cortisol. This mobilises stored energy to meet increased demands, but it can also curb appetite.</p> <p><a href="https://pubmed.ncbi.nlm.nih.gov/31125634/">Prolonged stress</a> can disrupt energy balance, and cause nutritional deficiencies and alterations in gut and brain functions. This can reduce a person’s threshold for craving sugar and salt, increasing their preferences towards energy-dense foods.</p> <p>The stress hormone cortisol can also increase your <a href="https://pubmed.ncbi.nlm.nih.gov/24123563/">preference</a> for high-calorie, comfort foods, which can <a href="https://pubmed.ncbi.nlm.nih.gov/36615866/">temporarily alleviate stress</a>.</p> <h2>The brain’s reward system</h2> <p>Comfort foods trigger your brain’s reward system, releasing feel-good neurotransmitters like <a href="https://pubmed.ncbi.nlm.nih.gov/30595479/">dopamine</a> and serotonin.</p> <p>But “<a href="https://pubmed.ncbi.nlm.nih.gov/30951762/">sugar rushes</a>” are often short-lived and can lead to decreased alertness and heightened fatigue within an hour of consumption.</p> <p>The link between carbohydrates (which the body converts to sugar) and serotonin can be traced back to 1971 when <a href="https://www.science.org/doi/10.1126/science.174.4013.1023?url_ver=Z39.88-2003&amp;rfr_id=ori:rid:crossref.org&amp;rfr_dat=cr_pub%20%200pubmed">researchers</a> found elevated tryptophan levels (serotonin’s precursor) in rats’ plasma and brains after a carbohydrate-rich diet.</p> <p>Subsequent studies in humans established connections between carbohydrates and mood, especially in relation to <a href="https://pubmed.ncbi.nlm.nih.gov/2903717/">obesity, depression and seasonal affective disorder</a>. Therapies enhancing serotonin have since been shown to <a href="https://pubmed.ncbi.nlm.nih.gov/2903717/">reduce carbohydrate intake</a>.</p> <p>Remarkably, around <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911970/pdf/molecules-27-01680.pdf">90% of serotonin</a> production occurs in the gut. The vast microbial population in our gut exerts a potent influence on <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8106557/">immunity, metabolism</a> and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8293578/pdf/40168_2021_Article_1093.pdf">appetite</a>.</p> <p>Recent mouse studies have even identified specific microbes linked to <a href="https://www.cell.com/current-biology/fulltext/S0960-9822(22)01750-X">sugar binges after antibiotic treatment</a>.</p> <h2>Some people eat less when they’re sick</h2> <p>Not everyone craves sugar and carbs when they are sick. Some people eat less for a few reasons:</p> <ul> <li> <p>they have less of an appetite. While <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5610818/pdf/JDR2017-4527980.pdf">ghrelin</a> (the “hunger” hormone) levels might initially rise, prolonged illness can suppress appetite due to nausea, fatigue and discomfort. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5921333/">Critically ill</a> patients have reduced food intake and are at risk of malnutrition</p> </li> <li> <p><a href="https://pubmed.ncbi.nlm.nih.gov/30777142/">metabolic adaptation</a>. The body might slow specific metabolic processes to conserve energy, reducing overall calorie requirements</p> </li> <li> <p>altered taste perception. <a href="https://pubmed.ncbi.nlm.nih.gov/32195512/#:%7E:text=The%20ability%20of%20an%20individual%20to%20perceive%20tastes,intake%2C%20playing%20an%20important%20role%20in%20promoting%20satiation%2Fsatiety.">Taste</a> is an important component that affects both appetite and energy intake. Alterations in taste and smell is a common symptom when we are sick and was common with <a href="https://doi.org/10.1101/2020.04.05.20048421">COVID</a></p> </li> <li> <p>consuming fluids like water, tea or broths might be more appealing and manageable than solid foods. These fluids provide hydration but contribute minimally to calorie intake.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/210565/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> </li> </ul> <p><em><a href="https://theconversation.com/profiles/hayley-oneill-1458016">Hayley O'Neill</a>, Assistant Professor, Faculty of Health Sciences and Medicine, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a></em></p> <p><em>Image credits: Getty Images</em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/why-do-i-crave-sugar-and-carbs-when-im-sick-210565">original article</a>.</em></p>

Body

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5 hidden sugar bombs you should be aware of

<p>It seems like a pretty easy rule to follow – when you’re doing your weekly shop, if an item is packaged, it's likely laden with sugar. We all know that the sweet stuff is absolutely everywhere and that food companies use clever little tricks to disguise this from us when it comes to food labels. So, if you're not careful, sneaky foods packed with sugar will make their way into your home. Here we bring you some tips on how to arm yourself with the knowledge to avoid an accidental sugar binge.</p> <p><strong>Fruit yoghurt</strong></p> <p>It seems innocent enough, but fruit yogurt can be one of the biggest sugar bombs at the supermarket. Have you ever noticed how this popular morning snack feels like it would be more appropriately placed as a dessert option, well that’s because they are loaded with sugar. Opt for natural yoghurt and add cinnamon or berries to naturally sweeten.</p> <p><strong>Pasta sauce</strong></p> <p>Never mind the shortcomings of refined white pasta, it's the sauce that should be of concern. Pasta sauce alone can carry up to 12 grams of sugar for every half cup.</p> <p><strong>Agave</strong></p> <p>Despite it being sold in health food stores and renowned as a healthy alternative to sugar, it doesn’t change the fact that agave is pretty much just sugar dressed up in a healthier looking outfit. As it's 85 per cent fructose, it may be worse for you than cane sugar, which is all sucrose. What does this mean? Well, fructose is metabolised almost exclusively by your liver, which is hard work, and we’re still learning about the way different forms of sugar affect our health.</p> <p><strong>Dried fruit</strong></p> <p>Given it’s fruit it’s not surprising that most people count dried fruits amongst healthy food options, however, in some cases it might as well be like eating lollies. Just one-third of a cup can have 24 grams of sugar.</p> <p><strong>Granola bars</strong></p> <p>A convenient snack that is easy to carry in your bag to enjoy on the run? Yes. But the health factor of these bars depends on the ingredients. Most varieties aren't only made of wholegrain oats. In fact, one bar can pack as much as 12 grams (or much more) of sugar, so be sure to read the label before adding these to your shopping trolly.</p> <p><em>Image credits: Getty Images </em></p>

Food & Wine

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Ultra-processed foods: it’s not just their low nutritional value that’s a concern

<p>In countries such as the UK, US and Canada, ultra-processed foods now account for <a href="https://pubmed.ncbi.nlm.nih.gov/30744710/">50% or more</a> of calories consumed. This is concerning, given that these foods have been linked to a number of different health conditions, including a greater risk of <a href="https://pubmed.ncbi.nlm.nih.gov/33167080/">obesity</a> and various chronic diseases such as <a href="https://nutritionj.biomedcentral.com/articles/10.1186/s12937-020-00604-1">cardiovascular disease</a> and <a href="https://pubmed.ncbi.nlm.nih.gov/35896436/">dementia</a>.</p> <p>Ultra-processed foods are <a href="https://pubmed.ncbi.nlm.nih.gov/30744710/">concoctions of various industrial ingredients</a> (such as emulsifiers, thickeners and artificial flavours), amalgamated into food products by a series of manufacturing processes.</p> <p>Sugary drinks and many breakfast cereals are ultra-processed foods, as are more recent innovations, such as so-called <a href="https://www.sciencedirect.com/science/article/pii/S2213453019301144,">“plant-based” burgers</a>, which are typically made of protein isolates and other chemicals to make the products palatable.</p> <p>The intense industrial processes used to produced ultra-processed foods destroy the <a href="https://pubmed.ncbi.nlm.nih.gov/35067754/">natural structure</a> of the food ingredients and strip away many beneficial nutrients such as fibre, vitamins, minerals and phytochemicals.</p> <p>Many of us are well aware that ultra-processed foods are harmful for our health. But it’s been unclear if this is simply because these foods are of poor nutritional value. Now, two new studies have shown that poor nutrition may not be enough to explain their health risks. This suggests that other factors may be needed to fully explain their health risks.</p> <h2>The role of inflammation</h2> <p>The <a href="https://www.bmj.com/content/378/bmj-2022-070688">first study</a>, which looked at over 20,000 health Italian adults, found that participants who consumed the highest number of ultra-processed foods had an increased risk of dying prematurely from any cause. The <a href="https://www.bmj.com/content/378/bmj-2021-068921">second study</a>, which looked at over 50,000 US male health professionals, found high consumption of ultra-processed foods was associated with a greater risk of colon cancer.</p> <p>What’s most interesting about these studies is that the health risks from eating a diet high in ultra-processed foods remained even after they had accounted for the poor nutritional quality of their diets. This suggests that <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8747015/">other factors</a> contribute to the harms caused by ultra-processed foods.</p> <p>It also implies that getting the right nutrients elsewhere in the diet may not be enough to cancel out the risk of disease from consuming ultra-processed foods. Similarly, attempts by the food industry to improve the nutritional value of ultra-processed foods by adding a few more vitamins may be side-stepping a more fundamental problem with these foods.</p> <p>So what factors may explain why ultra-processed foods are so harmful to our health?</p> <p>The Italian study found that inflammatory markers – such as a higher white blood cell count – were higher in groups that ate the most ultra-processed foods. Our bodies may trigger an inflammatory response for any number of reasons – for example, if we catch a cold or get cut. The body responds by sending signals to our immune cells (such as white blood cells) to attack any invading pathogens (such as bacteria or viruses).</p> <p>Usually, our inflammatory response resolves quite quickly, but some people may develop chronic inflammation throughout their body. This can cause tissue damage, and is involved in many chronic diseases – such as <a href="https://pubmed.ncbi.nlm.nih.gov/25859884/">cancer</a> and <a href="https://pubmed.ncbi.nlm.nih.gov/28744020/">cardiovascular disease</a>.</p> <p>Many studies have found that poor diets can increase inflammation in the body, and that this is linked to <a href="https://pubmed.ncbi.nlm.nih.gov/28744020/">higher risk</a> of chronic diseases. Given that signs of inflammation were seen in participants of the Italian study who ate the most ultra-processed foods, this could suggest that inflammation may contribute to why ultra-processed foods increase disease risk. Some food additives common in ultra-processed foods (such as emulsifiers and artificial sweeteners) also increase inflammation in the gut by causing <a href="https://pubmed.ncbi.nlm.nih.gov/29899036/">changes to the gut microbiome</a>.</p> <figure class="align-center ">Some researchers have theorised that ultra-processed foods increase inflammation because they are recognised by the body as foreign – much like an invading bacteria. So the body mounts an inflammatory response, which has been dubbed “<a href="https://pubmed.ncbi.nlm.nih.gov/24939238/">fast food fever</a>”. This increases inflammation throughout the body as a result.</figure> <p>Although the US colon cancer study did not establish if inflammation increased in the men consuming the most ultra-processed foods, inflammation is strongly linked with an <a href="https://pubmed.ncbi.nlm.nih.gov/27821485/">increased risk of colon cancer</a>.</p> <p>Research shows that other mechanisms – such as <a href="https://www.bmj.com/content/378/bmj-2022-070688">impaired kidney function</a> and <a href="https://pubmed.ncbi.nlm.nih.gov/19502515/">toxins in packaging</a> – may also explain why ultra-processed foods cause so many dangerous health problems.</p> <p>Since inflammatory responses are hard-wired in our bodies, the best way to prevent this from happening is by not eating ultra-processed foods at all. Some plant-based diets high in natural, unprocessed foods (such as the <a href="https://pubmed.ncbi.nlm.nih.gov/36039924/">Mediterranean diet</a>) have also been shown to be anti-inflammatory. This may also explain why plant-based diets free from ultra-processed foods can help ward off <a href="https://pubmed.ncbi.nlm.nih.gov/26148921/">chronic diseases</a>. It’s currently not known to what extent an anti-inflammatory diet can help counteract the effects of ultra-processed foods.</p> <p>Simply reducing your intake of ultra-processed foods may be a challenge. Ultra-processed foods are designed to be hyper-palatable – and together with persuasive marketing, this can make resisting them an enormous challenge for <a href="https://pubmed.ncbi.nlm.nih.gov/33153827/">some people</a>.</p> <p>These foods are also not labelled as such on food packaging. The best way to identify them is by looking at their ingredients. Typically, things such as emulsifiers, thickeners, protein isolates and other industrial-sounding products are a sign it’s an ultra-processed food. But making meals from scratch using natural foods is the best way to avoid the harms of ultra-processed foods.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/189918/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><a href="https://theconversation.com/profiles/richard-hoffman-221275">Richard Hoffman</a>, Associate lecturer, Nutritional Biochemistry, <em><a href="https://theconversation.com/institutions/university-of-hertfordshire-799">University of Hertfordshire</a></em></p> <p>This article is republished from <a href="https://theconversation.com">The Conversation</a>. Read the <a href="https://theconversation.com/ultra-processed-foods-its-not-just-their-low-nutritional-value-thats-a-concern-189918">original article</a>.</p>

Food & Wine

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Food and drinks are getting sweeter

<p>Humans have an evolutionary preference for sweetness. Sweet foods, like fruit and honey, <a href="https://theconversation.com/a-taste-for-sweet-an-anthropologist-explains-the-evolutionary-origins-of-why-youre-programmed-to-love-sugar-173197" target="_blank" rel="noopener">were an important energy source</a> for our ancestors.</p> <p>However, in the modern world, sweetened foods are readily available, very cheap and advertised extensively. Now, we are consuming too much sugar in foods and drinks – the kind that is added rather than sugar that is naturally occurring. Consuming too much added sugar is <a href="https://www.health.harvard.edu/heart-health/the-sweet-danger-of-sugar#:%7E:text=%22The%20effects%20of%20added%20sugar,Hu." target="_blank" rel="noopener">bad news</a> for health. It is linked to <a href="https://onlinelibrary.wiley.com/doi/10.1111/obr.12040" target="_blank" rel="noopener">obesity</a>, <a href="https://www.gov.uk/government/publications/sacn-carbohydrates-and-health-report" target="_blank" rel="noopener">type 2 diabetes and tooth decay</a>.</p> <p>Because of these health concerns, manufacturers started using non-nutritive sweeteners to sweeten food as well. These sweeteners contain little to no kilojoules and include both artificial sweeteners, such as aspartame, and those that come from natural sources, such as stevia.</p> <p>Our research, <a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/global-trends-in-added-sugars-and-nonnutritive-sweetener-use-in-the-packaged-food-supply-drivers-and-implications-for-public-health/A6375EB569DCDA4899730EC40C69D1CC" target="_blank" rel="noopener">published here</a>, shows the amount of added sugars and non-nutritive sweeteners in packaged foods and drinks has grown a lot over the last decade. This is especially true in middle-income countries, such as China and India, as well as in the Asia Pacific, including Australia.</p> <h2>From lollies to biscuits to drinks</h2> <p>Using market sales data from around the globe, we looked at the quantity of added sugar and non-nutritive sweeteners sold in packaged foods and drinks from 2007 to 2019.</p> <p>We found per person volumes of non-nutritive sweeteners in drinks is now 36% higher globally. Added sugars in packaged food is 9% higher.</p> <p>Non-nutritive sweeteners are most commonly added to confectionery. Ice creams and sweet biscuits are the fastest-growing food categories in terms of these sweeteners. The expanding use of added sugars and other sweeteners over the last decade means, overall, our packaged food supply is getting sweeter.</p> <p>Our analysis shows the amount of added sugar used to sweeten drinks has increased globally. However, this is largely explained by a 50% increase in middle-income countries, such as China and India. Use has decreased in high-income countries, such as Australia and the United States.</p> <p><a href="https://www.hsph.harvard.edu/nutritionsource/carbohydrates/added-sugar-in-the-diet/#:%7E:text=The%20AHA%20suggests%20a%20stricter,of%20sugar%20for%20most%20men." target="_blank" rel="noopener">It is recommended</a> men consume less than nine teaspoons of sugar a day, while women should have less than six. However, because sugar is added to so many foods and drinks, over half of <a href="https://www.abs.gov.au/ausstats/abs@.nsf/lookup/4364.0.55.011main+features12011-12#:%7E:text=In%202011%2D12%2C%20Australians%20consumed,from%20honey%20and%20fruit%20juice." target="_blank" rel="noopener">Australians exceed recommendations</a>, eating an average of 14 teaspoons a day.</p> <p>The shift from using added sugar to sweeteners to sweeten drinks is most common in carbonated soft drinks and bottled water. The World Health Organization is <a href="https://www.who.int/news-room/articles-detail/online-public-consultation-draft-guideline-on-use-of-non-sugar-sweeteners" target="_blank" rel="noopener">developing guidelines</a> on the use of <a href="https://www.who.int/publications/i/item/9789240046429" target="_blank" rel="noopener">non-sugar sweeteners</a>.</p> <h2>Rich and poor countries</h2> <p>There is a difference in added sugar and sweetener use between richer and poorer countries. The market for packaged food and beverages in high-income countries has become saturated. To continue to grow, large food and beverage corporations are <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/obr.13126" target="_blank" rel="noopener">expanding into middle-income countries</a>.</p> <p>Our findings demonstrate a double standard in the sweetening of the food supply, with manufacturers providing less sweet, “healthier” products in richer countries.</p> <h2>Unexpected consequences of control</h2> <p>To reduce the health harms of high added sugar intakes, many governments have acted to curb their use and consumption. Sugar levies, education campaigns, advertising restrictions and labelling <a href="https://www.cambridge.org/core/journals/nutrition-research-reviews/article/abs/drivers-trends-and-dietary-impacts-of-nonnutritive-sweeteners-in-the-food-supply-a-narrative-review/32B903F1CAB239800F2C98279541B4C0" target="_blank" rel="noopener">are among these measures</a>.</p> <p>But such actions can encourage manufacturers to partially or completely substitute sugar with non-nutritive sweeteners to avoid penalties or cater to evolving population preferences.</p> <p>In our study, we found regions with a higher number of policy actions to reduce sugar intakes had a significant increase in non-nutritive sweeteners sold in drinks.</p> <h2>Why is this a problem</h2> <p>While the harms of consuming too much added sugar are well known, relying on non-nutritive sweeteners as a solution also carries risk. Despite their lack of dietary energy, recent <a href="https://www.who.int/publications/i/item/9789240046429" target="_blank" rel="noopener">reviews</a>, suggest consuming non-nutritive sweeteners may be linked with <a href="https://www.who.int/publications/i/item/9789240046429" target="_blank" rel="noopener">type 2 diabetes and heart disease</a> and can disrupt the <a href="https://academic.oup.com/advances/article/10/suppl_1/S31/5307224" target="_blank" rel="noopener">gut microbiome</a>.</p> <p>And because they are sweet, ingesting non-nutritive sweeteners <a href="https://www.who.int/publications/i/item/9789240046429" target="_blank" rel="noopener">influences our palates</a> and encourages us to want more sweet food. This is of particular concern for children, who are still developing their lifelong taste preferences. Additionally, certain non-nutritive sweeteners are considered <a href="https://www.sciencedirect.com/science/article/abs/pii/S0147651318313368" target="_blank" rel="noopener">environmental contaminants</a> and are not effectively removed from wastewater.</p> <p>Non-nutritive sweeteners are only found in <a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/ultraprocessed-foods-what-they-are-and-how-to-identify-them/E6D744D714B1FF09D5BCA3E74D53A185" target="_blank" rel="noopener">ultra-processed foods</a>. These foods are industrially made, contain ingredients you would not find in a home kitchen, and are designed to be “hyper-palatable”. Eating more ultra-processed foods is linked with more <a href="https://www.mdpi.com/2072-6643/12/7/1955" target="_blank" rel="noopener">heart disease, type 2 diabetes, cancer and death</a>.</p> <p><a href="https://theconversation.com/ultra-processed-foods-are-trashing-our-health-and-the-planet-180115" target="_blank" rel="noopener">Ultra-processed</a> foods are also <a href="https://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(20)30177-7/fulltext" target="_blank" rel="noopener">environmentally harmful</a> because they use significant resources such as energy, water, packaging materials and plastic waste.</p> <p>Foods that contain sweeteners can receive a “health halo” if they don’t contain sugar, misleading the public and potentially displacing nutritious, whole foods in the diet.</p> <h2>Focus on nutrition</h2> <p>When making policy to improve public health nutrition, it is important to consider unintended consequences. Rather than focusing on specific nutrients, there is merit in advocating for policy that considers the broader aspects of food, including cultural importance, level of processing and environmental impacts. Such policy should promote nutritious, minimally processed foods.</p> <p>We need to closely monitor the increasing sweetness of food and drinks and the growing use of added sugars and non-nutritive sweeteners. It is likely to shape our future taste preferences, food choices and human and planetary health.</p> <p><strong>This article originally appeared on <a href="https://theconversation.com/food-and-drinks-are-getting-sweeter-even-if-its-not-all-sugar-its-bad-for-our-health-187605" target="_blank" rel="noopener">The Conversation</a>.</strong></p> <p><em>Image: Shutterstock</em></p>

Body

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“Hidden” sugars on our supermarket shelves

<div class="copy"> <p>Australians are buying large amounts of “hidden” added sugars in their supermarket groceries, according to a new study. The research, led by the George Institute for Global Health, found that over half of the food and drink bought in supermarkets contains added sugar, but it’s not clearly labelled as such.</p> <p>“We used supermarket survey data to look at the amount of added sugar that Australians buy when they shop at the supermarket,” says Daisy Coyle, a dietician and research fellow at the George Institute.</p> <p>The researchers looked at a year’s worth of purchases from 7,188 households. They found that on average, Australians are buying nine teaspoons (36g) of added sugar per person per day in groceries, with low-income households buying more.</p> <p>“It might not sound like a lot, nine teaspoons, but it’s recommended by the World Health Organization that we consume no more than 12 teaspoons each day. So we’re getting nine teaspoons just from packaged food from the supermarket alone,” says Coyle.</p> <p>Restaurant, takeaway and other non-supermarket food would need to be very lean in sugar indeed to avoid exceeding the recommended daily amount.</p> <p>Most of the added sugar comes from 10 different categories of food product. Coyle says that some of these products wouldn’t necessarily be thought to have large amounts of added sugar.</p> <p>“The usual suspects are up there, things like sugary drinks, and chocolates and lollies, but we’re also finding more of the everyday staple foods contain a lot of added sugar,” she says. “Things like breakfast cereals, pasta sauces and yoghurts.”</p> <p>The researchers believe these added sugars may make it more difficult for Australians to eat healthily.</p> <p>“The issue with added sugars is that it’s not on the nutrition label,” says Coyle. “So while consumers can pick up a product and look at, say, the protein, carbs and total sugar content, they can’t get any information about the added sugar. So you can’t compare products – you can’t make healthier choices.”</p> <p>Plenty of foods – like fruit and milk – contain sugar naturally, but this is less of a concern from a nutrition perspective.</p> <p>“Natural sugars come from healthy foods that contain other nutrients,” says Coyle. “If you’re talking about sugar that’s in fruit, you’re not just getting the sugar – you’re getting fibre and vitamins and minerals. Added sugar contains nothing but just sugar.”</p> <p>The researchers believe that this extra sugar needs to be addressed at a policy level. This could include making current voluntary <a rel="noreferrer noopener" href="https://www.health.gov.au/initiatives-and-programs/healthy-food-partnership/partnership-reformulation-program" target="_blank">sugar reduction targets</a> mandatory and lower, and introducing stronger labelling guidelines, among other things.</p> <p>“We always think that it shouldn’t just be on the consumer, it shouldn’t just be on the individual,” says Coyle. “Our food environments, our supermarkets, should be made healthier, so it’s easier to make a healthy choice.”</p> <p>A paper describing the research is <a rel="noreferrer noopener" href="https://doi.org/10.1016/j.jand.2021.06.013" target="_blank">published</a> in the <em>Journal of the Academy of Nutrition and Dietetics</em>.</p> <em>Image credits: Getty Images</em></div> <div id="contributors"> <p><em>This article was originally published on <a rel="noopener" href="https://cosmosmagazine.com/health/added-sugars-australian-supermarket-products/" target="_blank">cosmosmagazine.com</a> and was written by Ellen Phiddian. </em></p> </div>

Food & Wine

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Rolling Stones forced to retire classic song

<p><span style="font-weight: 400;">British rock band The Rolling Stones have decided to retire one of their most popular songs due to its unsavoury lyrics. </span></p> <p><span style="font-weight: 400;">The 1971 hit </span><em><span style="font-weight: 400;">Brown Sugar</span></em><span style="font-weight: 400;"> had been cut from their current tour’s setlist, which had previously been the second-most-performed song in their catalogue. </span></p> <p><span style="font-weight: 400;">After succumbing to social pressure, the track was pulled from their live shows, as the lyrics allude to the horrors of slavery in the US, which has caused a stir during the current climate of heightened cultural sensitivity.</span></p> <p><span style="font-weight: 400;">Keith Richards, 77, was quizzed by the </span><a href="https://www.latimes.com/entertainment-arts/music/story/2021-10-07/rolling-stones-charlie-watts-no-filter-tour"><span style="font-weight: 400;">LA Times</span></a><span style="font-weight: 400;"> about the changes to the setlist, saying, </span><span style="font-weight: 400;">“You picked up on that, huh?”</span></p> <p><span style="font-weight: 400;">He said, “I don’t know. I’m trying to figure out with the sisters quite where the beef is. Didn’t they understand this was a song about the horrors of slavery? But they’re trying to bury it.”</span></p> <p><span style="font-weight: 400;">The first verse of the hit song depicts slaves being sold and beaten in Louisiana, with references to a “slaver” who whips “women just around midnight.”</span></p> <p><span style="font-weight: 400;">The famous chorus describes a non-consensual sexual encounter between a young female slave and the violent master, while also alluding to the use of heroin. </span></p> <p><span style="font-weight: 400;">In the next verse, the song describes the abuse suffered by slaves on a plantation. Lead singer Mick Jagger ends the tune by singing, “How come you taste so good … just like a black girl should.”</span></p> <p><span style="font-weight: 400;">“We’ve played </span><em><span style="font-weight: 400;">Brown Sugar</span></em><span style="font-weight: 400;"> every night since 1970,” Richards told the newspaper.</span></p> <p><span style="font-weight: 400;">“So sometimes you think, ‘We’ll take that one out for now and see how it goes.’ We might put it back in.”</span></p> <p><span style="font-weight: 400;">According to </span><a href="https://www.setlist.fm/"><span style="font-weight: 400;">setlist.fm</span></a><span style="font-weight: 400;">, the controversial track has been played live 1136 times, second only to </span><span style="font-weight: 400;">Jumpin’ Jack Flash</span><span style="font-weight: 400;">. </span></p> <p><span style="font-weight: 400;">“At the moment I don’t want to get into conflicts with all of this s***,” Richards said of criticism of the song. “But I’m hoping that we’ll be able to resurrect the babe in her glory somewhere along the track.”</span></p> <p><span style="font-weight: 400;">Mick Jagger has also previously shared his own criticisms of the song, as critics have called it “gross, sexist, and stunningly offensive.”</span></p> <p><span style="font-weight: 400;">“I never would write that song now,” Jagger told </span><a href="https://www.rollingstone.com/"><span style="font-weight: 400;">Rolling Stone</span></a><span style="font-weight: 400;"> in 1995. “I would probably censor myself. I’d think, ‘Oh God, I can’t. I’ve got to stop. I can’t just write raw like that.’”</span></p> <p><em><span style="font-weight: 400;">Image credit: Getty Images</span></em></p>

Music

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"I don't believe her": Lord Sugar slammed for Meghan Markle comment

<p><em>Celebrity Apprentice</em> boss Lord Sugar has come under fire for his comment on Meghan Markle.</p> <p>The outspoken businessman, who is usually praised for his “no BS” stance has been slammed for his opinions on Meghan Markle’s televised interview with Oprah Winfrey back in March.</p> <p>While being interviewed by the newly launched British channel <em>GB News,</em> Lord Alan Sugar stood by TV host Piers Morgan’s criticism and said he doesn’t believe in the Duchess of Sussex.</p> <p>"Buckingham Palace and all these places where they live... doctors are visiting privately every single day of the week, so if she had something wrong with her, I’m absolutely sure that a psychiatrist or psychotherapist or whatever could have come and visited, and no one would need to know," Sugar said.</p> <p>"I should imagine that the Queen has had many visits and indeed some other members of the family, have had many visits from doctors.</p> <p>"They’re very private and confidential and very carefully conducted. For that reason, and that reason alone, I don’t believe her."</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7841817/meghan-harry-lord-sugar4.jpg" alt="" data-udi="umb://media/6dbae23872924cd18378290b7514b4f0" /></p> <p>Piers Morgan made global headlines when he stormed off the set of <em>Good Morning Britain</em> after his co-host Alex Beresford condemned him for “trashing” the Duchess of Sussex.</p> <p>“I don’t believe a word she says," Piers said of Meghan's shocking claims at the time.</p> <p>ITV would later confirm the controversial TV star would step down on his position from the program.</p> <p>A number of viewers called out Lord Sugar for his "truly awful" comments.</p> <p>"They lost me when they had Alan Sugar on to discuss the validity of Meghan Markle’s mental health issues. Really..?" one angry person wrote.</p> <p>"Car crash interview with Alan Sugar. Desperately trying to shoehorn a negative comment in about Meghan, every sentence mentions woke, liberal, left and elite. What an utter shower of s***," another said.</p> <p>While a third viewer wrote: "Turn on <em>GB News</em> just for a gander to be greeted by Alan Sugar saying that Meghan Markle was lying about having mental health issues to a washed up former Sun columnist. I turned off."</p> <p><em>Images: Getty</em></p>

TV

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Shaynna Blaze responds to outcry for new Celebrity Apprentice boss

<p>Shaynna Blaze is the winner of <em>Celebrity Apprentice 2021.</em></p> <p>The interior design queen managed to raise a record breaking $470,000 for her chosen charity, Voice of Change.</p> <p>The star has responded to calls for the <em>Celebrity Apprentice</em> boss Lord Alan Sugar to be replaced.</p> <p>Sugar joined the Australian franchise as the host for the first time this season, after leading The Apprentice in the UK since 2005.</p> <p>Businesswomen Janine Allis and Lorna Jane Clarkson joined the show as advisors for Lord Sugar.</p> <p>Fans have now suggested that Boost founder Janine would be a much better boss.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7841837/shaynna-blaze-1.jpg" alt="" data-udi="umb://media/a29335ee947d4d82b3c010bc1b7c0f8f" /></p> <p><em>Image: Lord Alan Sugar and Janine Allis</em></p> <p>“Why not just make Janine the boss from the start?” one Twitter user asked.</p> <p>“She would have killed it. An Aussie crew needs an Aussie boss purely to be relatable. Hope it improves.”</p> <p>Janine has assured fans that “Sugar is super experienced” and she still has “lots to learn”.</p> <p>Now Shaynna has weighed in on the demand in favour of Janine.</p> <p>“I think she'd be incredible,” she admitted to Yahoo News.</p> <p>"She is a boss lady, she's firm, she’s fair, she called bullshit to me. I think she’d be incredible and she’d nail it.”</p> <p>Shaynna recently slammed Lord Sugar after he commented on radio that she has a “face like a slapped arse”.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7841838/shaynna-blaze.jpg" alt="" data-udi="umb://media/73be1db273d4494b92245021ee9fbba6" /></p> <p><em>Image: Lord Alan Sugar and Shaynna Blaze</em></p> <p>In the <em>Celebrity Apprentice</em> finale, Shaynna revealed that her charity, Voice of Change, meant a lot to her as she had personally experienced domestic violence.</p> <p>“I felt like I didn’t need to talk about it until it was time to talk about it,” she says.</p> <p>“Once I got to the finale I went, okay, people need to see why I'm so passionate about this, and I want people to know that you can actually move forward and have a great future, but you've got to make change and have change around you with good people to make that happen.”</p> <p>In the final episode, Shaynna called upon eliminated contestant Martha Kalifatidis for her help.</p> <p>Shaynna confessed that Martha was the contestant she was most surprised about when filming the show.</p> <p>“I had a preconceived idea,” she revealed.</p> <p>“She's forceful and she's out there but she's also very smart and very funny.”</p>

TV

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Here’s what happens to your skin when you eat sugar

<h2>What happens to your body when you eat sugar?</h2> <p><span style="font-weight: 400;">Like many things, the answer likely depends on how much sugar you are consuming. Sugar is a source of energy and is found in healthy foods like fruit and dairy (where it’s also packaged with healthy nutrients). However, the more researchers study the sweetener, the more they find just how detrimental excess sugar consumption can be.</span></p> <p><span style="font-weight: 400;">In its added form, sugar has been linked to a variety of chronic diseases, including obesity, diabetes, and cardiovascular disease, according to a 2016 study published in the journal </span><span style="font-weight: 400;">Nutrients</span><span style="font-weight: 400;">.</span></p> <p><span style="font-weight: 400;">It can be difficult to visualise the effect of too much sugar until it starts to physically affect your health, particularly your skin. To understand the relationship between sugar and skin health, we spoke with dermatologists who reveal the surprising effects of sugar can have on your skin</span></p> <h2>Too much sugar may lead to saggy skin</h2> <p><span style="font-weight: 400;">Collagen plays an important role in combating the effects of aging. Collagen is the supportive protein structure for your skin and the underlying cartilage.</span></p> <p><span style="font-weight: 400;">Collagen is the most abundant protein in the body, accounting for about 25 to 30 per cent of the body’s total protein, according to a 2020 article published in the journal </span><span style="font-weight: 400;">Nutrients.</span><span style="font-weight: 400;"> As you age, your collagen production starts to decrease. And the way sugar interacts with collagen can accelerate skin ageing.</span></p> <p><span style="font-weight: 400;">Dr Patricia Farris, explains that sugar damages the skin through a process called glycation, which involves ‘crosslinking’ collagen and elastin (the protein that acts as elastic connective tissue). The act of crosslinking makes the collagen molecules lose their important, mechanical properties. What you’re left with is what doctors call AGEs (advanced glycation end products), ultimately leaving skin wrinkled.</span></p> <p><span style="font-weight: 400;">“Dermatologists call this the ‘sugar sag,’” says Dr Farris. “Accumulation of AGEs starts in the early thirties and continues throughout life. AGEs in skin give it a yellowish discoloration that is a tell-tale sign of too much sugar consumption.”</span></p> <p><span style="font-weight: 400;">She notes that sun exposure and oxidative stress from the sun put the glycation process into overdrive, so avoiding excess sun is always a good idea.</span></p> <h2>Sugar can trigger skin inflammation</h2> <p><span style="font-weight: 400;">Inflammation is the body’s response to anything it detects as an irritant, which can present itself in different ways throughout the body.</span></p> <p><span style="font-weight: 400;">“Sugar causes cortisol, the body’s stress hormone, to soar,” says Dr Deanne Mraz Robinson. “This triggers inflammation, which can spur a variety of inflammation-linked skin conditions to flare up from eczema to rosacea and psoriasis.”</span></p> <p><span style="font-weight: 400;">To combat this irritation, Dr Robinson suggests supplementing your diet with anti-inflammatory foods like ginger, turmeric, green tea, and blueberries. “If you’re eating sugar-filled carbs, pair them with a fat or protein, which will lessen the blood sugar spike and inflammatory reaction,” she advises.</span></p> <h2>Sugar may exacerbate acne</h2> <p><span style="font-weight: 400;">Inflammation resulting from high sugar consumption also can exacerbate common issues like acne, points out dermatologist, Dr Nada Elbuluk adding that she doesn’t believe there’s a certain amount of sugar that seems to make an impact on your skin.</span></p> <p><span style="font-weight: 400;">A 2018 study published in the </span><span style="font-weight: 400;">Journal of Pediatrics</span><span style="font-weight: 400;"> looked at the correlation between the consumption of sugar-laden soft drinks and acne. Researchers found that the chances of severe-to-moderate acne were significantly higher in adolescents who consumed these beverages daily, versus those who drank no sugary drinks. The acne risks were even higher when the participants had more than 100 grams of sugar each day.</span></p> <h2>A word about hidden sources of sugar</h2> <p><span style="font-weight: 400;">What foods contain a lot of added sugar? You likely know an ice cream sundae or chocolate chip cookie is loaded with sugar. But what about less obvious food items? Added sugar is commonly found in salad dressings and ketchup. A healthy salad can turn into a sugar-laden meal if topped with a heavy dressing.</span></p> <p><span style="font-weight: 400;">“The concerns with the effects of sugar on the skin have been with processed sugar from high glycaemic index foods that contain refined and processed sugars and starches,” says Dr Elbuluk. So, you don’t have to avoid all sugar. Foods with natural sugars, like apples, are okay to eat.</span></p> <p><span style="font-weight: 400;">“In general I would say that maintaining a healthy balanced diet, getting sufficient sleep and hydration, minimising stress, and maintaining a healthy skin regimen all can contribute to having healthy appearing skin,” says Dr Elbuluk.</span></p> <p><em><span style="font-weight: 400;">Written by Kelly Bryant. This article first appeared in </span><a href="https://www.readersdigest.com.au/healthsmart/heres-what-happens-to-your-skin-when-you-eat-sugar"><span style="font-weight: 400;">Reader’s Digest</span></a><span style="font-weight: 400;">.</span><span style="font-weight: 400;"> For more of what you love from the world’s best-loved magazine, </span><a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA93V"><span style="font-weight: 400;">here’s our best subscription offer.</span></a></em></p>

Body

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Diabetes: what’s new and what’s next

<p>It’s no exaggeration to say that diabetes is an international health emergency. It is estimated that 422 million people are living with diabetes all over the world. Type 1 diabetes, caused by an immune system attack on the pancreas, usually strikes younger people and follows them through their lives. Type 2 is more common and is caused by resistance to the hormone insulin, which tells the body to absorb blood sugar.</p> <p>Worldwide, some 350 million people exhibit signs of prediabetes, which means they have a one-in-ten chance of developing type 2 diabetes if not treated.</p> <p>But here’s the good news: over just the past few years, a remarkable number of diabete treatments, from medications to surgical solutions to high-tech devices, have shown promise. It’s too soon to declare ­victory, but these smart lifestyle tips and medical breakthroughs have given ­people with diabetes winning strategies for today and considerable hope for the future. Separating diabetes myths from truths.</p> <p><strong>For Prediabetes and prevention</strong></p> <p>For those considered to be at a higher risk of developing type 2 diabetes, large-scale randomised control trials have shown that in up to 58 per cent of cases, the condition can be delayed or even prevented through lifestyle changes. Check out these 21 hints and tips for eating well with diabetes.</p> <p><strong>Losing 5-10 per cent of total body weight helps</strong></p> <p>Losing weight: a weight loss of as little as 5-10 per cent of your total body weight can prevent type 2 diabetes in up to nearly 60 per cent of people. Here are the 15 best superfoods to eat if you have diabetes.</p> <p><strong>Not smoking</strong></p> <p>Not smoking: the average smoker is 44 per cent more likely to develop diabetes. It takes 20 years after quitting for your risks of diabetes to reflect that of a non-smoker. Here’s what happens to your body the moment you quit.</p> <p><strong>Regular physical activity</strong></p> <p>Regular physical activity: as little as 30 minutes exercise, such as a walk five times a week, can reduce risks of diabetes by 30 per cent.</p> <p><strong>Make healthy food choices</strong></p> <p>Making healthy food choices: ­following an eating plan that is lower in kilojoules and total fat.According to British diabetes ­expert Dr Stephen Lawrence, managing portion sizes and reducing fat are key – “This involves no medication at all.”</p> <p>Dr David Nathan, professor of medicine at Harvard Medical School, adds, “Fat cells, particularly at the abdomen, ­release hormones that ­increase risk for diabetes and it takes only a small amount of weight loss to lower risk. We found that dropping just 0.9 kilograms lowers your odds for diabetes over three years by about 16 per cent.”</p> <p><strong>Manage cholesterol levels</strong></p> <p>Managing cholesterol levels: choosing foods that contain less saturated fats; ideally less than 10 per cent of your total energy should come from saturated fats. According to British diabetes ­expert Dr Stephen Lawrence, managing portion sizes and reducing fat are key – “This involves no medication at all.”</p> <p>Dr David Nathan, professor of medicine at Harvard Medical School, adds, “Fat cells, particularly at the abdomen, ­release hormones that ­increase risk for diabetes and it takes only a small amount of weight loss to lower risk. We found that dropping just 0.9 kilograms lowers your odds for diabetes over three years by about 16 per cent.”</p> <p><strong>How does Metformin work?</strong></p> <p>The drug Metformin has been found to reduce the incidence of type 2 diabetes among people with impaired glucose tolerance. It’s widely prescribed for people with prediabetes in Australia, New Zealand and parts of Asia such as Singapore, Hong Kong and Malaysia.</p> <p>How it works Metformin reduces blood sugar by lowering the amount of sugar coming from the liver. A 2017 Georgetown University review showed that it cuts the risk of developing type 2 diabetes by 18 per cent over 15 years.</p> <p><strong>For type 2 diabetes: metabolic surgery</strong></p> <p>Rerouting the digestive system with gastric bypass surgery (so-called because it creates a smaller stomach and bypasses part of the small intestine) or with a sleeve gastrectomy (which reduces the size of the stomach by about 80 per cent) is a drastic diabetes solution. After all, it’s major surgery, with small but real risks for such complications as infections, bleeding, and gastrointestinal problems. While available in Australia, New Zealand and Asia, this is not a government-funded procedure for type 2 diabetes and can be costly. It’s also not a stand-alone solution.</p> <p><strong>Reducing the size of the stomach means smaller portions</strong></p> <p>How does it work? Reducing the size of the stomach makes it easier for people to stick with smaller portions – but people are also strongly urged to follow a healthy diet. New research is showing that the surgery produces safe, long-lasting benefits, particularly in people with ­recently diagnosed diabetes, such as John,* 37, who was diagnosed with type 2 diabetes three years ago. His doctor suggested gastric bypass ­surgery when John weighed 107 kilograms and had high cholesterol and hypertension.</p> <p>“Being fairly young, I was looking at, for the rest of my life, simply being on pills that treated the symptoms but caused problems themselves,” John says. “Even if I kept my sugar down, type 2 diabetes still causes damage and, honestly, would never go away.”</p> <p>Four months after his gastric ­bypass surgery, John has lost 24 kilos and has stopped taking medication for diabetes, cholesterol and blood pressure. His blood-sugar levels are in the healthy range.</p> <p><strong>Surgery increases chance of a complete remission</strong></p> <p>Research has shown that people who have surgery within five years of being diagnosed with type 2 diabetes have a 70 to 75 per cent chance of a complete remission.</p> <p>“If you have diabetes for three years, four years, the diabetes can go into remission within some weeks, but if you have ten years of diabetes, the recovery takes more time in the patient and may not happen,” says John’s surgeon, Rudolf Weiner, president of the German Society for Bariatric Surgery, who has performed more than 7500 surgeries since 1993. “People will live longer and have a better quality of life, and they are free from all medications and complications.”</p> <p>In 2016, more than 45 medical organisations endorsed bariatric surgery for people with moderate to severe obesity and diabetes.</p> <p><strong>Double-duty drugs</strong></p> <p>These tablets, which combine two ­diabetes drugs into one medication, have become more commonplace. The availability of particular drugs differs in each country, but a number of combination ­diabetes therapies are widely available in Australia, New Zealand, Singapore and Malaysia. The trend gives ­people fewer tablets to swallow at each sitting, making it easier to follow treatment plans.</p> <p>“They can end up with three different diabetes medications,” Dr Lawrence says, “and that’s ­before you’ve considered that they’ll be taking treatment, potentially, for their high blood pressure and their cholesterol level.”</p> <p>How they work Two-in-one treatment is quickly becoming standard for people living with type 2 diabetes. Up to 43 per cent of them now take two or more diabetes drugs, according to a recent international study. They may help diabetes ­patients live healthier lives.</p> <p>“There are well-known studies that show if you can reduce the number of medications that patients have to take, then you improve their adherence,” Dr Lawrence says. What is double diabetes?</p> <p><strong>For type 1 diabetes: the artificial pancreas</strong></p> <p>The so-called artificial pancreas, referred to as a ‘hybrid-closed loop’ system, is a ­device that mimics the blood sugar function of a healthy pancreas. It has three parts: a sensor, placed under the skin, for continuous glucose monitoring; a laptop or smart phone component that receives information from the sensor, performs a series of algorithms to predict glucose levels and directs them to the pump; and the pump, which delivers insulin as required to tissue under the skin. A continuous loop is created without the need for human intervention.</p> <p><strong>Artificial pancreas: how it works</strong></p> <p>How does it work? When Anthony Tudela, 44, does mountain-bike ­racing, he’s no longer concerned that the intense physical exertion will lead to too-low blood sugar, known as ­hypoglycaemia. Since 2017, he’s worn an experimental artificial pancreas known as the Diabeloop DBLG1 ­system, which measures his blood-sugar levels every five minutes and consistently keeps him within target levels. When Tudela plans to physically ­exert himself or eat something, he inputs the data into the Diabeloop interface system on his mobile phone. The artificial pancreas then adjusts his insulin dose accordingly. The complete device checks his blood-sugar levels regularly, so if Tudela over- or under-calculates, the system should be able to adjust to keep ­glucose levels in range.</p> <p><strong>Managing sugar levels</strong></p> <p>“I can take sugar immediately, and 15 minutes later, the sugar level is OK,” says Tudela, who was diagnosed with type 1 diabetes at age seven.</p> <p>Before receiving an artificial pancreas, Tudela’s blood-sugar levels were on target only 30 to 40 per cent of the time. His A1C levels hovered between 11 and 12 per cent, and he experienced hypos regularly.</p> <p>With the hybrid-closed loop system, Tudela’s blood-sugar levels are on ­target 76 per cent of the time. His A1C levels have decreased to 7.5 per cent, and he doesn’t have hypos anymore, because the device keeps his blood-sugar levels in range.</p> <p>“With this machine I feel free – I can live as if I wasn’t diabetic,” Tudela says. “But you have to trust the device. For decades, you got accustomed to the idea that you have to control your disease; you are responsible for it. And all of a sudden, the device is responsible. You have to let it go, and it is not so easy.” Check out this extra info on what to eat to feel your best.</p> <p><strong>Next trial studying children</strong></p> <p>You can’t yet buy a hybrid-closed loop system like Tudela’s experimental one, but that could change soon. Diabeloop, a small French company, is in the process of marketing the DBLG1 system, which could become commercially available in the near future.</p> <p>“Insulin pumps have no intelligence; they just deliver insulin, ­according to a programme developed by the endocrinologist,” says Pierre-Yves Benhamou, head of the endocrinology-diabetology department at the Grenoble University Hospital Centre in France, who’s part of the Diabeloop medical development team. “The DBLG1 system is completely different. The quantity of insulin delivered to the patient adapts all the time according to the blood-sugar level of the patient.”</p> <p>All of the clinical trials thus far have been done on adults with type 1 ­diabetes, but the next trial will study children and adolescents. The goal is to eventually decrease the risk of hypoglycaemia in all people with type 1 diabetes.</p> <p><strong>Islet cell transplants</strong></p> <p>Islet cells in the pancreas make insulin. If they are destroyed, type 1 diabetes is diagnosed. So, wouldn’t transplanting healthy new islet cells fix the problem? Islet cell transplants are available in many countries, ­including Australia, Hong Kong, the UK and some European countries.</p> <p>“Islet transplantation is only considered if patients have been tried on optimal conventional treatment first,” says Professor Paul Johnson, director of the islet transplant programme at the University of Oxford. “They need to have been treated with the best possible modern insulins and insulin pumps, and despite that, still be getting hypoglycaemic unawareness.” All you need to know about insulin.</p> <p><strong>A less invasive procedure</strong></p> <p>How do they work? Islet cell transplants aren’t for everyone. “Islet transplantation is only considered if patients have been tried on optimal conventional treatment first,” says Professor Paul Johnson, director of the islet transplant programme at the University of Oxford. “They need to have been treated with the best possible modern insulins and insulin pumps, and despite that, still be getting hypoglycaemic unawareness.”It’s a much less invasive procedure than a whole pancreas transplant: ­islet cells are typically injected into the liver via the ­portal vein where they start to ­function as they would in the pancreas.</p> <p>“It isn’t a major operation,” Prof Johnson says. “It’s like having an ­intravenous drip run through. Nearly all the islet transplants are done in the X-ray department, with the patient still awake, but with a local anaesthetic injection over the liver and some sedation.”</p> <p><strong>Some people can stop taking insulin</strong></p> <p>Most people need two consecutive islet cell transplants to ensure that the procedure is effective and that the ­islets last. (The cells can last for many years but tend to function for three to five years.) Patients who receive islet cell transplants ­need to take anti-­rejection medication (immunosuppression) for the rest of their lives.</p> <p>Many people are able to stop taking insulin for some period of time: In a recent study, when 48 people whose type 1 diabetes was extremely difficult to manage (leading to life-threatening low blood sugar ­episodes/hypoglycaemia), received islet cell transplants, 52 per cent had in range glucose levels one year later without insulin.</p> <p><strong>An islet transplant can be life-saving</strong></p> <p>“Even if they require some insulin, an islet transplant can be life-saving in terms of preventing sudden death of undetected hypos,” Prof Johnson says, “and life-improving by helping to prevent complications such as blindness, ­kidney failure and heart disease ­resulting from high blood sugars.”</p> <p><em>Written by Sari Harrar. Additional reporting by Victoria Polzot. This article appeared on <a href="https://www.readersdigest.com.au/healthsmart/diabetes/diabetes-whats-new-and-whats-next?pages=1">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.com.au/subscribe">here’s our best subscription offer</a>.</em></p>

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Some infant formula milks contain more sugar than soda drinks new research reveals

<p>Some formula milks have double the sugar per serving than a <a href="https://www.bbc.co.uk/news/magazine-35831125">glass of soda</a>. That was the key finding of our <a href="https://www.nature.com/articles/s41415-020-1252-0">global investigation</a> into the sugar content of infant formula and follow-on milks. But perhaps more shocking is the fact that there are so few regulations in place to control sugar content and to make sure consumers are well informed.</p> <p>We all love sugar. But too much of the sweet stuff can lead to obesity, type 2 diabetes and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5133084/">dental disease</a>. Our preference for sugary foods stems from our primitive ancestors, who were scavengers and sought out sweet foods for energy. But if we are hardwired to like sweet foods, being fed lots of sugar as babies can increase our <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3738223/">desire for sweet things</a> and increase the risk of developing disease in later life.</p> <p>Breast milk is <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4882692/">the recommended</a> source of nutrition for infants, especially during the first six months of life. Although it is sweet and high in energy, the sugar is mainly lactose and the content is specific to the needs of the growing infant. Conversely, infant formula milks have a standardised make-up and contain added sugars such as corn syrup which are added during production and are not found in breast milk. This is bad for babies because high consumption of added sugars <a href="https://www.sciencedirect.com/science/article/pii/S2212267219313401?via%3Dihub">may contribute</a> to tooth decay, poor diet and lead to obesity in children.</p> <p>We investigated the sugar content of 212 commercially available infant formula milk products targeted at infants under three. The products were being sold in supermarkets in 11 countries. We collected data on sugar content from nutrition labels and compared it to average breast milk compositions and sugar content guidelines. We also noted the clarity of the labels and the marketing strategies used on the packaging.</p> <p><a href="https://www.nature.com/articles/s41415-020-1252-0">Our findings</a> revealed that over half of the products contained more than 5g of sugar per 100ml. In many cases, the sugar content was over 7.5g per 100ml, which exceeds <a href="http://www.babymilkaction.org/archives/8274">European parliament</a> recommended levels for infants. For example, we found that a powdered product for infants under six months sold in France contained 8.2g of sugar per 100ml, or nearly two teaspoons, while a ready-to-drink milk formula for infants under 12 months sold in the UK contained 8.1g of sugar per 100ml.</p> <p>This comes at a time when sugar-sweetened beverages have been subject to widespread taxation to reduce their sugar content due to <a href="https://www.wcrf.org/sites/default/files/PPA-Building-Momentum-Report-WEB.pdf">negative impacts on health</a>. As a result, many formula products included in our study contained almost double the sugar of well known drinks such as <a href="https://www.coca-cola.co.uk/drinks/fanta/fanta-orange">Fanta Orange</a>.</p> <p><strong>Nutritional information</strong></p> <p>Obtaining information from the labels of these formula products was difficult as the fonts used were small and the facts provided varied between countries. For example, some products listed sugar content per 100g while others listed it per 100kcal. This is despite <a href="http://www.legislation.gov.uk/uksi/2007/3521/regulation/18/made">guidelines</a>, such as those in the UK, which state that values should be expressed as kJ/kcal per 100ml.</p> <p>There are also <a href="https://www.unicef.org.uk/babyfriendly/baby-friendly-resources/international-code-marketing-breastmilk-substitutes-resources/the-code/">codes</a> in place to limit the marketing of infant formula products because they are not the best way to feed a growing baby. But most of these are voluntary codes of practice which manufacturers do not have to abide by.</p> <p>Even guidelines which are enforced by law can be side-stepped by manufacturers, since they are <a href="https://www.savethechildren.org.uk/content/dam/gb/reports/health/dont-push-it.pdf">not strictly monitored</a> and have loopholes. In some cases, manufacturers themselves have even influenced their development.</p> <p><a href="https://www.savethechildren.org.uk/content/dam/gb/reports/health/dont-push-it.pdf">For example</a>it was revealed that the industry has funded research into infant health and has given doctors free formula products. This almost certainly helps ensure that their sale is affected as little as possible by such guidelines. It is possible that the sale of infant formula products has increased worldwide as a result.</p> <p>The World Health Organization’s <a href="https://www.unicef.org.uk/babyfriendly/baby-friendly-resources/international-code-marketing-breastmilk-substitutes-resources/the-code/">International Code of Marketing of Breastmilk Substitutes</a> stipulates that infant formula products should not be promoted over breastfeeding. <a href="http://www.legislation.gov.uk/uksi/2007/3521/regulation/17/made">In the UK</a> the guidelines state that the labels on products targeted at infants under six months should not include images of infants or any other pictures that idealise their use.</p> <p>But we found that many of the formulas had labels that included images of infants or cute toys of animals, presumably designed to entice caregivers into buying. Such findings are not unsurprising as there is evidence that <a href="http://www.babymilkaction.org/monitoring-global">harmful marketing strategies</a> have been used extensively by infant formula and follow-on milk manufacturers.</p> <p><strong>Recommendations</strong></p> <p>Our findings are alarming, as is the potential negative impact of the high sugar content on the health of babies. We urge parents and caregivers to opt for breast milk whenever possible. However, to help those families unable to breastfeed their babies, we also have two key recommendations for policymakers:</p> <p>1) Regulate the amount and type of sugar in infant formula products as a matter of urgency. Encourage manufacturers to aim for formulations as close to breast milk as possible. Such regulations could be conducted in a similar way to the taxes on sugar-sweetened beverages which have been <a href="https://www.worldobesity.org/resources/policy-dossiers/pd-1/case-studies">implemented across the world</a>.</p> <p>2) We are also calling for the mandatory disclosure of added sugar by manufacturers and suggest that this could be implemented alongside the introduction of a clear front-of-pack labelling system. Such disclosures and clear labelling could aid consumers to make informed choices about what products they purchase.</p> <p><em>Written by Gemma Bridge. Republished with permission of </em><a href="https://theconversation.com/some-infant-formula-milks-contain-more-sugar-than-soda-drinks-new-research-129655"><em>The Conversation.</em></a></p> <p><em> </em></p>

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Your brain on sugar: What the science actually says

<p>We love sweet treats. But too much sugar in our diets can lead to <a href="https://www.healthline.com/nutrition/does-sugar-make-you-fat">weight gain and obesity</a>, <a href="https://www.diabetes.ca/recently-diagnosed/type-2-toolkit">Type 2 diabetes</a> and <a href="http://www.actiononsugar.org/sugar-and-health/sugars-and-tooth-decay/">dental decay</a>. We know we shouldn’t be eating candy, ice cream, cookies, cakes and drinking sugary sodas, but sometimes they are so hard to resist.</p> <p>It’s as if our brain is hardwired to want these foods.</p> <p>As a neuroscientist my research centres on how <a href="https://theconversation.com/is-the-food-industry-conspiring-to-make-you-fat-81537">modern day “obesogenic,” or obesity-promoting, diets</a> change the brain. I want to understand how what we eat alters our behaviour and whether brain changes can be mitigated by other lifestyle factors.</p> <p>Your body runs on sugar — glucose to be precise. Glucose comes from the Greek word <em>glukos</em> which means sweet. Glucose fuels the cells that make up our body — <a href="https://www.verywellmind.com/what-is-a-neuron-2794890">including brain cells (neurons)</a>.</p> <p><strong>Dopamine “hits” from eating sugar</strong></p> <p>On an evolutionary basis, our primitive ancestors were scavengers. Sugary foods are excellent sources of energy, so we have evolved to find sweet foods particularly pleasurable. Foods with unpleasant, bitter and sour tastes can be unripe, poisonous or rotting — causing sickness.</p> <p>So to maximize our survival as a species, we have an innate brain system that makes us like sweet foods since they’re a great source of energy to fuel our bodies.</p> <p>When we eat sweet foods the brain’s reward system — called the <a href="https://www.neuroscientificallychallenged.com/glossary/mesolimbic-pathway">mesolimbic dopamine system</a> — gets activated. <a href="https://www.sciencenewsforstudents.org/article/explainer-what-dopamine">Dopamine</a> is a brain chemical released by neurons and can signal that an event was positive. When the reward system fires, it reinforces behaviours — making it more likely for us to carry out these actions again.</p> <p>Dopamine “hits” from eating sugar promote rapid learning to preferentially find more of these foods.</p> <p>Our environment today is abundant with sweet, energy rich foods. We no longer have to forage for these special sugary foods — they are available everywhere. Unfortunately, our brain is still functionally very similar to our ancestors, and it really likes sugar. So what happens in the brain when we excessively consume sugar?</p> <p><strong>Can sugar rewire the brain?</strong></p> <p>The brain continuously <a href="https://brainworksneurotherapy.com/what-neuroplasticity">remodels and rewires itself through a process called neuroplasticity</a>. This rewiring can happen in the reward system. Repeated activation of the reward pathway by drugs or by eating lots of sugary foods causes the brain to adapt to frequent stimulation, leading to a sort of tolerance.</p> <p>In the case of sweet foods, this means we need to eat more to get the same rewarding feeling — a classic feature of addiction.</p> <p><a href="https://theconversation.com/fact-or-fiction-is-sugar-addictive-73340">Food addiction</a> is a controversial subject among scientists and clinicians. While it is true that you can become physically dependent on certain drugs, it is debated whether you can be <a href="https://doi.org/10.1016/j.neubiorev.2014.08.016">addicted to food</a> when you need it for basic survival.</p> <p><strong>The brain wants sugar, then more sugar</strong></p> <p>Regardless of our need for food to power our bodies, many people experience food cravings, particularly when stressed, hungry or just faced with an alluring display of cakes in a coffee shop.</p> <p>To resist cravings, we need to inhibit our natural response to indulge in these tasty foods. A network of inhibitory neurons is critical for controlling behaviour. These <a href="https://www.neuroscientificallychallenged.com/blog/2014/5/16/know-your-brain-prefrontal-cortex">neurons are concentrated in the prefrontal cortex</a> — a key area of the brain involved in decision-making, impulse control and delaying gratification.</p> <p>Inhibitory neurons are like the brain’s brakes and <a href="https://www.healthline.com/health/gamma-aminobutyric-acid">release the chemical GABA</a>. Research in rats has shown that <a href="http://www.learnmem.org/cgi/doi/10.1101/lm.038000.114">eating high-sugar diets can alter the inhibitory neurons</a>. The sugar-fed rats were also less able to control their behaviour and make decisions.</p> <p>Importantly, this shows that what we eat can influence our ability to resist temptations and may underlie why diet changes are so difficult for people.</p> <p>A recent study asked people to rate <a href="https://doi.org/10.1016/j.physbeh.2017.10.007">how much they wanted to eat high-calorie snack foods when they were feeling hungry</a> versus when they had recently eaten. The people who regularly ate a high-fat, high-sugar diet rated their cravings for snack foods higher even when they weren’t hungry.</p> <p>This suggests that regularly eating high-sugar foods could amplify cravings — creating a vicious circle of wanting more and more of these foods.</p> <p><strong>Sugar can disrupt memory formation</strong></p> <p>Another brain area affected by high sugar diets is the <a href="https://www.medicalnewstoday.com/articles/313295.php">hippocampus</a> — a key memory centre.</p> <p>Research shows that rats eating high-sugar diets were <a href="http://learnmem.cshlp.org/content/23/7/386.full.html">less able to remember</a> whether they had previously seen objects in specific locations before.</p> <p>The sugar-induced changes in the hippocampus were both a <a href="https://qbi.uq.edu.au/brain-basics/brain-physiology/what-neurogenesis">reduction of newborn neurons</a>, which are vital for encoding memories, and an <a href="https://doi.org/10.1016/j.bbi.2013.11.016">increase in chemicals linked to inflammation</a>.</p> <p><strong>How to protect your brain from sugar?</strong></p> <p>The World Health Organization advises that we limit our intake of added sugars to <a href="https://www.ages.at/en/topics/nutrition/who-sugar-recommendations/">five per cent of our daily calorie intake</a>, which is 25g (six teaspoons).</p> <p>Importantly, the brain’s neuroplasticity capabilities allow it to reset to an extent following cutting down on dietary sugar, and <a href="https://doi.org/10.1016/j.nlm.2016.03.002">physical exercise can augment this process</a>. Foods rich in omaga-3 fats (found in fish oil, nuts and seeds) are also neuroprotective and can boost brain chemicals needed to form new neurons.</p> <p>While it’s not easy to break habits like always eating dessert or making your coffee a double-double, your brain will thank you for making positive steps.</p> <p>The first step is often the hardest. These diet changes can often get easier along the way.<!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: http://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/amy-reichelt-13667">Amy Reichelt</a>, BrainsCAN Research Associate, <a href="https://theconversation.com/institutions/western-university-882">Western University</a></em></p> <p><em>This article is republished from <a href="http://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/your-brain-on-sugar-what-the-science-actually-says-126581">original article</a>.</em></p>

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Enjoy a sweet peach cheesecake with peach syrup

<div class="article-body"> <p>What better way to enjoy summer than with in-season fruits? Create this delectable cake topped with fresh peaches and drizzled with an oh-so sweet syrup.</p> <p><strong>Time to prepare: </strong>4 hours to set + 25 minutes</p> <p><strong>Serves:</strong> 8</p> <p><strong>Crust</strong></p> <ul> <li>250g butternut snap cookies</li> <li> <p>80g unsalted butter, melted</p> </li> </ul> <p><strong>Cheesecake</strong></p> <ul> <li>3 teaspoon powdered gelatine</li> <li>500g cream cheese, softened</li> <li>½ cup sugar</li> <li>1 teaspoon vanilla bean paste</li> <li>250ml thickened cream, whipped</li> <li>6 yellow peaches, peeled, cored, 2 sliced to garnish</li> <li>Sugar syrup, cooled (½ cup sugar, ½ cup water, boiled, then simmer to dissolve)</li> <li>Optional: Whipped cream, and white chocolate curls, to serve</li> </ul> <p><strong>Directions</strong></p> <p><strong>Crust</strong></p> <ol> <li>Grease and line a 20cm spring form cake tin.</li> <li>In a food processor, place biscuits and pulse until fine crumbs. Add butter and pulse again to combine, then tip into prepared tin and press firmly into the base. Chill in the fridge until needed.</li> </ol> <p><strong>Cheesecake</strong></p> <ol> <li>Place a small heat proof jug in a small saucepan of lightly simmering water.</li> <li>Add 2 tablespoons of water, then sprinkle the gelatine into the jug. Stir to dissolve set aside to cool for 5 minutes.</li> <li>Meanwhile, place cream cheese, vanilla and sugar into a stand mixer and beat until smooth. Add the cooled gelatine mix and beat to combine.</li> <li>Gently fold in whipped cream.</li> <li>Pour into prepared pan on top of the biscuit base. Cover and refrigerate until set. Minimum 4 hours to overnight.</li> <li>In a medium bowl, puree or mash 2 peaches, add sugar syrup then set aside to infuse.</li> <li>Place in a sieve over a bowl to strain, set drained syrup aside.</li> <li>To assemble, remove cheesecake from the fridge, use the peaches to decorate, and drizzle with the syrup.</li> </ol> <p><em>Recipe courtesy of <a rel="noopener" href="https://summerfruit.com.au/" target="_blank">Summerfruit Australia</a>.</em></p> </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/peach-cheesecake-with-peach-syrup.aspx" data-title="Peach cheesecake with peach syrup | WYZA" data-description="Treat yourself this summer with a delectable cheesecake with a double dose of peaches! -wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-84bb15f3-22bb-4ec9-9b4e-48e4dea2e418"><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/peach-cheesecake-with-peach-syrup.aspx">Wyza.com.au.</a></em></div> </div> </div>

Food & Wine

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Are sugar subsitutes better for your health?

<p>Wandering through the grocery store, it is easy to be overwhelmed by the numerous brands and health claims on the dozens of sugar substitutes. It can be particularly confusing for those with diabetes or pre-diabetes who must keep their blood sugar in check and control their weight.</p> <p>With the <a href="https://www.who.int/news-room/fact-sheets/detail/diabetes">growing diabetes and obesity epidemic</a>, there has been increasing awareness around the use of added sugars in foods. The most recent edition of the <a href="https://health.gov/dietaryguidelines/2015/">U.S. Dietary Guidelines for Americans</a> recommends that added sugars should be kept to less than 10% of the calories consumed, which turns out to be roughly 270 calories per day.</p> <p>This is because “added sugars” add sweetness or flavor but add very little nutritional value. Because of this trend, the food industry has embarked on a quest to find or develop the perfect substitute to replace sugar – with the same taste and none of the calories that lead to weight gain.</p> <p>As a pharmacist who is also board certified in advanced diabetes management, I talk to patients every day about blood sugars and ways to help them take control of their diabetes. They often ask me whether the perfect substitute to sugar has been found. The short answer is no. Here is the long answer.</p> <p><strong>Sugar alcohols</strong></p> <p>Sugar substitutes can be categorized into two main groups: sugar alcohols and high intensity sweeteners. The sugar alcohols include sorbitol, xylitol, lactitol, mannitol, erythritol and maltitol. <a href="https://www.fda.gov/food/food-additives-petitions/high-intensity-sweeteners">High-intensity sweeteners</a> include saccharin, aspartame, acesulfame potassium (Ace-K), sucralose, neotame, advantame, stevia, and Siraitia grosvenorii Swingle fruit extract (SGFE).</p> <p><a href="http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/understanding-carbohydrates/sugar-alcohols.html">Sugar alcohols</a> are often found in toothpaste, chewing gum, and some “sugar-free” foods. They are carbohydrates with a chemical structure that resembles sugar, but also the components that make them an alcohol. They are about 25-100% sweeter than sugar and have <a href="https://doi.org/10.1016/j.foodres.2019.03.019">a similar taste</a>. But here is the catch: They are not calorie free. Most have <a href="http://doi.org/10.1016/j.jand.2012.03.009">between 1.5 and two calories per gram</a>. Now compare the calorie count to sugar, also known as sucrose, which has four calories per gram – twice as much.</p> <p>Although sugar alcohols contain fewer calories, they will still increase a patient’s blood sugar, especially when eaten in excess. When compared to sugar, the effect is less dramatic though. This is because of how these molecules are processed in the body. We measure this using the glycemic index.</p> <p>The glycemic index is a reference to how quickly a food is broken down and absorbed. The higher the number, the more quickly the food breaks down and the faster the sugar goes into the blood. Sucrose has a <a href="https://www.glycemicindex.com/">glycemic index</a> of 65; whereas sugar alcohols, like xylitol, have a glycemic index of around seven. This means that sugar alcohols are harder to digest, and cause a slower and lower increase in post-meal blood sugars – which is typically better for people with diabetes. Because sugar alcohols are harder for the body to break down though, some of them remain in the gut, and if a person consumes too much they may experience <a href="http://doi.org/10.1016/j.jand.2012.03.009">digestive complaints like</a> gas, cramping and diarrhea.</p> <p>Here is the other downside to foods containing sugar alcohols: They often have <a href="http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/understanding-carbohydrates/sugar-alcohols.html">higher quantities of fat or salt</a> to make up for the lower sugar content.</p> <p><strong>Artificial sweeteners</strong></p> <p>High-intensity sweeteners, are zero- or low-calorie alternatives to sugar. They are made from a variety of sources, and are 100 to 20,000 times as sweet as sugar. Some leave a bitter or metallic taste behind. Two newer substitutes – stevia and SGFE – come from plants and are at times referred to as “natural” substitutes.</p> <p>According to the <a href="https://care.diabetesjournals.org/content/42/Supplement_1">American Diabetes Association 2019 guidelines</a>, the use of high-intensity sweeteners may decrease calorie and carbohydrate intake. However, you cannot replace these “free” calories with calories from other food sources, you will lose or the benefits on blood sugar control and weight loss.</p> <p>Researchers have seen this in some of the studies on high-intensity sweeteners. Some of the trials show <a href="http://doi.org/10.1503/cmaj.161390">no difference or even a possible increase in weight</a>. But in other studies where intake of food is better regulated and patients don’t replace these free calories with other high-caloric foods, <a href="http://doi.org/10.3945/ajcn.113.082826">the weight loss is maintained</a>.</p> <p><strong>The takeaway</strong></p> <p>All sugar substitutes are labeled as food additives and are under the regulation of the U.S. Food and Drug Administration. The latest trend has been labeling some of the sugar substitutes as “derived from plants” or “natural.” That does not necessarily mean that these are safer or more effective in blood sugar control or weight loss. If it is used in excess, side effects such as bloating or diarrhea may still result.</p> <p>Several concerns by researchers have been raised about high-intensity sweeteners – saccharin and aspartame – and cancer. To date, the National Cancer Institute has concluded that there is no clear evidence that any of the high-intensity sweeteners is <a href="https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/artificial-sweeteners-fact-sheet">associated with an increased risk of cancer</a>.</p> <p>As a pharmacist specializing in advanced diabetes, I talk to patients every day about how to control their blood sugar level and their diabetes. There are three main ways to do that: medication, increased activity and diet. The last two are probably more important in the long run.</p> <p>If diet and activity level never change, it is really hard to help patients bring their blood sugars down. Medication after medication will likely have to be added. With this comes the potential for side effects. So if I can persuade patients to make changes to their diet, like switching to a beverage with a sugar substitute, it makes a huge difference in helping to control blood sugars and the dose of medications.</p> <p>The overall focus for diabetes management should be on reducing the consumption of sugar-sweetened beverages and foods. If you can switch one of these sugar-sweetened products to a food that has a high-intensity sugar substitute, that is better. But best of all is consuming <a href="https://care.diabetesjournals.org/content/42/Supplement_1">food and drinks that are not highly processed</a> and do not have added sugars.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important; text-shadow: none !important;" src="https://counter.theconversation.com/content/118571/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: http://theconversation.com/republishing-guidelines --></p> <p><em>Written by <span>Jamie Pitlick, Associate Professor of Pharmacy Practice , Drake University</span>. Republished with permission of </em><em><a rel="noopener" href="https://theconversation.com/sugar-substitutes-is-one-better-or-worse-for-diabetes-for-weight-loss-an-expert-explains-118571" target="_blank">The Conversation</a>.</em></p>

Body

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5 ways to lower your risk of getting type 2 diabetes

<p>Gestational diabetes is a specific type of diabetes that <a href="https://www.diabetesaustralia.com.au/gestational-diabetes">occurs in pregnancy</a>.</p> <p>Once you’ve had gestational diabetes, your risk of having it again in your next pregnancy is higher. So too is your lifetime chance of <a href="https://www.ncbi.nlm.nih.gov/pubmed/19465232">developing type 2 diabetes</a> and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2494649/">heart disease</a>.</p> <p>The good news is taking steps such as adopting a healthier diet and being more active will lower those risks, while improving health and well-being for you and your family.</p> <p><strong>What is gestational diabetes?</strong></p> <p>Gestational diabetes affects <a href="https://www.diabetesaustralia.com.au/gestational-diabetes">about one in seven to eight pregnant women</a> in Australia. Women are screened for gestational diabetes at around 24 to 28 weeks gestation using a <a href="https://www.healthdirect.gov.au/diabetes-diagnosis">glucose tolerance test</a>. Gestational diabetes is <a href="https://www.diabetesaustralia.com.au/gestational-diabetes">diagnosed when blood glucose levels</a>, also called blood sugar levels, are higher than the normal range.</p> <p>Screening is designed to ensure women with gestational diabetes receive treatment as early as possible to <a href="https://www.ncbi.nlm.nih.gov/pubmed/27703397">minimise health risks</a> for both the mother and the baby. Risks include having a baby born weighing more than four kilograms, and the need to have a caesarean section. <a href="https://www.diabetesaustralia.com.au/managing-gestational-diabetes">Management of gestational diabetes</a> includes close monitoring of blood glucose levels, a healthy diet, and being physically active.</p> <p>The risk of developing type 2 diabetes increases markedly <a href="https://www.ncbi.nlm.nih.gov/pubmed/12351492">in the first five years following gestational diabetes</a>, with risk plateauing after ten years. Women who have had gestational diabetes have <a href="https://www.ncbi.nlm.nih.gov/pubmed/19465232">more than seven times the risk</a> of developing type 2 diabetes in the future than women who haven’t had the condition.</p> <p><strong>Type 2 diabetes</strong></p> <p>If type 2 diabetes goes undiagnosed, the impact on your health can be high – especially if it’s not detected until complications arise.</p> <p>Early <a href="https://www.diabetesaustralia.com.au/what-is-diabetes">signs and symptoms of type 2 diabetes</a> include extreme thirst, frequent urination, blurred vision, frequent infections and feeling tired and lethargic.</p> <p><a href="https://www.healthdirect.gov.au/complications-of-diabetes">Long-term complications include</a> an increased risk of heart disease and stroke, damage to nerves (especially those in the fingers and toes), damage to the small blood vessels in the kidneys, leading to kidney disease, and damage to blood vessels in the eyes, leading to diabetes-related eye disease (called diabetic retinopathy).</p> <p>If you’ve ever been diagnosed with gestational diabetes, here are five things you can do to lower your risk of developing type 2 diabetes.</p> <p><strong>1. Monitor your diabetes risk</strong></p> <p>Although gestational diabetes is a well-known risk factor for type 2 diabetes, some women have <a href="https://www.ncbi.nlm.nih.gov/pubmed/20653745">not been informed of the increased risk</a>. This means they may not be aware of the <a href="https://www.ncbi.nlm.nih.gov/pubmed/11874954">recommendations to help prevent type 2 diabetes</a>.</p> <p>All women diagnosed with gestational diabetes should have a 75g oral glucose tolerance test <a href="https://www.racgp.org.au/afp/2013/august/gestational-diabetes-mellitus/">at 6–12 weeks after giving birth</a>. This is to check how their body responds to a spike in blood sugar after they’ve had the baby, and to develop a better picture of their likelihood of developing type 2 diabetes.</p> <p>From that point, women who have had gestational diabetes should continue to have regular testing to see whether type 2 diabetes has developed.</p> <p>Talk to your GP about how to best monitor diabetes risk factors. Diabetes Australia recommends a blood glucose test <a href="https://www.diabetesaustralia.com.au/gestational-diabetes">every one to three years</a>.2</p> <p><strong>2. Aim to eat healthily</strong></p> <p>Dietary patterns that include vegetables and fruit, whole grains, fish and foods rich in fibre and monounsaturated fats are associated with a <a href="https://www.ncbi.nlm.nih.gov/pubmed/19531025">lower risk of developing type 2 diabetes</a>.</p> <p>In more than 4,400 <a href="https://www.ncbi.nlm.nih.gov/pubmed/22987062">women with prior gestational diabetes</a>, those who had healthier eating patterns, assessed using diet quality scoring tools, had a 40-57% lower risk of developing type 2 diabetes compared with women with the lowest diet quality scores.</p> <p><a href="https://www.diabetesaustralia.com.au/glycemic-index">Glycaemic index</a> (GI) ranks carbohydrate-containing foods according to their effect on blood glucose levels. The lower the GI, the slower the rise in blood sugar levels after eating. Research suggests that a higher GI diet, and consuming lots of high GI foods (glycaemic load), is associated with <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4144100/">a higher risk of developing type 2 diabetes</a>, while a lower GI diet <a href="https://care.diabetesjournals.org/content/36/12/4166">may lower the risk of type 2 diabetes</a>.</p> <p>Take our <a href="https://heq-new.newcastle.edu.au/">Healthy Eating Quiz</a> to check how healthy your diet is and receive personal feedback and suggestions on how to boost your score.</p> <p><strong>3. Be as active as possible</strong></p> <p>Increasing your physical activity level <a href="https://www.ncbi.nlm.nih.gov/pubmed/24841449">can help lower your risk</a> of developing type 2 diabetes.</p> <p>Engaging in 150 minutes of moderate-intensity exercise per week, such as walking for 30 minutes on five days a week; or accumulating 75 minutes of vigorous-intensity physical activity a week by swimming, running, tennis, cycling, or aerobics, is associated with <a href="https://www.ncbi.nlm.nih.gov/pubmed/24841449">a 45% lower risk of developing type 2 diabetes</a> after having had gestational diabetes. Importantly, both walking and jogging produced a similar lower risk of type 2 diabetes.</p> <p>In contrast, prolonged time spent watching TV was associated with a <a href="https://www.ncbi.nlm.nih.gov/pubmed/24841449">higher risk of type 2 diabetes</a> in women with a history of gestational diabetes.</p> <p>Strength training is also important. A large study of <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5161704/">35,754 healthy women found those who engaged in any type strength training</a>, such as pilates, resistance exercise or weights, had a 30% lower rate of developing type 2 diabetes compared to women who did not do any type of strength training.</p> <p>Women who did both strength training and aerobic activity had an even lower risk of developing either type 2 diabetes or heart disease.</p> <p><strong>4. Breastfeed for as long as you can</strong></p> <p>Research shows <a href="https://www.ncbi.nlm.nih.gov/pubmed/23069624">breastfeeding for longer than three months</a> reduces the risk of developing type 2 diabetes by about 46% in women who have had gestational diabetes. It is thought that breastfeeding leads to improved glucose and fat metabolism.</p> <p>The Nurses Health Study followed more than 150,000 women over 16 years. It found that for every additional year of breastfeeding, the <a href="https://www.ncbi.nlm.nih.gov/pubmed/16304074">risk of developing type 2 diabetes was reduced by 14-15%</a> – even in mothers who had not been diagnosed with gestational diabetes.</p> <p>Organisations such as the <a href="https://www.breastfeeding.asn.au/">Australian Breastfeeding Association</a> and lactation consultants offer support to help all women, including those who have had gestational diabetes, to breastfeed their infants for as long as they choose.</p> <p><strong>5. Keep an eye on your weight</strong></p> <p>Weight gain is a known <a href="https://www.ncbi.nlm.nih.gov/pubmed/7872581">risk factor for developing type 2 diabetes</a>. In a study of 666 Hispanic women with previous gestational diabetes, a weight gain of 4.5kg during 2.2 years follow-up increased their risk of <a href="https://www.ncbi.nlm.nih.gov/pubmed/8551882">developing type 2 diabetes by 1.54 times</a>.</p> <p>Another study saw 1,695 women with previous gestational diabetes followed up between eight to 18 years after their diagnosis. This research found that for each 5kg of weight gained, <a href="https://www.ncbi.nlm.nih.gov/pubmed/25796371">the risk of developing type 2 diabetes increased by 27%</a>.</p> <p>Aiming to modify your eating habits and being as active as you can will help with weight management and <a href="https://www.ncbi.nlm.nih.gov/pubmed/28958344">lower the risk of developing type 2 diabetes</a>. Within interventions that support people to adopt a healthy lifestyle, one review found every extra kilogram lost by participants was <a href="https://www.ncbi.nlm.nih.gov/pubmed/29934481">associated with 43% lower odds of developing type 2 diabetes</a>.</p> <p><em>Written by Clare Collins, Hannah Brown and Megan Rollo. Republished with permission of </em><a href="https://theconversation.com/had-gestational-diabetes-here-are-5-things-to-help-lower-your-future-risk-of-type-2-diabetes-114298"><em>The Conversation</em></a><em>.</em></p>

Body

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5 things you didn't know about added sugar

<p>Think you know everything about sugar? Think again. Australia's lack of regulation around how added sugar is displayed on food labelling makes it difficult to tell just how much added sugar is in your food.</p> <p>Here are five things you might not know about added sugar.</p> <p><strong>1. It's hiding where you least expect it</strong></p> <p>While we know there's plenty of sugar lurking in sweet drinks, desserts and confectionery, it's also hiding out in places you wouldn't expect, like kids' and baby food, savoury foods and 'health' foods.</p> <p>Kids' foods often contain fruit juice concentrate, which sounds healthy but is another form of added sugar. </p> <p>It's easy to get caught up in the marketing hype of claims like 'all natural' and 'made with real fruit', but the sugar content of these products means they're far from healthy.</p> <p>Even savoury foods like pasta sauce, ready meals and flavoured chips that don't taste sweet can contain added sugars. And don't be fooled by 'health' foods: even products claiming to be 'all natural', 'organic' or 'gluten free' can be full of added sugars.</p> <p><strong>2. It's hard to track down</strong></p> <p>Sugar is sugar, right? But it's called many different things on an ingredients list: cane sugar, brown sugar, glucose, brown rice syrup, or any one of the 40+ names that manufacturers use for added sugars. </p> <p>And since added sugars can be scattered throughout the ingredients list under several different names rather than grouped together, it can be hard to tell that added sugar is one of the main ingredients.</p> <p>You'd think that the nutrition information panel would offer some clarity when you're standing in the supermarket aisle, but it doesn't distinguish between intrinsic and added sugars. (Intrinsic sugars are naturally-occurring sugars found in dairy, fruits and vegetables; added sugars are sugars added during processing or cooking.)</p> <p>So it's easy to misread the nutrition information for foods like plain yoghurt that are high in natural sugars (lactose), and assume that they're unhealthy.</p> <p><strong>3. We're eating too much added sugar and we don't even know it</strong></p> <p>Okay, so you probably already know this, but we're all still eating way too much added sugar. </p> <p>In fact, more than half of all Australians consume more added sugar than the amount recommended by the World Health Organization (WHO), with kids and teenagers eating the most: almost three-quarters of 9-18 year olds exceed the recommendations. Teenage boys eat a whopping 22 teaspoons of added sugar per day, with some eating as much as 38 teaspoons per day. That's a lot of soft drinks and junk!</p> <p>The reality is that we're doing ourselves harm: added sugar is linked to a range of potential negative health outcomes: weight gain, dental cavities, type 2 diabetes and possibly even depression.</p> <p>That's why it's so important for people to be able to easily tell how much added sugar is in the food they're eating.  </p> <p><strong>4. Australia doesn't have regulations around added sugar labelling</strong></p> <p>Other countries have wised up to the fact that added sugar labelling makes a difference to people's health, but Australia is lagging behind. Even the US – home of all that is super-sized – introduced regulations that food labels must display the amount of added sugar in a product.</p> <p>The American Heart Association estimates that the added sugars label could potentially prevent nearly 1 million cases of cardiovascular disease and type 2 diabetes in the US over the next 20 years, as well as lowering healthcare costs.</p> <p>"Food manufacturers know what they're putting into our food and drinks – and we should know too. Given the success of added sugar labelling overseas, we know that added sugar labelling can work in Australia," says Linda Przhedetsky, CHOICE's food policy adviser.</p> <p>"Added sugar labelling has been on the table for years, and it's time for food ministers to take action. This important public health initiative will help people make informed decisions in the supermarket, and easily identify healthier options."</p> <p><strong>5. CHOICE is campaigning for added sugar labelling in Australia</strong></p> <p>We want people to be able to clearly identify how much sugar is in their food and drinks so they can make healthier choices, so we're lobbying for changes to the way added sugars are labelled on foods. To find out more, check out our <a href="https://choice.us4.list-manage.com/track/click?u=270103a13e38b9f6643b82a8e&amp;id=f12474b720&amp;e=7f9260877c">campaign to take action on added sugar labelling</a>.</p> <p><em>Written by Alice Richards. This article is republished with permission of <a href="https://www.choice.com.au/food-and-drink/nutrition/sugar/articles/five-things-you-didnt-know-about-added-sugar">CHOICE</a>.</em></p>

Food & Wine

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“Diet” drinks linked to increased risk of dementia and stroke

<p>We all know that too much sugar in our diet is bad for our health, and that includes sugary soft drinks. But many reach for the artificially sweetened ‘diet’ drinks, thinking that it has to be a better choice than sugary soft drinks.</p> <p>It has now been proven that these ‘diet’ drinks are equally bad for our health, if not worse. This is the latest data from the Framingham Heart study in Massachusetts.</p> <p>“We advise that people don’t drink sugary beverages because we know they are associated with a whole range of adverse health outcomes such as obesity, diabetes,” said Matthew Pase, a visiting postdoctoral fellow at Boston University School of Medicine and an investigator at the Framingham Heart Study. Pase, who authored the study, said the outcomes of consuming diet drinks with artificial sweeteners can be just as bad.</p> <p>“We found that those people who were consuming diet soda on a daily basis were three times as likely to develop both stroke and dementia within the next 10 years as compared to those who did not drink diet soda,” said Pase. About 4,000 Framingham residents aged 30 or older were monitored for this study.</p> <p>It was found that those who drank sugary drinks showed faster brain ageing and poorer memory function. <span><a href="http://stroke.ahajournals.org/content/48/5/1139">The conclusion to this study</a></span> was that "artificially sweetened soft drink consumption was associated with a high risk of stroke and dementia." The artificial sweeteners used in the study were saccharin, acesulfame, aspartame, neotame, and sucralose.</p> <p>Aspartame is considered by some to be the most dangerous substance on the market that is added to foods and drinks. It accounts for more than 75 per cent of the adverse reactions reported to the US FDA, yet the additive is still widely permitted and no warning labelling is required.</p> <p>The range of symptoms and ailments attributed to aspartame in a 1994 Department of Health &amp; Human Services Report  include headaches, migraines, memory loss, dizziness, seizures, numbness, rashes, depression, fatigue, irritability, tachycardia, insomnia, vision problems, hearing loss, heart palpitations, breathing difficulties, slurred speech, tinnitus, vertigo and joint pain.</p> <p>Aspartame is an excitotoxin, and excessive exposure can cause damage to your brain cells. It is important to be aware when food shopping that you look at the ingredients list on the packaged foods and drinks. Look out for (950) or (951) - these are the number codes for aspartame, so avoid purchasing anything with those numbers.</p> <p>Start cutting back on the artificially sweetened drinks, with a view of eliminating them completely from your diet to protect your heart and brain health.</p> <p><em><a href="https://www.smartbrainhealthcentre.com.au/">Louise Hallinan</a> is the international award-winning author of </em>Smart Brain, Healthy Brain<em>, a natural medicine practitioner and founder of the Smart Brain Health Centre which specialises in the prevention of memory problems and improving brain health.</em></p>

Mind

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Dentist reveals the “scary” impact of one gin and tonic

<p>A Sydney dentist has revealed the terrifying impact just one sugary beverage can have on teeth.</p> <p>Dr Lewis Ehrlich shared confronting before and after images, with the dentist saying carbonated drinks leave teeth with “more holes than Swiss cheese”.</p> <p>“You only get one set of adult teeth,” he said.</p> <p>“If these drinks can dissolve the hardest part of your body it’s scary to think what they would be doing elsewhere.”</p> <p>First, Dr Ehrlich shared a magnified photo of a healthy tooth with a “smooth” intact surface, after being exposed to still drinking water.</p> <p style="text-align: center;"><img style="width: 500px; height:269.140625px;" src="https://oversixtydev.blob.core.windows.net/media/7820273/1.jpg" alt="" data-udi="umb://media/6ef92d32990c42eb8ebe66c707c50760" /></p> <p>He explained that when sugary and acidic beverages are consumed, it can damage tooth enamel and leave holes.</p> <p>He then shared an image of tooth enamel after drinking just one sweetened “sugar free Vodka cruiser”.</p> <p style="text-align: center;"><img style="width: 500px; height:269.140625px;" src="https://oversixtydev.blob.core.windows.net/media/7820274/2.jpg" alt="" data-udi="umb://media/9b4e77c818a24aedbcc820b3e5e3305f" /></p> <p>“There are more holes than Swiss cheese,” Dr Ehrlich said of the impact of this pH 3.2 beverage.</p> <p>Finally, the dentist showed how tooth enamel is impacted after drinking a very acidic pH 2.2 Gin and Tonic.</p> <p>“The enamel has seen better days after a late night,” he said.</p> <p style="text-align: center;"><img style="width: 500px; height:269.140625px;" src="https://oversixtydev.blob.core.windows.net/media/7820275/3.jpg" alt="" data-udi="umb://media/78d4847f126a48ff8763cd59581d37a1" /></p> <p>Dr Ehrlich encouraged people to avoid “carbonated and sweetened drinks where possible” but gave some advice to those who couldn’t.</p> <p>“If you’re going to have them, drink them through <span style="font-style: inherit; font-weight: inherit !important;">a (biodegradable) straw</span> and chase them with a water,” he said.</p> <p>“Wait at least 30 mins before brushing your teeth, and it’s not a bad idea to have some healthy food around to help stimulate saliva and protect those chompers.”</p>

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Why it is hard to cut back sugar

<p>By now you've gotten the memo that cutting back on sugar is one of the best things you can do for your health.  Beyond adding empty calories and spiking blood glucose, which can contribute to weight gain and myriad associated health issues, eating sugar can increase your risk of dying from a heart attack. A major study published in JAMA Internal Medicine in 2014 found that people who ate close to 20 per cent of their daily calories from added sugar had a whopping 38 per cent higher risk of dying from heart disease than those who ate half as much.</p> <p>(To be clear, I am talking about added, refined sugar here — the concentrated sweetener put into foods, as opposed to the sugars inherent in whole fruits and dairy. Because those foods are naturally "packaged" with water, fibre and other nutrients, they do not have the same negative effect on your health. In fact, most of us should be eating more of them.)</p> <p>OK already. You are convinced that you need to cut back on added sweeteners; you may have even made it your New Year's resolution. But if you have discovered that sugar has an unexpected hold on you and you can't seem to resist it, you are not alone, and it is not necessarily about a lack of willpower. The game is rigged in sugar's favour for three main reasons: We are born to like it, it is everywhere, and it is addictive.</p> <p><strong>Why we love it </strong></p> <p>Humans have an inborn preference for sweet. We taste sugar and our pleasure sensors fire like crazy. When our ancestors were running around in loincloths, that genetic predisposition helped them survive, as sweet foods provided a valuable source of energy and were less likely to be poisonous than bitter foods. Concentrated sources of sugar, such as wild honey, were a rare find and tough to get (and it meant facing a hive full of bees).</p> <p>Now, sugar is everywhere. It's in the obvious places such as lollies, cookies and soft drinks, but it's also in cereal, yoghurt, bread, crackers, dressings, condiments and prepared meals. Our ancestors might find it odd that now we have to hunt to find a packaged food that doesn't have added sugar.</p> <p><strong>Code names for sugar</strong></p> <p>You'd have to be a sleuth to uncover added sugars on food labels; they are not listed separately but lumped together with sugar inherent in food, so plain milk and fruit unfairly seem "sugary". (Listing added sugars separately is a proposed change for the upcoming revision of the nutrition facts label. Fingers crossed.)</p> <p>And sugar has many guises, among them agave syrup, brown sugar, cane sugar, corn syrup, evaporated cane juice, fructose, fruit juice concentrate, glucose, high-fructose corn syrup, honey, malt syrup, maple syrup, molasses, raw sugar, sucrose, syrup and more. Although some of these may be less processed than others and offer a modicum of antioxidants and minerals, they all count as added sweeteners.</p> <p><strong>It's like a drug </strong></p> <p>On top of that, more and more research reveals that sugar is addictive, not just in the loose, vernacular sense, but in the same way drugs are addictive. Several animal studies show that sugar stimulates the brain and causes dependence and withdrawal the same way addictive drugs do.</p> <p>A new study from Duke University published in the journal Neuron showed that mice who had formed a sugar habit had marked changes in the part of their brain that controls compulsive behaviour such as drug addictions.</p> <p>A study published in PLOS One in 2007 demonstrated that cocaine-addicted rats preferred intensely sweetened water to the drug when given the option, and another published in 2015 showed that processed foods, including those that have a high glycaemic load (quickly release sugar into your bloodstream), are linked with addictive-like eating behaviours.</p> <p>This doesn't mean you have to shun sugar altogether or that bringing cupcakes to school for your child's birthday is akin to giving cocaine to a bunch of fourth-graders. But it does reveal the depth of the struggle many people have with sugar and offers insight into how to manage it. It may be helpful to think of sugar as we do alcohol: Most people can enjoy it in moderation without harm, but it could be a danger when overdone or to those with addictive tendencies. With that in mind, here are several strategies for getting the upper hand on the sweet stuff:</p> <p><strong>How to give it up</strong></p> <ul> <li><strong>Be a teetotaller (almost):</strong> Like alcohol, which is addictive but can be consumed healthfully in moderation, sugar doesn't have to be an all-or-nothing proposition. But because it is easy to go overboard, keep careful tabs on how much you are getting and aim for no more than 10 teaspoons (40 grams) a day. Stick to minimally processed whole foods. Cooking more at home will make it much easier to keep track. When buying packaged foods, read the label carefully to account for all forms of added sugar.</li> <li><strong>Use sugar strategically:</strong> Use your 10-teaspoon sugar budget to make healthy foods tastier and more appealing, such as adding maple syrup to your oatmeal, or honey to plain yoghurt or tart fruits. Buy plain, unsweetened foods and add sweetener in minimum amounts yourself so you are in control of it. Chances are you will add a lot less than the manufacturer. You can blow your daily sugar allowance on one can of soft drink, sweet tea, lemonade or energy drink, so skip those in favour of water, enhanced with a splash of fruit juice if you want more flavour. Happily, taking this approach also ensures you will have room for a cookie or scoop of ice cream now and then so you won't feel deprived.</li> <li><strong>Satisfy your sweet tooth healthfully:</strong> If you have a hankering for something sweet, don't head straight for the jelly beans. Go for fresh fruit instead. Try slicing apples or pears and sprinkling them with cinnamon to enhance their sweetness, or drizzle a bit of honey over some fresh berries. You might be surprised to find how well fruit, lightly sweetened or not, hits the spot.</li> <li><strong>Reward yourself:</strong> Behavioural techniques that help with other addictions, such as smoking, might also help you cut back on sugar. Create a reward system that incentivises eating less of it. One idea is putting the money you save from buying pastries or soft drink into a jar and treating yourself to something special at the end of the week, such as a couple of new songs on iTunes or a new lip gloss.</li> <li><strong>Get extra help if needed:</strong> If you are using sugar and/or other food to self-medicate and it has become a destructive force in your life, seek the help of a mental health professional, just as you would with any other type of addiction. </li> </ul> <p>Written by Ellie Krieger. First appeared on <strong><a href="http://www.Stuff.co.nz" target="_blank"><span style="text-decoration: underline;">Stuff.co.nz</span></a></strong>.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/news/news/2016/02/sheep-loves-getting-its-back-scratched/">This sheep loves getting its back scratched</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/news/news/2016/02/rumoured-romance-prince-harry-margot-robbie/">Prince Harry rumoured to be dating an Aussie</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/news/news/2016/02/kate-reveals-what-prince-george-wants-to-be-when-he-grows-up/">Kate reveals what Prince George wants to be when he grows up</a></strong></em></span></p>

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